Meresa Ayenew, Demissew Ayalew, Yilma Seifu, Tegegne Getu, Temesgen Kiber
Amhara Agricultural Research Institute (ARARI), P.O. Box 527, Bahir Dar, Ethiopia.
Int J Food Sci. 2020 Sep 8;2020:8810553. doi: 10.1155/2020/8810553. eCollection 2020.
Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect ( < 0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.
埃塞俄比亚大多数本地种植的水稻品种在物理特性（整精米率低、碎米率高、垩白率高）和蒸煮品质（吸水率低和膨胀率低）方面表现不佳。蒸煮（包括浸泡、蒸煮和干燥的过程）已被确定为改善稻米蒸煮和碾磨品质的关键技术。当前的研究旨在阐明蒸煮对从埃塞俄比亚阿姆哈拉州福格拉国家水稻研究与培训中心收集的三个水稻品种（古玛拉、埃杰特和纳里卡4）的物理特性和蒸煮品质的影响。每个水稻品种都经历了不同的浸泡温度（40°C、50°C、60°C、70°C和80°C）和蒸煮时间（10、20、30、40和50分钟）。处理效果结果表明，与对照相比，随着浸泡温度和蒸煮时间的增加，蒸煮对整精米率和碎米率有显著影响（<0.05）。例如，随着浸泡温度（从40°C到80°C）和蒸煮时间（从10分钟到50分钟）的增加，整精米率提高：古玛拉从4.07%提高到93.6%，埃杰特从9.47%提高到96.53%，纳里卡4从3.20%提高到91.67%。随着浸泡温度和蒸煮时间的增加，垩白率降低：与所有品种对照的100%相比，古玛拉从97.33%降至0.00%，埃杰特从97.80%降至0.00%，纳里卡4从100.00%降至0.13%。确定古玛拉水稻品种的最短蒸煮时间为16 - 23分钟，埃杰特为16 - 23分钟，纳里卡4为15 - 20分钟。本研究结果清楚地表明，高浸泡温度和蒸煮时间的蒸煮提高了整精米率、吸水率，降低了垩白率，并提高了水稻品种的整体品质。
