Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

A - Papers appearing in refereed journals

Villanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J. and Oliveira, M. 2020. Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures. Cereal chemistry. 97, pp. 472-282.

AuthorsVillanova, F. A., El Halal, S. L. M., Vanier, N. L., Wang, Y-J. and Oliveira, M.
Abstract

Background and objectives
Six different long‐slender rice genotypes were studied, being three pure lines (Puita Inta CL, Guri CL, and Irga 424 RI) and three hybrid lines (Titan CL, Lexus CL, and Inov CL). Samples were submitted to parboiling process under different steaming pressures (0.25, 0.50, and 0.75 kgf/cm2).
Findings
Results were dependent on genotype instead of line cluster. Intermediate steaming pressures may be useful for five cultivars; Titan CL was the only exception. Titan CL exhibited the lowest amylose content and the highest amylopectin average chain length, gelatinization temperature, and relative crystallinity. At the intermediate parboiling level of 0.50 kgf/cm2, Titan CL exhibited 8.32% of broken grains while the others exhibited values between 2.10% and 4.72%.
Conclusions
Titan CL had a more stable crystalline structure that hindered water intake into starch granules. For this reason, Titan CL may be parboiled at severe steaming pressure of 0.75 kgf/cm2 in order to achieve the same extent of gelatinization and physicochemical and cooking quality than the other studied cultivars.
Significance and novelty
The main rice cultivars grown in South America were studied. Results may help rice industries that work with long‐slender high‐to‐intermediate‐amylose rice to select proper parboiling parameters for each cultivar.

KeywordsAmylopectin chain length; Broken rice; Parboiling; Starch crystallinity; Steaming pressure
Year of Publication2020
JournalCereal chemistry
Journal citation97, pp. 472-282
Digital Object Identifier (DOI)doi:10.1002/cche.10262
Web address (URL)https://onlinelibrary.wiley.com/doi/10.1002/cche.10262
Open accessPublished as non-open access
FunderNational Council and Technological Development (CNPq)
Publisher's version
Copyright license
Author copyright
Output statusPublished
Publication dates
Online23 Jan 2020
Publication process dates
Accepted17 Jan 2020
PublisherCereals & Grains Association
ISSN0009-0352

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