What is it about?
The degree of starch gelatinization (DSG) and quality properties (head rice yield, color value, lightness and hardness) of parboiled rice are determined by the parboiling indicators (PI): soaking temperature and steaming time. These properties can be predicted based on PI using mathematical models. Increasing the parboiling indicators increases the cost of parboiling process. For the parboiling industry, it will help to determine the soaking temperature and steaming time of rice to yield the desired product quality.
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Why is it important?
The measurement of DSG is very expensive. So, Suggested model be able to predict the DSG based on soaking temperature and steaming time. Optimizing the parboiling process is economically important for the rice industry.
Perspectives
In this study was developed as an easy method for quick determination of DSG values and quality properties during parboiling using soaking temperature and steaming time. As a result, this method can be used for monitoring and controlling the parboiling process. In other words, the main goals of this study were (1) to investigate the effects of PI on starch gelatinization and quality properties of parboiled rice; (2) to develop a mathematical model to predict the starch gelatinization and quality properties; and (3) to find the optimization conditions of parboiling process.
Ebrahim taghinezhad
University of Mohaghegh Ardabili
Read the Original
This page is a summary of: Mathematical modeling of starch gelatinization and some quality properties of parboiled rice based on parboiling indicators using RSM, Journal of Food Process Engineering, September 2016, Wiley,
DOI: 10.1111/jfpe.12483.
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