Abstract

Besides parboiling, dehydration step also alters the quality of rices-the extent depending on the systems followed. To understand the individual and combined influence of the above two steps in quality alteration, three cultivars varying in their original physicochemical properties were subjected to four parboiling and four drying methods and their hydration properties at different temperatures, cooking and eating qualities were determined. The intensity and duration of the heat treatment at the time of parboiling as well as during dehydration step seam to alter the quality to a great extent; Severe the heat treatment, greater is the change in the property and vice versa. Even while employing identical processing conditions, the extent of quality alteration differs among varieties. Not only the GT but also other factors seem to influence the varietal response to parboiling.

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