Czech J. Food Sci., 2018, 36(3):239-245 | DOI: 10.17221/121/2017-CJFS

Effects of storage and processing parameters on pasting properties of Ofada for production of boiled and mashed riceFood Technology and Economy, Engineering and Physical Properties

Oludare Olumuyiwa ADEKOYENI^*,1, Rahman AKINOSO², Adekola Felix ADEGOKE³, Stephen Akintunde FAGBEMI⁴

¹ Home Science and Management, Federal University Gashua, Yobe state, Nigeria

² Department of Food Technology, University of Ibadan, Oyo State, Nigeria

³ Department of Food Science and Engineering, Ladoke Akintola University of Technology, Oyo State, Nigeria$2

⁴ National Agency for Food and Drug Administration Control (NAFDAC), Abuja, Nigeria

This study was designed to determine the effect of storage duration and processing conditions on pasting characteristics of Ofada rice and to determine the optimum pasting parameters for the production of boiled and mashed rice. The interactions of variables (storage, soaking, parboiling and drying) were studied using response surface methodology and pasting responses (final viscosity, trough, setback viscosity, breakdown, pasting temperature and pasting time) were analysed. The coefficient of R² and adequate precision ranged between 0.994-0.7374 and 26.825-5.375, respectively, which indicate good fitness of the model. Parboiling temperature, drying temperature and storage duration significantly influenced the pasting properties of grain as revealed by positive coefficients in the model. The pasting requirements for boiled rice are storage of paddy for nine months, soaking for two days and 19 h, parboiling at 90.42°C and drying at 30°C, while for mashed rice storage of paddy for one month followed by soaking for five days, parboiling at 80°C and drying at 54.22°C are required.

Keywords: dry; modelling; Ofada; optimisation; parboiling; response surface methodology; soaking

Published: June 30, 2018  Show citation