Date of Graduation
12-2024
Document Type
Thesis
Degree Name
Master of Science in Food Science (MS)
Degree Level
Graduate
Department
Food Science
Advisor/Mentor
Atungulu, Griffiths G.
Committee Member
Bautista, Rusty
Second Committee Member
Rahman, Mahfuzur
Keywords
Commingling; Hybrid varieties; Instant rice; Parboiling; Purline varieties; Rice blending
Abstract
Rice blending or mixing of different rice cultivars, a common practice in the industry, significantly impacts processing efficiency and end-product quality, yet its effects on end products remain understudied. This research investigated the implications of blending contemporary Arkansas rice cultivars through two comprehensive studies focusing on milling yields and physicochemical properties, instantization, and parboiling processes. Five long-grain cultivars, including hybrids (RT 7521 FP, RT 7321 FP, XP 753) and purelines (Ozark, CLL 16), were blended in various combinations and different drying.
The first study revealed that blending significantly affected milling yields and physicochemical attributes. Pre-drying blending yielded better results compared to post drying blending. Individual cultivars showed varied head rice yields (47.27% for RT 7321 FP and 58.60% for XP753), while blended hybrid cultivars yielded around 52%. Blending affected pasting properties, with hybrid cultivars showing decreased viscosities when blended. Cooking durations varied among cultivars and blends; RT 7521 FP had a 26–minute duration, reduced to 21–22 minutes when blended.
The second study focused on instantization and parboiling processes. For instantization, percentage point moisture removal varied significantly (24.32–47.44%) across blends, with the Hybrid + Pureline blend showing superior and consistent moisture removal. Color stability varied among blends, with ΔE values ranging from 4.49–7.06 for individual cultivars and 5.78–6.90 for the Hybrid + Pureline blend. In parboiling, the Hybrid + Pureline blend exhibited the highest milling yields (MRY: 72.23–73.50%, HRY: 70.33–71.37%). Post-drying blending resulted in higher parboiling yields compared to pre-drying blending.
The results demonstrate that strategic blending can enhance processing efficiency and product quality, though outcomes vary depending on the specific cultivar combinations and processing methods. These findings provide valuable insights for optimizing blending strategies in rice processing operations, particularly for end products like instant and parboiled rice.
Citation
Regonda, B. (2024). Blend Matters: Interactions of Rice Cultivars on Milling, Physico-chemical & End Use Traits. Graduate Theses and Dissertations Retrieved from https://scholarworks.uark.edu/etd/5606
