Study of the effect of parboiling Indicators Milling and physical Properties of Amber Rice33

Abstract

An experiment was carried out to study the effect of parboiling on the physical, chemical and sensory properties of rice in the Food Science Department, Faculty of Agriculture, University of Kufa, and the quality control laboratories of Kufa and Taji, to investigate the effect of parboiling in reducing the mechanical damage to crunches and improve nutritional value. In addition, the two types of pure citric acid (H, the first pH, which has the symbol H1 and the second pH, which is H2, the pure table salt, were added to the rice, and two different dates were used to soak the raw rice grains from 16 to 24 hours. NaCl (S), the first code, which has S1 and EC II code S2, as well as the comparison treatment, the research was carried out as a practical experiment (2 * 6) and three replicates per transaction,The increase in the duration of soaking from 16 to 24 hours led to a significant increase in the percentage of white rice and the degree of hardness and cracking, the presence of H2 acid in the water of soaking resulted in a significant increase in quality indicators, resulting in a significant increase in the percentage of whole grain from 94.90 to 95.08% For both H2 and H2 respectively, while the comparison treatment was 82.90%. In the physical indices, acid use reduced the cracks in the raw rice granules with a crack of 3 to 5%, for both H compared with the comparison treatment. %. The presence of S2 salt in soaking water led to a significant increase in the quality indicators of grain, and physical indicators with a significant increase in solidity from 48.2 to 60.4 N, respectively, compared to 41.8 NT.