Effects of Soaking and Steaming Regimes on the Quality of Artisanal Parboiled Rice
2015
Graham‐Acquaah, S. | Manful, J.T. | Ndindeng, S. A. | Tchatcha, D. A.
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. PRACTICAL APPLICATIONS: Locally produced rice in most sub‐Saharan African countries have low milling recoveries, undesirable appearance because of high incidence of chalkiness and poor cooking characteristics. Artisanal parboiling is employed in many countries to enhance the quality, particularly milling recoveries, of locally produced rice. This is not always effective as the impact of key operational steps such as soaking and steaming has not been fully characterized to ensure product consistency. This study provides information on how soaking and steaming regimes can be selected to ensure the production of good quality parboiled rice to meet consumer needs.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por National Agricultural Library