EFFECT OF PARBOILING AND CULTIVARS ON SOME PHYSICAL PROPERTIES OF RICE

Abstract

This study was carried out at the Laboratory of the General company of grain Trading / Babil in December, 2016 . Samples paddy were collected from Al-Mishkab Rice Research Station at Al-Najaf Governorate to investigate the effect of parboiling rice on some physical properties of four Rice cultivars(Anbar,Yasamen, Furat, and Baraka).Husking characteristics included (brown rice extraction, grain hardness, whole rice,qualitative weight and hulls). Milling characteristics included ( total milling extraction , chalkiness, broken rice, bran rice and whiteness degree) .The results showed that the rice in Husking stage The highest values of hardness and whole grains was significantly increased after parboiling with values 5.47 kg/cm2 and 79.57% respectively and this issue caused increased percentage of brown rice extraction approached 78.19%, but the typical change in the appearance of parboiled rice seemed to be caused by discoloration of the lower whiteness degree with avalue of 25.48 however, higher value was recorded with unparboiled rice approached 30.61 degree.Cultivar Furat gave the highest for all traits measured in this study. Asignificant response was observed in parboiling resulted in husking stage that reflected on increasing the percentage of total milling extraction in the milling stage approached 66.02%. Rice improvement in physical attributes and parboiling method should be considered.