The Improved Chemical, Mechanical, Rheological, and Pasting Characteristics of Protein-Rich Brown Rice by Parboiling Process Integrated with Nitrogen Fertilization

  • Azin NASROLLAH ZADEH Faculty of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol
  • Azade GHORBANI-HASANSARAEI Faculty of Food Science and Technology, Islamic Azad University, Ayatollah Amoli Branch, Amol
  • Ebrahim AMIRI Islamic Azad University, Lahijan Branch, Lahijan
  • Fatemeh HABIBI Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization (AREO), Rasht
DOI: https://doi.org/10.15835/buasvmcn-fst:2020.0034
Keywords: fertilization, nitrogen, parboiling, rice (Oryza sativa L.), rheology, texture.

Abstract

The effects of nitrogen fertilization (NF, 60-100 kg ha-1) and parboiling operation (soaking temperature (SoT, 50-80°C) and steaming time (StT, 10-15 min)) on the protein content (PC), amylose content (AC), gelatinization temperature (GT), hardness value (HV), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD), setback (SB) point, peak time (PTi), and pasting temperature (PTe) of brown rice were evaluated. Results showed that the GT, HV, FV, and TV were significantly increased by increasing the NF, SoT, and StT levels. An increase in the SoT and StT levels led to a significant reduction in PC, AC, BD, and TV values. The AC (17.13-16.83%) and PV (1605-1588 cP) values were decreased by increasing the NF level, while the PC (8.78-9.46%) and BD (226.9-247.7 cP) values were increased. Rheological parameters of BD (336.4 cP), FV (3608.5 cP), and SB (1843.5 cP) were notably increased using the combined treatment of 100 kg ha-1 NF and of 80°C SoT. The best triple treatments for the improved GT (5.0 °C), HV (19.37 N), as well as FV (3923 cP), and SB (1949 cP) were 60 kg ha-1 NF+80°C SoT+15 min StT, 100 kg ha-1 NF+80°C SoT+15 min StT, and 100 kg ha-1 NF+80°C SoT+10 min StT, respectively.

Author Biography

Ebrahim AMIRI, Islamic Azad University, Lahijan Branch, Lahijan
Department of Water Engineering, Faculty of Agriculture
Published
2020-11-18
Issue
Vol. 77 No. 2 (2020): BULLETIN OF UNIVERSITY OF AGRICULTURAL SCIENCES AND VETERINARY MEDICINE CLUJ-NAPOCA. FOOD SCIENCE AND TECHNOLOGY
Section
Research Articles
 Authors who publish with this journal agree to the following terms:

a) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

b) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

c) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).