Physicochemical characteristics of parboiling rice
2002
Bashir, S.
In present investigation sample of two rice varieties Basmati-385 and super are procured and proceeded through different stages of parboiling like soaking, steaming, drying and milling processes. Analysis of steep water has been done for two varieties of rice at different time intervals i.e. at 12h, 24h, 36h to check the loss of free fatty acids and amino acids by determining, pH, TDS, DO, BOD and COD. Maximum values of pH, TDS, DO, BOD and COD of two rice varieties are pH values (super at 36h (5.07), Basmati-358 at 36 hours 4.92, TDS values (super at 36h (16.20). Basmati-358 at 36 hours 1300. Dissolved Oxygen (DO) values (super at 12h 512. Basmati- 358 at 12 hours 704, Biological Oxygen Demand (BOD) values (super at 36h 505. Basmati-358 at 36 hours 552. Chemical Oxygen Demand (COD) Values Super at 12h 1536. Basmati-358 at 12 hours 1656. The pH value decreased with increase in time, this trend has been observed for both varieties of rice. TDS increases ill both varieties with increasing time. The same trend has also been observed in case of DO, BOD and COD values. It is also prominent feature of the present study that COD value, always stands higher then BOD, which indicate the removal of some inorganic salts from rice. Micro-nutrients levels of certain metallic species as has been determined in both parboiled and non parboiled rice of these two varieties i.e. Basmati-385 and super. Levels of these Li, Na and K were found very high in rice husk as compared to rice kernel, during soaking these elements might be traveled inside the kernel therefore in parboiled rice levels of Li, Na and K are greater as compared to non parboiled rice of same varieties. The present investigation concluded that nutritional levels of rice are greater in PBR than uPBR. By using parboiling techniques. We can improve the quality and shelf life of the rice.
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