Effect of Soaking Temperature on Physical and Functional Properties of
Parboiled Rice Cultivars Grown in Temperate Region of India
287
80˚C of parboiling as solubility behaviour is highly im-
proved by various cooking treatment [28]. WAI and WS
were found increased due to the effect of parboiling in
the present study could be supported by the observations
of various cereal flours with an enhanced WAI, WS dur-
ing different processing conditions as shown in literature
[29,30], and the variation in raw flours of different rice
cultivars could be attributed to the varietal diversity in
different cultivars [13,14].
4. Conclusion
The study explored the effect of different soaking tem-
peratures on physical and functional properties of rice
cultivars. These changes differ by cultivars and subse-
quent parboiled conditions. Color values showed the
variation among the cultivars and darkness was increased
with the increase of soaking temperature. Higher soaking
temperatures increased the hardness value which will
help to increase the milling yield of rice. Pasting property
of rice samples substantially decreased by parboiling
with severe decrease at 80˚C. Changes in water absorp-
tion index and water solubility properties were pro-
nounced at different parboiling temperatures, which can
be exploited in new product development application.
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