Physical, physicochemical and nutritional characteristics of Bhoja chaul, a traditional ready-to-eat dry heat parboiled rice product processed by an improvised soaking technique.

Bhoja chaul is a traditional whole rice product processed by the dry heat parboiling technique of low
amylose/waxy paddy that is eaten after soaking in water and requires no cooking. The essential steps
in Bhoja chaul making are soaking paddy in water, roasting with sand, drying and milling. In this study,
the product was prepared from a low amylose variety and a waxy rice variety by an improvised laboratory
scale technique. Bhoja chaul prepared in the laboratory by this technique was studied for physical,
physicochemical, and textural properties. Improvised method shortened the processing time and gave
a product with good textural characteristics. Shape of the rice kernels became bolder on processing.
RVA studies and DSC endotherms suggested molecular damage and amylose–lipid complex formation
by the linear B-chains of amylopectin, respectively. X-ray diffractography indicated formation of partial
B-type pattern. Shifting of the crystalline region of the XRD curve towards lower values of Bragg’s angle
was attributed to the overall increase in inter-planar spacing of the crystalline lamellae. Resistant starch
was negligible. Bhoja chaul may be useful for children and people with poor state of digestibility.