Impact of Parboiling conditions on Milling Quality and the Nutritional Value of Popular Rice varieties of Telangana

Author: Lakshmiprasanna Kata, Aparna Kuna, Naresh P. and Zubeda Sohan

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Abstract

The practice of parboiling rice is not new and has been done for a long time in India. However, the procedure of parboiling is not uniformly carried out and the method used varies with the area as well as the knowledge of the processor, resulting in variation in the quality of grain received after the process. This necessitated the need for optimization of the parboiling conditions. So, in the present study locally most cultivated rice varieties (BPT 5204, MTU 1010, RNR 15048, KNM 118 and JGL 18047) in Telangana were subjected to parboiling treatment at three different temperatures (90°C, 100°C, 110°C) and durations (15, 20, 25 minutes). The treatment results indicated that parboiling at 900C temperature for 15 min found to have better head rice recovery (72.29 %) compared to the other two temperatures (65.60 % @100°C and 62.00 % @ 110°C) and durations (64.20 % @ 20 min & 63.20 % @ 25 min). The result of the present study clearly showed that parboiling with high steaming temperature and steaming time decreased the head rice yield, as it resulted in breakage of pericarp of paddy seed while parboiling process. The present study also investigated the effect of parboiling on milling quality and nutritional parameters of these five varieties. Milling quality parameters like percent milling recovery and Head Rice Recovery increased with parboiling and brokens percent decreased significantly. Parboiling reduced the nutritional parameters like crude protein content and crude fat content and increased the other parameters like ash and crude fiber content. Parboiling had significant effect on the grain breadth but its effect on grain length was not significant. Parboiling also recorded less L/B ratio (3.25) compared to non-parboiled rice (3.35). Therefore, it can be concluded that parboiling process at a steaming temperature of 900C and duration of 15 minutes significantly increases the milling yield, HRR and reduces the breakages while retaining the minerals and crude fiber content which aid in the health of consumers.

Keywords

Rice, Parboiling, Steaming, Head rice recovery, Nutritional parameters

Conclusion

Based on the findings of this study, increasing the temperature of steaming beyond 90°C and increasing the steaming duration beyond 15 minutes during the parboiling process had a negative impact on milling quality parameters such as milling recovery percent and head rice recovery. Among the five varieties evaluated, BPT 5204 and RNR 15048 had higher HRR values than the others. Regardless of the type, parboiling raised the HRR and decreased the brokens %. The parboiling procedure enhanced not only the milling qualities of the grain but also the total mineral content, i.e., the ash content of the grain. However, parboiled grain had a lower fat level than unparboiled grain. It can be concluded that parboiling treatment can be effectively used to these five popular Telangana varieties to improve milling yield and nutritional content.

References

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How to cite this article

Lakshmiprasanna Kata, Aparna Kuna, Naresh P. and Zubeda Sohan (2023). Impact of Parboiling conditions on Milling Quality and the Nutritional Value of Popular Rice varieties of Telangana. Biological Forum – An International Journal, 15(5): 773-778.