Effect of Soaking Temperature on Physical and Functional Properties of Parboiled Rice Cultivars Grown in Temperate Region of India

Shabir Ahmad Mir, Sowriappan John Don Bosco

Department of Food Science and Technology, Pondicherry University, Puducherry, India..

DOI: 10.4236/fns.2013.43038                

Abstract

The physical and functional properties of seven parboiled rice cultivars (Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1) were investigated at different soaking temperatures of 60℃, 70℃ and 80℃ and it was compared with the brown raw rice of the respective cultivars. Parboiling was observed to decrease L* value and increase a* and b* values. The hardness of rice was significantly increased after parboiling and varied among the cultivars with the highest in Jehlum. Parboiling resulted in the decrease of pasting parameters with the increase in soaking temperature from 60℃ to 80℃. The pasting characteristics of parboiled rice sample showed the typical behaviour having high initial viscosity, but lower peak viscosity in comparison to raw rice. The water absorption index and water solubility indices were subsequently increased with the increase in soaking temperature.

Keywords

Rice; Parboiling; Hardness; Color; Pasting Properties

Conflicts of Interest

The authors declare no conflicts of interest.

References

[1]	H. Dutta and C. L. Mahanta, “Effect of Hydrothermal Treatment Varying in Time and Pressure on the Properties of the Parboiled Rices with Different Amylose Content,” Food Research International, Vol. 49, No. 2, 2012, pp. 655-663. doi:10.1016/j.foodres.2012.09.014
[2]	T. A. Shittu, M. B. Olaniyi, A. A. Oyekanmi and K. A. Okeleye, “Physical and Water Absorption Characteristics of Some Improved Rice Varieties,” Food Bioprocess Technology, Vol. 5, No. 1, 2012, pp. 298-309. doi:10.1007/s11947-009-0288-6
[3]	S. D. Deshpande, S. Bal and T. P. Ojha, “A Study on Diffusion of Water by the Soybean during Cold Water Soaking,” Journal of Food Engineering, Vol. 23, No. 1, 1994, pp. 121-127. doi:10.1016/0260-8774(94)90127-9
[4]	J. Patindol, J. Newton and Y. J. Wang, “Functional Properties as Affected by Laboratory Scale Parboiling of Rough Rice and Brown Rice,” Journal of Food Science, Vol. 73, No. 8, 2008, pp. 370-377. doi:10.1111/j.1750-3841.2008.00926.x
[5]	K. R. Bhattacharya, “Chapter 13: Parboiling of Rice,” In: T. Elaine, Ed., Rice Chemistry and Technology, American Association of Cereal Chemists, Inc., St. Paul, 2004, pp. 329-394. doi:10.1094/1891127349.013
[6]	R. S. Kadan, R. J. Byrant and J. A. Miller, “Effects of Milling on Functional Properties of Rice Flour,” Food engineering and Physical Properties, Vol. 73, No. 4, 2008, pp. 151-154.
[7]	K. O. Adebowale and O. S. Lawal, “Functional Properties and Retrogradation Behaviour of Native and Chemically Modified Starch of Mucuna Bean (Mucuna pruriens),” Journal of the Science of Food and Agriculture, Vol. 83, No. 15, 2003, pp. 1541-1546. doi:10.1002/jsfa.1569
[8]	M. Kaur and N. Singh, “Studies on Functional, Thermal and Pasting Properties of Flours from Different Chickpea (Cicer arietinum L.) Cultivars,” Food Chemistry, Vol. 93, No. 3, 2005, pp. 403-411. doi:10.1016/j.foodchem.2004.06.015
[9]	L.-J. Zhu, Q.-Q. Liu, Y. J. Sang, M.-H. Gu and Y.-C. Shi, “Underlying Reasons for Waxy Rice Flours Having Different Pasting Properties,” Food Chemistry, Vol. 120, No. 1, 2010, pp. 94-100. doi:10.1016/j.foodchem.2009.09.076
[10]	H. H. Chen, Y. K. Chen and H. C. Chang, “Evaluation of Physicochemical Properties of Plasma Treated Brown Rice,” Food Chemistry, Vol. 135, No. 1, 2012, pp. 74-79. doi:10.1016/j.foodchem.2012.04.092
[11]	M. Bello, M. P. Tolaba and C. Suarez, “Factors Affecting Water Uptake of Rice Grain during Soaking,” LWT Food Science and Technology, Vol. 37, No. 8, 2004, pp. 811-816. doi:10.1016/j.lwt.2004.02.014
[12]	A. K. Thakur and A. K. Gupta, “Water Absorption Characteristics of Paddy, Brown Rice and Husk during Soaking,” Journal of Food Engineering, Vol. 75, No. 2, 2006, pp. 252-257. doi:10.1016/j.jfoodeng.2005.04.014
[13]	N. Y. N. Aboubakar, J. Scher and C. M. F. Mbofung, “Physicochemical, Thermal Properties and Micro Structure of Six Varieties of Taro (Colocasia esculenta L. Schott) Flours and Starches,” Journal of Food Engineering, Vol. 86, No. 2, 2008, pp. 294-305. doi:10.1016/j.jfoodeng.2007.10.006
[14]	M. Kaur, P. Kaushal and K. S. Sandhu, “Studies on Physicochemical and Pasting Properties of Taro (Colocasia esculenta L.) Flour in Comparison with a Cereal, Tuber and Legume Flour,” Journal of Food Science and Technology, Vol. 50, No. 1. 2011, 94-100. doi:10.1007/s13197-010-0227-6
[15]	L. Lamberts, E. De Bie, V. Derycke, W. S. Veraverbeke, W. De Man and J. A. Delcour, “Impact of Browning Reactions and Bran Pigments on Color of Parboiled Rice,” Journal of Agricultural and Food Chemistry, Vol. 54, No. 26, 2006, pp. 9924-9929. doi:10.1021/jf062140j
[16]	M. R. Islam, N. Shimizu and T. Kimura, “Energy Requirement in Parboiling and Its Relationship to Some Important Quality Indicators,” Journal of Food Engineering, Vol. 63, No. 4, 2004, pp. 433-439. doi:10.1016/j.jfoodeng.2003.09.002
[17]	B. Juliano and D. Bechtel, “The Rice Grain and Its Gross Composition,” In: B. Juliano, Ed., Rice Chemistry and Technology, 2nd Edition, American Association of Cereal Chemists, St. Paul, 1985, pp. 17-58.
[18]	K. M. Sahay and K. K. Singh, “Unit Operations of Agricultural Processing,” Vikas Publishing House Pvt. Ltd., New Delhi, 1994.
[19]	S. Ragaee and E. M. Abdel-Aal, “Pasting Properties of Starch and Protein in Selected Cereals and Quality of Their Food Products,” Food Chemistry, Vol. 95, No. 1, 2006, pp. 9-18. doi:10.1016/j.foodchem.2004.12.012
[20]	I. S. M. Zaidul, N. A. N. Norulaini, A. K. M. Omar, H. Yamauchi and T. Noda, “RVA Analysis of Mixtures of Wheat Flour and Potato, Sweet Potato, Yam and Cassava Starches,” Carbohydrate Polymer, Vol. 69, No. 2, 2007, pp. 784-791. doi:10.1016/j.carbpol.2007.02.021
[21]	P. L. Russell, “The Aging of Gels from Starches of Different Amylose/Amylopectin Content Studied by Differential Scanning Calorimetry,” Journal of Cereal Science, Vol. 6, No. 2, 1987, pp. 147-158. doi:10.1016/S0733-5210(87)80051-6
[22]	T. O. Osungbaro, “Effect of Fermentation Period on Amylose Content and Textural Characteristics of “Ogi” (A Fermented Maize Porridge),” Journal of Fermentation and Bioengineering, Vol. 70, No. 1, 1990, pp. 22-25. doi:10.1016/0922-338X(90)90024-Q
[23]	M. O. Onitilo, L. O. Sanni, I. Daniel, B. Maziya-Dixon and A. Dixon, “Physicochemical and Functional Properties of Native Starches from Cassava Varieties in Southwest Nigeria,” Journal of Food, Agriculture and Environment, Vol. 5, No. 3, 2007, pp. 108-114.
[24]	I. Lee, G. Y. We, D. E. Kim, Y. S. Cho, M. R. Yoon, M. Shin and S. Ko, “Classification of Rice Cultivars Based on Cluster Analysis of Hydration and Pasting Properties of Their Starches,” LWT—Food Science and Technology, Vol. 48, No. 2, 2012, pp. 164-168. doi:10.1016/j.lwt.2012.03.002
[25]	N. Singh, N. Inouchi and K. Nishinari, “Structural, Thermal and Viscoelastic Characteristics of Starches Separated from Normal, Sugary and Waxy Maize,” Food Hydrocolloids, Vol. 20, No. 6, 2006, pp. 923-935. doi:10.1016/j.foodhyd.2005.09.009
[26]	T. Swasdisevi, W. Sriariyakula, W. Tia and S. Soponronnarit, “Effect of Pre-Steaming on Production of Partially Parboiled Using Hot Air Fluidization Technique,” Journal of Food Engineering, Vol. 96, No. 3, 2010, pp. 455-462. doi:10.1016/j.jfoodeng.2009.08.026
[27]	U. Singh, “Functional Properties of Grain Legume Flours,” Journal of Food Science and Technology, Vol. 38, No. 3, 2001, pp. 191-199.
[28]	D. Jones, R. Chinnaswamy, Y. Tan and M. Hanna, “Physiochemical Properties of Ready-to-Eat Breakfast Cereals,” Cereal Foods World, Vol. 45, No. 4, 2000, pp. 164168.
[29]	M. Mariotti, C. Alamprese, M. A. Pagani and M. Lucisano, “Effect of Puffing on Ultrastructure and Physical Characteristics of Cereal Grains and Flours,” Journal of Cereal Science, Vol. 43, No. 1, 2006, pp. 47-56. doi:10.1016/j.jcs.2005.06.007
[30]	B. K. Baik, J. Powers and L. T. Nguyen, “Extrusion of Regular and Waxy Barley Flours for Production of Expanded Cereals,” Cereal Chemistry, Vol. 81, No. 1, 2004, pp. 94-99. doi:10.1094/CCHEM.2004.81.1.94