Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization

Authors

  • M. A. Kaddus Miah,

    1. Postharvest and Food Technology Group, Institute of BioScience and Technology, Cranfield University at Silsoe, Silsoe, Bedford MK45 4DT, UK
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  • Anwarul Haque,

    1. Postharvest and Food Technology Group, Institute of BioScience and Technology, Cranfield University at Silsoe, Silsoe, Bedford MK45 4DT, UK
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  • M. Paul Douglass,

    1. Postharvest and Food Technology Group, Institute of BioScience and Technology, Cranfield University at Silsoe, Silsoe, Bedford MK45 4DT, UK
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  • Brian Clarke

    1. Postharvest and Food Technology Group, Institute of BioScience and Technology, Cranfield University at Silsoe, Silsoe, Bedford MK45 4DT, UK
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Anwarul Haque Fax: 01525 863277; e-mail: a.haque@cranfield.ac.uk

Abstract

A differential scanning calorimetric study was done on raw and parboiled rice to determine the degree of gelatinization. Unparboiled rice absorbed the highest amount of endothermic heat, the enthalpy change gradually decreasing with increasing hot soaking time. The highest degree of gelatinization was achieved when the paddy was soaked for 120 min at 80 °C. With increasing degree of gelatinization, the yield point in a compression test also increased. During the parboiling process internal fissures were healed, resulting in higher head rice yield during milling.

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