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Bello MO, Loubes MA, Aguerre RJ, et al. Hydrothermal treatment of rough rice: effect of processing conditions on product attributes. J Food Sci Technol. 2014;52(8):5156-63doi: 10.1007/s13197-014-1534-0.
Bello, M. O., Loubes, M. A., Aguerre, R. J., & Tolaba, M. P. (2015). Hydrothermal treatment of rough rice: effect of processing conditions on product attributes. Journal of food science and technology, 52(8), 5156-63. https://doi.org/10.1007/s13197-014-1534-0
Bello, Marcelo O, et al. "Hydrothermal treatment of rough rice: effect of processing conditions on product attributes." Journal of food science and technology vol. 52,8 (2015): 5156-63. doi: https://doi.org/10.1007/s13197-014-1534-0
Bello MO, Loubes MA, Aguerre RJ, Tolaba MP. Hydrothermal treatment of rough rice: effect of processing conditions on product attributes. J Food Sci Technol. 2015 Aug;52(8):5156-63. doi: 10.1007/s13197-014-1534-0. Epub 2014 Sep 11. PMID: 26243937; PMCID: PMC4519442.
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J Food Sci Technol. 2015 Aug;52(8):5156-63. doi: 10.1007/s13197-014-1534-0. Epub 2014 Sep 11.

Hydrothermal treatment of rough rice: effect of processing conditions on product attributes.

Journal of food science and technology

Marcelo O Bello, María A Loubes, Roberto J Aguerre, Marcela P Tolaba

Affiliations

  1. Industry Department, University of Buenos Aires (FCEyN-UBA), Intendente Güiraldes 2160 - Ciudad Universitaria, C1428EGA Ciudad Autónoma de Buenos Aires, Argentina.
  2. Department of Technology, National University of Luján (CONICET), Luján, Buenos Aires 6700 Argentina.

PMID: 26243937 PMCID: PMC4519442 DOI: 10.1007/s13197-014-1534-0

Abstract

A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66-84 °C), tempering time (60-420 min) and heating time (30-180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.

Keywords: Crystallinity; Gelatinization; Nutritional value; Texture; Thermal properties

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