Impact of Parboiling on Physicochemical, Cooking Quality, and Nutritional Value of Selected New Egyptian Rice Varieties
Salem M. A. *
Food Science and Technology Department, Faculty of Agriculture, Tanta University, Egypt.
Allam, S.E.
Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.
Kassab H. A.
Food Technology Department, Faculty of Agriculture, Kafrelsheikh University, Egypt.
*Author to whom correspondence should be addressed.
Abstract
Rice (Oryza sativa L.) is the second most important cereal crop and the major source of nutrition for half of the world's population. The physicochemical properties, cooking quality, nutritional value, and organoleptic properties of three novel Egyptian rice varieties Sakha Super 300, Giza 179, and Basmati Giza 201 were estimated; in addition, the impact of parboiling on these properties was also examined. The results revealed that physical properties varied from one variety to another. Basmati Giza 201 was identified as a long-grain variety with a length of 8.83 mm, while Sakha Super 300 (5.80 mm) and Giza 179 (5.70 mm) were classified as medium-grain. Parboiling had no significant effect on grain dimensions. Parboiling significantly enhanced milling quality. For Sakha Super 300, head rice percentage increased from 61.81% to 70.00%, and broken rice percentage decreased from 8.74% to 1.91%. Similar improvements were observed in the other varieties. Furthermore, parboiling increased cooking time for all varieties, with Basmati Giza 201 showing the highest cooking time at 28.10 minutes; water uptake also decreased after parboiling. As for amylose content, it was highest in raw Basmati Giza 201 at 27.10% and was reduced by parboiling.in addition, parboiling led to a slight decrease in crude protein and ether extract but a notable increase in ash content. For example, ash content in raw Sakha Super 300 was 0.63%, which increased to 0.86% after parboiling. Mineral analysis showed that parboiling increased mineral content, with phosphorus (P) being the highest at 240 mg/100 g in parboiled Giza 179. In addition, raw white rice had higher total phenolic content (TPC) and antioxidant activity. Basmati Giza 201 white rice had the highest TPC at 75.00 mg GAE/100 g, which decreased significantly to 35.60 mg GAE/100 g after parboiling. Sensory evaluations revealed that raw white rice had higher scores for color and flavor than the parboiled samples.
Keywords: Rice, parboiling, grain quality character, bioactive compounds