Abstract
Iranian paddy (Fajr) is the most popular rice for export and consumption in Iran but it has poor milling yield. To solve this problem, parboiling has been used for improving its milling quality. In this study, the effect of various parboiling conditions (soaking at temperatures of 55–75°C and steaming times for 2–10 min) on some quality properties of Fajr paddy was investigated. After parboiling, the physical properties (degree of milling, head rice yield, lightness and color value) and mechanical properties (rupture force) of parboiled rice were measured. Head rice yield and mean value of rupture force increased significantly (p < 0.05) from 50.10% to 62.11–67.05% and from 108.6 to 128.93–227.30 N, respectively. Also, the color value of parboiled rice increased significantly (p < 0.05) by increasing the length of steaming time. The milling degree of unparboiled rice (17.03%) was significantly (p < 0.05) higher than that of the parboiled rice (15.1–16.9% range). Soaking at 65°C and 4 min steaming time gave the highest values of head rice yield, lightness and rupture force. So, this treatment was found to provide the most desirable quality of Fajr parboiled rice.
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©2015 by De Gruyter
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach
Artikel in diesem Heft
- Frontmatter
- Influence of Reduced Cleaning-In-Place on Aged Membranes during Ultrafiltration of Whey
- Particle Size Distribution of Food Boluses and Validation of Simulation During Artificial Indenter Crushing
- Trans-free Shortenings through the Interesterification of Rice Bran Stearin, Fully Hydrogenated Soybean Oil and Coconut Oil
- Ultrasound-Assisted Aqueous Extraction of Oil and Carotenoids from Microwave-Dried Gac (Momordica cochinchinensis Spreng) Aril
- The Rheology and Physical Properties of Fermented Probiotic Ice Creams Made with Dairy Alternatives
- Osmotic Dehydration of Tomato Assisted by Ultrasound: Evaluation of the Liquid Media on Mass Transfer and Product Quality
- Production and Thermal Characterization of an Alkaline Pectin Lyase from Penicillium notatum
- Investigating the Effects of Current and Wave Form of Electrical Pre-treatments on the Yield and Quality of Tomato Juice
- Mathematical Modeling of Hot-Air Drying of Osmo-dehydrated Nectarines
- Effect of Soaking Temperature and Steaming Time on the Quality of Parboiled Iranian Paddy Rice
- A Comprehensive Study on the Effect of Maltitol and Oligofructose as Alternative Sweeteners in Sponge Cakes
- Effect of Gamma Irradiation on Physicochemical Properties of Brown Rice
- Comparison of Moisture Sorption Isotherms and Quality Characteristics of Freeze-Dried and Boiled-Dried Abalone
- Boosting the Food Functionality (In Vivo and In Vitro) of Spirulina by Gamma Radiation: An Inspiring Approach