Open AccessThe changes of moisture content, total phenolic content and pasting profile caused by parboiling process of black rice
Author(s) -
Reza Widyasaputra,
Elvira Syamsir,
Slamet Budijanto
Publication year - 2020
Publication title -
iop conference series. earth and environmental science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.179
H-Index - 26
eISSN - 1755-1307
pISSN - 1755-1315
DOI - 10.1088/1755-1315/443/1/012004
Subject(s) - parboiling , black rice , steaming , water content , chemistry , food science , white rice , raw material , geotechnical engineering , organic chemistry , engineering
Parboiling process of black rice could reduce cooking time and improve texture. However, parboiling process involving heat had the potency to affect moisture content, total phenolic content (TPC), and pasting profile. The aim of this research was to find the effect of parboiling process in the moisture content, TPC and pasting profile of black rice. There were three kinds of black rice. That was parboiled black rice A (3.8% concentration of sodium citrate, 5-minute steaming time, and 3.8 times freezing-thawing cycles), parboiled black rice B (5% concentration of sodium citrate, 15-minute steaming time, and 4 times freezing-thawing cycles) and normal black rice. Analysis of variance (α=5%) showed that there was a significant difference in moisture content and TPC parameter. The changes of black rice moisture content and total phenolic content caused by parboiling process A were bigger than B. Measurement of pasting profile explained that parboiled black rice A and B had lower pasting profile than normal black rice.