Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice
Effects of storage duration, soaking time and parboiling temperature on cooking properties (cooking time, water uptake ratio, solid loss, cooked kernel length, and amylose) of Ofada rice was determined and optimised using response surface methodology. Storage duration, soaking time and parboiling te...
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| Format: | Article |
| Language: | English |
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Hasan Eleroğlu
2018-10-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
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| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1900 |
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| author | Oludare Olumuyiwa Adekoyeni Adedola Sulaiman Adeboye |
| author_facet | Oludare Olumuyiwa Adekoyeni Adedola Sulaiman Adeboye |
| author_sort | Oludare Olumuyiwa Adekoyeni |
| collection | DOAJ |
| description | Effects of storage duration, soaking time and parboiling temperature on cooking properties (cooking time, water uptake ratio, solid loss, cooked kernel length, and amylose) of Ofada rice was determined and optimised using response surface methodology. Storage duration, soaking time and parboiling temperature were 1, 5, and 9 months; 1, 3, and 5 days; and 80, 100, and 120°C. Data were analysed by ANOVA and regression analysis. The cooking time ranged between 14-38 min, water uptake ratio (WUR) 2.51-4.61, solid loss 1.47-4.78%, cooked kernel length 6.32-11.90 and amylose 17.34-26.28%. There exist significant differences in the cooking properties. The coefficient R2 ranged between 0.97-0.75 which is a positive indicator of the model fitness. Storage duration and parboiling temperature influenced cooking except in solid loss and cooked kernel length respectively. Effect of soaking time was found prominent in WUR and solid loss. Optimum treatment for quality cooking properties are storage of paddy for 5 months, soaking for 18h and parboiling at 80°C to yield 20 min cooking time, 4.22 water uptake ratio, 4.11% solid loss, 10.58 mm cooked kernel length and 25.08% amylose. The validated experiment yielded 21.41 min, 3.99, 2.73%, 8.20 mm and 26.39% for cooking time, water uptake ratio, solid loss, cooked kernel length and amylose respectively. |
| format | Article |
| id | doaj-art-e882e317cebb42eeb0e21b0123c157af |
| institution | DOAJ |
| issn | 2148-127X |
| language | English |
| publishDate | 2018-10-01 |
| publisher | Hasan Eleroğlu |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj-art-e882e317cebb42eeb0e21b0123c157af2025-08-20T03:21:02ZengHasan EleroğluTurkish Journal of Agriculture: Food Science and Technology2148-127X2018-10-016111550155510.24925/turjaf.v6i11.1550-1555.1900989Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada RiceOludare Olumuyiwa Adekoyeni0Adedola Sulaiman Adeboye1Federal University Gashua, Yobe StateDepartment of Food Technology, Moshood Abiola Polytechnic,Effects of storage duration, soaking time and parboiling temperature on cooking properties (cooking time, water uptake ratio, solid loss, cooked kernel length, and amylose) of Ofada rice was determined and optimised using response surface methodology. Storage duration, soaking time and parboiling temperature were 1, 5, and 9 months; 1, 3, and 5 days; and 80, 100, and 120°C. Data were analysed by ANOVA and regression analysis. The cooking time ranged between 14-38 min, water uptake ratio (WUR) 2.51-4.61, solid loss 1.47-4.78%, cooked kernel length 6.32-11.90 and amylose 17.34-26.28%. There exist significant differences in the cooking properties. The coefficient R2 ranged between 0.97-0.75 which is a positive indicator of the model fitness. Storage duration and parboiling temperature influenced cooking except in solid loss and cooked kernel length respectively. Effect of soaking time was found prominent in WUR and solid loss. Optimum treatment for quality cooking properties are storage of paddy for 5 months, soaking for 18h and parboiling at 80°C to yield 20 min cooking time, 4.22 water uptake ratio, 4.11% solid loss, 10.58 mm cooked kernel length and 25.08% amylose. The validated experiment yielded 21.41 min, 3.99, 2.73%, 8.20 mm and 26.39% for cooking time, water uptake ratio, solid loss, cooked kernel length and amylose respectively.http://www.agrifoodscience.com/index.php/TURJAF/article/view/1900Ofadacooking propertiesresponse surface methodologyoptimisationmodelling |
| spellingShingle | Oludare Olumuyiwa Adekoyeni Adedola Sulaiman Adeboye Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice Turkish Journal of Agriculture: Food Science and Technology Ofada cooking properties response surface methodology optimisation modelling |
| title | Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice |
| title_full | Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice |
| title_fullStr | Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice |
| title_full_unstemmed | Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice |
| title_short | Effect of Storage Duration and Processing Parameters on Some Cooking Properties of Ofada Rice |
| title_sort | effect of storage duration and processing parameters on some cooking properties of ofada rice |
| topic | Ofada cooking properties response surface methodology optimisation modelling |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1900 |
| work_keys_str_mv | AT oludareolumuyiwaadekoyeni effectofstoragedurationandprocessingparametersonsomecookingpropertiesofofadarice AT adedolasulaimanadeboye effectofstoragedurationandprocessingparametersonsomecookingpropertiesofofadarice |