COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE

Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two diffe...

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Autores principales:	Reza Widyasaputra, Elvira Syamsir, Slamet Budijanto
Formato:	article
Lenguaje:	EN
Publicado:	Department of Food Technology 2019
Materias:	black rice, color, grain, hardness, parboiled Food processing and manufacture TP368-456
Acceso en línea:	https://doaj.org/article/7f46c49128ff47d6bf06fd4bca48b6cc
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spelling	oai:doaj.org-article:7f46c49128ff47d6bf06fd4bca48b6cc2021-12-01T14:01:06ZCOLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE2685-42792715-422X10.33512/fsj.v1i2.6723https://doaj.org/article/7f46c49128ff47d6bf06fd4bca48b6cc2019-12-01T00:00:00Zhttps://jurnal.untirta.ac.id/index.php/fsj/article/view/6723https://doaj.org/toc/2685-4279https://doaj.org/toc/2715-422XParboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.Reza WidyasaputraElvira SyamsirSlamet BudijantoDepartment of Food Technologyarticleblack rice, color, grain, hardness, parboiledFood processing and manufactureTP368-456ENFood ScienTech Journal, Vol 1, Iss 2, Pp 78-82 (2019)
institution	DOAJ
collection	DOAJ
language	EN
topic	black rice, color, grain, hardness, parboiled Food processing and manufacture TP368-456
spellingShingle	black rice, color, grain, hardness, parboiled Food processing and manufacture TP368-456 Reza Widyasaputra Elvira Syamsir Slamet Budijanto COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
description	Parboiling process had a potency to change the color and rice grain hardness of black rice. Although, this process could reduce the cooking time and improve the texture of black rice. The aim of this research was to compare the color difference and grain hardness from normal black rice and two different parboiled black rice. Cempo Ireng black rice variety as a sample was taken from local farmer in Ciampea, Bogor, West Java, Indonesia. There was normal (without parboiling process) black rice and two kind of parboiled black rice used in this research. First, parboiled black rice X (0% sodium citrate concentration, 5 minute steming time, and 1 time freezing-thawing cycle), parboiled black rice Y (5% sodium citrate concentration, 15 minutes steaming time, and 4 times freezing-thawing cycles). One way Anova, Least Square Difference (LSD) and Independent sample t-test was used to determine the significant differences between mean values. There was significant difference on color parameter between normal and parboiled black rice grain. In cooked rice, there was significant difference on lightness parameter only. The grain of parboiled black rice X was harder than Y.
format	article
author	Reza Widyasaputra Elvira Syamsir Slamet Budijanto
author_facet	Reza Widyasaputra Elvira Syamsir Slamet Budijanto
author_sort	Reza Widyasaputra
title	COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
title_short	COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
title_full	COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
title_fullStr	COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
title_full_unstemmed	COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE
title_sort	color and hardness comparison between parboiled and normal black rice
publisher	Department of Food Technology
publishDate	2019
url	https://doaj.org/article/7f46c49128ff47d6bf06fd4bca48b6cc
work_keys_str_mv	AT rezawidyasaputra colorandhardnesscomparisonbetweenparboiledandnormalblackrice AT elvirasyamsir colorandhardnesscomparisonbetweenparboiledandnormalblackrice AT slametbudijanto colorandhardnesscomparisonbetweenparboiledandnormalblackrice
_version_	1718405068262211584

COLOR AND HARDNESS COMPARISON BETWEEN PARBOILED AND NORMAL BLACK RICE

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