TECHNOLOGICAL STUDIES FOR PRODUCTION OF EASY COOK PARBOILED CARGO RICE

Abstract

The present investigation was carried out by using the long gram variety Giza 181. This study aimed to produce parboiled cargo rice easily cooked with improved physical and technological properties and have high nutrition value, as weJl as acceptable panel taste. To achieve these goals, two parboiling methods for paddy rice, i.e. (A) parboiling in fresh water, (B) parboiling in 0.5 % NaHCO, solution, were adopted with seven drying temperature rates to 14 % MC., ie. D; : drying the boiled paddy at 80°C, D, : drying at 70C, D, : drying at 65°C, D,: drying at 60°C, D, : drying at 55C, D, : drying at 80C to 16 % MC., then at 40°C to 14 % MC. and D, : drying at 70C, to 16 % MC., then at 40°C to 14 "% MC. The physical, technological, chemical composition, microstructure, cooking quality and organoleptic scores of cargo rice resulted from parboiling were compared with raw white rice of Giza I8I variety, in order to evaluate the effect of parboiling and drying treatments. Data obtained were statisticalJy analyzed by complete randomized analysis to figure out the best and suitable parboiling treatment and drying temperature rate for reaching the objectives of this investigation.