The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

Khurram Yousaf,Adnan Abbas,Yuping Huang,Chen Cairong,Zhang Xuejin,Chaudhry Arslan,Chen Kunjie

doi:10.1155/2017/5960743

Abstract

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

Highlights

Rice is a staple food consumed by more than half of the world’s population
The Asian continent plays a vital role in rice production, with rice production in this region recorded as 673.6 million tons in 2014, accounting for 90% of the world’s overall rice paddy production
Drying is a major factor in the paddy parboiling process, but the current study focused on the three factors of soaking temperature, soaking time, and steaming time

Summary

Introduction

The world’s annual production of rice in 2014 was estimated at 744.4 million tons. The Asian continent plays a vital role in rice production, with rice production in this region recorded as 673.6 million tons in 2014, accounting for 90% of the world’s overall rice paddy production. Researchers are working to find the most efficient way to process rice to preserve its nutritional value and to determine the best germination conditions. Parboiling is a hydrothermal process used on rough rice and includes various treatments to improve rice quality. Parboiling consists of a series of processing stages including the soaking, steaming, and drying of paddy rice grains. The parboiling process has resulted in increased milling yield and enhanced nutritional value and resistance to spoilage [1, 2]

Methods

Results

Conclusion