Artículo

Estamos trabajando para incorporar este artículo al repositorio
Consulte el artículo en la página del editor
Consulte la política de Acceso Abierto del editor

Abstract:

A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices. © 2014, Association of Food Scientists & Technologists (India).

Registro:

Documento: Artículo
Título:Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
Autor:Bello, M.O.; Loubes, M.A.; Aguerre, R.J.; Tolaba, M.P.
Filiación:Department of Technology, National University of Luján (CONICET), Luján, Buenos Aires 6700, Argentina
Industry Department, University of Buenos Aires (FCEyN-UBA), Intendente Güiraldes 2160 - Ciudad Universitaria, Ciudad Autónoma de Buenos Aires, C1428EGA, Argentina
Palabras clave:Crystallinity; Gelatinization; Nutritional value; Texture; Thermal properties; Gelation; Milling (machining); Tempering; Textures; Thermodynamic properties; Crystallinities; Effects of temperature; Gelatinization; Hydrothermal treatments; Nutritional value; Process temperature; Processing condition; Response surface method; Temperature
Año:2015
Volumen:52
Número:8
Página de inicio:5156
Página de fin:5163
DOI: http://dx.doi.org/10.1007/s13197-014-1534-0
Título revista:Journal of Food Science and Technology
Título revista abreviado:J Food Sci Technol
ISSN:00221155
CODEN:JFSTA
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_00221155_v52_n8_p5156_Bello

Referencias:

  • (2000) Official methods of analysis, , Association of Official Analytical Chemists, Washington
  • Arai, K., Rao, S.N., Desikachar, H.S., Studies of the effect of parboiling on Japonica and Indica rice (1975) Jpn J Trop Agric, 19, pp. 7-14
  • (2000) Standard test methods for calcium and magnesium in water, , American society for testing and materials, West Conshohocken
  • Bello, M., Baeza, R., Tolaba, M., Quality characteristics of milled and cooked rice affected by hydrotermal treatment (2006) J Food Eng, 72, pp. 124-133
  • Bello, M., Tolaba, M., Suarez, C., Water absorption and starch gelatinization in whole rice grain during soaking (2007) LWT, 40, pp. 313-318. , COI: 1:CAS:528:DC%2BD28XhtVCru73K
  • Box, G., Hunter, J., Multi-factor experimental designs for exploring response surfaces (1957) Ann Math Stat, 28, pp. 195-241
  • Fellers, D.A., Deissinger, A.E., Preliminary study on the effect of steam treatment of paddy on milling properties and rice stickiness (1983) J Cereal Sci, 1, pp. 147-157
  • Fiske, C.H., Subarow, Y., The colorimetric determination of phosphorus (1925) J Biol Chem, 66, pp. 375-400. , COI: 1:CAS:528:DyaB28XoslGn
  • Goyal, S.K., Jogdand, S.V., Agrawal, A.K., Energy use pattern in ricemilling industries-a critical appraisal (2012) J Food Sci Technol
  • Iyengar, N.G., Rajendran, G., Yusuff, K.M., Ganesan, G., Pressure parboiling of paddy without the use of boiler (1980) J Food Sci Technol, 17, pp. 139-140
  • Kaddus Miah, M.A., Haque, A., Douglass, M.P., Clarke, B., a) Parboiling of rice. Part I: Effect of hot soaking time on quality of milled rice (2002) Int J Food Sci Technol, 37, pp. 527-537
  • Kaddus Miah, M.A., Haque, A., Douglass, M.P., Clarke, B., b) Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization (2002) Int J Food Sci Technol, 37, pp. 539-545
  • Khan, A.V., Amilhussin, A., Arboleda, J.R., Manalo, A.S., Chancellor, W.J., Accelerated drying of rice using heat-conduction media (1974) Trans ASAE, 17, pp. 949-955
  • Khuri, A.I., Cornell, J.A., Response surfaces. Designs and analyses. Marcel Dekker Inc, American Society for Quality Control (1987) Quality Press
  • Lai, H.M., Effects of hydrothermal treatment on the physicochemical properties of pregelatinized rice flour (2001) Food Chem, 72, pp. 455-463. , COI: 1:CAS:528:DC%2BD3MXhtV2msL4%3D
  • Lund, D., Influence of time, temperature, moisture, ingredients and processing conditions on Starch gelatinization (1987) Crit Rev Food Sci Nutr, 20, pp. 249-252
  • Mahanta, C.L., Bhattacharya, K.R., Relationship of starch changes to puffing expansion of parboiled rice (2010) J Food Sci Technol, 47 (2), pp. 182-187. , COI: 1:CAS:528:DC%2BC3cXovFCqtbw%3D
  • Manful, J.T., Grimm, C.C., Gayin, J., Coker, R.D., Effect of variable parboiling on cristallinity of rice samples (2008) Cereal Chem, 85 (1), pp. 92-95. , COI: 1:CAS:528:DC%2BD1cXnsVyqsw%3D%3D
  • Marshall, W.E., Wadsworth, J.I., Verma, L.R., Velupillai, L., Determining the degree of gelatinization in parboiled rice: comparison of a subjective and an objective method (1993) Cereal Chem, 70 (2), pp. 226-230. , COI: 1:CAS:528:DyaK3sXisFemsrY%3D
  • Morrison, W.R., Laignelet, B., An improved colorimetric procedure for determining apparent and total amylose in cereal and other starches (1983) J Cereal Sci, 1, pp. 19-35
  • Ong, M.H., Blanshard, M.V., The significance of starch polymorphism in commercially produced parboiled rice (1995) Starch, 47, pp. 7-13. , COI: 1:CAS:528:DyaK2MXjtVKrsrk%3D
  • Patindol, J., Newton, J., Wang, Y.J., Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice (2008) J Food Sci, 73 (8), pp. 370-377
  • Pillaiyar, P., Applicability of the rapid gel test for indicating the texture of commercial parboiled rices (1984) Cereal Chem, 61, pp. 255-256
  • Pillaiyar, P., Sabarathinam, P.L., Subramaniyan, V., Sulochana, S., Parboiling of paddy using thermic fluid (1996) J Food Eng, 27, pp. 267-278
  • Sims, A., Shoemaker, D., Simultaneous liquid chromatographic determination of thiamine and riboflavin in selected foods (1993) J AOAC, 76 (5), pp. 1156-1160. , COI: 1:CAS:528:DyaK2cXivFKitA%3D%3D
  • Subba Rao, P.V., Bhattacharya, K.R., Effect of parboiling on thimine content of rice (1966) J Agric Food Chem, 14 (5), pp. 479-482. , COI: 1:CAS:528:DyaF28XkvVGisL8%3D
  • Unnikrishnan, K.R., Viraktamath, C.S., Krishnamurthy, H., Bhattacharya, K.R., Parboiling of paddy by simple soaking in hot water (1982) J Food Technol, 17, pp. 499-506
  • Wang, J.P., An, H.Z., Jin, Z.Y., Xie, Z.J., Zhuang, H.N., Emulsifiers and thickeners on extrusion-cooked instant rice product (2011) J Food Sci Technol
  • Zobel, H.F., Zobel, H., Starch granules structure (1992) Alexander RJ, pp. 1-36. , Developments in carbohydrate chemistry, AACC, St Paul MN

Citas:

---------- APA ----------
Bello, M.O., Loubes, M.A., Aguerre, R.J. & Tolaba, M.P. (2015) . Hydrothermal treatment of rough rice: effect of processing conditions on product attributes. Journal of Food Science and Technology, 52(8), 5156-5163.
http://dx.doi.org/10.1007/s13197-014-1534-0
---------- CHICAGO ----------
Bello, M.O., Loubes, M.A., Aguerre, R.J., Tolaba, M.P. "Hydrothermal treatment of rough rice: effect of processing conditions on product attributes" . Journal of Food Science and Technology 52, no. 8 (2015) : 5156-5163.
http://dx.doi.org/10.1007/s13197-014-1534-0
---------- MLA ----------
Bello, M.O., Loubes, M.A., Aguerre, R.J., Tolaba, M.P. "Hydrothermal treatment of rough rice: effect of processing conditions on product attributes" . Journal of Food Science and Technology, vol. 52, no. 8, 2015, pp. 5156-5163.
http://dx.doi.org/10.1007/s13197-014-1534-0
---------- VANCOUVER ----------
Bello, M.O., Loubes, M.A., Aguerre, R.J., Tolaba, M.P. Hydrothermal treatment of rough rice: effect of processing conditions on product attributes. J Food Sci Technol. 2015;52(8):5156-5163.
http://dx.doi.org/10.1007/s13197-014-1534-0