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.
