Reference : Effect of improved parboiling methods on the physical and cooked grain characteristics o...
Scientific journals : Article
Life sciences : Biochemistry, biophysics & molecular biology
Life sciences : Food science
http://hdl.handle.net/2268/91949
Effect of improved parboiling methods on the physical and cooked grain characteristics of rice varieties in Benin
English
Fofana, Mamadou mailto [Africa Rice Center > > > >]
Wanvoeke, Jonas mailto [> >]
Manful, John mailto [> >]
Futakuchi, Koichi mailto [> >]
Van Mele, Paul mailto [> >]
Zossou, Enangnon mailto [Université de Liège - ULg > > > Form. doct. sc. agro. & ingé. biol.]
Bleoussi, Roseline mailto [> >]
2011
International Food Research Journal [=IFRJ]
18
697-703
Yes (verified by ORBi)
International
1985-4668
[en] Rice ; Quality ; Parboiling methods ; Benin
[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.
General public
http://hdl.handle.net/2268/91949

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