Comparison of the Physicochemical Properties of Parboiled Rice Exported from Thailand and Five Consumer Countries (original) (raw)
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Journal of Texture Studies
The impact of different parboiled rice process conditions on physical (whiteness and yellowness), chemical (amylose and fat contents), and texture (hardness and toughness) properties was studied. The parboiled rice was produced from the Suphanburi 1 variety. The correlation between chemical and texture properties was also analyzed. To study the effect of the soaking process, the time (2, 3, and 6 hr) and temperature (65 and 75°C) of soaking were altered, while the steaming condition was fixed at 100°C for 20 min. To study the effect of the steaming process, the soaking condition was fixed at 65°C for 6 hr while steaming condition was altered, including time (10 and 20 min) and temperature (90 and 100°C). The results show that the different conditions influenced the physical and chemical properties of parboiled rice. The amylose content was negatively correlated (Hardness, r = −0.52) (Toughness, r = −0.38) and fat content was positive low correlated (Hardness, r = 0.20) (Toughness, r...
Effect of Parboiling on Physico-chemical Qualities of Two Local Rice Varieties in Nigeria
Journal of Food Technology in Africa, 2001
Two varieties of local rice in paddy form were used for this study. The rice were collected from local farmers at Okemesi Ekiti in Ekiti State of Nigeria (western Nigeria). The rice were divided into halves, one half was processed by Parboiling, drying and milling, the other half was processed by drying and milling only. The result from the study showed that parboiling affected the physico-chemical qualities of the rice varieties. There were differences in the physical dimension, appearance, colour, water absorption, cooking time, amylose, protein, fat and carbohydrate contents of the parboiled and non-parboiled rice samples. Varietal differences also exist between the rice samples. Parboiling reduced the breakage, fat, protein and amylose content of the rice while the cooking time, water uptake and thiamine contents were increased. It can therefore be http://www.bioline.org.br/request?ft01034 (1 of 6)11/11/2004 5:55:32 AM http://www.bioline.org.br/request?ft01034 inferred that parboil mg which has been the means of processing rice in Nigeria can be a way of improving vitamin content and milling properties of rice and should aifract the interest of food technologists and food processors to develop the rice industry.
African Journal of Food Science, 2019
Rice imported into Nigeria is generally perceived to be of higher quality nutritionally than local rice which has caused low patronage and low market share for local rice. It is therefore essential to compare the nutritional composition and sensory quality of these local and imported rice varieties to verify the perceived claims. Eighteen local and 3 imported rice varieties coded Ip1, Ip2 and Ip3, were evaluated for proximate, mineral and sensory properties using standard methods. All the local rice varieties had significant (p<0.05) higher protein content (7.72-12.32%) than the imported rice varieties (6.36-7.30%) except Taraba rice (4.71). Omor-Mas had the highest ash content (2.73%). Ip2 had the highest fibre content (3.70%) though it was not significantly (p>0.05) different from Omor-Mas (3.50 %). The imported rice varieties had higher carbohydrate content (72.20-76.21%) though all the rice varieties had high carbohydrate content (67.72-76.21%). Local parboiled rice were extremely rich in phosphorus (235.02-421.01 mg/L), magnesium (106.32-296.12 mg/L), potassium (109.01-238.02 mg/L) and sodium (124.01-169.01 mg/L) though Ip1 and Ip3 had the highest phosphorus (550.01 mg/L) and potassium content (260.01 mg/L) respectively. Eighty-eight percent (88.89%) of the local rice varieties were not significantly (p >0.05) different from the imported rice varieties in their sensory overall acceptability. Different percentages of the local rice varieties were better than the imported rice varieties in protein, ash, magnesium, iron, zinc, calcium, manganese and sodium. This knowledge is expedient to educate, increase patronage of local rice and enhance value addition.
Cereal Chemistry, 2011
Cereal Chem. 88(4):414-420 Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was soaked, steamed under pressure, dried immediately or stored at room temperature for 24 hr prior to drying, and then treated with or without a repeated steam cycle prior to milling. The storage treatment significantly increased the retrograded amylopectin enthalpy and amylose-lipid complex melting temperature of parboiled rice. Parboiled rice samples prepared from brown rice feedstock had higher peak melting temperatures but lower enthalpy values of retrograded amylopectin than samples prepared from rough rice after the storage treatment. The pasting viscosity of parboiled rice was most affected by the repeated autoclaving treatment and cultivar. Starch fractions in parboiled rice were significantly affected by cultivar and storage and by the interactions of cultivar and parboiling conditions. The storage treatment significantly increased SDS and generally decreased RDS in parboiled rice. Parboiled rice with different SDS and RS contents can be produced by varying rice cultivar and parboiling conditions. MATERIALS AND METHODS Materials Two long-grain cultivars, Wells and XL723, that were grown in Arkansas in 2008 were provided by the University of Arkansas Rice Processing Program. Wells is the most widely grown longgrain rice in Arkansas, whereas hybrid rice cultivars such as XL723 are increasing in acreage. Rough rice samples were dried to approximately 10-12% moisture content (MC) at ambient temperature and stored in sealed plastic containers at ambient temperature for six months prior to further treatment. The apparent
Effect of Processing Conditions on Physical Properties of Parboiled Rice
Food Science and Technology Research, 2002
A laboratory-scale parboiling setup was fabricated to produce parboiled rice at low steaming temperatures for determination of its physical properties, the quality indicators, and to compare those qualities with rice produced at higher temperatures. Parboiled rice was prepared under different steaming conditions using different sample sizes, both of which affected the rice temperature and quality. A sample size of 200 g, which maintained a 10 mm thick layer of rough rice, was found adequate for favorable quality. Better quality of parboiled rice was achieved at lower steaming temperatures (80-100˚C) than that at higher temperatures (110 and 120˚C). The temperature-time combinations of 80˚C-40 min, 90˚C-30 min and 100˚C-20 min were recommended steaming conditions. Parboiled rice produced under these conditions has adequate lightness and color intensity, 4.0 to 7.5% more milling yield having 55 to 80 N hardness values compared with an untreated sample. It is believed the proposed parboiling method would be seen as important by both household and commercial parboiling plants in their production of a good quality product.
Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties
International Journal of Food Science
Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect (P<0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For i...
Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice
Rough rice (RR) is the conventional feedstock for parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wells were parboiled under mild (20 min, 100 • C, 0 kPa) and severe (20 min, 120 • C, 98 kPa) laboratory-scale conditions. Head rice yield improved on the RR and BR samples subjected to severe parboiling and was comparable to that of a commercially parboiled sample. Mild parboiling of BR resulted in lower head rice yields. Parboiling generally resulted in decreased head rice whiteness, decreased apparent amylose, increased total lipid, and sparingly changed protein content. Under the same parboiling conditions, the extent of starch gelatinization was higher for BR compared to RR as manifested by some distinct differences in pasting and thermal properties. The cooking characteristics (water uptake ratio, leached materials, and volumetric expansion) and cooked rice texture (hardness and stickiness) of RR and BR subjected to severe parboiling were fairly comparable. Differences in parboiled rice functional properties due to cultivar effect were evident.
Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges
Parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.
Color and Hardness Comparison Between Parboiled and Normal Black Rice
Food ScienTech Journal, 2019
Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rices. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steaming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.
Comparison of the physical properties between Malaysian and Thai Rice
Advances in Agricultural and Food Research Journal, 2021
Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight ke...