Abstract
Abstract This study investigated the effect of soaking time on the quality of parboiled rice. The paddy was soaked in water at 25 and 80 °C for 15, 30, 45, 60 and 120 min. The soaked paddy was steamed, dried, stored and milled. With increasing soaking time a significant increase in water absorption and milling and head rice yield (hence reduction in broken rice) was observed. A significant difference in milling yield, at the 1% level, was obtained between the raw rice control and the hot soaked parboiled samples. A large reduction in fissured grain was observed after soaking. It is suggested that parboiling fills the void spaces and cements the cracks inside the endosperm, making the grain harder and minimizing internal fissuring and thereby breakage during milling.
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Claims 4
Claim · model-written summary
With increasing soaking time, water absorption, milling yield and head rice yield increased significantly.
- Taxon
- rice
Oryza sativae0 - Treatment
- increasing soaking timee0
- Outcome
- water absorption and milling and head rice yielde0
- Direction
- increasee0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“With increasing soaking time a significant increase in water absorption and milling and head rice yield”
Claim · model-written summary
Milling yield differed significantly at the 1% level between the raw rice control and the hot soaked parboiled samples.
- Taxon
- riceOryza sativae0
- Treatment
- hot soaked parboiled samplese0
- Outcome
- milling yielde0
- Qualifier
- at the 1% levele0
- Comparator
- raw rice controle0
Not reportedDirection
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A significant difference in milling yield, at the 1% level, was obtained between the raw rice control and the hot soaked parboiled samples”
Claim · model-written summary
A large reduction in fissured grain was observed after soaking.
- Taxon
- riceOryza sativae1
- Treatment
- soakinge0
- Outcome
- fissured graine0
- Direction
- reductione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“A large reduction in fissured grain was observed after soaking”
e1“the quality of parboiled rice”
Claim · model-written summary
The authors suggest that parboiling fills void spaces and cements cracks inside the endosperm, hardening the grain and reducing internal fissuring and breakage during milling.
- Taxon
- riceOryza sativae1
- Organ / stage
- endosperme0
- Treatment
- parboilinge0
- Outcome
- breakage during millinge0
- Qualifier
- fills the void spaces and cements the cracks inside the endosperme0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
e0“parboiling fills the void spaces and cements the cracks inside the endosperm, making the grain harder and minimizing internal fissuring and thereby breakage during milling”
e1“the quality of parboiled rice”
The same questions in other papers
application · quality: grain · Oryza sativa (rice)Positive and negative results
40 papers in the same direction as this paper · 3 in the opposite direction
- no effect
- no effect
- no effect
40 papers more in this group
See all 44 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.