Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

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dc.creatorZohoun, E.V.
dc.creatorTang, E.N.
dc.creatorSoumanou, M.M.
dc.creatorManful, J.
dc.creatorAkissoe, N.H.
dc.creatorBigoga, J.
dc.creatorFutakuchi, K.
dc.creatorNdindeng, S.A.
dc.date2018-05
dc.date2019-07-02T14:56:59Z
dc.date2019-07-02T14:56:59Z
dc.date.accessioned2026-06-27T13:18:27Z
dc.descriptionTo elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes.
dc.formatapplication/pdf
dc.identifierhttps://hdl.handle.net/10568/102036
dc.identifier.urihttp://hdl.handle.net/123456789/56022
dc.languageen
dc.publisherWiley
dc.rightsOpen Access
dc.sourceZohoun, E.V., Tang, E.N., Soumanou, M.M., Manful, J., Akissoe, N.H., Bigoga, J., Futakuchi, K., and Ndindeng, S.A. 2018. Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety. Food Science & Nutrition 6:638–652.
dc.subjectgelatinization
dc.subjectpaddy
dc.subjectrice
dc.titlePhysicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
dc.typeJournal Article

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