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Kaur T, Sodhi NS, Dhillon B, Sodhi KS. Application of electromyography (EMG) for textural evaluation of raw, steamed and parboiled Basmati rice cultivars (Pusa 1121 and Pusa 1509). JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2023. [DOI: 10.1007/s11694-023-01854-3] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 03/06/2023]
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Yield, Grain Quality, and Starch Physicochemical Properties of 2 Elite Thai Rice Cultivars Grown under Varying Production Systems and Soil Characteristics. Foods 2021; 10:foods10112601. [PMID: 34828879 PMCID: PMC8620510 DOI: 10.3390/foods10112601] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2021] [Revised: 10/24/2021] [Accepted: 10/25/2021] [Indexed: 11/16/2022] Open
Abstract
Rice production systems and soil characteristics play a crucial role in determining its yield and grain quality. Two elite Thai rice cultivars, namely, KDML105 and RD6, were cultivated in two production systems with distinct soil characteristics, including net-house pot production and open-field production. Under open-field system, KDML105 and RD6 had greater panicle number, total grain weight, 100-grain weight, grain size, and dimension than those grown in the net-house. The amounts of reducing sugar and long amylopectin branch chains (DP 25–36) of the RD6 grains along with the amounts of long branch chains (DP 25–36 and DP ≥ 37), C-type starch granules, and average chain length of the KDML105 were substantially enhanced by the open-field cultivation. Contrastingly, the relative crystallinity of RD6 starch and the amounts of short branch chains (DP 6–12 and DP 13–24), B- and A-type granules, and median granule size of KDML105 starch were significantly suppressed. Consequently, the open-field-grown RD6 starch displayed significant changes in its gelatinization and retrogradation properties, whereas, certain retrogradation parameters and peak viscosity (PV) of KDML105 starches were differentially affected by the distinct cultivating conditions. This study demonstrated the influences of production systems and soil characteristics on the physicochemical properties of rice starches.
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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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Fortified Blended Food Base: Effect of Co-Fermentation Time on Composition, Phytic Acid Content and Reconstitution Properties. Foods 2019; 8:foods8090388. [PMID: 31484356 PMCID: PMC6770338 DOI: 10.3390/foods8090388] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2019] [Revised: 08/23/2019] [Accepted: 08/30/2019] [Indexed: 11/17/2022] Open
Abstract
Dehydrated blends of dairy-cereal combine the functional and nutritional properties of two major food groups. Fortified blended food base (FBFB) was prepared by blending fermented milk with parboiled wheat, co-fermenting the blend at 35 °C, shelf-drying and milling. Increasing co-fermentation time from 0 to 72 h resulted in powder with lower lactose, phytic acid and pH, and higher contents of lactic acid and galactose. Simultaneously, the pasting viscosity of the reconstituted base (16.7%, w/w, total solids) and its yield stress (σ0), consistency index (K) and viscosity on shearing decreased significantly. The changes in some characteristics (pH, phytic acid, η120) were essentially complete after 24 h co-fermentation while others (lactose, galactose and lactic acid, pasting viscosities, flowability) proceeded more gradually over 72 h. The reduction in phytic acid varied from 40 to 58% depending on the pH of the fermented milk prior to blending with the parboiled cereal. The reduction in phytic acid content of milk (fermented milk)-cereal blends with co-fermentation time is nutritionally desirable as it is conducive to an enhanced bioavailability of elements, such as Ca, Mg, Fe and Zn in milk-cereal blends, and is especially important where such blends serve as a base for fortified-blended foods supplied to food-insecure regions.
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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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Roy M, Dutta H, Jaganmohan R, Choudhury M, Kumar N, Kumar A. Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat ( Fagopyrum esculentum L.). Journal of Food Science and Technology 2019; 56:3524-3533. [PMID: 31274920 DOI: 10.1007/s13197-019-03849-9] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 02/25/2019] [Accepted: 05/22/2019] [Indexed: 12/18/2022]
Abstract
Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.
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Affiliation(s)
| | - Himjyoti Dutta
- 2Amity Institute of Food Technology, Amity University Uttar Pradesh, Noida, 201301 India
| | | | | | - Nitin Kumar
- 4National Institute of Food Technology Entrepreneurship and Management, Sonipat, Haryana India
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The Proportion of Fermented Milk in Dehydrated Fermented Milk⁻Parboiled Wheat Composites Significantly Affects Their Composition, Pasting Behaviour, and Flow Properties on Reconstitution. Foods 2018; 7:foods7070113. [PMID: 30011920 PMCID: PMC6068679 DOI: 10.3390/foods7070113] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/07/2018] [Revised: 07/11/2018] [Accepted: 07/12/2018] [Indexed: 11/19/2022] Open
Abstract
Dairy and cereal are frequently combined to create composite foods with enhanced nutritional benefits. Dehydrated fermented milk–wheat composites (FMWC) were prepared by blending fermented milk (FM) and parboiled wheat (W), incubating at 35 °C for 24 h, drying at 46 °C for 48 h, and milling to 1 mm. Increasing the weight ratio of FM to W from 1.5 to 4.0 resulted in reductions in total solids (from 96 to 92%) and starch (from 52 to 39%), and increases in protein (15.2–18.9%), fat (3.7–5.9%), lactose (6.4–11.4%), and lactic acid (2.7–4.2%). FMWC need to be reconstituted prior to consumption. The water-holding capacity, pasting viscosity, and setback viscosity of the reconstituted FMWC (16.7% total solids) decreased with the ratio of FM to W. The reconstituted FMWC exhibited pseudoplastic flow behaviour on shearing from 18 to 120 s−1. Increasing the FM:W ratio coincided with a lower yield stress, consistency index, and viscosity at 120 s−1. The results demonstrate the critical impact of the FM:W ratio on the composition, pasting behavior, and consistency of the reconstituted FMWC. The difference in consistency associated with varying the FM:W ratio is likely to impact on satiety and nutrient value of the FMWCs.
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Zohoun EV, Tang EN, Soumanou MM, Manful J, Akissoe NH, Bigoga J, Futakuchi K, Ndindeng SA. Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety. Food Sci Nutr 2018; 6:638-652. [PMID: 29876115 PMCID: PMC5980200 DOI: 10.1002/fsn3.600] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/10/2017] [Revised: 12/30/2017] [Accepted: 01/07/2018] [Indexed: 11/08/2022] Open
Abstract
To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes.
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Affiliation(s)
- Elvire V. Zohoun
- Unité de Recherche en Génie Enzymatique et AlimentaireLaboratoire d'Etude et de Recherche en Chimie AppliquéeEcole Polytechnique d'Abomey‐CalaviCotonouBénin
| | | | - Mohamed M. Soumanou
- Unité de Recherche en Génie Enzymatique et AlimentaireLaboratoire d'Etude et de Recherche en Chimie AppliquéeEcole Polytechnique d'Abomey‐CalaviCotonouBénin
| | | | - Noel H. Akissoe
- Faculté des Sciences AgronomiquesEcole de Nutrition et Sciences AlimentairesCotonouBénin
| | - Jude Bigoga
- Faculty of ScienceUniversity of Yaoundé‐IYaoundéCameroon
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Effects of temperature and soaking durations on the hydration kinetics of hybrid and pureline parboiled brown rice cultivars. JOURNAL OF FOOD MEASUREMENT AND CHARACTERIZATION 2018. [DOI: 10.1007/s11694-018-9751-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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10
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Villanova FA, Vanier NL, de Avila Madruga N, Pesek J, Matyska-Pesek M, Elias MC, de Oliveira M. Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process. Food Chem 2017; 235:51-57. [DOI: 10.1016/j.foodchem.2017.05.053] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/22/2017] [Revised: 05/04/2017] [Accepted: 05/09/2017] [Indexed: 10/19/2022]
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Mukherjee C, Chowdhury R, Sutradhar T, Begam M, Ghosh SM, Basak SK, Ray K. Parboiled rice effluent: A wastewater niche for microalgae and cyanobacteria with growth coupled to comprehensive remediation and phosphorus biofertilization. ALGAL RES 2016. [DOI: 10.1016/j.algal.2016.09.009] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/20/2022]
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12
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Changes in the properties of rice varieties with different amylose content on dry heat parboiling. J Cereal Sci 2015. [DOI: 10.1016/j.jcs.2015.07.016] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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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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Graham-Acquaah S, Manful J, Ndindeng SA, Tchatcha DA. Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice. J FOOD PROCESS PRES 2015. [DOI: 10.1111/jfpp.12474] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- S. Graham-Acquaah
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - J.T. Manful
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - S. A. Ndindeng
- Grain Quality and Postharvest Technology Unit; Africa Rice Center; 01 B.P. 2031 Cotonou Benin
| | - D. A. Tchatcha
- l'Ecole Polytechnique d'Abomey-Calavi (EPAC); University of Abomey-Calavi; Cotonou Benin
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Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels. Lebensm Wiss Technol 2014. [DOI: 10.1016/j.lwt.2014.05.001] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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16
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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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Hussain SZ, Singh B, Naik HR. Viscous and thermal behaviour of vitamin A and iron-fortified reconstituted rice. Int J Food Sci Technol 2013. [DOI: 10.1111/ijfs.12430] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- Syed Zameer Hussain
- Department of Post Harvest Technology; Sher-e-Kashmir University of Agricultural Science and Technology of Kashmir; Shalimar Srinagar-190025 Jammu and Kashmir India
| | - Baljit Singh
- Department of Food Science and Technology; Punjab Agricultural University; Ludhiana-141004 Punjab India
| | - Haroon Rashid Naik
- Department of Post Harvest Technology; Sher-e-Kashmir University of Agricultural Science and Technology of Kashmir; Shalimar Srinagar-190025 Jammu and Kashmir India
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Hussain SZ, Singh B. Effect of Extrusion Conditions on Pasting Behavior and Microstructure of Refabricated Rice: A Response Surface Analysis. Cereal Chem 2013. [DOI: 10.1094/cchem-12-12-0170-r] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Syed Zameer Hussain
- Division of Post Harvest Technology, Sher-e-Kashmir University of Agricultural Sciences and Technology of Kashmir, Srinagar 191121, Jammu and Kashmir, India
- Corresponding author. Phone: +91-9622758932. Fax: +91-0194-2464195. E-mail:
| | - Baljit Singh
- Department of Food Science and Technology, Punjab Agricultural University, Ludhiana 141004, Punjab, India
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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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Gunaratne A, Kao W, Ratnayaka J, Collado L, Corke H. Effect of parboiling on the formation of resistant starch, digestibility and functional properties of rice flour from different varieties grown in Sri Lanka. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2013; 93:2723-2729. [PMID: 23553043 DOI: 10.1002/jsfa.6091] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/18/2012] [Revised: 01/21/2013] [Accepted: 02/04/2013] [Indexed: 06/02/2023]
Abstract
BACKGROUND Hydrothermal treatment used in parboiling could induce formation of novel starch properties having potential food applications. In the current work, functional, digestible and retrogradation properties of flour from non-parboiled and steamed parboiled six rice varieties with high amylose content of around 30% but differing in length and width ratio were investigated and compared. RESULTS The parboiling process reduced swelling volume and amylose leaching in all tested varieties. Among the varieties studied, the resistant starch content ranged from 1.6% in AT 306 to 0.46% in BG 357. Parboiling reduced the resistant starch content in AT 306 by about 50%, but it did not significantly affect the resistant starch content of the other varieties. The amylose-lipid complex remained unchanged after parboiling. Amylopectin retrogradation was not observed in parboiled rice. Amylose retrogradation was not seen except for AT 306. Pasting behaviour of parboiled rice flours showed high pasting stability and low setback. Flours were more susceptible to enzymatic hydrolysis after parboiling. Partial gelatinisation during parboiling was sufficient to produce grains with excellent milling quality showing a head rice recovery that ranged from 98% to 100% among the varieties studied. CONCLUSION Degree of gelatinisation is the most important factor that determines the high head rice recovery. High pasting stability and low setback of flour of parboiled rice indicate some potential food applications.
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Affiliation(s)
- Anil Gunaratne
- The Faculty of Agricultural Sciences, Sabaragamuwa University of Sri Lanka, P.O. Box 02, Belihuloya, Sri Lanka
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Buggenhout J, Brijs K, Celus I, Delcour J. The breakage susceptibility of raw and parboiled rice: A review. J FOOD ENG 2013. [DOI: 10.1016/j.jfoodeng.2013.03.009] [Citation(s) in RCA: 102] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Dutta H, Mahanta CL. Laboratory Process Development and Physicochemical Characterization of a Low Amylose and Hydrothermally Treated Ready-to-Eat Rice Product Requiring No Cooking. FOOD BIOPROCESS TECH 2013. [DOI: 10.1007/s11947-012-1037-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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23
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Das DK, Dutta H, Mahanta CL. Development of a rice starch-based coating with antioxidant and microbe-barrier properties and study of its effect on tomatoes stored at room temperature. Lebensm Wiss Technol 2013. [DOI: 10.1016/j.lwt.2012.05.018] [Citation(s) in RCA: 73] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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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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MANFUL JOHNT, ABBEY LAWRENCED, COKER RAYMONDD. EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS. J FOOD QUALITY 2009. [DOI: 10.1111/j.1745-4557.2009.00283.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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Manful JT, Swetman AA, Coker RD, Drunis A. Changes in the thiamine and riboflavin contents of rice during artisanal parboiling in Ghana. ACTA ACUST UNITED AC 2007. [DOI: 10.1002/ts.215] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022]
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