Relationship Between Degree of Starch Gelatinization and Quality Attributes of Parboiled Rice During Steaming |
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| Authors: | Taghinezhad Ebrahim Hadi Khoshtaghaza Mohammad Minaei Saeid Suzuki Toru Brenner Tom |
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| Institution: | 1.Moghan College of Agriculture and Natural Resources, University of Mohaghegh Ardabili, P.O. Box 56199-11367, Ardabil, Iran;2.Biosystems Engineering Department, Tarbiat Modares University, P.O. Box 14115-336, Tehran, Iran;3.Food Science and Technology Department, Tokyo University of Marine Science & Technology, P.O. Box 108-8477, Tokyo, Japan;4.Materials & Life Sciences Department, Sophia University, P.O. Box 102-8554, Tokyo, Japan; |
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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. |
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| Keywords: | parboiling process rice head rice yield color value hardness degree of starch gelatinization |
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