Effect of steaming condition varying in time and temperature on the quality of dark parboiled rice with germination

Abstract

In this research, steaming time and steaming temperature were investigated on their effects on reducing sugar, textural property after cooking, head rice yield and color. The steaming time and steaming temperature influenced all considered qualities of GDPR. When the GDPR sample was steamed at times and temperatures, the average reducing sugar value was decreased to 228.32±8.1 mg/100 g when the steaming time or the steaming temperature increased. It was used in the Maillard reaction to generate the color, leading to the decrease of whiteness value in the ranges of 23.33-25.06. Moreover, the increase of steaming time and steaming temperature provided the higher gelatinization, leading to increase in strength of rice and resulting in the higher hardness from 120.95±6.56 to 167.74±13.22 N and head rice yield from 69.92±0.28 to 72.18±0.29%.