PERTANIKA JOURNAL OF SCIENCE AND TECHNOLOGY

 

e-ISSN 2231-8526
ISSN 0128-7680

Home / Regular Issue / JST Vol. 47 (2) May. 2024 / JTAS-2875-2023

 

Correlation among Physical Properties of Parboiled Milled Rice During Hydrothermal Pretreatment Processing

Jhauharotul Muchlisyiyah, Rosnah Shamsudin, Roseliza Kadir Basha, Radhiah Shukri and Syahmeer How

Pertanika Journal of Science & Technology, Volume 47, Issue 2, May 2024

DOI: https://doi.org/10.47836/pjtas.47.2.07

Keywords: Correlation, hydrothermal, paddy MR297, parboiling, physical properties, soaking condition

Published on: 30 May 2024

The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydrothermal pretreatment (soaking time and temperature) on the physical properties such as dimension, thousand kernel weight (TKW), density, volume expansion (Ve), colour, and hardness of parboiled milled rice. MR297 raw rice cultivars were soaked at 1:1 (w/w). Paddy was soaked at 50, 60, and 70°C for 1, 2, 3, 4, and 5 hr and steamed at 100°C for 20 min prior to drying for 24 hr at 38°C. It was discovered that the effects of soaking time and temperature varied with the physical properties of rice. Soaking time and temperatures were found to be significant (p<0.05) in terms of dimensional properties (length [L], width [W], and thickness [T]), TKW, density, Ve, colour (L*, a*, b*) and hardness of parboiled rice. The L, W, T, Ve, TKW, a*, and b* increase proportionally as time and temperature increased, while the density and L* were negatively correlated. The hardness was negatively correlated with the L and colour b* (yellowness) rice measurements. The principal component analysis (PCA) results revealed that the soaking time was associated with L, W, T, density, Ve, and colour properties based on the loading analysis in the PC1. In contrast, the temperature, TKW and hardness were associated with PC2.

  • Azuka, C. E., Nkama, I., & Asoiro, F. U. (2021). Physical properties of parboiled milled local rice varieties marketed in South-East Nigeria. Journal of Food Science and Technology, 58, 1788–1796. https://doi.org/10.1007/s13197-020-04690-1

  • Balbinoti, T. C. V., Nicolin, D. J., de Matos Jorge, L. M., & Jorge, R. M. M. (2018). Parboiled rice and parboiling process. Food Engineering Reviews, 10, 165–185. https://doi.org/10.1007/s12393-018-9177-y

  • Behera, G., & Sutar, P. P. (2018). A comprehensive review of mathematical modeling of paddy parboiling and drying: Effects of modern techniques on process kinetics and rice quality. Trends in Food Science and Technology, 75, 206–230. https://doi.org/10.1016/j.tifs.2018.03.015

  • Bello, M. O., Tolaba, M. P., & Suarez, C. (2007). Water absorption and starch gelatinization in whole rice grain during soaking. LWT - Food Science and Technology, 40(2), 313–318. https://doi.org/10.1016/j.lwt.2005.09.017

  • Bello, M., Tolaba, M. P., & Suarez, C. (2004). Factors affecting water uptake of rice grain during soaking. LWT - Food Science and Technology, 37(8), 811–816. https://doi.org/10.1016/j.lwt.2004.02.014

  • Bhat, F. M., & Riar, C. S. (2016). Cultivars effect on the physical characteristics of rice (rough and milled) (Oryza sativa L.) of temperate region of Kashmir (India). Journal of Food Science and Technology, 53, 4258–4269. https://doi.org/10.1007/s13197-016-2420-8

  • Bootkote, P., Soponronnarit, S., & Prachayawarakorn, S. (2016). Process of producing parboiled rice with different colors by fluidized bed drying technique including tempering. Food and Bioprocess Technology, 9, 1574–1586. https://doi.org/10.1007/s11947-016-1737-7

  • Buggenhout, J., Brijs, K., Van Oevelen, J., & Delcour, J. A. (2014). Milling breakage susceptibility and mechanical properties of parboiled brown rice kernels. LWT - Food Science and Technology, 59(1), 369–375. https://doi.org/10.1016/j.lwt.2014.05.001

  • Dutta, H., & Mahanta, C. L. (2012). Effect of hydrothermal treatment varying in time and pressure on the properties of parboiled rices with different amylose content. Food Research International, 49(2), 655–663. https://doi.org/10.1016/j.foodres.2012.09.014

  • Ebuehi, O. A. T., & Oyewole, A. C. (2008). Effect of cooking and soaking on physical, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria. Nutrition and Food Science, 38(1), 15-21. https://doi.org/10.1108/00346650810847972

  • Esa, N., Puteh, A., Mat, M., Ismail, R., & Yusop, M. R. (2020). Increasing yield of susceptible and resistant rice blast cultivars using silicon fertilization. Indonesian Journal of Agricultural Science, 21(2), 49. https://doi.org/10.21082/ijas.v21n2.2020.p49-58

  • Graham-Acquaah, S., Manful, J. T., Ndindeng, S. A., & Tchatcha, D. A. (2015). Effects of soaking and steaming regimes on the quality of artisanal parboiled rice. Journal of Food Processing and Preservation, 39(6), 2286–2296. https://doi.org/10.1111/jfpp.12474

  • Hanucharoenkul, P., Theerathanan, C., & Pongsawatmanit, R. (2021). Influence of soaking temperature and time on the kinetics of water absorption and pasting properties of glutinous rice. Agriculture and Natural Resources, 55, 193–200. https://doi.org/10.34044/j.anres.2021.55.2.05

  • Hu, Z., Shao, Y., Lu, L., Fang, C., Hu, X., & Zhu, Z. (2019). Effect of germination and parboiling treatment on distribution of water molecular, physicochemical profiles and microstructure of rice. Journal of Food Measurement and Characterization, 13, 1898–1906. https://doi.org/10.1007/s11694-019-00108-5

  • Hu, Z., Yang, Y., Lu, L., Chen, Y., Zhu, Z., & Huang, J. (2021). Kinetics of water absorption expansion of rice during soaking at different temperatures and correlation analysis upon the influential factors. Food Chemistry, 346, 128912. https://doi.org/10.1016/j.foodchem.2020.128912

  • Iqbal, S., Zhang, P., Wu, P., Ge, A., Ge, F., Deng, R., & Chen, X. D. (2021). Evolutions of rheology, microstructure and digestibility of parboiled rice during simulated semi-dynamic gastrointestinal digestion. LWT, 148, 111700. https://doi.org/10.1016/j.lwt.2021.111700

  • Jannasch, A., & Wang, Y.-J. (2020). Development of a limited-water soaking method on the fortification of rice with calcium and iron by parboiling. Journal of Cereal Science, 94, 103014. https://doi.org/10.1016/j.jcs.2020.103014

  • Jayaraman, R., Uluvar, H., Khanum, F., & Singh, V. (2019). Influence of parboiling of red paddy varieties by simple hot soaking on physical, nutrient, phytochemical, antioxidant properties of their dehusked rice and their mineral, starch, and antioxidant’s bioaccessibility studies. Journal of Food Biochemistry, 43(7), e12839. https://doi.org/10.1111/jfbc.12839

  • Ji-u, P., & Inprasit, C. (2019). Effect of soaking conditions on properties of Khao Dawk Mali 105. Agriculture and Natural Resources, 53, 378–385. https://doi.org/10.34044/j.anres.2019.53.4.08

  • Kumar, S., & Prasad, K. (2018). Effect of parboiling and puffing processes on the physicochemical, functional, optical, pasting, thermal, textural and structural properties of selected Indica rice. Journal of Food Measurement and Characterization, 12, 1707–1722. https://doi.org/10.1007/s11694-018-9786-4

  • Lamberts, L., Rombouts, I., Brijs, K., Gebruers, K., & Delcour, J. A. (2008). Impact of parboiling conditions on Maillard precursors and indicators in long-grain rice cultivars. Food Chemistry, 110(4), 916–922. https://doi.org/10.1016/j.foodchem.2008.02.080

  • Liang, J., Li, Z., Tsuji, K., Nakano, K., Robert Nout, M. J., & Hamer, R. J. (2008). Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science, 48(1), 83–91. https://doi.org/10.1016/j.jcs.2007.08.003

  • Liu, J., Liu, Y., Wang, A., Dai, Z., Wang, R., Sun, H., Strappe, P., & Zhou, Z. (2021). Characteristics of moisture migration and volatile compounds of rice stored under various storage conditions. Journal of Cereal Science, 102, 103323. https://doi.org/10.1016/J.JCS.2021.103323

  • Megat-Ahmad-Azman, P. N., Shamsudin, R., Che-Man, H., & Ya’acob, M. E. (2020). Kinetics of quality changes in soaking water during the retting process of pepper berries (Piper nigrum L.). Processes, 8(10), 1255. https://doi.org/10.3390/pr8101255

  • Miah, M. A. K., Haque, A., Douglass, M. P., & Clarke, B. (2002). Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization. International Journal of Food Science and Technology, 37(5), 539–545. https://doi.org/10.1046/j.1365-2621.2002.00611.x

  • Mir, S. A., & Bosco, S. J. D. (2013). Effect of soaking temperature on physical and functional properties of parboiled rice cultivars grown in temperate region of India. Food and Nutrition Sciences, 4(3), 282–288. https://doi.org/10.4236/fns.2013.43038

  • Mir, S. A., Bosco, S. J. D., & Sunooj, K. V. (2013). Evaluation of physical properties of rice cultivars grown in the temperate region of India. International Food Research Journal, 20(4), 1521-1527.

  • Muchlisyiyah, J., Shamsudin, R., Basha, R. K., Shukri, R., How, S., Niranjan, K., & Onwude, D. (2023). Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: A review. Agriculture, 13(7), 1390. https://doi.org/10.3390/agriculture13071390

  • Nádvorníková, M., Banout, J., Herák, D., & Verner, V. (2018). Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine. Food Science and Nutrition, 6(6), 1778–1787. https://doi.org/10.1002/fsn3.746

  • Panda, B. K., Panigrahi, S. S., Mishra, G., & Shrivastava, S. L. (2021). Microwave-assisted hydration of freshly harvested paddy (Oryza sativa L.): Process development based on soaking characterization and energy utilization. Food and Bioprocess Technology, 14, 1844–1856. https://doi.org/10.1007/s11947-021-02682-3

  • Patindol, J., Newton, J., & Wang, Y.-J. (2008). Functional properties as affected by laboratory-scale parboiling of rough rice and brown rice. Journal of Food Science, 73(8), E370–E377. https://doi.org/10.1111/j.1750-3841.2008.00926.x

  • Rachmat, R., Thahir, R., & Gummert, M. (2016). The empirical relationship between price and quality of rice at market level in West Java. Indonesian Journal of Agricultural Science, 7(1), 27-33. https://doi.org/10.21082/ijas.v7n1.2006.p27-33

  • Rahim, H., Ariff, E. E. E., & Hosni, H. (2023). Bridging the gap between consumer preferences and the development of fragrant rice varieties in Malaysia. Agricultural Research, 12, 462-472. https://doi.org/10.1007/s40003-023-00666-7

  • Ramli, A., & Kamaruzaman, R. (2020). Breeding strategies for rice in Malaysia. In P. Lestari, K. Mulya, D. W. U. D. Satyawan, Supriadi., & Mastur. (Eds.), Strategies and technologies for the utilization and improvement (pp. 25-36). IAARD Press.

  • Rattanamechaiskul, C., Junka, N., & Prakotmak, P. (2023). Modeling and optimization of moisture diffusion of paddy and brown rice during thermal soaking. Journal of Food Process Engineering, 46(4), e14902. https://doi.org/10.1111/jfpe.14302

  • Reddy, B. S., & Chakraverty, A. (2004). Physical properties of raw and parboiled paddy. Biosystems Engineering, 88(4), 461–466. https://doi.org/10.1016/j.biosystemseng.2004.05.002

  • Rocha‐Villarreal, V., Serna‐Saldivar, S. O., & García‐Lara, S. (2018). Effects of parboiling and other hydrothermal treatments on the physical, functional, and nutritional properties of rice and other cereals. Cereal Chemistry, 95(1), 79–91. https://doi.org/10.1002/cche.10010

  • Roy, M., Dutta, H., Jaganmohan, R., Choudhury, M., Kumar, N., & Kumar, A. (2019). Effect of steam parboiling and hot soaking treatments on milling yield, physical, physicochemical, bioactive and digestibility properties of buckwheat (Fagopyrum esculentum L.). Journal of Food Science and Technology, 56, 3524–3533. https://doi.org/10.1007/s13197-019-03849-9

  • Saleh, M., & Meullenet, J.-F. (2015). Cooked rice texture and rice flour pasting properties; Impacted by rice temperature during milling. Journal of Food Science and Technology, 52, 1602–1609. https://doi.org/10.1007/s13197-013-1180-y

  • Saleh, M., Akash, M., & Ondier, G. (2018). Effects of temperature and soaking durations on the hydration kinetics of hybrid and pureline parboiled brown rice cultivars. Journal of Food Measurement and Characterization, 12, 1369–1377. https://doi.org/10.1007/s11694-018-9751-2

  • Sareepuang, K., Siriamornpun, S., Wiset, L., & Meeso, N. (2008). Effect of soaking temperature on physical, chemical and cooking properties of parboiled fragrant rice research unit of drying technology for agricultural products. World Journal of Agricultural Sciences, 4(4), 409–415.

  • Shamsudin, R., Ariffin, S. H., Zainol@Abdullah, W. N. Z., Azmi, N. S., & Abdul-Halim, A. A. (2021). Modelling the kinetics of color and texture changes of Dabai (Canarium odontophyllum Miq.) during blanching. Agronomy, 11(11), 2185. https://doi.org/10.3390/agronomy11112185

  • Shen, Y., Jin, L., Xiao, P., Lu, Y., & Bao, J. (2009). Total phenolics, flavonoids, antioxidant capacity in rice grain and their relations to grain color, size and weight. Journal of Cereal Science, 49(1), 106–111. https://doi.org/10.1016/j.jcs.2008.07.010

  • Sittipod, S., & Shi, Y.-C. (2016). Changes of starch during parboiling of rice kernels. Journal of Cereal Science, 69, 238–244. https://doi.org/10.1016/j.jcs.2016.03.015

  • Sivakamasundari, S. K., Moses, J. A., & Anandharamakrishnan, C. (2020). Effect of parboiling methods on the physicochemical characteristics and glycemic index of rice varieties. Journal of Food Measurement and Characterization, 14, 3122–3137. https://doi.org/10.1007/s11694-020-00551-9

  • Tao, K., Li, C., Yu, W., Gilbert, R. G., & Li, E. (2019). How amylose molecular fine structure of rice starch affects functional properties. Carbohydrate Polymers, 204, 24–31. https://doi.org/10.1016/j.carbpol.2018.09.078

  • Tian, J., Cai, Y., Qin, W., Matsushita, Y., Ye, X., & Ogawa, Y. (2018). Parboiling reduced the crystallinity and in vitro digestibility of non-waxy short grain rice. Food Chemistry, 257, 23–28. https://doi.org/10.1016/j.foodchem.2018.03.005

  • Tian, Y., Zhao, J., Xie, Z., Wang, J., Xu, X., & Jin, Z. (2014). Effect of different pressure-soaking treatments on color, texture, morphology and retrogradation properties of cooked rice. LWT - Food Science and Technology, 55(1), 368–373. https://doi.org/10.1016/J.LWT.2013.09.020

  • Villanova, F. A., Vanier, N. L., de Avila Madruga, N., Pesek, J., Matyska-Pesek, M., Elias, M. C., & de Oliveira, M. (2017). Improvement of the quality of parboiled rice by using anti-browning agents during parboiling process. Food Chemistry, 235, 51–57. https://doi.org/10.1016/j.foodchem.2017.05.053

  • Wahengbam, E. D., & Hazarika, M. K. (2019). Quality of ready-to-eat komal chawal produced by brown rice parboiling method. Journal of Food Science and Technology, 56, 187–199. https://doi.org/10.1007/s13197-018-3472-8

  • Wu, W., Zhou, L., Chen, J., Qiu, Z., & He, Y. (2018). GainTKW: A measurement system of thousand kernel weight based on the android platform. Agronomy, 8(9), 178. https://doi.org/10.3390/agronomy8090178

  • Wu, Z., He, Y., Yan, W., Zhang, W., Liu, X., Hui, A., Wang, H., & Li, H. (2021). Effect of high-pressure pre-soaking on texture and retrogradation properties of parboiled rice. Journal of the Science of Food and Agriculture, 101(10), 4201–4206. https://doi.org/10.1002/jsfa.11058

  • Yadav, B. K., & Jindal, V. K. (2007). Modeling changes in milled rice (Oryza sativa L.) kernel dimensions during soaking by image analysis. Journal of Food Engineering, 80(1), 359–369. https://doi.org/10.1016/J.JFOODENG.2006.06.005

  • Yang, L., Sun, Y.-H., Liu, Y., Mao, Q., You, L.-X., Hou, J.-M., & Ashraf, M. A. (2016). Effects of leached amylose and amylopectin in rice cooking liquid on texture and structure of cooked rice. Brazilian Archives of Biology and Technology, 59, e16160504. https://doi.org/10.1590/1678-4324-2016160504

  • Zainal, N., & Shamsudin, R. (2021). Physical properties of different cultivar local glutinous rice (susu and siding) and commercial Thai cultivar. Advances in Agricultural and Food Research Journal, 2(1), a0000178. https://doi.org/10.36877/aafrj.a0000178

  • Zhu, L., Cheng, L., Zhang, H., Wang, L., Qian, H., Qi, X., & Wu, G. (2019). Research on migration path and structuring role of water in rice grain during soaking. Food Hydrocolloids, 92, 41–50. https://doi.org/10.1016/j.foodhyd.2019.01.051

ISSN 0128-7680

e-ISSN 2231-8526

Article ID

JTAS-2875-2023

Download Full Article PDF

Share this article

Related Articles