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Quality Evaluation of Parboiled Rice with Physical Properties

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Title: Quality Evaluation of Parboiled Rice with Physical Properties
Authors: ISLAM, Md. Rabiul Browse this author
SHIMIZU, Naoto Browse this author →KAKEN DB
KIMURA, Toshinori Browse this author →KAKEN DB
Keywords: quality evaluation
parboiled rice
physical properties
parboiling process
Issue Date: 2001
Publisher: 日本食品科学工学会
Journal Title: Food Science and Technology Research
Volume: 7
Issue: 1
Start Page: 57
End Page: 63
Publisher DOI: 10.3136/fstr.7.57
Abstract: This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search for correlation among the quality indicators. Physical properties, namely, maximum viscosity, hardness of brown rice, hardness and adhesion of cooked rice, volume expansion ratio and solid content were investigated. A first order kinetic model predicted well the effect of processing conditions on the maximum viscosity and hardness of brown rice, indicating the quality index and rate of change of quality with their respective final and reaction rate constant values. The effect of steaming period was found to be greater on the quality indicators of cooked rice, such as adhesion, volume expansion ratio and solid content. Good linear correlation of gelatinization property with the cooking quality and rheological property of parboiled rice was achieved. The positive correlation between adhesion and solid content is assumed to be responsible for producing a less sticky product.
Type: article
Appears in Collections:農学院・農学研究院 (Graduate School of Agriculture / Faculty of Agriculture) > 雑誌発表論文等 (Peer-reviewed Journal Articles, etc)

Submitter: 清水 直人

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