Journal
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
Volume 37, Issue 5, Pages 527-537Publisher
BLACKWELL PUBLISHING LTD
DOI: 10.1046/j.1365-2621.2002.00610.x
Keywords
diffusion; head rice; internal fissuring; milling; water absorption
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This study investigated the effect of soaking time on the quality of parboiled rice. The paddy was soaked in water at 25 and 80 degreesC for 15, 30, 45, 60 and 120 min. The soaked paddy was steamed, dried, stored and milled. With increasing soaking time a significant increase in water absorption and milling and head rice yield (hence reduction in broken rice) was observed. A significant difference in milling yield, at the 1% level, was obtained between the raw rice control and the hot soaked parboiled samples. A large reduction in fissured grain was observed after soaking. It is suggested that parboiling fills the void spaces and cements the cracks inside the endosperm, making the grain harder and minimizing internal fissuring and thereby breakage during milling.
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