Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

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...

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Detalles Bibliográficos
Autores principales: Bello, M.O., Loubes, M.A., Aguerre, R.J., Tolaba, M.P.
Formato: JOUR
Materias:
Crystallinity
Gelatinization
Nutritional value
Texture
Thermal properties
Gelation
Milling (machining)
Tempering
Textures
Thermodynamic properties
Crystallinities
Effects of temperature
Hydrothermal treatments
Process temperature
Processing condition
Response surface method
Temperature
Acceso en línea:http://hdl.handle.net/20.500.12110/paper_00221155_v52_n8_p5156_Bello
Aporte de:
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires
id todo:paper_00221155_v52_n8_p5156_Bello
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spelling todo:paper_00221155_v52_n8_p5156_Bello2023-10-03T14:27:13Z Hydrothermal treatment of rough rice: effect of processing conditions on product attributes Bello, M.O. Loubes, M.A. Aguerre, R.J. Tolaba, M.P. 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 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). Fil:Bello, M.O. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Aguerre, R.J. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Tolaba, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. JOUR info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by/2.5/ar http://hdl.handle.net/20.500.12110/paper_00221155_v52_n8_p5156_Bello
institution Universidad de Buenos Aires
institution_str I-28
repository_str R-134
collection Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic 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
spellingShingle 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
Bello, M.O.
Loubes, M.A.
Aguerre, R.J.
Tolaba, M.P.
Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
topic_facet 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
description 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).
format JOUR
author Bello, M.O.
Loubes, M.A.
Aguerre, R.J.
Tolaba, M.P.
author_facet Bello, M.O.
Loubes, M.A.
Aguerre, R.J.
Tolaba, M.P.
author_sort Bello, M.O.
title Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_short Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_full Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_fullStr Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_full_unstemmed Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_sort hydrothermal treatment of rough rice: effect of processing conditions on product attributes
url http://hdl.handle.net/20.500.12110/paper_00221155_v52_n8_p5156_Bello
work_keys_str_mv AT bellomo hydrothermaltreatmentofroughriceeffectofprocessingconditionsonproductattributes
AT loubesma hydrothermaltreatmentofroughriceeffectofprocessingconditionsonproductattributes
AT aguerrerj hydrothermaltreatmentofroughriceeffectofprocessingconditionsonproductattributes
AT tolabamp hydrothermaltreatmentofroughriceeffectofprocessingconditionsonproductattributes
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