Effect of parboiling technique on Physico-Chemical and nutritional characteristics of basmati rice

Parboiling method was developed to enhance the milling quality, cooking characteristics and textural properties of Basmati cultivar Pusa Basmati 1121. In order to increase the head rice yield of Basmati rice, three different parboiling methods (traditional parboiling technique, steaming alone and advanced parboiling method) were performed and compared with unparboiled sample. Parboiling method 3 consisting of pre-steaming of paddy at 66.09%. Broken percentage was significantly reduced (p<0.05) to 6.31% while cooking time and water uptake ratio increased to 48.63 minutes and 2.96%, respectively. Hardness, cohesiveness and springiness of parboiled cooked rice increased to 9.52N, 0.16 and 0.23mm whereas adhesiveness was reduced significantly to 0.007Nmm.