Physicochemical and functional properties of medium‐sized broken rice kernels and their potential in instant rice production

Abstract

AbstractBackground and objectivesMedium‐sized broken rice (brokens) is the most abundant fraction of brokens from the rice milling process. This research seeks to determine the physicochemical and functional properties of medium‐sized broken rice, their potential in instant rice production, and effects of aging on the properties. Medium‐sized brokens from rough rice (XL753) dried at three different drying temperatures (25, 45, and 60°C) were stored for 6 months at 0 and 25°C representing nonaged and aged samples, respectively. Instant rice was produced by cooking and drying the brokens after storage. The physicochemical and functional properties of raw (noninstantized) and instantized rice from the brokens were determined.FindingsRice aging had significant impacts on pasting properties of raw medium‐sized brokens. Aged samples had consistently higher trough viscosity, final viscosity, setback viscosity, and pasting temperature than nonaged samples across all drying temperatures. Aging status had a significant impact on whiteness index and oil absorption capacity of brokens. There was no significant effect of aging on protein content, bulk density, water absorption capacity, and emulsification capacity of raw brokens. Rehydrated instant nonaged medium‐sized brokens were harder, more adhesive, cohesive, gummy, chewy, and resilient than rehydrated instant aged samples. The textural profile of rehydrated instant aged broken rice is consistent with the textural properties of cooked rice reported in the literature by other researchers, indicating the feasibility of instant rice production from brokens.ConclusionsThe use of brokens for the production of instant rice is feasible and can reduce the cost of raw materials and improve upon cooked rice sensory characteristic. It is recommended that consumer sensory studies be conducted to determine product acceptability.Significance and noveltyThe study provides information on the enhancement of the value of broken rice as a commodity by accessing novel applications. It also provides science‐based information on the characteristics of medium‐sized broken rice, which is useful in new product development.