Effect of Pneumatic Pressure Parboiling on Milling Quality of Paddy Varieties

摘要

Good quality parboiled rice with an acceptable level of brokens could be obtained by soaking the paddy at 80°C for 2.5 h under pneumatic pressure of 4 kg/cm~2 and 1 min steam treatment to soaked paddy at gelatinisation temperature. The head rice recovery percentage was increased by 25.5% in MTU 1010, 11.2% in MTU 1001 and 32% in MTU 3626 by the application of pneumatic parboiling process conditions (soaking at 80°C for 2.5 h under pneumatic pressure of 4 kg/cm~2 and 1 min steaming to the soaked paddy at gelatinisation temperature) compared to raw rice. Broken content percentage was reduced by 57.3% in MTU 1010, 63.3% in MTU 1001 and 84.5% in MTU 3626 by application of the above pneumatic parboiling process conditions. The hardness of commercial parboiled rice sample was more as compared to pneumatic pressure parboiled rice sample and raw rice of three test varieties.