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ABSTRACT
The parboiling process leads to improves rice quality and enhances the physio-chemical properties of grains. Parboiled rice exhibits several advantages over raw rice, such as strengthening kernel integrity by forming resistant starch, increased milling recovery and preventing the loss of nutrients during cooking. Agriculture Department recommended paddy varieties with red pericarp (At 362), red pericarp (Bg 366) and one commercial type with red pericarp (Adakari) were used for investigation in this study. Paddy samples were prepared in different duration and methods of soaking and steaming with controls (Raw rice). Different treatments in parboiling practices were investigated on their milling yield qualities, refers as Head Rice Yield (HR) and resistance starch formation (RS) during cooking. Initially, raw paddy samples were soaked in well water at the intervals of a day, 2 days, 3 days, 4 days, and 5 days with a volume ratio of 1:1.5 and the hot water steaming procedure was practiced for 20 minutes’ duration as Soak Steam (SS), Pressurized Soak Steam (PSS), Un-soaked Steam (USS) in an electric rice cooker with steamer. The parboiled paddy was dried under a conventional oven at 60˚C temperature for 3 hrs., which achieved a suitable moisture level for safe milling. An Hardness test was performed to test the internal strength of the rice kernel after cooking. Textural attributes were analyzed (Texture Analyzer) with a 10mm displacement using a, force-versus-distance compression program. Trigger Force (auto), 0.05 N Cooking of Parboiled rice was performed with water in a volume ratio of 1:1.2, duration of 20 minutes in an electric rice cooker. The Highest head rice yield was counted in the Pressure-soaked steam (PSSP) method with 2 days of soaking duration (48 h). Pressure-soaked steam (PSS) yielding harder resistant starch parboiled rice than other parboiling methods. All other compared parboiling methods gave moderate head rice yield and Hardness value. Pressurized soaked steam process was yield higher hardness value product in all treatment process.
Keywords:, Paddy soaking & steaming, Resistant starch, Head rice yield and Hardness.strong text
