EFFECTS OF PARBOILING STEPS ON STARCH CHARACTERISTICS AND GLYCEMIC INDEX OF BASMATI (PB1121) RICE

S.J. KALE¹*, P.N. KALE², S.K. JHA^3
1ICAR-Central Institute of Postharvest Engineering and Technology, Abohar, Punjab, 152116
²ICAR-Central Institute of Postharvest Engineering and Technology, Abohar, Punjab, 152116
³ICAR-Indian Agricultural Research Institute, New Delhi,110012, India
* Corresponding Author : sakha_yogesh@yahoo.co.in

Received : 18-10-2017     Accepted : 23-10-2017     Published : 30-10-2017
Volume : 9     Issue : 49       Pages : 4826 - 4831
Int J Agr Sci 9.49 (2017):4826-4831

Keywords : Crystallinity, Glycemic Index, Soaking, Starch, Steaming
Academic Editor : Dr Anilkumar Vasudev Pandya
Conflict of Interest : None declared
Acknowledgements/Funding : The authors of this duly acknowledge the financial support and facilities provided by PG School, Indian Agriculture Research Institute, New Delhi and the Council of Scientific and Industrial Research, New Delhi during the course of study
Author Contribution : All authors equally contributed

Effects of soaking and steaming steps, individually on selected starch characteristics and GI of Pusa Basmati 1121 rice was evaluated. Rough rice was soaked at seven different temperatures (40-80°C) and soaking effect on starch content, Am/Ap ratio, pasting properties, starch crystallinity, degree of gelatinization, grain transparency and GI of rice was determined. Similarly, rough rice was soaked at 65°C for 345 min and subsequently steamed at different steaming conditions to determine the steaming effect on these quality parameters. Starch content, Am/Ap ratio, crystallinity, DG and GI of raw rice was determined as 73.24%, 0.59, 28.49%, 5.59% and 58.41, respectively. Soaking reduced the crystallinity up 14.08% whereas steaming reduced it up to 5.72%. Similar trend was observed for other parameters also. Both soaking and steaming decreased the pasting viscosities, converted crystalline form of starch into amorphous one, imparted translucency to the grains, and decreased the GI. However, soaking step achieved partial gelatinization whereas steaming step achieved complete gelatinization of starch. Soaking step absorbed the moisture to swallow the starch granules whereas steaming step ruptured the crystalline polyhedral structure to yield compact, amorphous and translucent rice.

1. uliano B.O. (1993) Rice in human nutrition. Rome, Italy: Food and Agriculture Organization, 162.
2. Lamberts L., Gomand S.V., Derycke V., Delcour J.A. (2009) J Agric Food Chem., 57(8), 3210–3216.
3. Singh N., Pal N., Mahajan G., Singh S. and Shevkani K. (2011) Carbohydr Polym., 86(1), 219–225.
4. Dutta H. and Mahanta C.L. (2012) Food Res Int., 49, 655–663.
5. Biliaderis C.G., Tonogai J.R., Perez C.M. and Juliano B.O. (1993) Cereal Chem., 70, 512–6.
6. Bhattacharya K.R. (1985) Parboiling of rice. In: Juliano BO. Rice Science and Technology. St. Paul, Minnesota, USA: AACC International, 289–348.
7. Sareepuang K., Siriamornpun S., Wiset L. and Meeso N. (2008) World J Agric Sci., 4(4), 409–415.
8. Mir S.A. and Bosco S.J.D. (2013) Food Nutr Sci., 4, 282–288.
9. Kale S.J., Jha S.K., Jha G.K., Sinha J.P. and Lal S.B. (2015) Rice Sci., 22(5), 227–236.
10. Kale S.J., Jha S.K. and Nath P. (2017) J Food Proc Engg https://doi.org/10.1111/jfpe. 12567.
11. Chakraverty A. (1995) Post-Harvest Technology of Cereals, Pulses and Oilseeds. (Third Edition). Oxford & IBH Publishing Co. PVT. Ltd. New Delhi. India.
12. Frei M., Siddhuraju P. and Becker K. (2003) Food Chem., 83, 395–402.
13. Boers H.M., Hoorn J.S.T., Mela D.J. (2015) British J of Nutr., 114, 1035–1045.
14. Patindol J., Newton J. and Wang Y.J. (2008) J Food Sci., 73(8), 370-377.
15. Lin S.H. (1993) LWT, 26, 276–278.
16. Fofana M., Wanvoeke J., Manful J., Futakuchi K., Van Mele P., Zossou E. and Bleoussi T.M.R. (2011) Intl Food Res J., 18,: 715-721.
17. Gayin J, Manful JT and Johnson PNT (2009) Int Food Res J., 16, 167–174.
18. Larsen H.N., Rasmussen O.W., Rasmussen P.H., Alstrup K.K., Biswas S.K., Tetens I., Thilsted S.H., Hermansen K. (2000) European J Clinical Nutr., 54(5), 380–385.
19. Srinivasa D., Raman A., Meena P., Chitale G., Marwaha A. and Jainani K.J. (2013) J Assoc of Physicians India, 61, 32-36.
20. Pathiraje P.M.H.D., Madhujith W.M.T., Chandrasekara A. and Nissanka S.P. (2010) Tropic Agricu Res., 22(1), 26 - 33.
21. Kale S.J., Jha S.K., Jha GK and Samuel DVK (2013) J Agric Engg., 50(3), 29–38.
22. Sadasivam S. and Manickam A. (1992) In: Biochemical Methods for Agricultural Sciences, Wiley Eastern Limited, New Delhi, India.
23. Li X., Huang K., Zhu B., Liang Z., Wel L. and Luo Y. (2008) J Food Sci., 73(1), 64-69.
24. Zhu L.J., Dogan H., Gajula H., Gu M.H., Liu Q.Q. and Shi Y.C. (2012) J Cereal Sci, 55, 1-5.
25. Goni I., Garcia-Alonso A. and Saura-Calixto F. (1997) Nutr Res., 17(3), 427–437.
26. Ghose T.K. (1987) Pure Appl Chem., 59(2), 257–268.
27. Foster-Powell K., Holt S.H.A. and Brand-Miller J.C. (2002) American J Clinical Nutr., 76(1), 5–56.
28. Singh N., Inouchi N. and Nishinari K. (2006) Food Hydrocoll., 20(6), 923-935.
29. Derycke V., Vandeputte G.E., Vermeylen R., de Man W., Goderis B., Koch M.H.J. and Delcour J.A. (2005) J Cereal Sci., 42(3), 334–343.
30. Denardin C.C., Walter M., da Silva L.P., Souto G.D. and Fagundes C.A.A. (2007) Food Chem., 105, 1474–1479.
31. Soponronnarit S., Nathakaranakule A., Jirajindalert A. and Taechapaorij C. (2006) J Food Engg., 75, 423–432.
32. Manful J.T., Grimm C.C., Gayin J. and Coker R.D. (2008) Cereal Chem., 85(l), 92–95.
33. Ahromrit A., Ledward D.A. and Niranjan K. (2006) J Food Engg., 72, 225–233.