Hydrothermal treatment of rough rice: effect of processing conditions on product attributes

Autores
Bello, Marcelo O.; Loubes, María Ana; Aguerre, Roberto Jorge; Tolaba, Marcela Patricia
Año de publicación
2015
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.
Fil: Bello, Marcelo O.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Aguerre, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Luján; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Materia
Gelatinization
Crystallinity
Texture
Thermal Properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/41647
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Hydrothermal treatment of rough rice: effect of processing conditions on product attributesBello, Marcelo O.Loubes, María AnaAguerre, Roberto JorgeTolaba, Marcela PatriciaGelatinizationCrystallinityTextureThermal Propertieshttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.Fil: Bello, Marcelo O.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaFil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Aguerre, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Luján; ArgentinaFil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; ArgentinaSpringer2015-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/41647Bello, Marcelo O.; Loubes, María Ana; Aguerre, Roberto Jorge; Tolaba, Marcela Patricia; Hydrothermal treatment of rough rice: effect of processing conditions on product attributes; Springer; Journal Of Food Science And Technology-mysore; 52; 8; 9-2015; 5156-51630022-1155CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13197-014-1534-0info:eu-repo/semantics/altIdentifier/doi/10.1007%2Fs13197-014-1534-0info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:15:29Zoai:ri.conicet.gov.ar:11336/41647instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 10:15:29.92CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
spellingShingle Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
Bello, Marcelo O.
Gelatinization
Crystallinity
Texture
Thermal Properties
title_short Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_full Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_fullStr Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_full_unstemmed Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
title_sort Hydrothermal treatment of rough rice: effect of processing conditions on product attributes
dc.creator.none.fl_str_mv Bello, Marcelo O.
Loubes, María Ana
Aguerre, Roberto Jorge
Tolaba, Marcela Patricia
author Bello, Marcelo O.
author_facet Bello, Marcelo O.
Loubes, María Ana
Aguerre, Roberto Jorge
Tolaba, Marcela Patricia
author_role author
author2 Loubes, María Ana
Aguerre, Roberto Jorge
Tolaba, Marcela Patricia
author2_role author
author
author
dc.subject.none.fl_str_mv Gelatinization
Crystallinity
Texture
Thermal Properties
topic Gelatinization
Crystallinity
Texture
Thermal Properties
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.
Fil: Bello, Marcelo O.. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
Fil: Loubes, María Ana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Aguerre, Roberto Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Luján; Argentina
Fil: Tolaba, Marcela Patricia. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina
description A method involving hydration, tempering and heating steps is presented to process rough rice as alternative to traditional parboiling with pressure steam. The effects of temperature (66–84 °C), tempering time (60–420 min) and heating time (30–180 min) on gelatinization degree and milling yield were analyzed by response surface method (RSM). A maximum value of gelatinization degree (37.0 %) and milling yield of 67.7 % were reached with a process temperature of 84 °C using tempering and heating times of 178 and 104 min respectively. A slight reduction of crystallinity (14 %) and a significant improvement of nutritional value with increments of 150 and 60 % in riboflavin and calcium contents were obtained in comparison with control (untreated rice). Hardness and adhesiveness of processed rice were intermediate between those of control and completely gelatinized rice. The proposed method, with lower temperature requirements than traditional parboiling, is presented to obtain an alternative product, expanding consumer choices.
publishDate 2015
dc.date.none.fl_str_mv 2015-09
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/41647
Bello, Marcelo O.; Loubes, María Ana; Aguerre, Roberto Jorge; Tolaba, Marcela Patricia; Hydrothermal treatment of rough rice: effect of processing conditions on product attributes; Springer; Journal Of Food Science And Technology-mysore; 52; 8; 9-2015; 5156-5163
0022-1155
CONICET Digital
CONICET
url http://hdl.handle.net/11336/41647
identifier_str_mv Bello, Marcelo O.; Loubes, María Ana; Aguerre, Roberto Jorge; Tolaba, Marcela Patricia; Hydrothermal treatment of rough rice: effect of processing conditions on product attributes; Springer; Journal Of Food Science And Technology-mysore; 52; 8; 9-2015; 5156-5163
0022-1155
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs13197-014-1534-0
info:eu-repo/semantics/altIdentifier/doi/10.1007%2Fs13197-014-1534-0
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Springer
publisher.none.fl_str_mv Springer
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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