Organic acids as antibrowning agents in parboiling: Effects on the technological properties and cooking quality

Background and Objectives The conventional rice parboiling process improves the physical quality of the grains; however, the browning is a factor that reduces the acceptance of the product. The aims of this study were to evaluate the effect of the addition of tartaric, citric, and lactic acids in so...

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Bibliographic Details
Published in:Cereal chemistry 2020-03, Vol.97 (2), p.248-255
Main Authors: Goebel, Jorge Tiago Schwanz, Ziegler, Valmor, Ferreira, Cristiano Dietrich, Paraginski, Ricardo Tadeu, Elias, Moacir Cardoso
Format: Article
Language:English
Subjects:
citric acid
color
head rice yield
lactic acid
Oryza sativa L
parboiled rice
pasting properties
tartaric acid
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Summary:Background and Objectives The conventional rice parboiling process improves the physical quality of the grains; however, the browning is a factor that reduces the acceptance of the product. The aims of this study were to evaluate the effect of the addition of tartaric, citric, and lactic acids in soaking at concentrations of 0.0%, 0.2%, 0.4%, 0.6%, and 0.8%, followed by autoclaving at 110°C. Findings At all concentrations used, there was an increase in the head rice yield (HRY) and gelatinization degree, regardless of the acid type. Tartaric and lactic acid treatment led to minimal changes in color, while parboiled rice subjected to citric acid treatment exhibited lighter coloring. At the highest concentration of the acids, a reduction in cooking time was observed. The addition of organic acids in parboiling promotes whiter grains when compared to conventional grains, and at high concentrations reduces cooking time. Conclusions The addition of lactic, citric, and tartaric acids to the soaking water of the parboiling process led to an increase in the HRY and gelatinization degree of parboiled rice, with the majority of the rice grains exhibiting 75%–100% gelatinized/vitreous area. Significance and novelty These results are important because they provide an alternative for quality improvement of parboiled rice. Among the studied acids, citric acid yielded the best technological properties and cooking quality of parboiled rice, implying greater economic gain for rice industries and good consumer.
ISSN:0009-0352
1943-3638
DOI:10.1002/cche.10240