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(2002). A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN. Egyptian Journal of Agricultural Research, 80(2), 771-785. doi: 10.21608/ejar.2002.311345
. "A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN". Egyptian Journal of Agricultural Research, 80, 2, 2002, 771-785. doi: 10.21608/ejar.2002.311345
(2002). 'A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN', Egyptian Journal of Agricultural Research, 80(2), pp. 771-785. doi: 10.21608/ejar.2002.311345
A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN. Egyptian Journal of Agricultural Research, 2002; 80(2): 771-785. doi: 10.21608/ejar.2002.311345

A STUDY ON THE EFFECT OF PARBOILING ON QUALITY CHARACTERS AND CHEMICAL COMPOSITION OF RICE GRAIN

Article 19, Volume 80, Issue 2, July 2002, Page 771-785  XML PDF (3.57 MB)
Document Type: Original Article
DOI: 10.21608/ejar.2002.311345
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Abstract
Four rice varieties, Giza 175, IR 28 (high amylose) and Giza 181, Giza 176 (low amylose) were parboiled at Rice Technology Training Cen‌ter (RTTC) to study the effect of parboiling treatment on milling output, breakage percentage, chemical composition characteristics as well as cooking quality and pasting characteristics of milled rice. After parboiling the milling out-turn increased and broken rice de-creased. The protein content was slightly affected, total P, K, Fe, Ca and Mg were definitely greater in parboiled rice. Cooking and eating quality characters were also affected by parboiling. Amylose content and total ash were significantly increased. Kernel elongation, alkali spreading value also increased and gel consistency was softened with parboiling. Meanwhile, parboiled rice required longer time for cooking (20-25 min.) and water absorption ratio was lower than unparboilod rice. Parboiling caused an increase In transition point and decreased In max. Peak viscosity. IR 28 and Giza 176 varieties had higher set back values 330,415 B.U. and decreased after parboiling, however, Giza 181, Giza 176 has lower set back -30,175 B.0 and increased after parboiling. Moreover, most of the chemical composition were affected by parboiling. As a result, It could be concluded that parboiling increased the utilization of rice grain as well as Increased its nutritional value. 
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