Effect of multi-step soaking process on head rice yield of parboiled paddy

Parboiling is one of the postharvest hydrothermal treatments applied on rough rice before drying and milling processes. This process has an important role in retaining the quality of rice kernels during storage, milling, and cooking. In this study, two rough rice cultivars, Tarom and Fuji Minory, were subjected to conventional and multi-step soaking for ۹۰ minutes in water at temperatures of ۵۰, ۶۰ and ۷۰ °C as a part of the parboiling process. Multi-step soaking was conducted in two and three steps followed by ۱۵ minutes steaming at atmospheric pressure. Drying was performed by a fixed bed hot air dryer at ۳۵ °C. The results indicated that in the conventional soaking, soaking temperature and steaming time affected the percentage of broken rice, bending strength and head rice yield (HRY) for both cultivars in a significant manner (P<۰.۰۵). The effect of soaking steps and steaming duration on the percentage of broken rice, bending strength, and HRY at temperature ۷۰ °C were significant (P<۰.۰۵) for both rice cultivars. In overall, the multi-step soaking showed a significant positive impact on measured traits as compared to conventional soaking.

کلیدواژه ها:

Head rice yield ، Multi-step soaking ، Parboiling ، Percentage of broken rice