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Abstract:

A factorial design was used to determine the effects of hydrothermal process conditions on parboiled rice quality. The effect of temperature, heating time and tempering on head rice yield (HRY), translucence index (TI) and rupture force (RF) of milled grain was investigated. The effect of tempering and cooking time on texture profile analysis (TPA) of cooked parboiled rice was also studied. The quality indexes increased with tempering. A significant effect of heating time on RF and TI indexes was observed, while temperature affected mainly RF and TI quality indexes. The optimum conditions included tempering after soaking (24 h at 25 °C) and heating at 85 °C (174.4 min) or 93.7 °C (45 min). The rice presented intermediate values of textural properties between raw and traditional parboiled rice. It means less hard than traditional parboiled rice and less sticky than raw rice. © 2004 Published by Elsevier Ltd.

Registro:

Documento: Artículo
Título:Quality characteristics of milled and cooked rice affected by hydrothermal treatment
Autor:Bello, M.; Baeza, R.; Tolaba, M.P.
Filiación:Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Ciudad Universitaria, (1428), Buenos Aires, Argentina
Palabras clave:Head rice yield; Rice parboiling; Rice texture; Rice translucence; Boiling liquids; Hydrothermal synthesis; Quality control; Textures; Thermal effects; Cooked rice; Head rice yield; Milled grain; Race paraboiling; Rice translucence; Rupture force (RF); Translucence index (TI); Food products
Año:2006
Volumen:72
Número:2
Página de inicio:124
Página de fin:133
DOI: http://dx.doi.org/10.1016/j.jfoodeng.2004.11.026
Título revista:Journal of Food Engineering
Título revista abreviado:J Food Eng
ISSN:02608774
CODEN:JFOED
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_02608774_v72_n2_p124_Bello

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Citas:

---------- APA ----------
Bello, M., Baeza, R. & Tolaba, M.P. (2006) . Quality characteristics of milled and cooked rice affected by hydrothermal treatment. Journal of Food Engineering, 72(2), 124-133.
http://dx.doi.org/10.1016/j.jfoodeng.2004.11.026
---------- CHICAGO ----------
Bello, M., Baeza, R., Tolaba, M.P. "Quality characteristics of milled and cooked rice affected by hydrothermal treatment" . Journal of Food Engineering 72, no. 2 (2006) : 124-133.
http://dx.doi.org/10.1016/j.jfoodeng.2004.11.026
---------- MLA ----------
Bello, M., Baeza, R., Tolaba, M.P. "Quality characteristics of milled and cooked rice affected by hydrothermal treatment" . Journal of Food Engineering, vol. 72, no. 2, 2006, pp. 124-133.
http://dx.doi.org/10.1016/j.jfoodeng.2004.11.026
---------- VANCOUVER ----------
Bello, M., Baeza, R., Tolaba, M.P. Quality characteristics of milled and cooked rice affected by hydrothermal treatment. J Food Eng. 2006;72(2):124-133.
http://dx.doi.org/10.1016/j.jfoodeng.2004.11.026