Mild Hydrothermal Treatment for Improving Outturn of Basmati Rice

Hydrothermal treatment of rice, called “Parboiling”, is an ancient traditional process in Asian countries. It consists soaking rough rice water and steaming it, it both reduces the level grain breakage increases head yield during milling. However, parboiling associated with some drawbacks regarding consumer preferences: loss its aroma, reduced rice-kernel whiteness increased kernel hardness. This research study was carried out to develop a mild hydrothermal that could be applied basmati paddy by controlling treatment, i.e., temperature, pressure time. The Basmati 370 variety used for this study. results revealed that, hot (70 ± 2 °C) 75 min soaked 20 non-pressurized steam at atmospheric pressure, 120 4 pressurized (4 kg/cm2), optimum treatments are achieved. These were able produce high preserve colour, hardness palatability characteristics similar non-parboiled rice. Further, nutritional values such as vitamin B protein content also significantly preserved these treatments. optimized combinations achieved minimized while increasing milling and, same time, whiteness, cooking