Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming
Received date: 2016-04-10
Accepted date: 2016-06-06
Online published: 2016-08-10
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.
Taghinezhad Ebrahim, Hadi Khoshtaghaza Mohammad, Minaei Saeid, Suzuki Toru, Brenner Tom . Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming[J]. Rice Science, 2016 , 23(6) : 339 -344 . DOI: 10.1016/j.rsci.2016.06.007
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| 40 | (Managing Editor: Fang Hongmin) |
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