Abstract
Black rice is well known as healthy food. Nowadays, some people try to change their diet with this rice. However, it still has a problem with long preparation time and hard texture. Parboiling is a hydrothermal process that changes rice starch from crystalline to amorphous. The parboiling process of rice consists of soaking in sodium citrate solution, high-pressure cooking, freezing-thawing and drying. The aim of this research was to find the optimum condition from three processing variables: concentration of sodium citrate (0, 2, 5 and 5%, w/v), cooking period in an autoclave (5, 10 and 15 min) and a number of freeze-thaw cycles (1, 2.5 and 4). The optimum condition was achieved with 3.8% sodium citrate concentration, 5 min cooking in an autoclave, and 3.8 freeze-thaw cycles. This optimum condition resulted in parboiled black rice with 25.84 min cooking time, 4.93 total colour difference 101.80 N hardness of cooked rice, 49.04 N chewiness of cooked rice, 5.32 kg rice grain hardness.
Highlights
In this modern era, black rice has big potential to become the functional food. This rice contains many phenolic compounds which are accumulated on the bran layer.[1]
Phenolic compounds are well known associated with their ability to lower the risk of diabetes, cancer and cardiovascular diseases.[2]
Materials and Methods Materials A sample of Cempo Ireng black rice variety was obtained from local farmer in Ciampea, Bogor, West Java, Indonesia
Summary
Black rice has big potential to become the functional food. This rice contains many phenolic compounds which are accumulated on the bran layer.[1] Phenolic compounds are well known associated with their ability to lower the risk of diabetes, cancer and cardiovascular diseases.[2] Despite of the potency as functional food, this rice still has some problems. Black rice has hard texture and needs more preparation time than white rice. The good cooking quality of black rice can be obtained by soaking this rice in water for an hour and cooking for 20 minute.[3] Without soaking preparation, black rice needs 35.54 minute cooking time (in 3:1 water to rice ratio) using rice cooker but still has hard texture. The structure of black rice needs to be modified to parboiled rice for solving the problem
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