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RESEARCH PAPER
Optimization of parboiling conditions and nitrogen fertilization for brown rice quality: textural properties, phytic acid content, and mineral composition
1
Department of Food Science and Technology, La.C., Islamic Azad University, Lahijan, Iran, Postal Code: 4416939515, Postal box: 1616, Iran
Final revision date: 2025-04-05
Acceptance date: 2025-04-17
Publication date: 2025-09-05
Corresponding author
Azin Nasrollah zade
Department of Food Science and Technology, La.C., Islamic Azad University, Lahijan, Iran
Department of Food Science and Technology, La.C., Islamic Azad University, Lahijan, Iran
Int. Agrophys. 2025, 39(4): 475-488
HIGHLIGHTS
- Parboiling and NF lead to phytic acid reduction in brown rice
- NF, StTi and SoTe affected the hardness, ∆E, Zn, and Ca amounts
- Increasing in SoTe, StTi, and NF could lead to increase in hardness
KEYWORDS
TOPICS
ABSTRACT
A 5-level, 3-factor central composite rotatable design in response surface methodology (RSM) was used to optimize the effects of parboiling operating parameters (soaking temperature (SoTe, 39.8-90.2°C) and steaming time (StTi, 8.3-16.7 min)) and nitrogen fertilizer (NF, 46.4-113.6 kg ha-1) levels on physicomechanical (hardness and ∆E color values) and nutritional properties (zinc (Zn), iron (Fe), calcium (Ca), phytic acid (PA), and PA/Zn) of protein-rich brown rice. Sensory evaluation showed that consumers preferred rice grains with a relatively soft texture and medium hardness. The experimental data fit well to second-order polynomial models (R2 ≥ 0.976) using multiple regression analysis. The optimum conditions for maximizing mineral content (Zn: 385.0 ppm, Fe: 78.0 ppm, Ca: 33.0 ppm), minimizing PA content (130.91 mg 100 g-1), PA/Zn ratio (0.34), achieving a low ∆E value (4.71), and obtaining the desired hardness (17.0 N) were 59.29°C SoTe, 11.18 min StTi, and 90.89 kg ha-1 NF.
CONFLICT OF INTEREST
The Authors do not declare any conflict of interest.
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| eISSN: | 2300-8725 |
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