The Experts below are selected from a list of 1062 Experts worldwide ranked by ideXlab platform
Moacir Cardoso Elias - One of the best experts on this subject based on the ideXlab platform.
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morphological and physicochemical properties of rice grains submitted to rapid Parboiling by microwave irradiation
Lwt - Food Science and Technology, 2019Co-Authors: Caroline Tuchtenhagen Rockembach, Moacir Cardoso Elias, Shanise Lisie Mello El Halal, Marcia F Mesko, Luiz Carlos Gutkoski, Mauricio De OliveiraAbstract:Abstract This study evaluates the effects of microwave irradiation used for the rapid Parboiling process on the morphological, technological, and structural properties of rice grains. Parboiling was performed by microwave under the same temperature and soaking and autoclaving conditions as those used in the conventional process. However, two heating stages were used at different microwave irradiation exposure times: (a) first stage (FS): 10, 20, 30 or 40 min; (b) second stage (SS): 0, 5, or 10 min. The rice grains submitted to the FS of microwave irradiation absorbed more water and lost less leached solids compared to those parboiled using the conventional method. Unlike conventional Parboiling, microwave irradiation decreased the cooking time of the rice grains and modified their protein solubility. Furthermore, this technique modified the paste properties, morphology and crystalline structure of grains. These findings suggest a great impact on chemical and physic characteristics of parboiled rice by microwave irradiation. The microwave irradiation in the Parboiling process significantly reduced the processing time (one-tenth as long than that required for the conventional process) and allowed obtaining of parboiled rice grains with greater whiteness and with faster cooking.
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Thiamine content and technological quality properties of parboiled rice treated with sodium bisulfite: Benefits and food safety risk
Journal of Food Composition and Analysis, 2015Co-Authors: Nathan Levien Vanier, Jose De J Berrios, Leandro da Conceição Oliveira, Ricardo Tadeu Paraginski, Moacir Cardoso EliasAbstract:Rice is a staple food for more than half of the world's population. The Parboiling process is known to increase the nutritional value of milled rice, but the process darkens the grains, with a corresponding negative effect on consumer acceptability. The aim of this study was to evaluate the effects of using different concentrations of sodium bisulfite (0, 0.2, 0.4, 0.6, 0.8, 1.0%) during the soaking step of rice Parboiling process on the thiamine content and technological properties of parboiled rice. Moreover, the residual sulfite content in parboiled grains was also evaluated. The lowest concentration of 0.2% sodium bisulfite was able to significantly (p
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the effects of heat moisture treatment of rice grains before Parboiling on viscosity profile and physicochemical properties
International Journal of Food Science and Technology, 2014Co-Authors: Bruna Arns, Ricardo Tadeu Paraginski, Moacir Cardoso Elias, Josiane Bartz, Rafael De Almeida Schiavon, Elessandra Da Rosa Zavareze, Alvaro Renato Guerra DiasAbstract:Summary The effects of heat–moisture treatment (HMT) (120 °C for 10, 30 and 60 min) on paddy rice grains before Parboiling, on head rice yield (HRY), pasting and thermal properties, and colour and cooking characteristics of parboiled rice were studied. The results indicated that the HMT performed intensifies the changes in grains after Parboiling, impacting pasting and thermal properties, which results in rice kernels with yellowish colouration and greater cooking time. HMT increased the temperatures of gelatinisation, with increasing HMT time from 10 to 60 min and reduced the gelatinisation enthalpy. HMT also affected the pasting properties of rice flours, reducing setback and viscosity and increased their stability to heat and mechanical agitation. The HMT performed in rice grains before the Parboiling process with 60 min of the treatment decreased the HRY and increased the level of metabolic defects only in the treatment with 60 min.
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Polishing and Parboiling effect on the nutritional and technological properties of pigmented rice
Food Chemistry, 2014Co-Authors: Flávia Fernandes Paiva, Jose De J Berrios, Vânia Zanella Pinto, Tina Williams, Delilah Wood, Nathan Levien Vanier, Vânia Zanella Pinto, James Pan, Moacir Cardoso EliasAbstract:This study aims to evaluate the effects of polishing and Parboiling on proximate composition, structure, phenolic compounds, antioxidant activity, cooking time and hardness of IAC-600 black rice cultivar and MPB-10 red rice lineage. Proximate analysis and light micrographs revealed higher migration of red rice proteins than black rice proteins to the endosperm as a result of Parboiling. Parboiling reduced the ash content of red rice while no difference was determined in black rice. Gelatinized starch granules from both genotypes showed similar appearance. There was a decrease in relative crystallinity on both black and red rice subjected to Parboiling, which was an indicative of crystallites disruption. Polishing removed more than 90% of free phenolics for both genotypes, while Parboiling allowed the partial preservation of free phenolics content in polished rice. Parboiling induced an increase in the cooking time of red rice, but a decrease in the cooking time of black rice.
Mauricio De Oliveira - One of the best experts on this subject based on the ideXlab platform.
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microwave Parboiling reduction in process time browning of rice and residual phosphorus content in the waste water
Journal of Food Science, 2019Co-Authors: Caroline Tuchtenhagen Rockembach, Nathan Levien Vanier, Cristiano Dietrich Ferreira, Adriano Hirsch Ramos, Suzane Rickes Da Luz, Mauricio De OliveiraAbstract:The conventional prolonged Parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of Parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5-hydroxymethyl-2-furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional Parboiling. PRACTICAL APPLICATION: Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid Parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave Parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high-quality, lower cost, and environmentally safe product.
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morphological and physicochemical properties of rice grains submitted to rapid Parboiling by microwave irradiation
Lwt - Food Science and Technology, 2019Co-Authors: Caroline Tuchtenhagen Rockembach, Moacir Cardoso Elias, Shanise Lisie Mello El Halal, Marcia F Mesko, Luiz Carlos Gutkoski, Mauricio De OliveiraAbstract:Abstract This study evaluates the effects of microwave irradiation used for the rapid Parboiling process on the morphological, technological, and structural properties of rice grains. Parboiling was performed by microwave under the same temperature and soaking and autoclaving conditions as those used in the conventional process. However, two heating stages were used at different microwave irradiation exposure times: (a) first stage (FS): 10, 20, 30 or 40 min; (b) second stage (SS): 0, 5, or 10 min. The rice grains submitted to the FS of microwave irradiation absorbed more water and lost less leached solids compared to those parboiled using the conventional method. Unlike conventional Parboiling, microwave irradiation decreased the cooking time of the rice grains and modified their protein solubility. Furthermore, this technique modified the paste properties, morphology and crystalline structure of grains. These findings suggest a great impact on chemical and physic characteristics of parboiled rice by microwave irradiation. The microwave irradiation in the Parboiling process significantly reduced the processing time (one-tenth as long than that required for the conventional process) and allowed obtaining of parboiled rice grains with greater whiteness and with faster cooking.
Ya-jane Wang - One of the best experts on this subject based on the ideXlab platform.
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simultaneous fortification of rice with folic acid and β carotene or vitamin a by limited water Parboiling
Journal of Cereal Science, 2020Co-Authors: Annegret Jannasch, Andy Mauromoustakos, Cindi Brownmiller, Sunok Lee, Ya-jane WangAbstract:Abstract Rice fortification by Parboiling has been used to fortify rice with a single or a combination of multiple nutrients. While several studies have demonstrated the success of rice fortification with minerals by the Parboiling technique, the number of studies that used vitamins as fortificants is limited with varying results. A limited-water soaking method has been introduced as a feasible and more sustainable alternative to the conventional excess-water soaking in Parboiling. This study investigated the application of limited-water soaking in the simultaneous fortification of rice with water- and fat-soluble vitamins. Pure and water-soluble forms of β-carotene and vitamin A were first compared to identify a more effective form to be combined with folic acid. Water-soluble forms of β-carotene and vitamin A were easy to incorporate into the soaking water and presented effective fortification without affecting rice milling quality, the amount of wastewater and solids in wastewater. Milled rice fortified with folic acid combined with water-soluble forms of β-carotene or vitamin A in the limited-water soaking method contributed to about 75% of the recommended dietary allowances (RDAs) for folic acid, about 173% (female) and 134% (male) of the RDAs for β-carotene, and to about 58% (female) and 45% (male) of the RDAs for vitamin A. Rice fortified with β-carotene showed a greater uptake and a more orange color compared to the others. Thus, fortification of rice with vitamins by limited-water Parboiling is an efficient process to obtain fortified rice that can significantly increase vitamin intake with limited environmental impacts.
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effect of Parboiling on milling physicochemical and textural properties of medium and long grain germinated brown rice
Cereal Chemistry, 2016Co-Authors: Ashley Han, Jiarong Jinn, Andy Mauromoustakos, Ya-jane WangAbstract:Germinated brown rice is considered a more nutritious and palatable cooked product than conventional brown rice. However, germination usually decreases rice milling yield and alters some physicochemical properties. Parboiling is commonly used to increase milling yield and retain nutrients, but it also changes rice color and texture. The objective of this study was to investigate the effect of Parboiling on milling, physicochemical, and textural properties of a medium-grain and a long-grain rice after germination at varying durations. Germinated rice samples of three germination durations were prepared with one germination time before the optimum time at which 70% of rice revealed hull protrusion, the optimum time, and one time after. Germinated rice was then immediately parboiled at 120°C for 20 min and was then immediately dried. The milling, physicochemical, and textural properties of parboiled germinated rice from both cultivars were determined. Parboiling significantly decreased the percentage of brok...
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Functional properties as affected by laboratory-scale Parboiling of rough rice and brown rice
Journal of Food Science, 2008Co-Authors: J. Patindol, Jumaane Newton, Ya-jane WangAbstract:Rough rice (RR) is the conventional feedstock for Parboiling. The use of brown rice (BR) instead of RR is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties of milled parboiled rice under different Parboiling conditions from RR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, and Wells were parboiled under mild (20 min, 100 degrees C, 0 kPa) and severe (20 min, 120 degrees C, 98 kPa) laboratory-scale conditions. Head rice yield improved on the RR and BR samples subjected to severe Parboiling and was comparable to that of a commercially parboiled sample. Mild Parboiling of BR resulted in lower head rice yields. Parboiling generally resulted in decreased head rice whiteness, decreased apparent amylose, increased total lipid, and sparingly changed protein content. Under the same Parboiling conditions, the extent of starch gelatinization was higher for BR compared to RR as manifested by some distinct differences in pasting and thermal properties. The cooking characteristics (water uptake ratio, leached materials, and volumetric expansion) and cooked rice texture (hardness and stickiness) of RR and BR subjected to severe Parboiling were fairly comparable. Differences in parboiled rice functional properties due to cultivar effect were evident.
Himjyoti Dutta - One of the best experts on this subject based on the ideXlab platform.
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effect of steam Parboiling and hot soaking treatments on milling yield physical physicochemical bioactive and digestibility properties of buckwheat fagopyrum esculentum l
Journal of Food Science and Technology-mysore, 2019Co-Authors: Mrinmoy Roy, Himjyoti Dutta, R Jaganmohan, Monisha Choudhury, Nitin Kumar, Avinash KumarAbstract:Post-harvest hydrothermal processing of grains are targeted at improving milling performances and nutritional properties. In this study, the effects of two hydrothermal processes, namely steam Parboiling and soaking in boiling water for different durations on properties of buckwheat (Fagopyrum esculentum L.) grown in the Indian Himalayan regions were assessed. Both treatments significantly improved milling yield. Changes in grain section morphology were evidenced under scanning electron microscope. Milder processing for 5 and 10 min mostly exerted annealing effect, represented by increased intensities of X-ray diffraction peaks. Starch gelatinization occurred upon prolonged processing for 15 and 20 min. This resulted in decreased crystallinity, increased sedimentation volume, paste thinning during rapid viscosity analysis and lower thermal transition in differential scanning calorimetry. Marginal changes in oil uptake suggested limited protein denaturation. Natural antioxidant compounds were variably denatured. Maillard browning was indicated by CIE L* a* b* colour and antioxidant levels. The starchy flour samples showed partial resistance to enzymatic amylolysis post retrogradation. Soaking in boiling water can be considered as a feasible alternative to conventional steam Parboiling for better milling yield of buckwheat. Altered physicochemical and nutritional properties of buckwheat suggested that the hydrothermally modified flours can be used in ready to eat therapeutic food products.
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Changes in the properties of rice varieties with different amylose content on dry heat Parboiling
Journal of Cereal Science, 2015Co-Authors: Himjyoti Dutta, Charu Lata Mahanta, Vasudeva SinghAbstract:Dry heat Parboiling is a unique paddy processing technique that has been scarcely exploited. Dry heat Parboiling at high temperature for short time and low temperature for long time on physical and physicochemical properties of three rice varieties differing in amylose content were studied. Hardness of the kernels increased from 66.4 N, 68.8 N and 59.8 N in raw samples to 89.1 N, 86.9 N and 59.8 N in parboiled high amylose, low amylose and waxy rice samples respectively. Rapid migration and evaporation of water from severely heated kernels caused cavity formation at the centre. Irreversible damage of amylopectin structures to leachable fractions caused continuous rise of the pasting curve. Crystallinity was thereby reduced. Parboiled high amylose samples gave X-ray diffraction patterns with peaks characteristic of A, B and V-type starch crystallinity. Crystalline starch-lipid complexes were observed in low amylose and waxy rices. The significant increase in the amount of rapidly digestible starch from 56.7%, 61.7% and 66.6% in raw samples to 92.1%, 90.8% and 94.8% respectively in severely processed rice samples and subsequent reduction in resistant starch from 24.5%, 21.2% and 18.4% to 0.4%, 1.9% and 0.1% indicated possibilities for targeted food use of the dry heat parboiled samples.
Michael Ngadi - One of the best experts on this subject based on the ideXlab platform.
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Energy analysis for small-and medium-scale rural rice Parboiling in sub- Saharan Africa
2020Co-Authors: Mohammed Bakari, Michael Ngadi, Robert Kok, Vijaya Raghavan, Aliou DiagneAbstract:Abstract Rice is a staple food in sub-Saharan Africa and many other regions of the world. There is a year-on-year increase in demand for rice in the region. Although there are some large-scale producers, most rice production in the region is by rural farmers and processing is done in small rural communities. Analysis of energy use in rice processing has become critical due to the dire consequences of deforestation and the increasing cost of fuel. Therefore, we studied the energy use pattern in medium-and small-scale rice Parboiling outfits. Five set of parboilers in the upper Benue River basin in Adamawa State, Nigeria were selected for the study: three small rural parboilers and two medium-scale suburban parboilers. A questionnaire was used to gather data, along with inspection of the firewood sizes and the stove used. Data gathering from the two medium-scale suburban parboilers involved on-site study. Two energy parameters involved in rice Parboiling are human energy and thermal energy. Thermal energy comes entirely from firewood. The human energy use per kilogram of parboiled paddy was higher for the rural small-scale Parboiling process than for the medium-scale parboilers. Energy use of the medium-scale parboilers was higher if they did not make use of the charcoal left after the complete combustion of the firewood. One of the reasons for this was the energy losses to the atmosphere, which were apparently very high for the medium-scale parboilers. The convection current through the stove was much higher for the small rural parboilers, leading to higher convection losses. The study reveals the need for optimized energy use for rice Parboiling and it shows that in order for rural rice processing to be sustainable, energy sources must be carefully considered and the concept of recycling of fuel biomass should be integrated into the process. Introduction Rice Parboiling is a significant step in rice processing. It involves temperature and hydration conditioning of the paddy before removing the hulls and polishing the final product through dehusking and milling. This is an energy-intensive process that requires manual and thermal energy. The thermal energy for this process comes exclusively from firewood, particularly in the northern part of Nigeria, and one of the most preferred sources is 'Kiriya' (Prosopis africana). Kiriya (the local Hausa name) is very important for farming and pastoralist communities in west Africa. The tree's physical and chemical properties make it attractive for local applications that include medicine, construction, energy, and manufacturing of handles for local tools. Its seeds are also used as food, while its succulent leaves and branches provide food for cattle and goats during the dry season. In addition, the trees fix atmospheric nitrogen that improves the soil fertility in the traditional parks and agroforestry system Sustainability of the Parboiling process is determined by the processing technique used and the energy source adopted. The scale of the process affects energy efficiency and capacity. The desired temperature for soaking is usually close to but below the gelatinization temperature of the rice
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a review of rice Parboiling systems energy supply and consumption
Renewable & Sustainable Energy Reviews, 2017Co-Authors: E M Kwofie, Michael NgadiAbstract:Abstract Parboiling is an energy and labour intensive pre-milling process aimed at improving the quality of paddy rice. Several Parboiling processes along with different energy supply systems have been developed and reported to improve the overall grain quality, processing time and energy consumption. This paper reviews the Parboiling process – concept, systems, energy supply and consumption, as well as the impact of energy use on product quality. Rice husk is most widely used energy source for Parboiling and has been used primarily in direct combustion systems, as briquettes or through gasification systems. Parboiling energy consumption varies widely depending on the process conditions, Parboiling system, processing capacity and the energy source.
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energy analysis for small and medium scale rural rice Parboiling in sub saharan africa
2010Co-Authors: Mohammed Bakari, Michael Ngadi, Robert Kok, Vijaya Raghavan, Aliou DiagneAbstract:Rice is a staple food in sub-Saharan Africa and many other regions of the world. There is a year-on-year increase in demand for rice in the region. Although there are some large-scale producers, most rice production in the region is by rural farmers and processing is done in small rural communities. Analysis of energy use in rice processing has become critical due to the dire consequences of deforestation and the increasing cost of fuel. Therefore, we studied the energy use pattern in medium- and small-scale rice Parboiling outfits. Five set of parboilers in the upper Benue River basin in Adamawa State, Nigeria were selected for the study: three small rural parboilers and two medium-scale suburban parboilers. A questionnaire was used to gather data, along with inspection of the firewood sizes and the stove used. Data gathering from the two medium-scale suburban parboilers involved on-site study. Two energy parameters involved in rice Parboiling are human energy and thermal energy. Thermal energy comes entirely from firewood. The human energy use per kilogram of parboiled paddy was higher for the rural small-scale Parboiling process than for the medium-scale parboilers. Energy use of the medium-scale parboilers was higher if they did not make use of the charcoal left after the complete combustion of the firewood. One of the reasons for this was the energy losses to the atmosphere, which were apparently very high for the medium-scale parboilers. The convection current through the stove was much higher for the small rural parboilers, leading to higher convection losses. The study reveals the need for optimized energy use for rice Parboiling and it shows that in order for rural rice processing to be sustainable, energy sources must be carefully considered and the concept of recycling of fuel biomass should be integrated into the process.
