학술논문
Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia
Document Type
Report
Source
Food Science & Nutrition. June 2023, Vol. 11 Issue 6, p3171, 13 p.
Subject
Language
English
ISSN
2048-7177
Abstract
INTRODUCTION Rice (Oryza sativa L.) is an essential staple crop and the fastest‐growing food product in Sub‐Saharan Africa (Alemu & Thompson, 2020). Among the different rice varieties grown in the [...]
: This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box–behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60–70°C) and soaking time (4–6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p
: This study aimed to optimize soaking temperature and time for better physicochemical properties of parboiled rice varieties grown in Eastern Ethiopia. Two brown rice varieties (NERICA‐4 and NERICA‐6) were collected from the Somali Regional Agricultural and Pastoral Research Center in Gode. The experiment was designed to aid the design expert software using box–behnken experimental design of response surface methodology to optimize the effects of soaking temperature (60–70°C) and soaking time (4–6 h). Relevant physical and chemical composition properties of the parboiled rice varieties were investigated using standard methods. Numerical optimization of the responses was performed using design expert software. The results showed that soaking time and temperature significantly (p