Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology.
Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has problem with long preparation time and hard texture. Parboiling is hydrothermal process that change rice starch from crystalline to amorphous. The parboiling process of rice...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 7; no. 1; pp. 102 - 112 |
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| Autores principales: | , , |
| Formato: | Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
2019
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| Acceso en línea: | Ver este registro en EBSCOhost |
| fields | @attributes: recordID: 1 pdfLink: plink: https://search.ebscohost.com/login.aspx?direct=true&db=ccm&AN=137062366&site=ehost-live header: @attributes: shortDbName: ccm uiTerm: 137062366 longDbName: CINAHL Complete uiTag: AN controlInfo: bkinfo: dissinfo: jinfo: jid: 2347467X KIVQ jtl: Current Research in Nutrition & Food Science issn: 2347467X maglogo: N pubinfo: dt: 2019 vid: 7 iid: 1 pid: 25572 pub: Current Research in Nutrition & Food Science artinfo: ui: 137062366 10.12944/CRNFSJ.7.1.11 137062366 ppf: 102 ppct: 10 formats: fmt: @attributes: type: P tig: atl: Optimization of Process Paramaters of Parboiled Black Rice Using Response Surface Methodology. aug: au: WIDYASAPUTRA, REZA SYAMSIR, ELVIRA BUDIJANTO, SLAMET affil: Department of Food Science and Technology, IPB University, Bogor, West Java, Indonesia. sug: ab: Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has problem with long preparation time and hard texture. Parboiling is hydrothermal process that change rice starch from crystalline to amorphous. The parboiling process of rice consist of soaking in sodium citrate solution, high pressure cooking, freezing-thawing and drying. The aim of this research was to find the optimum condition from three processing variables: concentration of sodium citrate (0, 2, 5 and 5%, w/v), cooking period in autoclave (5, 10 and 15 min) and number of freezethaw cycles (1, 2.5 and 4). The optimum condition was achieved with 3.8% sodium citrate concentration, 5 min cooking in autoclave, and 3.8 freeze - thaw cycles. This optimum condition resulted in parboiled black rice with 25.84 min cooking time, 4.93 total color difference 101.80 N hardness of cooked rice, 49.04 N chewiness of cooked rice, 5.32 kg rice grain hardness. pubtype: Academic Journal doctype: Journal Article ougenre: Article language: English refInfo: holdings: @attributes: islocal: N |
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