ABSTRACT
Rice parboiling involves hydration, steaming, drying, and milling in order to obtain milled parboiled rice. Traditional method using pressure steam has been widely used mainly due to the economic bene¤ts from improved milling yields and less loss of solids during cooking (Bhattacharya 2004). Parboiling has a marked impact on the organoleptic properties of cooked rice. Starch gelatinization occurring during the steaming step and the complexation of rice lipids with the amylose fraction a•ect the rice constituents and give their own characteristics to the product (Deryckea et al. 2005). Gelatinization
7.1 Introduction 63 7.2 Materials and Methods 64
7.2.1 Samples 64 7.2.2 Parboiling Method 64 7.2.3 Head Rice Yield 66 7.2.4 Gelatinization Degree 66 7.2.5 Translucence Index 66 7.2.6 Response Surface Method 66
7.3 Results and Discussion 67 7.4 Conclusion 68 Acknowledgment 69 References 69
produces translucent grain with greater plasticity and resistance to the breakage. However, the application of high temperatures above gelatinization temperature increases the cost of parboiling equipment and a•ects the quality of parboiled rice in terms of hydration and cooking characteristics (Pillaiyar and Mohandoss 1981), tenderness and color (Pillaiyar 1984), and yellowness of the grain (Fellers and Deissinger 1983).
