Abstract
Abstract: Effect of moisture-heating treatment on the quality ofparboiled rice and processing optimization were studied. Resultsindicated that the riboflavine content of parboiled rice is higher, and thecolor is light, aroma is strong and the head yield ratio is higher bysoaking with acid and ethanol, cooking at high-pressure and thendrying with high temperature-high moisture. Optimal processingparameters are soaking paddy with citrate acid for 2h, then with 1.5%ethanol for 1.5h, high pressure cooking for 30min, and then dryingunder 55%RH, 90~C for 30min, cooling slowly for 2.5h, and shelling andmilling immediately. Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.
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Claims 5
Claim · model-written summary
The optimized moisture-heating process yielded higher riboflavine content and head yield ratio, lighter color and stronger aroma.
- Taxon
- rice
Oryza sativae0 - Treatment
- bysoaking with acid and ethanol, cooking at high-pressure and thendrying with high temperature-high moisturee0
- Outcome
- riboflavine contente0
- Direction
- highere0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Resultsindicated that the riboflavine content of parboiled rice is higher, and thecolor is light, aroma is strong and the head yield ratio is higher bysoaking with acid and ethanol, cooking at high-pressure and thendrying with high temperature-high moisture.”
Claim · model-written summary
The optimized processing gave head yield ratio of 67.3%.
- Taxon
- riceOryza sativae0
- Outcome
- Head yield ratioe0
- Value
- 67.3%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.”
Claim · model-written summary
The optimized processing gave whole rice ratio of 87.0%.
- Taxon
- riceOryza sativae0
- Outcome
- whole rice ratioe0
- Value
- 87.0%e0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.”
Claim · model-written summary
The finished product had riboflavine content of 2.47mg/100g.
- Taxon
- riceOryza sativae0
- Outcome
- content of riboflavinee0
- Value
- 2.47mg/100ge0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“Head yield ratio and whole rice ratio was 67.3%and 87.0% respectively, the color of finished product is light, ricearoma is strong, and the content of riboflavine is 2.47mg/100g.”
Claim · model-written summary
The authors identified an optimal sequence of citrate acid and ethanol soaking, high pressure cooking, drying, cooling and milling.
Verbatim
e0“Optimal processingparameters are soaking paddy with citrate acid for 2h, then with 1.5%ethanol for 1.5h, high pressure cooking for 30min, and then dryingunder 55%RH, 90~C for 30min, cooling slowly for 2.5h, and shelling andmilling immediately.”
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See all 57 papers →Claims are grouped by organism, treatment and what was measured or targeted. A paper counts as positive when any of its claims in the group is positive.