Kinetics on colour changes in rice due to parboiling

Published Date
July 1996, Vol.29(1):99–106, doi:10.1016/0260-8774(95)00069-0

Author 

• Sila Bhattacharya

• Grain Science and Technology Discipline, Central Food Technological Research Institute, Mysore 570 013, India

Received 9 January 1995. Accepted 26 January 1995. Available online 8 December 1999. 

Abstract

Paddy (IR 20 variety) was parboiled by soaking at 70 °C for 3 h followed by steaming at different pressures (101–304 kPa, absolute pressure) for up to 60 min. The colour variables determined were Hunter L, a, b-values, chroma and total colour difference for the rice samples. Response surfaces for these colour variables against time and pressure of parboiling were developed. Most of the colour changes followed zero order kinetics. The activation energies for chroma and total colour difference were 22.1 and 11.1 kJ mol⁻¹, respectively. The colour development due to parboiling was minimum at low steaming pressure and short times.

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