Effect of superheated-steam drying compared to conventional parboiling on chalkiness,head rice yield and quality of chalky rice kernels |
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| Affiliation: | 1. Department of Agroindustrial Science and Technology, Graduate Program in Food Science and Technology, Federal University of Pelotas, 96160-000, Capão do Leão, RS, Brazil;2. Center for Chemical, Pharmaceutical and Food Sciences, Federal University of Pelotas, 96160-000, Capão do Leão, RS, Brazil;3. Faculty of Agronomy and Veterinary Medicine, University of Passo Fundo, 99001 -970, Passo Fundo, RS, Brazil;1. Fraunhofer Institute for Process Engineering and Packaging IVV, Giggenhauser Straße 35, 85354 Freising, Germany;2. Institute of Food Science and Biotechnology, Hohenheim University, Garbenstraße 25, 70599 Stuttgart, Germany;3. King Abdulaziz University, Biological Science Department, Faculty of Science, P.O. Box 80257, 21589 Jeddah, Saudi Arabia;1. Research Unit of Process and Product Development of Functional Foods, Department of Food Technology and Nutrition, Faculty of Technology, Mahasarakham University, Mahasarakham 44100, Thailand;2. Research Unit of Drying Technology for Agricultural Products, Faculty of Engineering, Mahasarakham University, Mahasarakham 44150, Thailand |
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| Abstract: | Four rice cultivars (Ayutthaya 1, Khao Bahn Nah 432, Plai Ngahm Prachin Buri, and Prachin Buri 2) that usually have a major problem with chalkiness were processed by applying superheated-steam drying and conventional parboiling methods. The main objectives were: (1) to determine the possibility of applying superheated-steam drying to solve the chalkiness and low head rice yield problems and (2) to compare the properties of rice produced using superheated-steam drying and the conventional parboiling process. Both the initial moisture content and superheated-steam drying temperature significantly affected head rice yield. The higher moisture helped to increase starch gelatinization leading to a stronger rice structure and subsequently an increased head rice yield. The rice samples dried in the superheated-steam dryer using an initial moisture content of paddy at 32% w.b. for 6 h under a steam pressure of 1.2 bar and at three drying temperatures (120, 140, 160 °C) had higher milling quality than the conventionally parboiled rice samples. The darker color of the superheated-steam-dried samples was their main drawback. Both parboiling and superheated-steam drying could clearly lessen the percentage of chalky rice kernels compared to the raw paddy. The parboiled rice and superheated-steam-dried rice had more nutrients than normal white rice. |
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| Keywords: | Chalky rice Drying Emerging technology Parboiling Rice Superheated steam |
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