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Science, Technology and Development Vol. 33 (3), 2014
Research Article
Efficacy of Parboiling on Physico-Chemical Properties of Some Promising Lines/Varieties of Rice (Oryza sativa L.)
Muhammad Akhter, Muhammad Azhar Ali, Zulqarnain Haider and Shahzad Muzammil
 
Abstract: Some of the promising lines/varieties of Rice Research Institute, Kala Shah Kaku, Lahore, Pakistan, including approved fragrant (Basmati) rice varieties, e.g., Basmati-515, PS-2 and Super Basmati, were used to assess interactive efficacy of parboiling on these varieties/lines and practical expediency of using standardised parboiling technique for improving nutritional, milling and cooking qualities of these lines/varieties. For this purpose, white milled and parboiled rice samples often lines/varieties were analyzed for nutritional quality parameters, such as, ash, dry matter, crude fat, crude protein, crude fiber, vitamin B6; milling quality parameters, such as, total milling recovery, head rice recovery, ratio of broken grains; and cooking quality parameters such as curling, bursting and cooked grain length. The study showed significant variation in efficacy of parboiling to different varieties/lines. The results clearly showed average increase in mineral contents in terms of ash% increase, dry matter, longer cooked grain length and considerable rise in vitamin B6 contents, higher total milling recovery and head rice recovery in almost all the samples, while crude fiber, crude protein and crude fat decreased non-significantly. Furthermore, quality reducing factors, such as, number of broken grains, bursting and curling percentage of cooked rice were also found reduced significantly in parboiled samples. It may, therefore, be suggested that parboiling offers a better alternative to conserve and increase nutritional, milling and cooking quality values of rice varieties/lines. Moreover, smaller percentage of broken, burst and curled grains may result in augmented net income.
 
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