Effect of high‐pressure pre‐soaking on texture and retrogradation properties of parboiled rice

Abstract BACKGROUND The poor palatability, low digestibility, and unpleasant color of parboiled rice (PR) have severely hampered its acceptance by consumers. It is hence necessary and urgent to develop a new method for producing high‐quality PR. In the current study, the effect of high hydrostatic pressure (HHP) pre‐soaking on the color, textural properties, and the degree of retrogradation of PR was investigated. RESULTS With HHP from 100 to 500 MPa, the water adsorption rate increased and cooking time decreased. Parboiled rice samples presented higher lightness scores (L) and had lower color intensity (B). Compared with a control group, PR samples treated with high‐pressure pre‐soaking showed a reduction of hardness values from 0.69% to 32.99%, and gumminess values also decreased from 8.58% to 33.62%. The differential scanning calorimetry (DSC) results indicated that the enthalpy values of PR samples decreased after high pressure pre‐soaking. The molecular structure of PR characterized by Fourier transform infrared spectrometry confirmed that HHP pre‐soaking could decrease the retrogradation level. CONCLUSION The findings outlined above suggest that the texture and retrogradation properties of PR were improved after high‐pressure pre‐soaking. © 2021 Society of Chemical Industry