Relationship between parboiling, degree of milling, ash distribution and conductivity in rice

摘要

Three Indian rice cultivars varying in length to breadth ratio were parboiled and evaluated for their milling characteristics. The raw and parboiled rice samples were milled for 0, 20, 40, 60, 80 and 100 sec in the McGill No. 2 rice miller and tested for degree of milling, ash distribution pattern and conductivity. Parboiled rice samples from all the three rice cultivars showed a lower degree of milling as compared to raw rice for the same milling duration. Parboiling led to a significant increase in the ash content and conductivity values in all the three rice cultivars. A strong relationship between degree of milling and conductivity existed and the R-2 values (0.93-0.99) indicated that degree of milling could be predicted using conductivity.