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Compression and shear fracture behavior of single rice paddy under effect of husking operation. J Cereal Sci 2022. [DOI: 10.1016/j.jcs.2022.103538] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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2
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Hasannia F, Tajaddodi Talab K, Shahidi S, Ghorbani‐Hasan Saraei A. Effect of steam curing on pasting and textural properties, starch structure and the quality of a local aromatic rice variety. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16857] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Farzaneh Hasannia
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
| | - Kobra Tajaddodi Talab
- Rice Research Institute of Iran Agricultural Research, Education and Extension Organization (AREEO), Rasht Iran
| | - Seyed‐Ahmad Shahidi
- Department of Food Science and Technology, Ayatollah Amoli Branch Islamic Azad University Amol Iran
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3
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Richardson MG, Crandall PG, Seo HS, O’Bryan CA. US Consumers' Perceptions of Raw and Cooked Broken Rice. Foods 2021; 10:foods10122899. [PMID: 34945450 PMCID: PMC8700941 DOI: 10.3390/foods10122899] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2021] [Revised: 11/13/2021] [Accepted: 11/17/2021] [Indexed: 11/25/2022] Open
Abstract
Rice supplies about 20% of the calories to the world’s consumers. Milling removes the outer husk and bran, breaking about 20% of the rice kernels during the milling process that equates to almost 100,000,000 tons of rice annually. Broken rice is discounted in price by almost half or relegated to non-human consumption. This study seeks to understand why this large percentage of rice production is discounted for human consumption. Consumers who routinely consume rice evaluated raw and cooked rice with 5%, 10%, 20%, 30% and 40% levels of brokens. Sensory analysis indicated the appearance of raw rice with high levels of brokens affected the price consumers were willing to pay. Panelists were not able to discern sensory differences amongst cooked rice samples with different brokens percentages despite an eight-fold difference in brokens (p < 0.01). From this, we concluded that the price discounts imposed on broken rice are not because of perceived differences in the eating quality of cooked rice. Overall impression and overall texture were the two most significant determinants in willingness to purchase rice. The five cooked-rice samples with different levels of broken rice inclusion did not differ in terms of willingness to purchase.
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An Innovative Hybrid Drying Technique for Parboiled Rice Production Without Steaming: an Appraisement of the Drying Kinetics, Attributes, Energy Consumption, and Microstructure. FOOD BIOPROCESS TECH 2021. [DOI: 10.1007/s11947-021-02729-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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5
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Li H, Yan S, Yang L, Xu M, Ji J, Mao H, Song Y, Wang J, Sun B. Starch gelatinization in the surface layer of rice grains is crucial in reducing the stickiness of parboiled rice. Food Chem 2020; 341:128202. [PMID: 33038806 DOI: 10.1016/j.foodchem.2020.128202] [Citation(s) in RCA: 29] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2020] [Revised: 08/15/2020] [Accepted: 09/23/2020] [Indexed: 11/26/2022]
Abstract
Parboiled rice has high nutritional value but unpleasant palatability. In this study, rice stickiness was significantly reduced by steaming during the parboiling process; however, continuing steaming past certain durations no longer affected rice stickiness. It was also found: (i) the degree of starch gelatinization (DSG) increases and starch crystallinity decreases with increasing steaming time; (ii) the molecular size and chain length distribution (CLD) of leached starch for both white and parboiled rice are significantly different from those of native starch; (iii) the relation between leached amylopectin amount and rice stickiness explains the reduced stickiness by parboiling; and (iv) starch gelatinization in the surface layer of rice grains during parboiling might be critically important in blocking starch leaching, consequently leading to a less sticky texture. This study supplies a way to manage glutinous rice stickiness by parboiling for the production of non-sticky rice foods.
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Affiliation(s)
- Hongyan Li
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Shu Yan
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Lu Yang
- College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China
| | - Minghao Xu
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jingyun Ji
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Huijia Mao
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Yuanjie Song
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
| | - Jing Wang
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China.
| | - Baoguo Sun
- China-Canada Joint Lab of Food Nutrition and Health (Beijing), School of Food and Health, Beijing Technology and Business University (BTBU), 11 Fucheng Road, Beijing 100048, China
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6
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Jannasch A, Carvalho L, Patindol J, Wang Y, Mauromoustakos A. Impact of kernel thickness on parboiled rice properties. Cereal Chem 2020. [DOI: 10.1002/cche.10295] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Annegret Jannasch
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Lucas Carvalho
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - James Patindol
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Ya‐Jane Wang
- Department of Food Science University of Arkansas Fayetteville AR USA
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory University of Arkansas Fayetteville AR USA
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7
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Su Y, Cui T, Zhang D, Xia G, Gao X, He X, Xu Y. MLR and experimental testing for characterization and classification of damage resistance of maize hybrids based on mechanical properties. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13262] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Yuan Su
- College of EngineeringChina Agricultural University Beijing PR China
| | - Tao Cui
- College of EngineeringChina Agricultural University Beijing PR China
| | - Dongxing Zhang
- College of EngineeringChina Agricultural University Beijing PR China
| | - Guoyi Xia
- College of EngineeringChina Agricultural University Beijing PR China
| | - Xiaojun Gao
- College of EngineeringChina Agricultural University Beijing PR China
| | - Xiaowei He
- College of EngineeringChina Agricultural University Beijing PR China
| | - Yang Xu
- College of EngineeringChina Agricultural University Beijing PR China
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8
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Du Y, Zhu S, Ramaswamy HS, Wang H, Wu J, Yu Y. Comparison of germination–parboiling, freeze–thaw cycle, and high pressure processing on the cooking quality of brown rice. J FOOD PROCESS ENG 2019. [DOI: 10.1111/jfpe.13135] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/18/2023]
Affiliation(s)
- Yang Du
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Songming Zhu
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | | | - Hao Wang
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
| | - Jian Wu
- Agricultural Service Center of Zhengzi Town in Rong County Zigong China
| | - Yong Yu
- College of Biosystems Engineering and Food ScienceZhejiang University Hangzhou China
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9
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Lii E, Mauromoustakos A, Wang YJ. Effects of cultivar and aging on parboiled rice properties. Cereal Chem 2018. [DOI: 10.1002/cche.10082] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
Affiliation(s)
- Eric Lii
- Department of Food Science; University of Arkansas; Fayetteville Arkansas
| | - Andy Mauromoustakos
- Agricultural Statistics Laboratory; University of Arkansas; Fayetteville Arkansas
| | - Ya-Jane Wang
- Department of Food Science; University of Arkansas; Fayetteville Arkansas
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10
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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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11
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Study on Mechanical Properties for Shearing Breakage of Oat Kernel. INTERNATIONAL JOURNAL OF FOOD ENGINEERING 2018. [DOI: 10.1515/ijfe-2017-0097] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
AbstractBreaking force, deformation, breaking energy, strength, hardness and rigidity of oat kernel under different loading rates (0.02, 0.04, 0.06, 0.08 and 0.10 mm/s) and loading position (ventral and dorsal sides) were determined within a moisture content range of 15.7 %–27.5 % (w.b.) by using a texture analyzer (TA) to investigate mechanical properties for shearing breakage of oat kernel. Complete randomized design was experimented to construct the force–distance curve. In this study, these mechanical properties of oat kernel were expressed as a function of moisture content and loading rate respectively. The result showed that breaking force, energy, strength, hardness and rigidity decreased linearly with the increasing moisture content and increased firstly and decreased then with the increasing loading rate. Deformation had an increasing trend with the increase in moisture content and loading rate. The highest values of breaking force, breaking energy, strength, hardness and rigidity were obtained at 0.08 mm/s loading rate. Moreover the dorsal side of oat kernel had a better shearing capacity compared with ventral side, which reflected in that breaking force, strength and hardness were great significantly at 95 % confident level when dorsal side was loaded.
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Sarker MSH, Hasan SMK, Ibrahim MN, Aziz NA, Punan MS. Mechanical property and quality aspects of rice dried in industrial dryers. Journal of Food Science and Technology 2017; 54:4129-4134. [PMID: 29085156 DOI: 10.1007/s13197-017-2856-5] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/27/2017] [Accepted: 09/04/2017] [Indexed: 11/30/2022]
Abstract
The influence of drying methods on selected mechanical properties and qualities of MR219 rice variety has been investigated. The results showed significant effects of drying methods on bending strength and head rice yields while the average bending strength of paddy were 28.6-31.8 MPa. The effect of drying methods on apparent modulus of elasticity of rice was not significant (204.5-222.4 MPa). The fracture energy of rice varied significantly under control drying but not with industrial drying methods. Higher temperature in drying by IBD contributed in making the grains tougher, where the effect of FBD temperature was positive toward the development of fracture energy inside rice kernel. IBD at temperature above 40 °C resulted in lower bending strength in rice kernels which affected head rice yield. Two stage paddy drying practices with FBD using temperature of 115-125 °C as first stage is still acceptable, and inclined bed dryer either as single stage or as second stage after FBD should be operated at temperature of <40 °C to maintain head rice yield. The whiteness and milling recovery of rice achieved from different drying methods were comparable.
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Affiliation(s)
- M S H Sarker
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia.,Department of Food Engineering and Technology, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh
| | - S M Kamrul Hasan
- Department of Food Processing and Preservation, Hajee Mohammad Danesh Science and Technology University (HSTU), Dinajpur, 5200 Bangladesh.,Faculty of Science and Technology, Free University of Bozen-Bolzano, Piazza Università 1, 39100 Bolzano, Italy
| | - M Nordin Ibrahim
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia
| | - N Ab Aziz
- Department of Process and Food Engineering, Universiti Putra Malaysia (UPM), 43400 Serdang, Selangor, Darul Ehsan Malaysia
| | - Mohd Salleh Punan
- Mechanization and Automation Research Centre, MARDI, 43400 Serdang, Selangor, Darul Ehsan Malaysia
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Patindol J, Domingues W, Wang YJ. Impact of Soaking Temperature and Duration on Fissure Incidence of Rough Rice Kernels. Cereal Chem 2017. [DOI: 10.1094/cchem-03-17-0053-n] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- James Patindol
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Wallison Domingues
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
| | - Ya-Jane Wang
- Department of Food Science, University of Arkansas, 2650 N. Young Avenue, Fayetteville, AR 72704, U.S.A
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14
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The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method. J FOOD QUALITY 2017. [DOI: 10.1155/2017/5960743] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.
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15
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16
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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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17
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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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Taghinezhad E, Khoshtaghaza MH, Suzuki T, Minaei S, Brenner T. Quantifying the Relationship between Rice Starch Gelatinization and Moisture-Electrical Conductivity of Paddy during Soaking. J FOOD PROCESS ENG 2015. [DOI: 10.1111/jfpe.12235] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Ebrahim Taghinezhad
- Biosystems Engineering Department; Tarbiat Modares University; PO Box 14115-336 Tehran 1497713111 Iran
| | | | - Toru Suzuki
- Food Science and Technology Department; Tokyo University of Marine Science & Technology; Tokyo Japan
| | - Saeid Minaei
- Biosystems Engineering Department; Tarbiat Modares University; PO Box 14115-336 Tehran 1497713111 Iran
| | - Tom Brenner
- Food Science and Technology Department; Tokyo University of Marine Science & Technology; Tokyo Japan
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