Effect of parboiling on some physico-chemical properties of rice.

Rough rice of seven varieties and selections ranging
from 2 to 27% in brown-rice amylose content were
used to study the effect of parboiling on grain properties.
The improvement of grain translucency and
hardness, a disruption of protein bodies, and the
gelatinization of the starch granules accompanied
parboiling. The protein fractions were less efficiently
extracted from parboiled rice. The aminogram
of the residual protein of both raw and parboiled
rices differed from that of whole protein.
The cooked kernels of nonwaxy parboiled rice were
shorter, but thicker girthwise, than those of raw
rice. The starch of the parboiled rice was less
soluble than that of raw rice in cooking water.
The changes in amylograph characteristics on parboiling
were influenced by amylose content of the
samples.