Ojediran, J. O. and Okonkwo, Clinton E. and Olayanju, T.M.A. and Hussain, Syed Zameer and Olaniran, Abiola and Adewumi, Adejoke D. (2020) Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice. Cereal Chemistry, 97 (6).
Full text not available from this repository.Abstract
Background and objectives Polishing is a step of milling process to produce white rice. It influences rice quality. This study evaluates the effect of increased polishing duration (0, 1, 2, and 3 min) on the physical, milling, cooking, and sensory properties of novel mix‐coloured Nigerian rice. These quality parameters influence the consumers’ choice. Findings Polishing duration had a significant effect on the physical, milling, cooking, and sensory properties of the milled rice. As the polishing duration increased, the length, width, length/width ratio, 1000‐grain weight, bulk density, true density, porosity, optimum cooking time, cooking loss, aroma, and flavour of the milled rice reduced while increased polishing duration increased the head rice yield, percentage broken rice, milled rice yield, percentage dockage, kernel elongation ratio, width expansion ratio, water uptake ratio, texture, appearance, and overall acceptability of the milled rice. The correlations between physical, milling, cooking and sensory properties were strongly significant (P˂0.01 and P˂0.05). Conclusions This study revealed that increasing the polishing duration improves the cooking, head rice yield, milled rice yield and some sensory quality attributes of the mix‐coloured parboiled rice, but reduced its physical attributes. Significance and novelty The mix‐coloured rice showed an improved milling, cooking, and sensory attributes but poor physical characteristics during polishing which is very vital to Rice milling industry.
| Item Type: | Article |
|---|---|
| Subjects: | Q Science > QD Chemistry |
| Depositing User: | Mr DIGITAL CONTENT CREATOR LMU |
| Date Deposited: | 21 Jan 2021 12:47 |
| Last Modified: | 21 Jan 2021 12:47 |
| URI: | https://eprints.lmu.edu.ng/id/eprint/2878 |
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