Microwave Parboiling: Reduction in Process Time, Browning of Rice and Residual Phosphorus Content in the Waste Water.
The conventional prolonged parboiling process results in high operation cost and grain darkening, which may limit consumption. Moreover, residue generation by rice industries is another challenge. The objective of this study was to evaluate the use of microwave irradiation during soaking and gelatinization stages of parboiling rice. Processing time, colorimetric profile, broken and nongelatinized grains, sucrose and glucose content, free 5-hydroxymethyl-2-furfural, and residual phosphorus were evaluated. As the soaking and gelatinization times during microwave treatments increased, the colorimetric parameters increased; however, the values were lower than those with the conventional process. Regardless of soaking time, a decrease in broken and nongelatinized grains was obtained by using the lowest steaming time (5 min). Additionally, lower residual phosphorus content was found in soaking water (10 and 20 min) when using microwave irradiation. Under favorable conditions, a reduction in the levels of broken and nongelatinized grains, residual phosphorus, and color changes was observed, indicating that microwave irradiation may be more beneficial than conventional parboiling. PRACTICAL APPLICATION: Parboiling requires a high volume of water and soaking time, which leads to high costs, underutilization of infrastructures, and high residue in the water after processing. The rapid parboiling process involves the use of microwaves during the soaking and gelatinization stages. The main advantages of the microwave parboiling process include reduced processing time, ranging from 83% to 95%, higher gelatinization, greater yield, reduced darkening, and reduced residual phosphorus in the effluents by 60%. This report can aid industries in streamlining their processes, thereby providing a high-quality, lower cost, and environmentally safe product.
['Rockembach|Caroline Tuchtenhagen|CT|', 'Ferreira|Cristiano Dietrich|CD|https://orcid.org/0000-0002-8852-2414', 'Ramos|Adriano Hirsch|AH|', 'Luz|Suzane Rickes|SR|', 'Vanier|Nathan Levien|NL|https://orcid.org/0000-0001-6592-3023', 'de Oliveira|Maurício|M|https://orcid.org/0000-0003-0816-5216']
D003296:Cooking D005511:Food Handling D006358:Hot Temperature D008872:Microwaves D012275:Oryza D010758:Phosphorus D012639:Seeds D062065:Waste Water
microwave irradiation parboiled rice Maillard reaction color parameters low residue