Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa.

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dc.contributor.authorDauda, Adegbola O
dc.contributor.authorHassan, Hauwawu
dc.contributor.authorBabayeju, Adeshola A
dc.contributor.authorJoseph, John K.
dc.contributor.authorOyelade, Rachael O
dc.date.accessioned2023-05-08T11:08:44Z
dc.date.available2023-05-08T11:08:44Z
dc.date.issued2021
dc.description.abstractIntroduction. Steaming in rice-parboiling causes gelatinization and protein disintegration in the endosperm changing its appearance and strength by fused gelatinized starch granules that disrupt protein bodies. Materials and methods. Steaming-periods on grain strength and appearance of FARO64, FARO65, FARO66 and FARO67 rice varieties were evaluated. Each variety was divided into 5-parts; 4-parts parboiled and steamed for 5, 10, 15 and 20 mins (at constant temperature and atmospheric pressure), while the 5th portion served as control. Results and discussion. Steam application had a significant effect (p<0.05) on grain strength. Optimum strength was recorded at 20 mins steaming-period in FARO64, FARO65 and FARO66, while FARO67 had highest strength at 15 mins with values ranging from 61.53N to 225.83N. FARO65 had reduced L* value, though all varieties kept the yellow colour with the steaming-time. Only FARO64 maintained a* values with steaming-time. For length, FARO67 changed to very long, while FARO64, FARO65 and FARO66 changed from medium to long with a value range of between 6.33 mm and 7.57 mm. The width values (1.98-2.62 mm) equally changed, as all varieties increased with steaming-time. All except FARO64 reduced in thickness with steaming-time. Shape of FARO64 changed from medium to slender; FARO65 and FARO66 maintained medium shape, while FARO67, from slender to medium. Thousand grain weights were between 15 and 24; FARO64, FARO66 and FARO67 had reduced mean-value, while FARO65 increased. Conclusion. Parboiling reduces raw rice breakage rate, and improves strength, colour and appearance. Gelatinization temperature influences rice quality.en_US
dc.description.sponsorshipSelf sponsorshipen_US
dc.identifier.citationDauda, A.O.,Hassan, H,. Babayeju, A. A., Joseph, J.J & Oyelade, R.O (2021): Evaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa. Ukrainian Journal of Food Science. 9(2); 198-210, Published by National University of Food Technologies, Kyiv, Ukraine. Available online at http://ukrfoodscience.ho.ua/en_US
dc.identifier.issn2409-4951
dc.identifier.urihttps://uilspace.unilorin.edu.ng/handle/20.500.12484/9657
dc.language.isoenen_US
dc.publisherNational University of Food Technologies, Kyiv, Ukraine.en_US
dc.relation.ispartofseries9;2
dc.subjectRice, Steaming, Parboiling, Gelatinizationen_US
dc.titleEvaluation of steaming time on the colour and physical properties of four paddy rice varieties in West Africa.en_US
dc.typeArticleen_US

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