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Effects of temperature and soaking durations on the hydration kinetics of hybrid and pureline parboiled brown rice cultivars
- Saleh, Mohammed, Akash, Muhanad, Ondier, George
- Journal of food measurement & characterization 2018 v.12 no.2 pp. 1369-1377
- amylose, brown rice, color, cultivars, gelatinization temperature, hybrids, lipid content, milling, models, parboiling, pasting properties, soaking, texture
- Hybrid cultivars and parboiled long grain brown rice are known to have greater milling yields than conventional pureline rice cultivars. The purpose of this study was to evaluate the hydration kinetics of parboiled brown rice cultivars as a factor impacting rice quality characteristics. Two pureline and four hybrid rice cultivars were used in this study. Parboiled and non-parboiled rice cultivars varied significantly (P < 0.05) in color, amylose, lipid content, cooked rice texture, and pasting properties with hybrids pronouncedly affected than pureline cultivars. The rate of moisture uptake in pureline cultivars was greater than in hybrids; a result attributed to the variation in moisture uptake kinetics as well as gelatinization temperature. Pureline cultivars had significantly (P < 0.05) lower pasting temperatures (i.e., 81.4 and 82.3 °C) compared to hybrid cultivars. Peleg and two-term exponential models had the highest correlation of determination (R²) and the lowest RMSE and P compared with other models used to study the hydration kinetics of rice cultivars. R² values of actual and estimated moisture contents ranged from 0.968 to 0.876 to 0.999 and 0.995 for Peleg and two-term exponential models, respectively. RMSE of Peleg and two-term exponential models ranged from 0.095 to 1.637 and from 0.300 to 1.723, respectively.