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Effects of soaking and steaming regimes on the quality of artisanal parboiled rice

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Title Effects of soaking and steaming regimes on the quality of artisanal parboiled rice
 
Creator Graham-Acquaah, S.
Manful, J.T.
Ndindeng, S.A.
Tchatcha, D.A.
 
Subject rice
soaking
steaming
 
Description The effects of initial soaking temperatures (IST) (30–90C) and steaming times (STM) (5–20 min) during artisanal parboiling on the quality of parboiled rice were studied. Total milling yield and head rice yields increased as IST increased. Water absorption of the rice kernels during parboiling increased as IST increased and correlated positively with head rice yield. Chalkiness decreased with increasing IST and this decrease was enhanced by increasing STM. Cooked parboiled rice had harder texture. While ISTs between 30 and 50C did not alter much the paste viscosities of parboiled samples, IST above 50C caused significant decreases in paste viscosities. Increasing STM caused steady decreases in paste viscosities at all ISTs. Soaking and steaming regimes affected the physicochemical properties of the parboiled rice and must be considered carefully in order to produce good quality artisanal parboiled rice that meets consumer needs and also to alter the functional properties of rice in food formulations.
 
Date 2015-12
2022-01-27T14:47:15Z
2022-01-27T14:47:15Z
 
Type Journal Article
 
Identifier Graham-Acquaah, S., Manful, J.T., Ndindeng, S.A. and Tchatcha, D.A. 2015. Effects of soaking and steaming regimes on the quality of artisanal parboiled rice. Journal of Food Processing and Preservation. Volume 39, Issue 6:2286-2296.
1745-4549
https://hdl.handle.net/10568/117799
https://doi.org/10.1111/jfpp.12474
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format 2286-2296
 
Publisher Hindawi Limited
 
Source Journal of Food Processing and Preservation