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Sharma S, Semwal AD, Govind Raj T, Wadikar D. Hydration behavior and kinetic studies of paddy cultivars: optimization of process variables for improved physical, milling and textural properties. JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 2024; 61:1662-1674. [PMID: 39049924 PMCID: PMC11263451 DOI: 10.1007/s13197-024-05925-1] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 11/28/2023] [Accepted: 12/24/2023] [Indexed: 07/27/2024]
Abstract
The optimization of hydration temperature and duration were determined in six basmati and non-basmati paddy cultivars varying in grain size, shape, and amylose content based on kinetic parameters and effect of hydration temperature on physical, milling, textural and color attributes. Based on higher R2, lower Chi square and RMSE values, Peleg model fitted more suitably compared to Singh and Kulshrestha model. Hydration process significantly altered geometric, gravimetric and mechanical properties as evident by regression analysis. Physical properties except length and L/B ratio positively correlated with increasing hydration temperature. Head rice yield significantly improved in the hydrated treatments and showed a linear increase with the increase in hydration temperature. Head rice yield significantly correlated with hardness of grain (r = 0.684, p ≤ 0.01). Variable physico-chemical properties of cultivars led to establishment of cultivar specific optimum hydration temperature. Based on improvement in hardness, milling efficiency, head rice yield, color and textural attributes, the optimized temperature emerged as 75 °C for long slender grained cultivars (PB1509, PB1718, PS17) and 80 °C for medium grained cultivars (PD18, KJ, AL). The results revealed that optimum hydration temperature should be cultivar specific to get better output of parboiling process. Supplementary Information The online version contains supplementary material available at 10.1007/s13197-024-05925-1.
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Affiliation(s)
- Sakshi Sharma
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Anil Dutt Semwal
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Thima Govind Raj
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
| | - Dadasaheb Wadikar
- Defence Food Research Laboratory, DRDO, Siddhartha Nagar, Mysore, 570 011 India
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Kumari S, Chakraborty S, Choudhary AK, Boiragi A, Das O, Hazarika MK. Neuro‐fuzzy interface and mathematical modeling of rehydration kinetics and dynamic vapor sorption behavior of novel no‐cooking rice. J FOOD PROCESS ENG 2023. [DOI: 10.1111/jfpe.14299] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/11/2023]
Affiliation(s)
- Sonam Kumari
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Sourav Chakraborty
- Department of Food Processing Technology Ghani Khan Choudhury Institute of Engineering and Technology Narayanpur West Bengal India
| | - Arun Kumar Choudhary
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Arpita Boiragi
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Olympica Das
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology Tezpur University Tezpur Assam India
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3
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Influence of amylose content on phenolics fortification of different rice varieties with butterfly pea (Clitoria ternatea) flower extract through parboiling. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111493] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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4
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Chakraborty S, Gautam SP, Sarma M, Hazarika MK. Adaptive neuro-fuzzy interface system and neural network modeling for the drying kinetics of instant controlled pressure drop treated parboiled rice. FOOD SCI TECHNOL INT 2021; 27:746-763. [PMID: 33423546 DOI: 10.1177/1082013220983953] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Hot air drying kinetics of paddy grains during instant controlled pressure drop (ICPD) assisted parboiling process and its impact on the quality and micro-structural properties of milled rice were investigated. Among five mathematical models, Midilli model showed best fitted outcomes for prediction of adequate drying behavior. For the mapping of moisture ratio (MR) as a function of treatment pressure (TP), decompressed state duration (DD) and drying time (DT), artificial neural network (ANN) and adaptive neuro-fuzzy interface system (ANFIS) were applied. ANFIS model (5-5-5) with Gaussian membership function demonstrated best performance when contrasted with 3-5-1 ANN architecture. Effective diffusivity of the drying process varied from 2.8 × 10-09 to 7.0 × 10-09 m2/s with the increase of TP and DD. In comparison of quality parameters with the variation of TP and DD, positive impacts on head rice yield (HRY), redness (a*) and yellowness (b*) values and negative consequences on cooking time (CT) and brightness (L*) value were observed. The outcomes additionally uncovered that parboiled rice obtained at 0.6 MPa TP, indicated best quality in terms of improved process performance, HRY, CT, color and micro-structural properties.
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Affiliation(s)
- Sourav Chakraborty
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | | | - Mausumi Sarma
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology, Tezpur University, Tezpur, Assam, India
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Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties. INTERNATIONAL JOURNAL OF FOOD SCIENCE 2020; 2020:8810553. [PMID: 32964014 PMCID: PMC7499280 DOI: 10.1155/2020/8810553] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Subscribe] [Scholar Register] [Received: 06/12/2020] [Revised: 08/18/2020] [Accepted: 09/02/2020] [Indexed: 11/18/2022]
Abstract
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 instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.
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Chakraborty S, Gautam SP, Bordoloi T, Hazarika MK. Neural network and computational fluid dynamics modeling for the gelatinization kinetics of instant controlled pressure drop treated parboiled rice. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13534] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Sourav Chakraborty
- Department of Food Engineering and Technology Tezpur University Assam India
| | | | - Tridisha Bordoloi
- Department of Food Engineering and Technology Tezpur University Assam India
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Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2020. [DOI: 10.1007/s11694-020-00551-9] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/07/2023]
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Saha S, Roy A. Puffed rice: A materialistic understanding of rice puffing and its associated changes in physicochemical and nutritional characteristics. J FOOD PROCESS ENG 2020. [DOI: 10.1111/jfpe.13479] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Affiliation(s)
- Sreyajit Saha
- Laboratory of Food Chemistry and Technology, Department of Chemical EngineeringBirla Institute of Technology Mesra Ranchi India
| | - Anupam Roy
- Laboratory of Food Chemistry and Technology, Department of Chemical EngineeringBirla Institute of Technology Mesra Ranchi India
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Verma DK, Srivastav PP. Exploring the physicochemical and cooking properties of some Indian aromatic and non-aromatic rice (Oryza sativa L.) cultivars. ACTA ACUST UNITED AC 2020. [DOI: 10.35709/ory.2020.57.2.9] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The objective of the present investigation was to assess the physicochemical and cooking properties of Indian rice cultivars grown locally by farmers. Results reported the highest hulling (80.82%) and milling (75.47%) in cultivar Badshah Bhog (BSB) while the head rice out-turns were maximum in Govind Bhog (GVB) (58.22%) and broken rice was minimum in Khushboo (KSB) (5.15%). The kernel length (6.16-7.88 mm) of KSB, Kalanamak (KLN), Sarbati (SRB) and Todal (TDL) cultivars were nearly alike to the preferred minimum acceptable standard of Basmati rice (6.6mm). The kernel and volume elongation ratio was highest in Swetganga (STG) (2.07) and TDL (4.07), respectively whereas the amylose content was highest (>20%) in all aromatic cultivars and categorized the intermediate type than evolved aromatic rice KLN and nonaromatic cultivars (SRB and TDL). Further, the studied rice cultivars had grain quality characteristics similar to the minimum acceptable standards for the breeding of basmati type cultivars which may be employed for breeding purposes and can be graded as export quality rice possessing distinct nutritional values at the global level.
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Panda BK, Shrivastava SL. Microwave assisted rapid hydration in starch matrix of paddy (Oryza sativa L.): Process development, characterization, and comparison with conventional practice. Food Hydrocoll 2019. [DOI: 10.1016/j.foodhyd.2019.01.066] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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11
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Wahengbam ED, Green BD, Hazarika MK. Fortification of zinc in a parboiled low-amylose rice: effects of milling and cooking. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2019; 99:3434-3442. [PMID: 30609045 DOI: 10.1002/jsfa.9561] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/02/2018] [Revised: 12/28/2018] [Accepted: 12/29/2018] [Indexed: 06/09/2023]
Abstract
BACKGROUND Rice is a staple diet for many people, however, it is not a good source of micronutrients. The process of parboiling induces several desirable changes in rice: it improves the retention of available micronutrients, and in the case of low-amylose varieties it eases the cooking requirement. During parboiling of brown rice, when soaking is conducted in micronutrient-rich solutions, it affects fortification. This study is aimed at examining the suitability of the method of zinc fortification by a brown rice parboiling process in a low-amylose rice. RESULTS Application of the method of zinc fortification by a brown rice parboiling process increased the zinc content in unmilled rice. Milling caused a reduction in zinc content per gram of grain, indicating a high concentration of zinc at the outer layer. Both milled and unmilled rice could retain more than 86% of zinc upon cooking. Changes in colour values in uncooked rice, due to zinc fortification, were non-significant at P ≤ 0.05. Rehydration of zinc-fortified rice at 60 °C for 25 min yielded hardness values similar to that of its cooked form. CONCLUSION The method of zinc fortification by brown rice parboiling is a pragmatic way to produce zinc-fortified parboiled rice to combat zinc deficiency with a reduced cooking requirement from a low-amylose rice variety. © 2019 Society of Chemical Industry.
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Affiliation(s)
| | - Brian D Green
- Institute for Global Food Security, Queen's University, Belfast, Belfast, UK
| | - Manuj K Hazarika
- Department of Food Engineering and Technology, Tezpur University, Tezpur, India
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12
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Wahengbam ED, Green BD, Hazarika MK. Characterization of a novel folic acid‐fortified ready‐to‐eat parboiled rice. Cereal Chem 2019. [DOI: 10.1002/cche.10143] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
Affiliation(s)
| | - Brian D. Green
- School of Biological Sciences, Institute for Global Food Security Queen’s University Belfast Belfast UK
| | - Manuj K. Hazarika
- Department of Food Engineering and Technology Tezpur University Tezpur India
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Wahengbam ED, Hazarika MK. Quality of ready-to-eat komal chawal produced by brown rice parboiling method. Journal of Food Science and Technology 2018; 56:187-199. [PMID: 30728560 DOI: 10.1007/s13197-018-3472-8] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 10/08/2018] [Accepted: 10/19/2018] [Indexed: 11/30/2022]
Abstract
Komal chawal, meaning soft rice, produced by brown rice parboiling of a low amylose rice variety chokuwa, was studied for its physical, physico-chemical, morphological and structural characteristics. The product was produced by soaking the brown rice at 60 °C for 90 min, followed by steaming and air drying to 12.0% (wb). The two steaming conditions used were: (1) open-steaming at atmospheric pressure for 20 min and (2) pressure-steaming at 1 atm (gauge) for 10 min. The three different drying temperatures used were 40, 50 and 60 °C. When soaked in water at 60 °C for 20 min the product attained a hardness value of cooked rice. The extent of changes in the kernel and flour properties as compared to the raw form were affected by the severity of the steaming condition and drying air temperature. The pressure steamed samples exhibited virtually persistent growth in paste viscosity in the profiles obtained from the rapid viscosity analyzer. X-ray diffraction analysis of flours revealed a loss of A-type pattern and formation of feeble peaks of A + V-type mixed patterns in steam-treated samples. Scanning electron photomicrographs showed the loss of the polygonal shape by starch granules during processing. The values of rehydration ratio, equilibrium moisture content for rehydration, sediment volume, extent of color change as denoted by total color difference, and the percent head rice yield were higher in pressure steamed komal chawal samples.
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Affiliation(s)
- Elizabeth Devi Wahengbam
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
| | - Manuj Kumar Hazarika
- Department of Food Engineering and Technology, Tezpur University, Napaam, Tezpur, Assam 784 028 India
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14
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Nawaz MA, Fukai S, Prakash S, Bhandari B. Effect of soaking medium on the physicochemical properties of parboiled glutinous rice of selected Laotian cultivars. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2018. [DOI: 10.1080/10942912.2018.1503301] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
Affiliation(s)
- Malik A. Nawaz
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Shu Fukai
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Sangeeta Prakash
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
| | - Bhesh Bhandari
- School of Agriculture and Food Sciences, The University of Queensland, Brisbane, Australia
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15
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Balbinoti TCV, Nicolin DJ, de Matos Jorge LM, Jorge RMM. Parboiled Rice and Parboiling Process. FOOD ENGINEERING REVIEWS 2018. [DOI: 10.1007/s12393-018-9177-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/01/2022]
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16
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Behera G, Sutar P. A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.03.015] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
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17
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Ding J, Hou GG, Dong M, Xiong S, Zhao S, Feng H. Physicochemical properties of germinated dehulled rice flour and energy requirement in germination as affected by ultrasound treatment. ULTRASONICS SONOCHEMISTRY 2018; 41:484-491. [PMID: 29137779 DOI: 10.1016/j.ultsonch.2017.10.010] [Citation(s) in RCA: 62] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/10/2017] [Revised: 10/10/2017] [Accepted: 10/11/2017] [Indexed: 05/23/2023]
Abstract
Limited data are published regarding changes in the physicochemical properties of rice flours from germinated de-hulled rice treated by ultrasound. This work was undertaken to evaluate the effect of ultrasound treatment (25 kHz, 16 W/L, 5 min) on starch hydrolysis and functional properties of rice flours produced from ultrasound-treated red rice and brown rice germinated for up to 36 h. Environmental Scanning Electron Microscopy (ESEM) microimages showed that the ultrasound treatment altered the surface microstructure of rice, which helped to improve moisture transfer during steam-cooking. The flours from sonicated germinated de-hulled rice exhibited significantly (p < .05) enhanced starch hydrolysis, increased the glucose content, and decreased falling number values and viscosities determined by a Rapid Visco Analyzer. The amylase activity of the germinating red rice and brown rice displayed different sensitivity to ultrasonic treatment. The ultrasonic pre-treatment resulted in a significant reduction in energy use during germination with a potential to further reduce energy use in germinated rice cooking process. The present study indicated that ultrasound could be a low-power consumption method to modify the rheological behavior of germinated rice flour, as well as an efficient approach to improve the texture, flavor, and nutrient properties of steam-cooked germinated rice.
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Affiliation(s)
- Junzhou Ding
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA; College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Gary G Hou
- Wheat Marketing Center, Inc., Portland, OR 97209, USA
| | - Mengyi Dong
- Department of Communication, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA
| | - Shanbai Xiong
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Siming Zhao
- College of Food Sciences and Technology, Huazhong Agricultural University, Wuhan, Hubei 430070, China
| | - Hao Feng
- Department of Food Science and Human Nutrition, University of Illinois at Urbana-Champaign, Urbana, IL 61801, USA.
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18
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Purohit SR, Rao PS. Optimization of paddy parboiling process for higher starch crystallinity by response surface methodology. Int J Biol Macromol 2017; 104:1091-1098. [DOI: 10.1016/j.ijbiomac.2017.06.089] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2017] [Revised: 06/15/2017] [Accepted: 06/16/2017] [Indexed: 11/15/2022]
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19
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Water absorption and gelatinization kinetics of non-issuable rice and its characterization. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2017. [DOI: 10.1007/s11694-017-9595-1] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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20
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Modelling and Analysis of Moisture Sorption Isotherm of Raw and Pregelatinized Rice Flour and Its Crystalline Status Prediction. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0745-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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21
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Taghinezhad E, Brenner T. Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM. J FOOD PROCESS ENG 2016. [DOI: 10.1111/jfpe.12483] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Ebrahim Taghinezhad
- Moghan College of Agriculture and Natural Resources; University of Mohaghegh Ardabili; 56199-11367 Iran
| | - Tom Brenner
- Materials and Life Sciences Department; Sophia University; Chiyoda, Tokyo Japan
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22
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Leethanapanich K, Mauromoustakos A, Wang YJ. Impacts of parboiling conditions on quality characteristics of parboiled commingled rice. J Cereal Sci 2016. [DOI: 10.1016/j.jcs.2016.04.003] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Dutta H, Mahanta CL, Singh V, Das BB, Rahman N. Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique. Food Chem 2016; 191:152-62. [DOI: 10.1016/j.foodchem.2014.10.144] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/18/2014] [Revised: 10/01/2014] [Accepted: 10/27/2014] [Indexed: 02/07/2023]
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Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2015. [DOI: 10.1515/ijfe-2014-0296] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
Abstract
Iranian paddy (Fajr) is the most popular rice for export and consumption in Iran but it has poor milling yield. To solve this problem, parboiling has been used for improving its milling quality. In this study, the effect of various parboiling conditions (soaking at temperatures of 55–75°C and steaming times for 2–10 min) on some quality properties of Fajr paddy was investigated. After parboiling, the physical properties (degree of milling, head rice yield, lightness and color value) and mechanical properties (rupture force) of parboiled rice were measured. Head rice yield and mean value of rupture force increased significantly (p < 0.05) from 50.10% to 62.11–67.05% and from 108.6 to 128.93–227.30 N, respectively. Also, the color value of parboiled rice increased significantly (p < 0.05) by increasing the length of steaming time. The milling degree of unparboiled rice (17.03%) was significantly (p < 0.05) higher than that of the parboiled rice (15.1–16.9% range). Soaking at 65°C and 4 min steaming time gave the highest values of head rice yield, lightness and rupture force. So, this treatment was found to provide the most desirable quality of Fajr parboiled rice.
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Buggenhout J, Brijs K, Delcour JA. Soaking Conditions During Brown Rice Parboiling Impact the Level of Breakage-Susceptible Rice Kernels. Cereal Chem 2014. [DOI: 10.1094/cchem-03-14-0038-r] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Joke Buggenhout
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
- Corresponding author. Phone: +32 (0)16321634. Fax: +32 (0)16321997
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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Yıldırım A, Öner MD. Electrical Conductivity, Water Absorption, Leaching, and Color Change of Chickpea (Cicer arietinumL.) during Soaking with Ultrasound Treatment. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2014. [DOI: 10.1080/10942912.2014.917660] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/24/2022]
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27
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Oli P, Ward R, Adhikari B, Torley P. Parboiled rice: Understanding from a materials science approach. J FOOD ENG 2014. [DOI: 10.1016/j.jfoodeng.2013.09.010] [Citation(s) in RCA: 64] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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28
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Buggenhout J, Brijs K, Delcour JA. Impact of Starch Gelatinization and Kernel Fissuring on the Milling Breakage Susceptibility of Parboiled Brown Rice. Cereal Chem 2013. [DOI: 10.1094/cchem-02-13-0033-r] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Joke Buggenhout
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
- Corresponding author. Phone: +32 (0)16321634. Fax: +32 (0)16321997. E-mail:
| | - Kristof Brijs
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
| | - Jan A. Delcour
- Laboratory of Food Chemistry and Biochemistry and Leuven Food Science and Nutrition Research Centre (LFoRCe), KU Leuven, Kasteelpark Arenberg 20, B-3001 Heverlee, Belgium
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Effect of parboiling on physical and chemical characteristics and non-enzymatic browning of emmer (Triticum dicoccon Schrank). J Cereal Sci 2012. [DOI: 10.1016/j.jcs.2012.05.006] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Energy use pattern in rice milling industries-a critical appraisal. Journal of Food Science and Technology 2012; 51:2907-16. [PMID: 26396286 DOI: 10.1007/s13197-012-0747-3] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 04/15/2012] [Accepted: 05/17/2012] [Indexed: 10/28/2022]
Abstract
Rice milling industry is one of the most energy consuming industries. Like capital, labour and material, energy is one of the production factors which used to produce final product. In economical term, energy is demand-derived goods and can be regarded as intermediate good whose demand depends on the demand of final product. This paper deals with various types of energy pattern used in rice milling industries viz., thermal energy, mechanical energy, electrical energy and human energy. The important utilities in a rice mill are water, air, steam, electricity and labour. In a rice mill some of the operations are done manually namely, cleaning, sun drying, feeding paddy to the bucket elevators, weighing and packaging, etc. So the man-hours are also included in energy accounting. Water is used for soaking and steam generation. Electricity is the main energy source for these rice mills and is imported form the state electricity board grids. Electricity is used to run motors, pumps, blowers, conveyors, fans, lights, etc. The variations in the consumption rate of energy through the use of utilities during processing must also accounted for final cost of the finished product. The paddy milling consumes significant quantity of fuels and electricity. The major energy consuming equipments in the rice milling units are; boilers and steam distribution, blowers, pumps, conveyers, elevators, motors, transmission systems, weighing, etc. Though, wide variety of technologies has been evolved for efficient use of energy for various equipments of rice mills, so far, only a few have improved their energy efficiency levels. Most of the rice mills use old and locally available technologies and are also completely dependent on locally available technical personnel.
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da Fonseca FA, Soares Júnior MS, Caliari M, Bassinello PZ, da Costa Eifert E, Garcia DM. Changes occurring during the parboiling of upland rice and in the maceration water at different temperatures and soaking times. Int J Food Sci Technol 2011. [DOI: 10.1111/j.1365-2621.2011.02701.x] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Newton J, Wang YJ, Mauromoustakos A. Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice. Cereal Chem 2011. [DOI: 10.1094/cchem-01-11-0011] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Jumaane Newton
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, Fayetteville, AR 72704
- Corresponding author. Phone: +1-479-575-3871. Fax: +1-479-575-6936. E-mail:
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Processing conditions, rice properties, health and environment. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2011; 8:1957-76. [PMID: 21776212 PMCID: PMC3138007 DOI: 10.3390/ijerph8061957] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/17/2011] [Revised: 05/25/2011] [Accepted: 05/27/2011] [Indexed: 01/15/2023]
Abstract
Rice is the staple food for nearly two-thirds of the world’s population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration in cooked rice depends on the cooking methods, parboiled rice (PBR) seems to be relatively prone to arsenic contamination compared to that of untreated rice, if contaminated water is used for parboiling and cooking. A change in consumption patterns from PBR to untreated rice (non-parboiled), and WMR to PMR or BR may conserve about 43–54 million tons of rice and reduce the risk from arsenic contamination in the arsenic prone area. This study also reveals that a change in rice consumption patterns not only supply more food components but also reduces environmental loads. A switch in production and consumption patterns would improve food security where food grains are scarce, and provide more health beneficial food components, may prevent some diseases and ease the burden on the Earth. However, motivation and awareness of the environment and health, and even a nominal incentive may require for a method switching which may help in building a sustainable society.
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Khazaei J, Mohammadi N. Effect of temperature on hydration kinetics of sesame seeds (Sesamum indicum L.). J FOOD ENG 2009. [DOI: 10.1016/j.jfoodeng.2008.10.010] [Citation(s) in RCA: 36] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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Energy Utilization and Environmental Aspects of Rice Processing Industries in Bangladesh. ENERGIES 2009. [DOI: 10.3390/en20100134] [Citation(s) in RCA: 39] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Patindol J, Newton J, Wang YJ. Functional Properties as Affected by Laboratory-Scale Parboiling of Rough Rice and Brown Rice. J Food Sci 2008; 73:E370-7. [DOI: 10.1111/j.1750-3841.2008.00926.x] [Citation(s) in RCA: 46] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Bello MO, Tolaba MP, Suarez C. Water absorption and starch gelatinization in whole rice grain during soaking. Lebensm Wiss Technol 2007. [DOI: 10.1016/j.lwt.2005.09.017] [Citation(s) in RCA: 47] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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Soponronnarit S, Nathakaranakule A, Jirajindalert A, Taechapairoj C. Parboiling brown rice using super heated steam fluidization technique. J FOOD ENG 2006. [DOI: 10.1016/j.jfoodeng.2005.04.058] [Citation(s) in RCA: 59] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Davey MJ, Landman KA, McGuinness MJ, Jin HN. Mathematical modeling of rice cooking and dissolution in beer production. AIChE J 2006. [DOI: 10.1002/aic.690480821] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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Bello M, Tolaba MP, Suarez C. Factors affecting water uptake of rice grain during soaking. Lebensm Wiss Technol 2004. [DOI: 10.1016/j.lwt.2004.02.014] [Citation(s) in RCA: 81] [Impact Index Per Article: 4.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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BAYRAM MUSTAFA, KAYA AHMET, ÖNER MEHMETDURDU. WATER ABSORPTION, LEACHING and COLOR CHANGES DURING the SOAKING FOR PRODUCTION of SOY-BULGUR. J FOOD PROCESS ENG 2004. [DOI: 10.1111/j.1745-4530.2004.tb00626.x] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Bayram M, Kaya A, Öner MD. Changes in properties of soaking water during production of soy-bulgur. J FOOD ENG 2004. [DOI: 10.1016/s0260-8774(03)00094-3] [Citation(s) in RCA: 37] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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