Effects of Parboiling on Cooking Qualities of the Super Green Rice Variety Grown in Ethiopia

Özet

As a result of the parboiling procedure, where the starch in the grains is gelatinized and solidified when cooled, the husk may be removed from the grain during shelling with minimal harm. Nutrient loss while cooking the grain is also prevented as a result of gelatinization. Water was absorbed by the grain's empty spaces during the gelatinization and retrogradation processes. Hence, the absorbed water and nutrient molecules can't leave after the starch has swelled up and cooled. In this study, the Selam rice variety was subjected to three factors: soaking temperatures of 40, 60, and 80^oC; soaking times of 6, 12, and 24 hours; and steaming times of 15, 25, and 35 minutes. The control group, non-parboiled rice, was also subjected to the full factorial design, which had a Completely Randomized Design (CRD) arrangement. The samples exposed to the highest time-temperature combinations showed variations in cooking time, swelling ratio, water uptake ratio, and percentage of chalkiness that were statistically significant (P<0.05). The cooking duration varied between 8.13 to 12.37 minutes, whereas the control took 9.28 minutes. The swelling ratio varied from 1.04 to 1.57, while the control was 1.26. The water uptake ratio values weren't statistically different, though. The color value difference varied from 8.95 to 19.57. When the soaking and steaming periods were extended to 24 hours and 35 minutes, respectively, for the 80^oC soaking temperature, the amount of chalkiness in the grains drastically dropped from 99.48% of the non-parboiled rice to just 0.33%. The highest soaking temperature (80^oC), soaking time (24 hours), and steaming time (35 minutes) were generally the best combinations for achieving the best cooking quality of parboiled rice.