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Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
To 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...
Autores principales: | , , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
John Wiley and Sons Inc.
2018
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980200/ https://www.ncbi.nlm.nih.gov/pubmed/29876115 http://dx.doi.org/10.1002/fsn3.600 |
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author | Zohoun, Elvire V. Tang, Erasmus N. Soumanou, Mohamed M. Manful, John Akissoe, Noel H. Bigoga, Jude Futakuchi, Koichi Ndindeng, Sali A. |
author_facet | Zohoun, Elvire V. Tang, Erasmus N. Soumanou, Mohamed M. Manful, John Akissoe, Noel H. Bigoga, Jude Futakuchi, Koichi Ndindeng, Sali A. |
author_sort | Zohoun, Elvire V. |
collection | PubMed |
description | To 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. |
format | Online Article Text |
id | pubmed-5980200 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2018 |
publisher | John Wiley and Sons Inc. |
record_format | MEDLINE/PubMed |
spelling | pubmed-59802002018-06-06 Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety Zohoun, Elvire V. Tang, Erasmus N. Soumanou, Mohamed M. Manful, John Akissoe, Noel H. Bigoga, Jude Futakuchi, Koichi Ndindeng, Sali A. Food Sci Nutr Original Research To 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. John Wiley and Sons Inc. 2018-02-20 /pmc/articles/PMC5980200/ /pubmed/29876115 http://dx.doi.org/10.1002/fsn3.600 Text en © 2018 The Authors. Food Science & Nutrition published by Wiley Periodicals, Inc. This is an open access article under the terms of the http://creativecommons.org/licenses/by/4.0/ License, which permits use, distribution and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Original Research Zohoun, Elvire V. Tang, Erasmus N. Soumanou, Mohamed M. Manful, John Akissoe, Noel H. Bigoga, Jude Futakuchi, Koichi Ndindeng, Sali A. Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title | Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title_full | Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title_fullStr | Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title_full_unstemmed | Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title_short | Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
title_sort | physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety |
topic | Original Research |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5980200/ https://www.ncbi.nlm.nih.gov/pubmed/29876115 http://dx.doi.org/10.1002/fsn3.600 |
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