Effect of Pre-milling Treatments (Parboiling) on the Milling and Cooking Quality of Different Varieties of Rice

Abstract

The research work was carried out to effect of parboiling on milling and cooking quality on different varieties of rice. Raw paddy (PS-5, PB-1, PB-1121, PB-1509, PB-1637, PB-1718) were calculated to moisture content, bulk density, true density, porosity and color properties. Moisture content were observed varied between 10.61 % to 11.40 %. The bulk density were observed between 445.4 to 482.6 kg/m3. The true density were calculated 545.3 to 601.0 kg/m3. The porosity were also calculated ranged 14.67 to 19.70%. The raw paddy were soaked on water bath at different soaking temperatures (500C, 600C, 700C, 800C) for 5 hr and steaming at 1000C for 10 min. then drying on the tray dryer at 450C for 2 hr. After drying the paddy were milled at the rice sheller and calculated milling properties of various parboiled rice. In the research work we observed that the higher milling yield on the 500C (~76.38%) soaking temperature, head Name : Amit Kumar I.D. No. : 5882/21 Semester and year of admission : 1st semester 2021-22 Degree : Master of Technology Major : Process and Food Engineering Department Degree awarding university : : Agricultural Engineering Sardar Vallabhbhai Patel University of Agriculture and Technology, Meerut (U.P.) Thesis title : Effect of pre-milling treatment (parboiling) on the milling and cooking quality of different varieties of Rice. Name of advisor : Dr. Suresh Chandra ii rice yield on the 800C (~83.88%) soaking temperature. Color properties parboiled rice changes on different soaking temperatures, the values of L* were observed ~ (65.23, 63.34, 63.16, 63.22), the values of a* were observed ~ (2.81, 1.35, 1.79, 0.92), the values of b* were observed ~ (21.31, 19.38, 20.26, 22.19) respectively soaking temperatures. The whiteness index were calculated between highest value ranged 19.07 to 29.12. The highest whiteness was observed at 600C soaking temperature and 800C soaking temperature was given lowest whiteness in the parboiled milled rice.