Optimization of Parboiling Parameters to Improve the Quality Characteristics of Pusa basmati 1509. Issue 3 (29th July 2016)

• Record Type: Journal Article
• Authors: Chavan, Prasad; Sharma, S. R.; Mittal, T. C.; Mahajan, G.; Gupta, S. K.
• Is Part Of: Journal of food process engineering. Volume 40:Issue 3(2017:Jun.)
• Page Start: n/a
• Page End: n/a
• Publication Date: 2016-07-29
• Subjects: Food industry and trade -- Periodicals; Food -- Analysis -- Periodicals; 664.005
• DOI: 10.1111/jfpe.12454
• Languages: English
• ISSNs: 0145-8876

Abstract

Abstract: In order to improve the physico‐chemical, textural properties and nutritional quality of popular exceptionally long grain basmati cultivar (Pusa basmati 1509), three parboiling methods (traditional parboiling technique, steaming alone, and presteaming followed by soaking and steaming) were studied and compared with unparboiled sample. Parboiling method consisting presteaming of paddy at 1.05 kg/cm 2, soaking in 85 °C hot water for 3 hours and again steaming for 60 minutes followed by drying was found best parboiling technique with increase in head rice recovery from 41.15 to 68.87%. Cooking time and water uptake ratio observed was 43.69 minutes and 2.05%, respectively whereas gruel solid loss was significantly reduced. Parboiling treatment resulted in increase in hardness, cohesiveness and springiness while adhesiveness was decreased. Parboiling treatment resulted in leaching of amylose, crude protein, crude fat and crude fiber. Lightness was positively associated with crude protein and crude fat. Practical Application: Parboiling method resulted into better quality of cooked rice. Increased head rice recovery of these cultivars will help the farmers in getting more prices for their crops as well as increase the market value of rice because of value addition (by increasing head rice recovery) resulting in increased returns to the millers.