<abstract xmlns="http://www.w3.org/1999/xhtml"><p>Various conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (<italic>HRY</italic>). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant on <italic>HRY</italic> (<italic>P</italic> &lt;0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highest <italic>HRY</italic> (68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higher <italic>HRY</italic> than Hashemi. For Hashemi variety, the highest <italic>HRY</italic> (67.297%) was achieved in combination 45 °C/10 min/8%. In terms of <italic>HRY</italic>, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.</p></abstract>

Various conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (HRY). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant on HRY (P <0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highest HRY (68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higher HRY than Hashemi. For Hashemi variety, the highest HRY (67.297%) was achieved in combination 45 °C/10 min/8%. In terms of HRY, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.

Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

Acta Technologica Agriculturae

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Various conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C),...

Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

Online veröffentlicht: 13. März 2018

Seitenbereich: 1 - 7

DOI: https://doi.org/10.2478/ata-2018-0001

Schlüsselwörter
drying temperature, steaming time, moisture content, milling, rice variety

© 2018 Fatemeh Rahimi-Ajdadi et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Effect of Varying Parboiling Conditions on Head Rice Yield for Common Paddy Varieties in Iran

Online veröffentlicht: 13. März 2018

Seitenbereich: 1 - 7

DOI: https://doi.org/10.2478/ata-2018-0001

Schlüsselwörterdrying temperature, steaming time, moisture content, milling, rice variety

© 2018 Fatemeh Rahimi-Ajdadi et al., published by De Gruyter Open

This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 3.0 License.

Schlüsselwörter
drying temperature, steaming time, moisture content, milling, rice variety