Document Type : Research Paper
Abstract
Parboiling of paddy rice is a three-step hydrothermal process consisting of soaking, heating and drying. Parboiling decreases the percentage of broken rice and increases the nutritional value of the rice. The present study examined the Tarom, Shirody and Fajr rice varieties. The rice was parboiled, then milled and the variables for parboiled and non-parboiled rice were recorded. The most significant change was the decrease in broken rice in the Shirody and Fajr varieties, and a decrease in whiteness and solids and an increase in hardness in all parboiled rice varieties.
Keywords
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