Prediction of Starch Gelatinization Degree and Some Quality Properties of Parboiled Rice (Shiroudi Cultivar) During Steaming of Parboiling Process

Iranian paddy (Shiroudi cultivar) has poor milling yield. So, parboiling process has been used for improving its milling quality. In this study, Shiroudi paddy was soaked and steamed at 65oC for 180 min and at 96oC for 2 - 10 min, respectively. After steaming, samples were dried in the shade (27±1 oC temperature and 20±5% relative humidity) to achieve a final moisture content of 11±1% (w.b.). Final, the effect of various steaming times on degree of starch gelatinization (DSG) and some quality properties of rice (head rice yield, color value and rupture force) were investigated. Results show that the DSG, color value and rupture force increased significantly (P