Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing
The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydro...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Universiti Putra Malaysia
2024
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| Online Access: | http://psasir.upm.edu.my/id/eprint/113549/1/113549.pdf |
| _version_ | 1825940340573470720 |
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| author | Muchlisyiyah, Jhauharotul Shamsudin, Rosnah Basha, Roseliza Kadir Shukri, Radhiah How, Syahmeer |
| author_facet | Muchlisyiyah, Jhauharotul Shamsudin, Rosnah Basha, Roseliza Kadir Shukri, Radhiah How, Syahmeer |
| author_sort | Muchlisyiyah, Jhauharotul |
| collection | UPM |
| description | The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydrothermal pretreatment (soaking time and temperature) on the physical properties such as dimension, thousand kernel weight (TKW), density, volume expansion (Ve), colour, and hardness of parboiled milled rice. MR297 raw rice cultivars were soaked at 1:1 (w/w). Paddy was soaked at 50, 60, and 70°C for 1, 2, 3, 4, and 5 hr and steamed at 100°C for 20 min prior to drying for 24 hr at 38°C. It was discovered that the effects of soaking time and temperature varied with the physical properties of rice. Soaking time and temperatures were found to be significant (p<0.05) in terms of dimensional properties (length [L], width [W], and thickness [T]), TKW, density, Ve, colour (L*, a*, b*) and hardness of parboiled rice. The L, W, T, Ve, TKW, a*, and b* increase proportionally as time and temperature increased, while the density and L* were negatively correlated. The hardness was negatively correlated with the L and colour b* (yellowness) rice measurements. The principal component analysis (PCA) results revealed that the soaking time was associated with L, W, T, density, Ve, and colour properties based on the loading analysis in the PC1. In contrast, the temperature, TKW and hardness were associated with PC2. |
| first_indexed | 2024-12-09T02:26:36Z |
| format | Article |
| id | upm.eprints-113549 |
| institution | Universiti Putra Malaysia |
| language | English |
| last_indexed | 2024-12-09T02:26:36Z |
| publishDate | 2024 |
| publisher | Universiti Putra Malaysia |
| record_format | dspace |
| spelling | upm.eprints-1135492024-11-26T04:06:25Z http://psasir.upm.edu.my/id/eprint/113549/ Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing Muchlisyiyah, Jhauharotul Shamsudin, Rosnah Basha, Roseliza Kadir Shukri, Radhiah How, Syahmeer The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydrothermal pretreatment (soaking time and temperature) on the physical properties such as dimension, thousand kernel weight (TKW), density, volume expansion (Ve), colour, and hardness of parboiled milled rice. MR297 raw rice cultivars were soaked at 1:1 (w/w). Paddy was soaked at 50, 60, and 70°C for 1, 2, 3, 4, and 5 hr and steamed at 100°C for 20 min prior to drying for 24 hr at 38°C. It was discovered that the effects of soaking time and temperature varied with the physical properties of rice. Soaking time and temperatures were found to be significant (p<0.05) in terms of dimensional properties (length [L], width [W], and thickness [T]), TKW, density, Ve, colour (L*, a*, b*) and hardness of parboiled rice. The L, W, T, Ve, TKW, a*, and b* increase proportionally as time and temperature increased, while the density and L* were negatively correlated. The hardness was negatively correlated with the L and colour b* (yellowness) rice measurements. The principal component analysis (PCA) results revealed that the soaking time was associated with L, W, T, density, Ve, and colour properties based on the loading analysis in the PC1. In contrast, the temperature, TKW and hardness were associated with PC2. Universiti Putra Malaysia 2024 Article PeerReviewed text en cc_by_nc_nd_4 http://psasir.upm.edu.my/id/eprint/113549/1/113549.pdf Muchlisyiyah, Jhauharotul and Shamsudin, Rosnah and Basha, Roseliza Kadir and Shukri, Radhiah and How, Syahmeer (2024) Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing. Pertanika Journal of Tropical Agricultural Science, 47 (2). pp. 421-438. ISSN 1511-3701; eISSN: 2231-8542 http://www.pertanika.upm.edu.my/pjtas/browse/regular-issue?article=JTAS-2875-2023 10.47836/pjtas.47.2.07 |
| spellingShingle | Muchlisyiyah, Jhauharotul Shamsudin, Rosnah Basha, Roseliza Kadir Shukri, Radhiah How, Syahmeer Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title | Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title_full | Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title_fullStr | Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title_full_unstemmed | Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title_short | Correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| title_sort | correlation among physical properties of parboiled milled rice during hydrothermal pretreatment processing |
| url | http://psasir.upm.edu.my/id/eprint/113549/1/113549.pdf |
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