Rice Science

Rice Science ›› 2016, Vol. 23 ›› Issue (6): 339-344.DOI: 10.1016/j.rsci.2016.06.007

• Orginal Article • Previous Articles    

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

Taghinezhad Ebrahim1, Hadi Khoshtaghaza Mohammad2, Minaei Saeid2, Suzuki Toru3, Brenner Tom4   

  1. 1Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran
    2Biosystems Engineering Department, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran
    3Food Science and Technology Department, Tokyo University of Marine Science & Technology, P.O. Box 108-8477, Tokyo, Japan;
    4Materials & Life Sciences Department, Sophia University, P.O. Box 102-8554, Tokyo, Japan;
  • Received:2016-04-10 Accepted:2016-06-06 Online:2016-12-12 Published:2016-08-10

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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.

Key words: parboiling process, rice, head rice yield, color value, hardness, degree of starch gelatinization