Author(s):
Amit kumar, Suresh Chandra, Kavyansh Singh, Kirti, Deepak Ahirwar, Tariq Anwar, Vinita, Harsh Prakash Sharma
Abstract:
The present investigation was conducted to study the effect of different soaking temperatures during parboiling on the physical, milling, colour and cooking characteristics of PB-1 rice. Raw paddy had a moisture content of 11.19 ± 0.68%, bulk density of 465.3 ± 29.0 kg/m
3, true density of 545.3 ± 8.0 kg/m
3 and porosity of 14.67%. The colour values of raw paddy were 55.45, 6.43 and 27.46 for
L*,
a* and
b*, respectively. Paddy was soaked at 50, 60, 70 and 80 °C for 5 h, followed by steaming at 100 °C for 10 min and drying at 45 °C for 2 h. Moisture content after soaking increased from 47.94 ± 0.49% at 50 °C to 66.79 ± 0.22% at 80 °C. After steaming, moisture content ranged from 45.59 ± 1.21 to 74.41 ± 0.84%, while after drying it ranged from 14.13 ± 0.22 to 19.01 ± 0.59%. Milling rice yield was highest at 60 °C (78.99%), whereas head rice yield was highest at 50 °C (85.84%). Parboiling increased the
L* value of milled rice compared with raw paddy, while
a* values decreased with increasing soaking temperature. The highest water absorption and volume expansion were observed at 70 °C, with values of 324.0 and 343.75%, respectively. The results demonstrate that soaking temperature substantially influenced hydration, milling recovery, colour and cooking characteristics of PB-1 rice. The findings are consistent with earlier studies showing that soaking temperature and subsequent heat treatment influence water absorption, starch gelatinization, grain strength, milling yield and cooking quality.
