Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming

By E. Taghinezhad, M. Khoshtaghaza, S. Minaei, Toru Suzuki, T. Brenner. 2016

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Abstract Paddy rice samples were parboiled by soaking at 65 °C for 180 min and steaming at 96 °C for 2–10 min, and then dried to achieve the final moisture content of 11% ± 1%. The degree of starch gelatinization (DSG) and several quality attributes (head rice yield (HRY), color value and hardness) of parboiled rice were measured. Results showed that DSG (46.8%–77.9%), color value (18.08–19.04) and hardness (118.6–219.2 N) all increased following steaming. In contrast, the HRY increased (64.8%–67.1%) for steaming times between 2–4 min but decreased (67.1%–65.0%) for steaming times between 4–10 min. Linear relations between DSG and color value (R2 = 0.87), and DSG and hardness (R2 = 0.88) were observed. The suitable DSG of parboiled rice leading to the highest HRY was found to be 62.5%, obtained following 4 min of steaming.

Subfields: Food Science, Nutrition and Dietetics, Plant Science

View Paper: https://www.semanticscholar.org/paper/830b4a385124e45d39e9fca50cdf13ad199a917b