Effect of parboiling on some physicochemical properties of rice.

TLDR: Rough rice of seven varieties and selections ranging from 2 to 27% in brown-rice amylose content were used to study the effect of parboiling on grain properties, finding the starch of the parboiled rice was less soluble than that of raw rice in cooking water.

Abstract: Rough rice of seven varieties and selections ranging from 2 to 27% in brown-rice amylose content were used to study the effect of parboiling on grain properties. The improvement of grain translucency and hardness, a disruption of protein bodies, and the gelatinization of the starch granules accompanied parboiling. The protein fractions were less efficiently extracted from parboiled rice. The aminogram of the residual protein of both raw and parboiled rices differed from that of whole protein. The cooked kernels of nonwaxy parboiled rice were shorter, but thicker girthwise, than those of raw rice. The starch of the parboiled rice was less soluble than that of raw rice in cooking water. The changes in amylograph characteristics on parboiling were influenced by amylose content of the samples.