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Pilot plant studies on parboiling of rice—III. Effect of hot soaking and mechanical drying on the nutritive value of parboiled rice

✍ Scribed by Mazumder, A. C. ;Bose, A. N. ;Ganguli, N. C. ;Guha, B. C.

Publisher: Wiley (John Wiley & Sons)
Year: 1960
Weight: 209 KB
Volume: 2
Category: Article
ISSN: 0368-1467
DOI: 10.1002/jbmte.390020408

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✦ Synopsis

Abstract

Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to ‘raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible in vitro than sun‐dried parboiled rice. It is also significantly superior in thiamine value.

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## Abstract The conventional parboiling process used in the Orient consists of steeping paddy in cold or lukewarm water for 48–72 hours, steaming for 15–25 min and then drying in the sun. This process yields rice of a poor quality, and an attempt has been made to improve it by devising both batch a