Value addition of selected rice hybrids through parboiling

摘要

A study was undertaken to evaluate effect of parboiling on the post harvest characteristics (hulling, milling and head rice recovery) of six hybrids viz., DRRH-1, ADTRH-1, APRH-2, CoRH-2, PA-6201, KRH-2 and check variety Jaya at Directorate of Rice Research, Hyderabad. Milling characteristics were analysed for both raw and parboiled paddy. Studies revealed that three hybrids viz., DRRH-1, ADTRH-1 and PA-6201 possessed intermediate amylose content. There was not much difference between hybrids and thecheck variety in hulling and milling recovery characteristics. Whereas, mean Head Rice Recovery (HRR) of hybrids (55.3 %) was lower than in check variety (61.5 %). The results revealed that parboiling increased head rice recovery of hybrids up to 12.9 %with a mean of 8.46 % (over all mean of 7.25 %). This process reduced amylose content by about 5.0 % (over all mean of 4.7 %). It is evident from this study that parboiling can be adopted as a method of value addition to improve head rice recovery and cooking quality of rice hybrids.