Skip to main content

EFFECT OF ARTISANAL PARBOILING METHODS ON MILLING YIELD AND COOKED RICE TEXTURAL CHARACTERISTICS

Buy Article:

$51.00 plus tax (Refund Policy)

Abstract:

ABSTRACT

One of the main objectives of artisanal rice parboiling is to reduce the levels of broken grains (brokens) on milling. Rice samples that had been parboiled using different regimes of soaking temperatures and steaming times were analyzed for their physical properties and cooked rice textures. It was established that inappropriate soaking and steaming regimes resulted in greater levels of brokens than raw-milled paddy. Consequently, in artisanal parboiling, the initial soaking temperature should be about 90C and the steaming time should be more than 8 min, ideally, about 12 min. On cooking, more severely parboiled rice samples had firmer textures than mildly parboiled samples. The commercially parboiled sample and the more severely laboratory-parboiled samples required a rice-to-water ratio of 1:3, while the raw-milled sample and the mildly parboiled ones required a 1:2½ rice-to-water ratio for optimum cooking. PRACTICAL APPLICATIONS

Artisanal rice parboiling is carried out mainly to reduce the levels of broken grains and increase the yield of milled rice in many countries. If this is carried out very well, there are economic benefits as more rice of better quality is available to be sold. This study provides information on optimum processing conditions, i.e., initial soaking temperature of about 90C and a steaming time of about 12 min. The study also provides recommendations on optimum cooking conditions, i.e., rice-to-water ratio, for the variably parboiled rice samples.

Document Type: Research Article

DOI: http://dx.doi.org/10.1111/j.1745-4557.2009.00283.x

Affiliations: 1: Food Research Institute (CSIR)PO Box M.20, Accra, Ghana 2: Natural Resources InstituteUniversity of Greenwich at MedwayChatham Maritime, Kent, ME4 4TBEngland

Publication date: December 1, 2009

Access Key

Free Content
Free content
New Content
New content
Open Access Content
Open access content
Subscribed Content
Subscribed content
Free Trial Content
Free trial content
Cookie Policy
X
Cookie Policy
Ingenta Connect website makes use of cookies so as to keep track of data that you have filled in. I am Happy with this Find out more