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<p>An indigenous pigmented rice variety, <i>Karuppu kavuni</i> was parboiled by exploring novel thermal methods including ohmic heating (OH), microwave (MW) and infrared (IR) heating and compared with the conventional steaming method. OH was done at 12&#xa0;V/cm for 5&#xa0;min whereas MW and IR were performed at 1.2&#xa0;kW for 10&#xa0;min. Their effect was investigated by evaluating the parboiled uncooked rice grains, cooked rice and the cooking process. Crystalline, morphological, physiochemical, thermal, textural, and volatile profile characteristics were analysed. Raw <i>Karuppu kavuni</i> exhibited more amylose leaching (20.08%), a greater tendency for retrogradation, hard gel consistencies (4.7&#xa0;cm) and high gelatinization temperatures (79.55°c) (<i>p</i> &lt; 0.05). The treated samples (Steamed &gt; OH &gt; MW &gt; IR) revealed significant (<i>p</i> &lt; 0.05) reduction in amylose % and gel consistency. Among the methods, OH imparted the most severe treatment owing to these parameters. OH also lead to higher hardness (1327.2&#xa0;g) of cooked <i>Karuppu kavuni</i> rice. Recrystallisation and retrogradation resulted in higher ordered starch structure in OH treated rice, as confirmed by XRD which disclosed type A crystalline structure and 0.3681 crystallinity index. The FTIR analysis showed the starch modification due to retrogradation in treatments. SEM revealed the aggregated and collapsed network of amylose and amylopectin on gelatinization and retrogradation of starch due to parboiling. The deployment of treatments resulted in the uneven unwinding and rearranging of polyhedral structure, which ultimately disintegrates crystallites. The volatile profile analysis by GC-MS revealed OH preserved the cell integrity better than MW and IR, releasing fewer volatiles with carboxylic acids (84.78%). This points out that OH treatment directs a practical approach for parboiling paddy in mass commercialization.</p>

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Effect of ohmic heating, microwave and infrared heating on physicochemical, morphological, thermal, crystalline and volatile profile of parboiled paddy of black rice (Karuppu Kavuni)

  • 期刊论文

  • 发表日期：

    2025年9月16日

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  • Vidya D’cruz,
  • Monisha Chandran,
  • K. A. Athmaselvi

摘要

An indigenous pigmented rice variety, Karuppu kavuni was parboiled by exploring novel thermal methods including ohmic heating (OH), microwave (MW) and infrared (IR) heating and compared with the conventional steaming method. OH was done at 12 V/cm for 5 min whereas MW and IR were performed at 1.2 kW for 10 min. Their effect was investigated by evaluating the parboiled uncooked rice grains, cooked rice and the cooking process. Crystalline, morphological, physiochemical, thermal, textural, and volatile profile characteristics were analysed. Raw Karuppu kavuni exhibited more amylose leaching (20.08%), a greater tendency for retrogradation, hard gel consistencies (4.7 cm) and high gelatinization temperatures (79.55°c) (p < 0.05). The treated samples (Steamed > OH > MW > IR) revealed significant (p < 0.05) reduction in amylose % and gel consistency. Among the methods, OH imparted the most severe treatment owing to these parameters. OH also lead to higher hardness (1327.2 g) of cooked Karuppu kavuni rice. Recrystallisation and retrogradation resulted in higher ordered starch structure in OH treated rice, as confirmed by XRD which disclosed type A crystalline structure and 0.3681 crystallinity index. The FTIR analysis showed the starch modification due to retrogradation in treatments. SEM revealed the aggregated and collapsed network of amylose and amylopectin on gelatinization and retrogradation of starch due to parboiling. The deployment of treatments resulted in the uneven unwinding and rearranging of polyhedral structure, which ultimately disintegrates crystallites. The volatile profile analysis by GC-MS revealed OH preserved the cell integrity better than MW and IR, releasing fewer volatiles with carboxylic acids (84.78%). This points out that OH treatment directs a practical approach for parboiling paddy in mass commercialization.