The effects of parboiling indicators (soaking temperature and steaming time) on the degree of starch gelatinization (DSG) and several rice quality properties (head rice yield (HRY), color value, lightness and hardness) of parboiled rice were investigated. A mathematical model was used to predict DSG and rice quality from the parboiling conditions, which were varied as follows: 60, 65 and 70 oC for the soaking temperature and 2, 6 and 10 min for the steaming time (at 96 oC). A central composite design (CCD) was applied and a total of 13 experimental runs were generated for each step. An ANOVA test showed the all models were significant (P<0.01) and there was no significant lack of fit in any of the response variables. The most appropriate model for prediction the amount of DSG, HRY, color value, lightness and hardness of samples was linear (R2= 0.87), quadratic (R2= 0.92), quadratic (R2= 0.97), quadratic (R2= 0.86) and linear (R2= 0.94) model, respectively. The starch gelatinizationDSG and hardness increased with increasing soaking temperature and steaming time, while the HRY and lightness showed a maximum at a steaming time of 6 min. The statistical model was used to predict the optimal parboiling conditions for global optimization of the quality properties.
کلید واژگان :Parboiled rice, Quality, Soaking, Steaming
ارزش ریالی : 600000 ریال
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