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Influence of Moisture Content,Variety and parboiling on Milling Quality of Rice Grains

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Rice science 2014年第2期21卷 116-122页

作者： Abozar NASIRAHMADI Bagher EMADI Mohammad Hossein ABBASPOUR-FARD Hamid AGHAGOLZADE Department of Agricultural Machinery Ferdowsi University of Mashhad Haraz Extention and Technology Developement Centre

The effects of moisture content （8%, 10%and 12%）, variety （Tarom and Fajr） and parboiling on milling quality of rice as a function of milling recovery （MR）, head rice yield （HRY）, degree of milling （DOM） and whiteness were investigated. The parboiled grains was prepared with three soaking temperatures of 25 oC, 50 oC and 75 oC and three steaming times of 10, 15 and 20 min. As a result of parboiling, the increasing rates of MR and HRY values were 7.8%and 14.3%for Tarom and 9.8%and 10.0%for Fajr, respectively, and the decreasing rates for DOM and whiteness were 6.6%and 10.8%for Tarom and 6.8% and 10.5% for Fajr, respectively. Moreover, decreasing moisture content to 8%maximized MR （75.8% for Tarom and 74.3% for Fajr） and HRY （65.8% for Tarom and 57.0% for Fajr） while increasing that to 12%revealed maximum values of DOM （6.1%for Tarom and 6.2%for Fajr） and whiteness （24.8%for Tarom and 28.2%for Fajr）.

关键词： degree of milling head rice yield milling recovery whiteness moisture content parboiling milling quality

Effect of processing on the antioxidant activities of porridges and Pittu prepared from finger millets (Eleusine coracana)

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Food Production, Processing and Nutrition 2022年第1期4卷 235-248页

作者： Anoma Chandrasekara Indraneela Senanayake Disna Kumari Fereidoon Shahidi Department of Applied Nutrition Wayamba University of Sri LankaMakanduraColombo 60170GonawilaSri Lanka Department of Biochemistry Memorial University of NewfoundlandSt.John’sNL A1B 3X9Canada

Finger millets are important coarse grains that exhibit high levels of phenolic compounds and antioxidant activities among other cereals. Grains are subjected to a number of thermal treatments and this could affect the contents and bioactivities of phenolic compounds. The aim of the present study was to determine the phenolic contents and antioxidant activities of finger millet flour and foods, namely porridges and Pittu subjected to several thermal treatments such as roasting, parboiling, and parboiled roasting of flour and open boiling and steaming of foods prepared using flour. The effect of the addition of spices on phenolic content and antioxidant activities to open boiled foods was determined. Antioxidant activities of phenolic extracts obtained from finger millet flour and foods were studied for their total phenolic, flavonoids and proanthocyanidins contents, radical scavenging capacities, reducing power, ferrous ion chelating capacity, and antioxidant activity in a β-carotene/linoleate emulsion. The roasted flour and foods had higher total phenolic content (TPC) than other counterparts and ranged from 21.58 to 28.63 µmol ferulic acid equivalents/g dry matter. All flour and food preparations exhibited effective inhibition of radicals, reducing power, ferrous ion chelating activity, and antioxidant activity in the β-carotene/linoleate emulsion and the degree of activity depended on the processing conditions adopted in food *** prepared using steaming showed lower phenolic content and antioxidant activities in general than those of open-boiled counterparts. The addition of spices, namely garlic and cinnamon improved the phenolic contents and antioxidant activities of open-boiled porridges. The knowledge generated from this study may help to exploit the use of finger millets as a functional food ingredient to promote health and wellness.

关键词： Antioxidants parboiling Roasting Pittu Porridges

Traditional Parboiled Rice-Based Products Revisited: Current Status and Future Research Challenges

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Rice science 2014年第4期21卷 187-200页

作者： Himjyoti DUTTA Charu Lata MAHANTA Department of Food Engineering and Technology School of EngineeringTezpur UniversityNapaamSonitpurAssam 784 028India

parboiling is an age old technique carried out to improve rice quality. Different grain parboiling techniques have been traditionally followed and scientifically developed for preparation and industrialization of rice. The state of Assam, India produces a large number of rice varieties, some of which are traditionally processed into peculiar parboiled rice products like Hurum, Komal chaul, Bhoja chaul and Sandahguri, which are of both ethnic and possible commercial importances. In spite of extensive research carried out on parboiled rice, these products and their special parboiling techniques have not been sufficiently explored. The status of research on parboiled rice as a whole with special attention to these lesser known speciality products of Assam is extensively reviewed. Future scope of research on these products is also identified.

关键词： rice parboiling rice product technique

Effects of Continuous Steaming on Milling Characteristics of Two Indica Rice Varieties

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Rice science 2013年第4期20卷 309-312页

作者： N.VENKATACHALAPATHY R.UDHAYAKUMAR Indian Institute of Crop Processing Technology ThanjavurTamil Nadu 613005India Faculty of Agriculture and Animal Husbandry Gandhigram Rural InstituteGandhigramTamil Nadu 624302India

parboiling improves milling characteristics of rice in a positive manner, which has been found to influence consumers demand and acceptability. A laboratory model of continuous steaming unit was fabricated and tested with two indica rice varieties, fine （ADT39） and coarse （CO43） rice, at three different soaking temperatures （50, 60 and 70 ~C） for 4 h and five residence times of steaming （1.0, 1.5, 2.0, 2.5 and 3.0 min）. The effects of continuous steaming on milling characteristics of rice were studied and compared with the values obtained from the control experiment （open steaming process under laboratory conditions）. The favourable conditions for continuous parboiling of the fine variety ADT39 were identified as soaking at 70 ~C for 4 h and 3.0 min residence time of Steaming. These conditions showed head rice outturn of 74.0%. The favourable processing conditions for the coarse variety CO43 were found to be 4 h of soaking at 60 ~C and steaming of 3.0 min residence time, and at these conditions the head rice outturn was 73.9%.

关键词： rice steaming parboiling milling characteristic

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

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Food and Nutrition Sciences 2013年第3期4卷 282-288页

作者： Shabir Ahmad Mir Sowriappan John Don Bosco Department of Food Science and Technology Pondicherry University Puducherry India.

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.

关键词： Rice parboiling Hardness Color Pasting Properties

Sustainabilty of Rice Processing in Rural Sub-Saharan Africa

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Journal of Agricultural Science and Technology(B) 2012年第9期2卷 1044-1050页

作者： Mohammed Bakari Michael Ngadi Robert Kok Vijaya Raghavan Department of Bioresource Engineering McGill University Ste-Anne-de-Bellevue Quebec Canada

Energy and environmental sustainability are important considerations for increased rice production. This study examined the energy utilization and sustainability of rice processing in sub-Saharan Africa. The community of Gadan Loko village in the song local government of Adamawa State, Nigeria was selected as the focus of study. Rice parboiling, the most energy intensive process in rice processing is carried out usually by women in small quantities of about 13.2 kg using traditional pots on tripod support stoves. The parboiled rice is sun dried on mats before it is taken to the milling stalls where it is milled using milling machines driven by single cylinder diesel engines. There were large variations in the quality of milled rice due to lack of consistency in processing parameters. Accumulation of rice husk in the community created important environmental issues. In this study, methods of improving sustainability of rice processing were investigated. The areas included： the utilization of waste heat from the diesel engines for improved drying and efficient pre-soaking; the utilization of solar energy for pre-soaking; the utilization of rice husks as alternative fuel to firewood; and the optimization and redesign of the stoves and parboiling vessels to minimize heat loss to the environment. The results showed that the utilization of rice husk as alternative fuel and the redesign of the stoves and parboiling vessels will increase the sustainability of rice processing and can be easily adopted by the community. While solar energy pre-soaking was not economical and the utilization of waste heat from the diesel engines for drying and pre-soaking would be difficult to implement at the rural scale, because most of the parboiling is done far away from the milling stalls. The study showed that research, development of appropriate technology, and education （RATE） of the rural community is an important way of increasing sustainability.

关键词： Rice processing parboiling alternative energy heat recovery rice paddy solar presoaking research appropriate technology and education (RATE).

Hydration Characteristics of Selected Varieties of Paddy Rice from Nigeria

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Advances in Chemical Engineering and Science 2019年第1期9卷 65-75页

作者： C. Ejebe E. M. Kwofie M. Ngadi Department of Bioresource Engineering McGill University Québec Canada

In this study, water absorption characteristics of some rice varieties (Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44) from Nigeria were studied at 30°C, 45°C, 60°C and 75°C by determining the increase in grain weight as a function of time during soaking. Differences in moisture content among the selected varieties of paddy during soaking were significant (P < 0.05) at all temperatures considered. Using the experimental moisture data, a non-linear regression procedure was applied to an analytical solution of the Fick’s second law of the diffusion for an infinite cylinder. The predicted values of instantaneous moisture contents were in good agreement with the experiential data with R2 of (0.834 - 0.997). Water absorption rate was found to increase with soaking temperature, while water saturation time decreased with temperature. Average values of diffusion coefficients of moisture during soaking of paddy rice at different temperatures (30°C, 45°C, 60°C and 75°C) were estimated as 6.25 × 10 -11, 6.28 × 10 -11, 7.02 × 10 -11, and 5.51 × 10 -11 and 5.52 × 10 -11 m2/s for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44, respectively. The activation energies of the diffusivity through different varieties of rice grains werecalculated using Arrhenius-type equation for diffusion dependence on temperature and were determined as 41.96, 38.69, 40.16, 34.05 and 42.12 kJ/mole for Bisalayi, FARO 61, FARO 60, FARO 52 and FARO 44 for the respectively rice variety above.

关键词： Rice Paddy parboiling Hydration Rates Saturation Time Diffusion Coefficient Activation Energy