Investigation of Physicochemical Changes of Rice and Soaking Water during Cooking

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1 Amerin-Eursin J. Agri. & Environ. Si., 17 (5): , 2017 ISSN IDOSI Pulitions, 2017 DOI: /iosi.ejes Investigtion of Physiohemil Chnges of Rie n Soking Wter uring Cooking 1 2 S. Thupeen n N. Knnn 1 Deprtment of Frm Mhinery Tehnology, University College of Jffn, University of Votionl Tehnology, Sri Lnk 2 Deprtment of Agriulturl Engineering University of Jffn, Sri Lnk Astrt: Py rie inustry plys key role in Sri Lnkn foo inustry. Mny people ommon rie grin ily. There re vrious methos use to proess py grin suitle for onsumption. Cooking proess les to hnges in grin properties n sensory ttriutes s well. Hene, n ttempt ws evelope to investigte hnges in physil properties of rie grins n soking wter uring ooking. Long rw n proile, Short row n proile grins were prepre systemtilly to inrese the ury of the experiment. Smple ws tken for experimenttion. Smples were prepre systemtilly to inrese the ury of the experiment. Smples were tken n prepre uniformly for ooking trils. Stnr smpling ws one for oth rie n soking wter.moisture ontent, elongtion rtio & inrese in reth were onute for rie grin. While Totl Solis (TS), PH, Eletril Conutivity (EC), Chemil Oxygen Demn (COD) n Totl Dissolve solis (TDS) were nlyse for soking wter. Dt were nlyse using sttistil softwre SAS n mesurement seprte y DMRT. Result tht n inrese in temperture uring ooking hs inrese grin moisture ontent hs use n inrese in TDS, TS, EC & COD vlues of soking wter uring ooking. However, these hnges re ifferent for ifferent tretments. moisture ontent n temperture, EC n temperture, TDS n temperture, COD n temperture, TS n temperture, LBR n temperture, ph n temperture, kernel Elongtion n temperture, reth n temperture re positively orrelte oring 2 to R vlues otine. It n therefore e onlue tht ooking lehes to vrious hnges in rie grins n soking wter. However, lehing rte uring ooking re to e minimize to voi unwnte losses in orer to keep COD of soking wter retions. Key wors: Physiohemil Chnges of Rie INTRODUCTION n hemil hnges ours [3]. Proiling is hyrotherml tretment to inrese he rie perentge Py-rie inustry hs een plying ominnt role in totl mille rie [4]. It inlues three steps soking, in Sri Lnk to meet foo requirements of people. Different steming n rying. Soking is to inrese py py verities re grown in Sri Lnk to reh self- moisture ontent from 14% (wet sis) to 30% (wet sis) suffiieny in rie proution. However, muh energy is while streming is to sel ll rks n levges in grin to e investe in this setor to hve esire proution y strh geltiniztion, whih yiels high he rie trgets. Py proution uring Yl seson in Sri perentge. This prtie signifintly influenes. Lnk in 2015 is 1,942,408 MT with the mjor ontriution Cooking time & ooke rie nutritionl profile. Rie grin given y Ampr provine [1]. There re two methos ontins 90% rohyrte, 8% protein, 2% ft [5]. Some ville to proess py grin, row rie proessing n solule nutrients ome out into wter in ooking proiling. People in Sri Lnk onsume rie ily n it temperture. Cooking rw rie is esier thn proile rie is the stle foo [2]. Averge nnul per pit rie euse rw rie is less hr thn its proile form. Some onsumption is kg/yer [2].whih 70% is onsume reserhers suggest tht ooke proile rie is goo for in proile form. Cooking rie les to vrious physil those who suffer from type 2 ietes s of its low Corresponing Author: S. Thupeen, Deprtment of Frm Mhinery Tehnology, University College of Jffn, University of Votionl Tehnology, Sri Lnk. 422

2 Am-Eurs. J. Agri. & Environ. Si., 17 (5): , 2017 glyemi inex vlue ompre to rw rie. Physil gs n store in n ir tight store-room for out 3 properties suh s length, reth& LBR o hve n months. The py smples were tken out lene impt on lehing rtes uring ooking [6]. Lehing rte thoroughly n efetive grins were remove. Only in ooking is therefore to e kept minimum in orer to soun grins were use for the experiment. voi unwnte nutrient losses uring suh tivity.inrese in temperture uring ooking inues some Rw Rie Preprtion: The py smples were ehemil retion whih n lso hnge vilility huske n mille to remove 8% rn. nutrients [7].In ition to this,ition of wter n its qulity hve lso onsierle influene on ooking time Proile Rie Preprtion: Both vrieties were tken to n ooke rie profile. Hene, stuying out hnges sok insie the wter for 48 hours. After tht Steming in rie & soking wter re essentil to minimize losses. ws one until 80% of grins were spilt open. Finlly Sun rying ws one to reh moisture ontent 14% (ry Prolem Justifition: Rie is the stle foo in Sri Lnk sis). The py smples were e-huske n mille to [8]. There re vrious forms ville for onsumption. remove 8% rn. Rie is proue from ifferent vrieties. Physil properties hve impt on sensory hrteristis of He Rie Perentge: Rie smples were tken n ooke rie [9]. It is ler tht physil properties of rie weighe whole rie & totl py weight.through this grins, proessing metho & working onitions o eqution he rie % ws foun out. Mesurements were influene nutritionl vlue of rie eing onsume y tken three times for smple lot in orer to inrese the people [10]. It is reporte tht Proile rie is goo for ury. helth [11]. But it tkes long time for ooking, whih is energy intensive. Hene,n ttempt is tken to He rie perentge ws expresse s follows, investigte hnges in physil properties of ifferent rie grins tken from for two ifferent proessing onitions, Weight of Whole rie grins He rie% = 100% Row rie proessing n proiling with n intention of Totl py Weight minimizing lehing hours in onition where soking wter is tken out t the en of ooking. In ition to Broken Rie Perentge: Rie smples were tken n this, the impt of physil properties & proessing weighe whole rie & totl py weight.through this methos on ooke rie properly n strength of soking eqution roken rie % ws foun out. Mesurements wter influene of COD oul lso justify. were tken three times for smple lot in orer to inrese the ury. Ojetives: To investigte hnges in physil & hemil properties of rie uring ooking He rie perentge ws expresse s follows: To evlute hnges in grin. To evlute hnges in soking wter. Weight of roken grins Broken rie = x 100 Totl py weight MATERIALS AND METHODS White Belly Grins Perentge: Proile Rie smples Experimentl Site: The experiment ws plnne t were tken n weighe whole rie & totl py weight Deprtment of Agriulturl Engineering, Fulty of through this eqution roken rie % ws foun out. Agriulture, University of Jffn, Ariviylnkr, Mesurements were tken three times for smple lot in Kilinohhi. Smple preprtion & nlysis were one in orer to inrese the ury. the lortory of Deprtment of Agriulturl Engineering. White elly grins perentge ws expresse s follows:- Preliminry Investigtion Smple Seletion n Preprtion: At 303(long grin) n At 308 (short grin) Weight of White vrieties were selete. The py (ultivr At303 n At elly grins White elly grins (%) = 308) use in this stuy ws hrveste in Deemer 2015 Totl Weight of x 100 t the experimentl frm of the Prnthn reserh Institute, Kilinohhi. It ws pke in polypropylene Proile mille rie 423

3 Am-Eurs. J. Agri. & Environ. Si., 17 (5): , 2017 Whiteness: The whiteness vlue ws mesure y whiteness tester. The meter ws lirte to 80.0 using ermi plte efore pling smples. Rie smple were tken n put in to whiteness tester to hve whiteness vlues. Mesurements were tken three times for smple lot in orer to inrese the ury. Mesurement of Prmeter in Effluent Smple: TDS: TDS of soking wter ws mesure y HQD Potle meter (HQ40, USA). Mesurements were tken three times for smple lot in orer to inrese the ury. TS: Totl soli onentrtion in soking wter ws mesure y stnr oven ry metho. The following eqution ws to get TS onentrtion in soking wter. COD: COD of soking wter ws mesure y lorimeter Mesurements were tken three times for smple lot in orer to inrese the ury. Proeure: Soking wter smples were tken n ilute.2ml ilute smple ws tken n mixe with Hh solution n put insie the igester for 148 C for 2 hours. Tht igeste smple ws oole own n mesure COD y Clorimeter. Finlly COD ws lulte eh smple with ilution ftor. ph: The ph of the resiul ooking wter ws etermine using igitl ph meter t room temperture (30 C) effluent in every 20 C temperture inrese smple ws tken n oole in room temperture n ph ws mesure y ph meter. Mesurement of Rie Smple Kernel Length n Breth: Kernel ws tken in 3 ples in rie ooker (top, ottom & mile portion) uring ooking eh temperture inrese s erlier si. After tht in eh smple kernel length n reth ws mesure y vernier sle. Cooke Length-reth Rtio: This ws etermine y iviing the umultive length of 10 ooke kernels y the reth of 10 ooke kernels. A men of 10 replitions ws reporte. Moisture Content (Dry Bsis): Stnr oven ry metho ws use for the mesurement of moisture ontent. A moisture n in its inverte li ws ple in thermosttilly ontrolle oven t 130 for out 30 minutes. The moisture n n li were trnsferre to esitor, oole n weighe. Rie smples were weighe y using n eletroni lne. Then smple ws ple in n oven t 105 n rie for 24 hours. After rying the li ws reple on the n, n ws trnsferre to esitor n n ws weighe immeitely fter ooling. This proeure ws repete 3 times for eh smple. Initil weight-oven ry weight Moisture ontent (ry Bsis) = Oven ry weight Elongtion Rtio: Cumultive length of 10 ooke rie kernels ws ivie y length of 10 un- ooke rw kernels n the result ws reporte s elongtion rtio. Length n with of mille grins were mesure on 10 unroken mille grins y ruler. Cooking Trils: Cooking Trils were plnne properly to nlyse hnges in physil properties of rie grins & soking wter uring ooking. Amount of Smple: 400g rie smple with 1000g istille wter were tken for eh tretment. Energy Soure: Rie ooker ws use for energy soure. Cooking Time: Cooking time ws mesure y stopwth t ifferent intervl. Experimentl Setup: T1 (At 303 long grin re rie rw rie t 8% rn remove.) T2 (At 303 long grin re rie Proile rie t 8% rn remove) T3 (At 308 short grin white rie rw rie t 8% rn remove) T4 (At 308 short grin white rie proile rie t 8% rn remove.) Eh tretment hs 3 replites. Sttistil Anlysis: Anlysis of vrine for ifferent prmeter ws performe using DMRT RESULTS AND DISCUSSION In this reserh work two vriety of rie rw n proile form for this eh tretments. This Tle 1 shows tht rie prmeters of eh tretment. 424

4 Am-Eurs. J. Agri. & Environ. Si., 17 (5): , 2017 Tle 1: Rie prmeters. (T1) (T2) (T3) (T4) He rie % 33.5± ± ± ±0.02 roken rie % 20.5± ± ±0.21 8±0.02 Whiteness 18± ± ± ±0.10 Length reth rtio (L/B) 20.7± ± ± ±0.03 Bulk ensity 0.855± ± ± ±0.02 Tle 2: Sttistil output of grin prmeters Tretments Grin Prmeters T1 T2 T3 T4 Moisture ontent (ry Bsis) ± ± ± ± ± ± ± ± ± ± ± ±3.73 Kernel Breth ± ± ± ±0.05 Elongtion Rtio ± ± ± ± ± ± ± ± Tle 3: Sttistil outome of soking wter prmeters Tretments Soking wter Prmeters With ifferent temperture T1 T2 T3 T4 TS ± ± ± ± ± ± ± ± ± ± ± ± PH ± ± ± ± ± ± ± ± ± ± ± ±0.014 COD (mg/l) ± ± ± ± ± ± ± ± ± ± ± ± 388 TDS (mg/l) ± ± ± ± ± ± ± ± ± ± ± ± 4.87 EC (S/L) ± ± ± ± ± ± ± ± ± ± ± ± 2.82 Wter sorption y ooke rie Wter sorption onsiere in this nlysis. Vlues inite y sme y ooke grins inrese in ll the rie vrieties stuie letter re not signifintly ifferent while the vlues [12]. This grees with experiments on rie vrieties in mrke with ifferent letters re signifintly ifferent t whih inrese of wter uptke when inresing = 0.05 ury to Dunn s grouping. temperture. Wter sorption y polishe ooke rie Tle 3 represents sttistil outome of soking grins ws lrger thn tht y rown rie grins (Tle 2). wter prmeters onsiere for nlysis. Prmeters suh Higher ooking tempertures inrese the wter s TS, ph, COD, TDS n EC were tken for this sorption y ooke rie grins. The long-grin rie interprettion. Their hnges with n inrese in vriety sore more wter thn other vrieties temperture uring ooking re isplye with numeril Tle 2 shows sttistil output of grin prmeters vlues with ross poning stnr evition. Vlues otine fter nlysis for ifferent tretments were inite y sme letters re not signifint t = 0,05 evelope. Grin prmeter suh s moisture ontent wheres vlues inite y ifferent letters re reth of kernel n elongtion rtio hve een signifint t =

5 Am-Eurs. J. Agri. & Environ. Si., 17 (5): , 2017 CONCLUSIONS 5. Irri, I., Stnr evlution system for rie. Interntionl Rie Reserh Institute, Philippine. There re mny hnges to hppen in rie grin & 6. Leelyuthsoontorn, P. n A. Thipyrt, soking wter uring ooking s of the inrese in Texturl n morphologil hnges of Jsmine rie temperture. Grin moisture ontent, elongtion rtio & uner vrious elevte ooking onitions. Foo reth vlue inrese with inresing temperture. hemistry, 96(4): Furthermore, s temperture goes up hemil retions 7. Cmire, M.E., A. Cmire n K. Krumhr, re inue tht le to higher TS, TD, EC & COD vlues Chemil n nutritionl hnges in foos uring of soking wter. However, rie grin morphology & extrusion. Critil Reviews in Foo Siene & proessing metho o hve influene on grin properties Nutrition, 29(1): n soking wter qulity uring ooking. Long grin 8. Sompong, R., S. Sieenhnl-Ehn, G. Linsergergive higher lehing rtes thn short grins euse of Mrtin n E. Berghofer, Physiohemil n lrger surfe re for lehing. Proiling proess ntioxitive properties of re n lk rie vrieties reues suh lehing rte signifintly. However, it tkes from Thiln, Chin n Sri Lnk. Foo Chemistry, long time for ooking. 124(1): Ding, Q.B., P. Ainsworth, G. Tuker n H. Mrson, REFERENCES The effet of extrusion onitions on the physiohemil properties n sensory 1. Bnr, R.G. n C. Sivyognthn, Impt hrteristis of rie-se expne snks. ssessment of frmer trining in integrte pest Journl of Foo engineering, 66(3): mngement in irrigte rie ultivtion. Tropil 10. Cmire, M.E., A. Cmire n K. Krumhr, Agriulturl Reserh n Extension, 2(1): Chemil n nutritionl hnges in foos uring 2. Deprtment of Census n Sttistis Sttistil extrusion. Critil Reviews in Foo Siene & Astrt of the Demorti Soilist Repuli of Sri Nutrition, 29(1): Lnk, Colomo. 11. Bu, P.D., R.S. Suhsree, R. Bhkyrj n 3. Igthinthne, C., P.K. Chttophyy n R. Vihylkshmi, Brown rie-eyon the olor L.O. Poresimo, Comintion soking reviving lost helth foo- review. Mgnesium, proeure for rough rie proiling. Trnstions of 187(13.10). the ASAE, 48(2): pp Chrstil, J., Chemil n physiohemil 4. Grioli, F., Proile rie. Rie: Chemistry n hnges of rie uring storge t ifferent Tehnology, pp: tempertures. Journl of Cerel Siene, 11(1):