Effect of Processing Conditions on Quality of Parboiled Rice

摘要: Conditions of soaking and steaming paddy (rough rice) during parboiling affected th~ cooking quality color parboiled rice. However, the only above 60° C. The greater severity heat treatment steaming, the lower water uptake darker Soaking (at 70° and above) had a relatively effect on rice, while affected the cooking to extent. Varietal difference in processing conditions was observed. Besides nonenzymatic browning, husk pigment and bran also appeared contribute Specifications of rice were determined from reflectance characteristics.