Biological Forum – An International Journal 15(5): 773-778(2023)

ISSN No. (Print): 0975-1130

ISSN No. (Online): 2249-3239
Impact of Parboiling conditions on Milling Quality and the Nutritional Value of
Popular Rice varieties of Telangana
Lakshmiprasanna Kata1*, Aparna Kuna2, Naresh P.3 and Zubeda Sohan4
1
Scientist, Department of Seed Science & Technology, MFPI-Quality Control Laboratory,
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (Telanagana), India.
2
Principal Scientist & Head, Department of Foods & Nutrition, MFPI- Quality Control Laboratory,
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (Telanagana), India.
3
Research Associate, Department of Organic Chemistry, MFPI-Quality Control Laboratory,
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (Telanagana), India.
4
Research Associate, Department of Foods & Nutrition, MFPI- Quality Control Laboratory,
Prof. Jayashankar Telangana State Agricultural University, Rajendranagar, Hyderabad (Telanagana), India.
(Corresponding author: Lakshmiprasanna Kata*)
(Received: 04 March 2023; Revised: 14 April 2023; Accepted: 18 April 2023; Published: 20 May 2023)
(Published by Research Trend)
ABSTRACT: The practice of parboiling rice is not new and has been done for a long time in India.
However, the procedure of parboiling is not uniformly carried out and the method used varies with the
area as well as the knowledge of the processor, resulting in variation in the quality of grain received after
the process. This necessitated the need for optimization of the parboiling conditions. So, in the present
study locally most cultivated rice varieties (BPT 5204, MTU 1010, RNR 15048, KNM 118 and JGL 18047)
in Telangana were subjected to parboiling treatment at three different temperatures (90°C, 100°C, 110°C)
and durations (15, 20, 25 minutes). The treatment results indicated that parboiling at 90 0C temperature for
15 min found to have better head rice recovery (72.29 %) compared to the other two temperatures (65.60
% @100°C and 62.00 % @ 110°C) and durations (64.20 % @ 20 min & 63.20 % @ 25 min). The result of
the present study clearly showed that parboiling with high steaming temperature and steaming time
decreased the head rice yield, as it resulted in breakage of pericarp of paddy seed while parboiling process.
The present study also investigated the effect of parboiling on milling quality and nutritional parameters of
these five varieties. Milling quality parameters like percent milling recovery and Head Rice Recovery
increased with parboiling and brokens percent decreased significantly. Parboiling reduced the nutritional
parameters like crude protein content and crude fat content and increased the other parameters like ash
and crude fiber content. Parboiling had significant effect on the grain breadth but its effect on grain length
was not significant. Parboiling also recorded less L/B ratio (3.25) compared to non-parboiled rice (3.35).
Therefore, it can be concluded that parboiling process at a steaming temperature of 90 0C and duration of
15 minutes significantly increases the milling yield, HRR and reduces the breakages while retaining the
minerals and crude fiber content which aid in the health of consumers.
Keywords: Rice, Parboiling, Steaming, Head rice recovery, Nutritional parameters.

INTRODUCTION durations produces harder and darker product, which

has a lower market value (Kimura et al., 1993). The
A little over fifty-five percent of the total rice exported
quality of parboiled rice is affected by the severity of
from India is basmati and parboiled rice. Parboiled rice
the parboiling treatment; severely treated rough rice
typically sells at a premium to non-parboiled rice.
produces a product of lesser quality. After boiling
Thailand, India, and the United States are the top
gelatinization happens solely in the outer layers of the
exporters of parboiled rice. Not only in exports but also
aleurone, sealing the grain and increasing the head rice
parboiled rice has 20 Lakh Metric Tons per year of
yield (Boers et al., 2015). Different conditions of
domestic consumption (Minhas, 2023). Improved
parboiling have been observed to have different effects
quality and increased milling outputs are the main goals
on the outcome of parboiling. Soaking temperature of
of parboiling. There are several processes through
water (40°C, 50°C and 60°C) was reported to have
which rice is parboiled. But all these procedures have
effect on physicochemical properties, milling and
three basic steps, i.e., soaking, heating, and drying.
cooking of parboiled rice (Sareepuang et al., 2008).
However, parboiling produces some undesirable effects
Physical qualities of grain like hardness, milling yield,
if not done in a proper way, for example, parboiling of
lightness, and colour values of parboiled rice produced
rough rice at elevated temperatures and long steaming
at lower temperatures of 80, 90, and 100°C were
Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023) 773
reported to be better than those produced at higher Physical parameters of the grain. Physical parameters
temperatures of 110 and 120°C (Islam et al., 2002). like grain dimensions (length & breadth), L/B ratios of
Ogunbiyi (2018) reported that initial soaking raw and cooked rice were measured. A grain
temperature of 67.7°C, Soaking time of 13hrs 18 micrometer was used to measure grain dimensions with
minutes and final moisture content of 12.7% are the accuracy of 0.001 mm, where ten rice grains which were
best paddy parboiling conditions for improved quality uniform were randomly selected and their length and
of milled rice in Nigeria. width were measured in triplicates. After cooking the
Furthermore, the parboiling process was reported to elongation ratio of the grain was also measured
cause significant increase in nutritional content such as (Suwansri and Meullenet 2004).
ash, protein, and fat and this increase decreased the Colour Values: L*, a*, b* values of the milled and
carbohydrate content correspondingly, affecting rice's polished rice grain were measured with Hunter lab
glycemic index (Fonseca et al., 2014). Compared to (Color flex with a measuring aperture of 36 mm,
non-parboiled rice, parboiled rice has several benefits, Firmware versions 1.1, Reston, Virginia) as per AOAC
including improved kernel strength, increased milling (2005) procedure.
recovery and prevention of milling-related nutritional Nutritive content. Moisture content of control and
loss, and improved shelf life. Vitamins and minerals experimental rice samples were determined by
that normally exist in the bran and aleurone layer flow IS1155:1968/4333(2):2002 method. Protein content
into the endosperm during the parboiling process. Thus, was estimated as per AOAC 992.23. - Generic
post-milling parboiled rice contains much greater Combustion method, 20th Edition, using Leco FP-528
amounts of B vitamins, minerals and free amino acids Nitrogen Analyzer. Fat content was estimated as crude
than raw rice (Bhattacharya, 2004). Additionally, the hexane extract of control and parboiled samples using
loss of nutrients during washing is also greatly reduced. automatic Gerhardt Soxtherm extraction unit (AOAC
In terms of technology, parboiled grains remain intact 2003.06). Crude fiber content of the samples was
after cooking rather than mashing together, which determined by the procedure given by Association of
makes rice acceptable for products that are canned, Official Analytical Chemists (AOAC 962.09). Total ash
expanded, or flaked (Arendt and Zannini 2013). Rice was determined using IS 1155:1968 (Reaffirmed 2010)
parboiling, or the hydrothermal treatment of rice prior procedure.
to processing, has also been investigated to improve the Amylose content. Amylose content of the sample was
physicochemical and nutritional quality of rice, as well determined by the method given by Juliano (1971). 100
as its digestibility (Zohoun et al., 2018; mg of sample was taken in a beaker and 1 ml 95%
Kongkachuichai et al., 2020). Hence, the current study ethanol and 9 ml of 1N NaOH was added to the sample
was conducted with an objective to check the effect of and the sample was kept in boiling water bath for 15
steaming temperature and duration on milling yield of minutes. Then the sample was cooled, and volume was
parboiled rice and to evaluate the effect of parboiling made upto100 ml 5ml of sample was drawn to another
on the nutritional and physical parameters in five conical flask and to that 1ml of 1N acetic acid and 2ml
popular rice cultivars of Telangana. iodine solutions were added and the volume was made
up to 100 ml and the samples were kept in dark for 20
MATERIAL AND METHODS
minutes. The absorbance of the samples was read at 620
Freshly harvested seed of selected varieties i.e., BPT nm in a spectrophotometer and the value of amylose
5204, MTU 1010, RNR 15048, KNM 118 and JGL was calculated from the standard graph.
18047 was obtained from the farmer's field. Samples Amylopectin content. Calculated following the
were cleaned and dried properly before subjecting equation explained by Torruco-Uco et al. (2006). For
them to the parboiling process. the calculation, the average amylose content was
Parboiling Process. 3 kg of paddy sample was soaked considered.
in water (1:2.5 ratio) at a temperature of 70°C for 3 Amylopectin % = (100-Amylose%)
hours followed by steaming at three different Statistical analysis. Data on the above-mentioned
temperatures (90°C, 100°C, 110°C) and durations (15, parameters was analyzed in two-factor analysis in
20, 25 minutes), for each rice variety individually. After Complete randomized design (CRD) with OPSTAT
the steaming process, the moisture content was reduced software. The significance of the differences between
by drying the samples at 400C in hot air oven, until it the averages were tested at the probability level of 5%.
reached a moisture content of 13%. The dried samples
RESULTS AND DISCUSSION
were then milled using a lab model (Indosaw, Rice
Sheller & Polisher) milling and polishing equipment. Milling Quality Parameters. The process of milling is
Milling quality parameters. One kilogram of rough crucial in rice production because it impacts the
rice of each variety was fed to the dehulling and nutritional, cooking, and sensory properties of raw rice.
polishing equipment and from the output, milling Millers always want a technique that provides the best
recovery percent, head rice recovery percent and percent milling recovery percentage in parboiled rice while
brokens were calculated as per the procedures given by remaining economically viable. In the present study the
Azam et al. (2017). All the treated grain samples were milling recovery percent improved significantly with
subjected to further nutritional quality analysis, along the parboiling procedure, regardless of the variety, the
with an untreated sample that served as control. best recovery was obtained with a temperature of 90°C
and a period of 15 minutes (Fig. 1). However, the
Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023) 774
increase was highest in the case of MTU 1010 and result could be grain gelatinization and expansion
lowest in the case of RNR 15048 and KNM 118, even during the parboiling process, and their restoration to
though the control sample of RNR 15048 had the their previous state following drying by cementing the
highest percentage of milling recovery (73.72 %). This internal fissures and becomes harder. These findings are
finding also agrees with Sareepuang et al. (2008) consistent with those of Jagtap et al. (2008); Chavan et
explanation that parboiling increases milling yield in al. (2018); Gewaily et al. (2019).
comparison to non-parboiled rice. The reason for this

Fig. 1. Effect of steaming temperature and duration on Milling Recovery (%).

Table 1: Parboiling effect on the milling Parameters of Rice.

HRR (%) Brokens (%)

Variety
Control Parboiled Control Parboiled
BPT 5204 68.03 72.54 7.69 5.48
MTU 1010 65.01 69.88 8.53 6.57
RNR 15048 68.70 72.95 8.01 5.50
KNM 118 66.38 69.57 8.96 6.61
JGL 18047 66.12 70.65 9.36 6.27
Mean 66.85 71.12 8.51 6.09
CD (V) 0.75 * 0.33 *
CD (T) 0.47 * 0.21 *
CD (V × T) NS 0.47*
*Level of significance P < 0.05

Head rice recovery (%) in control samples varied from 2). Parboiling did not show any significant effect on the
65.01 to 68.70 %, whereas in case of parboiled rice it length of the grain however significant difference in the
varied from 69.57 to 72.95 %. Parboiling significantly breadth was observed in case of the variety MTU 1010.
increased the HRR in all the five varieties tested. The Upon cooking there was significant differences in the
interaction effect between variety and treatment was length of the grain of KNM 118 and JGL 18047. The
also significant for brokens (%). Parboiling not only overall effect of the parboiling on grain length was
increased the HRR but also contributed to the reduction significant after cooking. L/B ratio of cooked rice was
of broken rice percentage in the tested rice varieties. significantly high in non-parboiled rice (3.35) than the
This may be attributed to the increase in hardness of the parboiled rice (3.25) as the parboiled rice recorded
rice grain that occurred following parboiling process, higher width wise expansion (2.64 mm) than the non-
which play an active role in improving the head rice parboiled rice (2.74 mm). The interaction between the
yields and hardness values. These results agree with variety and parboiling treatment for grain physical
those found by Ibukun (2008); Zohoun et al. (2018). properties was non-significant. These results agree with
Physical Properties of the grain. Grain dimensions of the reports of El-Bana et al. (2020) who also reported
the selected varieties varied significantly, and the length no significant variation in the length of parboiled and
of non-parboiled rice ranged from 5.10 to 6.72 mm and non-parboiled rice before cooking.
the breadth was in the range of 1.50 to 1.83 mm (Table

Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023) 775

 Table 2: Parboiling effect on physical properties of rice grain before and after cooking.
Before Cooking After Cooking
Variety Grain length (mm) Grain Breadth (mm) L/B Ratio Grain length (mm) Grain Breadth (mm) L/B ratio Elongation ratio
Control Parboiled Control Parboiled Control Parboiled Control Parboiled Control Parboiled Control Parboiled Control Parboiled
BPT
5.10 5.09 1.68 1.70 3.03 3.00 9.10 9.14 2.57 2.61 3.55 3.50 1.79 1.79
5204
MTU
6.72 6.74 1.80 1.87 3.74 3.60 8.73 8.78 2.80 2.87 3.12 3.06 1.30 1.30
1010
RNR
5.30 5.37 1.50 1.53 3.53 3.51 8.71 8.69 2.55 2.65 3.41 3.28 1.64 1.62
15048
KNM
5.94 6.05 1.63 1.64 3.64 3.70 9.03 9.17 2.56 2.69 3.53 3.40 1.52 1.51
118
JGL
6.49 6.47 1.83 1.86 3.56 3.48 8.49 8.58 2.71 2.89 3.13 2.98 1.31 1.33
18047
Mean 5.91 5.95 1.69 1.72 3.50 3.46 8.81 8.87 2.64 2.74 3.35 3.25 1.51 1.51
CD (V) 0.062* 0.05* 0.09* 0.09* 0.06* 0.09* 0.03*
CD (T) NS 0.03* NS 0.06* 0.04* 0.06* NS
*Level of significance P < 0.05

Table 3: Effect of parboiling on the colour of rice grains.

Variety L* a* b* DE*
Control
BPT 5204 69.44±0.007 4.12±0.028 22.44±0.028 35.37±0.021
MTU 1010 72.25±0.035 3.18±0.021 19.15±0.049 34.01±0.007
RNR 15048 71.65±0.042 3.67±0.035 20.77±0.000 35.27±0.035
KNM 118 73.48±0.021 5.03±0.014 20.62±0.007 33.16±0.049
JGL 18047 70.23±0.037 3.46±0.018 18.63±0.004 34.05±0.006
Parboiled
BPT 5204 67.98±0.000 5.25±0.000 24.75±0.028 36.54±0.028
MTU 1010 70.52±0.000 5.02±0.014 19.63±0.014 35.36±0.000
RNR 15048 66.36±0.014 6.32±0.014 24.85±0.021 36.82±0.028
KNM 118 70.94±0.021 7.45±0.049 19.62±0.021 34.76±0.014
JGL 18047 68.35±0.012 4.58±0.013 20.56±0.025 35.56±0.012
* Values in the table indicates Mean ±Standard deviation

Table 4: Parboiling effect on nutritive value of rice grain.

Amylopectin Content
Variety Crude Protein (%) Ash (%) Crude Fat (%) Crude Fiber (%) Amylose Content (%)
Sr. No. (%)
Name
Control Parboiled Control Parboiled Control Parboiled Control Parboiled Control Parboiled Control Parboiled
1. BPT 5204 8.15 8.06 0.87 1.03 0.91 0.83 0.96 1.03 21.82 20.71 78.18 79.29
2. MTU 1010 8.36 8.31 0.85 0.96 0.87 0.78 1.02 1.14 23.45 22.93 76.55 77.07
3. RNR 15048 8.44 8.22 0.94 0.98 0.98 0.87 0.95 1.06 22.76 21.02 77.24 78.98
4. KNM 118 8.41 8.30 0.73 0.85 0.94 0.82 1.08 1.21 21.45 20.06 78.55 79.94
5. JGL 18047 8.07 7.97 0.74 0.97 0.82 0.78 0.99 1.24 23.37 22.46 76.63 77.54
Mean 8.29 8.17 0.83 0.96 0.90 0.82 1.00 1.14 22.57 21.44 77.43 78.56
CD (V) 0.14* 0.02* 0.01* 0.03 * 0.246* 0.245*
CD (T) 0.09* 0.01* 0.01* 0.02 * 0.156* 0.155*
*Level of significance P < 0.05

According to the findings of the colour experiments, The paddy hull is rich in phenolic acids (ferulic,
there was a noticeable shift in the rice grain’s colour chlorogenic and p-coumaric acids) (Butsat and
with parboiling (Table 3). Luminosity is measured by Siriamornpun 2010) which may diffuse into endosperm
the unit L*. The L* readings significantly decreased, during parboiling process.
showing that the rice samples had become darker after Nutrient content of the grain: Data on chemical
parboiling. Values of a* & b* rose after parboiling composition of parboiled and non- parboiled rice
indicating increasing intensity of hue for redness and showed that the crude protein content in the non-
yellowness. Similar results of increased a* & b* and parboiled rice ranged from 8.07 to 8.44 % whereas that
decreased values of L* after parboiling was also of parboiled rice was in the range of 7.97 to 8.30 %
reported by Balbinoti et al. (2018). While the increase (Table 4). Except for MTU 1010 the difference in the
in redness could only be explained by the diffusion of crude protein content of parboiled and control rice
red pigments from the interior bran to the endosperm, samples was significant (P<0.05). Parboiling
the increase in yellowness during soaking could be significantly reduced the crude protein content. This
attributed to the diffusion of yellow pigments from the could be due to the leaching of nitrogen and albumin
exterior and interior bran layers towards the endosperm due to rupturing of the grain during the process of
(Lamberts et al., 2006). Oli et al. (2016) reported that steaming as reported by Chavan et al. (2018). Another
milled parboiled rice has yellow colour while its non- report of Chukwu and Oseh (2009) suggested the cause
parboiled counterpart is white, which could be due to for loss in protein content due to dissolution of soluble
diffusion of bran and hull pigments, and enzymatic and nitrogen in the soaking step of parboiling process. Not
non-enzymatic browning that are the major causes of only protein content but crude fat content was also
colour change in parboiled rice. There are a few decreased with the parboiling process. Five varieties of
possible compounds such as phenolic acids and rice significantly differed for the crude fat content. As
carotenoids associated with hull and bran layer of rice there is movement of oil globules from the kernel
that could contribute to colour change in parboiled rice. endosperm to the surface during parboiling there is an
Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023)
776
increase in the oil content of rice bran and decrease in Since this component was not explored in this study, it
the crude fat content of kernel endosperm (Ibukun, can be regarded as a potential scope of extension.
2008).
Acknowledgment. The authors are grateful to Professor
Ash content which is indicative of mineral content of Jayashankar Telangana State Agricultural University,
sample varied significantly among the varieties Rajendranagar, Hyderabad for supporting with the logistics
analysed. The ash content in non -parboiled rice ranged for carrying out the research
from 0.74 to 0.94 %. A significant increase in the ash Conflict of Interest. None.
content was observed with the parboiling. Penetration of
REFERENCES
water-soluble minerals from pericarp to the endosperm
layer throughout the soaking and steaming steps in A. O. A. C. (2005). Association of Official Analytical
parboiling can be attributed to the increase in ash Chemists. Official Methods of Analysis, 18th Ed.,
content after parboiling (Chavan et al., 2018; Isnaini et Washington D.C., USA.
al., 2019). In contrast to the trend of ash content a Arendt, E. and Zannini, E. (2013). Cereal grains for the food
and beverage industries. In: Woodhead Publishing
significant reduction in the crude fiber content was
Series in Food Science, Technology and Nutrition,
observed after parboiling. Among the varieties, KNM vol. 248. Woodhead Publishing Limited, Cambridge,
118 recorded the highest crude fiber content before and UK.
after parboiling. Similar increase in the crude fiber Azam, M. M. Ram, T. and Ravindra Babu, V. (2017). A guide
content after parboiling was also reported by Otegbayo to Rice Quality Trait Analysis. ICAR-IIRR Technical
et al. (2001). Bulletin No. 96. ICAR – Indian Institute of Rice
Rice cooking and pasting qualities are very much Research, PP. 4-5.
influenced by its amylose content. MTU 1010 and JGL Balbinoti, T. C. V., Nicolin, D. J. and de Matos Jorge, L.M.
18047 had the highest amylose levels among the five (2018). Parboiled Rice and Parboiling Process. Food
Eng Rev., 10, 165–185.
rice varieties examined (Table 4). The parboiling
Bhattacharya, K. R. (2004). Parboiling of rice. In:
process reduced the amylose concentration of all Champagne, E.T (Ed.), Rice Chemistry and
samples. Amylose content drops due to starch Technology, third ed. American Association of Cereal
solubilisation and leaching of amylose molecules into chemists, Inc., Minnesota, 329-404.
the surrounding water during soaking and subsequent Boers, H. M., Seijen, H. J. and Mela, D. J. (2015). A
steaming during parboiling. The results obtained are systematic review of the influence of rice
consistent with those reported by Kale et al. (2015); characteristics and processing methods on postprandial
Yenrina et al. (2017). Because amylose and amylopectin glycaemic and insulin aemic responses. British Journal
content are inversely related, a decrease in amylose of Nutrition, 114 (7), 1035-1045.
Butsat, S. and Siriamornpun, S. (2010) Antioxidant capacities
content resulted in an increase in amylopectin content.
and phenolic compounds of the husk, bran and
CONCLUSIONS endosperm of Thai rice. Food Chemistry, 119, 606-
613.
Based on the findings of this study, increasing the Chavan, P., Sharma, S. R. Mittal, T. C. Mahajan, G. and
temperature of steaming beyond 90°C and increasing Gupta, S. K. (2018). Effect of parboiling technique on
the steaming duration beyond 15 minutes during the physico-chemical and nutritional characteristics of
parboiling process had a negative impact on milling basmati rice. Agricultural Research Journal, 55(3),
quality parameters such as milling recovery percent and 490-499.
head rice recovery. Among the five varieties evaluated, Chukwu, O. and Oseh, F. J. (2009). Response of nutritional
content of rice (Oryza sativa) to parboiling
BPT 5204 and RNR 15048 had higher HRR values than
temperature. American-Eurasian Journal of
the others. Regardless of the type, parboiling raised the Sustainable Agriculture, 3, 381-387.
HRR and decreased the brokens %. The parboiling El-Bana, M. A., Goma, R. A. and Abd El-Sattar, A. S. (2020).
procedure enhanced not only the milling qualities of the Effect of parboiling process on milling quality,
grain but also the total mineral content, i.e., the ash physical and chemical properties of two rice varieties.
content of the grain. However, parboiled grain had a Menoufia J. Food & Dairy Science, 5, 35-51.
lower fat level than unparboiled grain. It can be Fonseca, F. de A., Junior, M. S. S., Bassinello, P. Z., Eifert, E.
concluded that parboiling treatment can be effectively da C., Garcia, D. M. and Caliari, M. (2014).
used to these five popular Telangana varieties to Technological, physicochemical and sensory changes
of upland rice in soaking step of the parboiling process.
improve milling yield and nutritional content.
Acta Scientiarum – Technology, 36(4), 753–760.
FUTURE SCOPE Gewaily, E. E., Amera, T., Mohammed and Abd El-Rahem
W. T. (2019). Effect of different irrigation regimes on
Previous research found that varying parboiling productivity and cooking quality of some rice
parameters and milling intensity resulted in varieties. World Journal of Agricultural Sciences,
significantly variable zinc and iron retention in 15(5), 341-354.
parboiled rice. Because of the range of parboiling Ibukun, E. O. (2008). Effect of prolonged parboiling duration
processes employed in South Asia, it is expected that on proximate composition of rice. Scientific Research
and Essay, 3(7), 323-325.
zinc and iron losses during parboiling will vary
Islam, M. R., Roy, P., Shimizu, N. and Kimura, T. (2002).
greatly. It is crucial to identify the parboiling Effect of the processing conditions on the physical
parameters that result in enhanced zinc and iron properties of parboiled rice. Food Science &
concentrations in biofortified and non-biofortified rice. Technology Research, 8, 106–112.

Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023) 777

Isnaini, C., Pathomrungsiyounggul, P. and Konsue, N. (2019). Oli, P., Ward, R., Adhikari, B., Mawson, A. J., Adhikari, R.,
Effect of preparation method on chemical property of Wess, T., Pallas, L., Spiers, K., Paterson, D. and
different thai rice variety. Journal of Food and Torley, P. (2016). Synchrotron X-ray fluorescence
Nutrition Research, 7(3), 231-236. microscopy study of the diffusion of iron, manganese,
Jagtap, P. S. Subramanian, R. and Singh, V. (2008). Influence potassium and zinc in parboiled rice kernels. Lebensm
of soaking on crushing strength of raw and parboiled Wiss Technology, 71, 138–148.
rice. International Journal of Food Properties, 11, Otegbayo, B. O., Osamuel, F. and Fashakin, J. B. (2001).
127–136. Effect of parboiling on physico-chemical qualities of
Juliano, B. O. (1971). A simplified assay for milled rice two local rice varieties in Nigeria. Journal of Food
amylose. Cereal Science Today, 16, 334–338. Technology in Africa, 6, 130–132.
Kale, S. J., Jha, S. K., Jha, G. K., Sinha, J. P. and Lal, S. B. Sareepuang, K., Siriamornpun, S., Wiset, L. and Meeso, N.
(2015). Soaking induced changes in chemical (2008). Effect of soaking temperature on physical,
composition, glycemic index and starch characteristics chemical and cooking properties of parboiled fragrant
of Basmati rice. Rice Science, 22, 227−236. rice. World Journal of Agriculture Sciences, 4(4),
Kimura, T., Bhattacharya, K. R. and Ali, S. Z. (1993). 409–415.
Discoloration characteristics of rice during parboiling Suwansri, S. and Meullenet, J. F. (2004). Physicochemical
(I): Effect of processing conditions on the color characterization and consumer acceptance by asian
intensity of parboiled rice. Journal of the Society of consumers of aromatic jasmine rice. Journal of Food
Agricultural Structures, Japan, 24, 23–30. Science, 69(1), 30–37.
Kongkachuichai, R, Charoensiri, R., Meekhruerod, A. and Torruco-Uco, J.G., Chel-Guerrero, L.A. and Betancur-
Kettawan, A. (2020). Effect of processing conditions Ancona, D. (2006). Isolation and molecular
on bioactive compounds and glycemic index of the characterization of Makal (Xanthosoma yucatanensis)
selected landrace rice variety in pre-diabetes. Journal starch. Starch - Stärke, 58(6), 300–307.
of Cereal Science, 94, 102994. Yenrina, R., Ismanto, S. D. and Ummah, R. (2017). The
Lamberts, L., Bie, E., Derycke, Veerle, Veraverbeke, W., changes on dietary fiber and starch digestibility of
Man, W. and Delcour, Jan (2006). Effect of processing various rice varieties from West Sumatera through
conditions on color change of brown and milled parboiling process. Research Journal of
parboiled rice. Cereal Chemistry, 83, 80-85. Pharmaceutical, Biological and Chemical Sciences, 8
Minhas, A. (2023). Domestic consumption of milled rice in (2), 929-935.
India 2012-2022. Statista (17th March). Zohoun, E.V., Tang, E. N., Soumanou, M. M., Manful, J.,
Ogunbiyi, M. O. (2018). Optimization of parboiling process Akissoe, N. H., Bigoga, J., Futakuchi, K. and
using response surface methodology (RSM) to improve Ndindeng, S. (2018). Physicochemical and nutritional
the physical properties of parboiled milled rice. properties of rice as affected by parboiling steaming
International Journal of Engineering Research & time at atmospheric pressure and variety. Food Science
Technology, 7(7), 312-318. and Nutrition, 6, 638–665.

How to cite this article: Lakshmiprasanna Kata, Aparna Kuna, Naresh P. and Zubeda Sohan (2023). Impact of Parboiling
conditions on Milling Quality and the Nutritional Value of Popular Rice varieties of Telangana. Biological Forum – An
International Journal, 15(5): 773-778.

Kata et al., Biological Forum – An International Journal 15(5): 773-778(2023) 778