Improving head rice yield of glutinous rice by novel parboiling process
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Author list: Jaiboon P., Poomsa-ad N., Tungtrakul P., Soponronnarit S.
Publisher: Taylor and Francis Group
Publication year: 2016
Journal: Drying Technology (0737-3937)
Volume number: 34
Issue number: 16
Start page: 1991
End page: 1999
Number of pages: 9
ISSN: 0737-3937
eISSN: 1532-2300
Languages: English-Great Britain (EN-GB)
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Abstract
Most commercial parboiled rice is produced from high-amylose content rice. Glutinous rice, which is lacking in amylose content, is generally consumed in Southeast Asian countries. Rare study of parboiling glutinous rice has been observed. In this study, glutinous rice was improved in head rice yield by a novel parboiling process. Two rough glutinous rice, rice department 6 (RD6) and black glutinous rice (BGR) cultivars, were soaked in hot water at 70 ± 5°C for 3 h. The ricer 3moisture content after soaking was 50–52% (d.b.), it was dried with hot air and superheated steam (SHS) at 110, 130, and 150°C in a fluidized bed dryer. The results show that SHS at all drying temperatures can improve the high head rice yield in both parboiled glutinous rice cultivars better than hot air drying. Higher temperature drying caused L* value to decrease but the b* value increases in RD6, whereas in BGR, all color values decreased and ΔE* was increased when the drying temperature increased. Increasing drying temperature presented a softer texture of both glutinous rice cultivars. Upper 130°C, completed gelatinization of both varieties can be obtained and seen by scanning electron microscope and differential scanning calorimeter (DSC). This technique of using high-temperature fluidized bed drying can produce completely parboiled glutinous rice in a single process instead of two conventional processes, steaming and drying, in series. © 2016, Copyright © Taylor & Francis Group, LLC.
Keywords
glutinous rice, parboiling process
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