Cooking Qualilites and Nutritional Contents of Parboiled Milled Rice
Keywords:parboiled milled rice, cooking qualities, chemical properties, nutritional contents
The project was implemented to determine the cooking qualities and sensory attributes of parboiled rice. Seven (7) local rice varieties, namely: NSIC 216, NSIC-238, RC-122, Selection 64, Rc 158, Rc 218 and Rc 18 were collected from four (4) provinces of Agusan del Sur, North Cotabato, Palawan and Orriental Mindoro. The rough rice was parboiled using soaking temperature, soaking time and steaming time of 60oC, 3 hours and 15 minutes at a pressure of 15 psi, respectively. Likewise, five (5) water ratios 1:2, 1:2.25, 1:2.5, 1:2.75 and 1:3 andÂ three (3) cooking methods ie.,ordinary boiling, soaking before boiling and pre-boiling, were followed in the cooking experiment. The physico-chemical properties, proximate composition, vitamins and mineral content of parboiled rice was compared to milled rice.
Results showed that cooking of parboiled milled rice required 1:2.50 â€“ 1:3.00 water ratio using ordinary boiling method with an average cooking time of 27.86 minutes. The physico-chemical properties such as water absorption, volume expansion, and grain elongation ratio of parboiled rice were higher than non-parboiled milled rice. In terms of proximate composition energy and nutrient content, parboiled rice obtained an ash content of 1.002% Â± 0.02, crude fiber (0.453% Â± 0.01), crude fat (1.57% Â± 0.19), crude protein (6.17% Â± 0.20), calcium (5.385% Â± 0.27), calories (360.55 kcal Â± 0.55), thiamine (0.20% Â± 0.01) and niacin (1.19% Â± 0.13)Â were higher than the mean values of milled rice
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