Improving The Traditional Method Of Producing Parboiled Rice
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Date
1977-03
Authors
ARIFFIN, ABDULLAH
Journal Title
Journal ISSN
Volume Title
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Abstract
A problem in the preparation of parboiled r1ce by a
traditional method as carried out in one of the r1ce mills in Kedah
1S that the operation is rather time - consuming. This 1S especially
attributed to the long soaking time employed (about 3 days). Apart
from this, it produces a rather smelly product unacceptable to many
people. The aim of the project was to investigate various ways of
improving the method, By a water-absorption procedure, it ~as found.
that for the variety of padi used. Mat can~u it took only about
15 hours soaking at ambient pressure and temperature for water to
reach the centre of the grain. A relatively satisfactory parboiled
rice was prepared by only 15 hours soaking. Another attempt was
the use of benzoic acid to inhibit putrefactive changes during prolonged
cold soaking. It was found that the use of a rather low level of
benzoic acid in the soaking water (800 p.p.m.) could prevent putrefaction
for at least 3 days. All preparations of parboiled rice were followed
by analyses to ascertain the quality of the products. These included
milling tests, chemical analysis for the B vitamins (B
l
and B
2
) as well
as evaluation of the cooked rice. Various aspects of the complications
that may arise in the implementation of the findings on a large scale
processing are also discussed.
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Keywords
Improving The Traditional Method , Of Producing Parboiled Rice