Article (Scientific journals)
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
Fofana, Mamadou; Wanvoeke, Jonas; Manful, John et al.
2011In International Food Research Journal, 18, p. 697-703
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Keywords :
Rice; Quality; Parboiling methods; Benin
Abstract :
[en] The efficiency of traditional, intermediate and improved parboilers was compared through their effects on certain physical and cooking quality traits. Two varieties (NERICA 4 and Gambiaka) commonly cultivated and consumed in Benin were used. Results showed that the traditional parboiler had the highest level of heat-damaged grains (90%) with the improved equipment having the least (17%). The improved and intermediate parboiling technology produced grains of comparable hardness (4 kg and 6 kg, respectively, for Gambiaka and NERICA 4) while the traditional method resulted in a sample with the least hardness for both Gambiaka (4 kg) and NERICA 4 (3 kg). The improved method and the intermediate technology using wooden sticks at the bottom of the vessel had higher water uptake (2.97 ml/grain) and grain swelling ratios (5.41) as compared to the traditional and intermediate methods using a container with a perforated bottom.
Disciplines :
Food science
Biochemistry, biophysics & molecular biology
Author, co-author :
Fofana, Mamadou;  Africa Rice Center
Wanvoeke, Jonas
Manful, John
Futakuchi, Koichi
Van Mele, Paul
Zossou, Enangnon ;  Université de Liège - ULiège > Form. doct. sc. agro. & ingé. biol.
Bleoussi, Roseline
Language :
English
Title :
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
Publication date :
2011
Journal title :
International Food Research Journal
ISSN :
1985-4668
eISSN :
2231-7546
Publisher :
Universiti Putra Malaysia, Malaysia
Volume :
18
Pages :
697-703
Peer reviewed :
Peer Reviewed verified by ORBi
Available on ORBi :
since 30 May 2011

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