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Journal of Agriculture and Biological Sciences Vol.2(7) pp.214 –219 December 2011.
Available online http://www.globalresearchjournals.org/?a=journal&id=jabs
Copyright ©2011 Global Research Journals
Full Length Research.
Effect of Pre-Boiling on the Chemical, functional and Pasting Properties of Rice
*Eke-Ejiofor, J; Barber, L.I and Kiin-Kabari, D.B
Department of Food Science and Technology,Rivers State University of Science and Technology, Port Harcourt, Nigeria.
*Corresponding Author: E-mail: joyekee@yahoo.co.uk,Tel: +234803341479
Accepted 28th November 2011.
| Abstract |
The study investigated the effect of pre-boiling on the chemical, functional and pasting properties of three (3) rice varieties . The rice varieties are local Abakaliki, caprice and the most preferred American rice – par excellence. Results of chemical analysis showed that pre-boiling and washing had a significant differences (p<0.05) with treatment in amylose, amylopectin, protein, sugar, ash, starch and starch damage. There was a marked decrease in value in all chemical parameters except amylopectin and degree of starch damage that had increased values. Functional properties such as dispersibility, water absorption capacity, swelling power, solubility, and colour indices showed a significant (p<0.05) difference in all parameters evaluated between the samples and treatment Results of pasting properties showed a significant ( p<0.05) difference in all rice samples. Cooking, pre-boiling and washing of rice varieties significantly resulted in nutrient depletion especially in its chemical properties due to leaching, varietal differences, environmental factors, storage and processing methods.
Key words: Pre-boiling, washing, rice, chemical, functional, pasting.