Parboiled rice and Raw rice will lead differentiated the which good

1. “Impact of Parboiling on Physical
And Physicochemical Properties of
selected rice varieties”
By
Rupesh Velip (22P0480024)
Guide : Dr. Siddhi Jalmi (Assistant Professor Of Botany, SBSB)
30th November 2023

2. Introduction
● Parboiled rice is a type of rice that has
undergone a steaming or parboiling process
before milling. (Bhar et al., 2022)
● The process involves soaking the rice
paddy, steaming it, and then drying it before
milling.
● Parboiled rice retains more nutrients
because the process allows the nutrients in
the outer layers of the rice kernel to move
into the endosperm. (Ayamdoo et al., 2013)
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https://ooofarms.com/products/soupy-rice-parboiled

3. 3
https://www.nicepng.com/ourpic/u2w7u2y3e6i1y3e6_rice-bran-a-superfood-packed-with-80-of/
Introduction

4. Bhar et al., 2022
4
Continuation…. Introduction
Benefits of parboiling process

5. 1. Sujatha et al. 2003, study physicochemical and cooking properties of Kayame
and Jaya rice varieties were analyzed, highlighting significant differences. Jaya
demonstrated superior quality, emphasizing the benefits of parboiling and
providing insights for rice variety development and processing.
2. Reddy & Chakraverty, 2004, study reveals the linear dependencies of
physical properties in raw and parboiled paddy on moisture content, offering
practical insights for storage and drying systems.
3. Bhar et al., 2022, study explores nutritional differences among rice varieties,
emphasizing potential glycaemic control benefits of parboiled rice (PBR) due to
higher calcium, selenium, and vitamin B6, making it a suggested choice for
individuals with type 2 diabetes.
Continuation….
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Review of Literature

6. Continuation….
4. Lamberts et al., 2006, study delves into rice color changes during parboiling,
noting a transition from white to amber. Yellow bran pigments leach out during
soaking, influencing Maillard precursors. Color measurements post-parboiling
reveal darker hues, and furosine levels confirm Maillard browning, with bran
pigments contributing to the overall color shift in parboiled rice.
5. Lamberts et al., 2008, study found that varying parboiling conditions directly
influenced the color of long-grain rice, increasing redness more than yellowness.
Additionally, changes in sugar levels and Maillard reaction indicators suggest a
significant impact of parboiling on rice characteristics.
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Review of Literature

7. Review of Literature
6. Doesthale et al., 1978, study investigated the impact of milling on mineral
composition in 16 rice varieties, finding varied nutrient levels in brown rice based
on variety and season. Parboiling had no significant effect, and milling losses were
lower in parboiled rice compared to raw rice, highlighting altered nutrient
distribution.
7. Bhonsle & Krishnan, 2010, study the grain quality in aromatic rice varieties,
identifying 'Basmati local,' 'Jiresal,' and others as having excellent characteristics.
The study recommends these varieties for breeding programs and highlights their
consumer preference potential based on organoleptic analysis.
8. Bhonsle & Krishnan, 2011, examine the grain quality of salt-tolerant rice
varieties in Goa, India. Among the 10 studied, Bello, Korgut, Khochro, and Kalo
Novan exhibited favorable characteristics, emphasizing their potential for
breeding programs and enhancing grain quality traits. 7

8. Objectives
1. Examine the current status of native rice varieties from
South Goa.
2. Impact of Parboiling on Physical And Physicochemical
Properties of selected rice varieties.
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9. Objective 1:Examine the current status of native rice
varieties from South Goa.
Field Survey and Data
Collection
Photographic
Documentation
Collection of rice
varieties
Methodology
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https://en.wikipedia.org/wiki/South_Goa_district
Study Site

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Questionnaire
Survey on Rice Varieties of South Goa

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Survey on Rice Varieties of South Goa
Survey on Rice Varieties of South Goa

13. Objective 2 : Impact of Parboiling on Physical And Physicochemical
Properties of selected rice varieties.
A. To study the physical and physicochemical changes induced
by the parboiling process.
B. Comparative Assessment of Trace Element Alterations in
Selected Rice Varieties Induced by the Parboiling Process.
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Aim:

14. A. To study the physical & physicochemical changes induced by the
parboiling
Sample
Preparation :
Methodology
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Parboiled Rice and Parboiling Process (Balbinoti et al. 2018)
Rice
(With husk)
Hydration
Process condition most
used: 60-70℃ for 4-6 h
Gelatinization
Process conditions most
used: steam(10-20 min at
100-110℃)
Drying
Until the rice reaches
moisture between 12%
and 14%(wet basis)
Removal of
Husk
(Milling)
Parboiled
Rice

15. Analysis
1. Pigment Content (Lamberts et al., 2006)
2. Degree of Milling.(Lamberts et al., 2006)
3. Total protein (Basha, Cherry, & Young, 1976)
4. Polyphenol Oxidase activity (Lamberts et al., 2008)
5. Determination of Reducing sugar. (Jane & Chen, 1992)
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16. B. Comparative Assessment of Trace Element Alterations in
Selected Rice Varieties Induced by the Parboiling Process.
Sample Preparation :
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Ground the sample and pass
though a 40 mesh sieve
Make the ash at 500℃
(Muffle Furnace)
Use for Analysis
Analysis By using
AAS(Atomic Absorption
spectrophotometry)

17. Outcome
● 1st objective : One can understand the current status of native rice
varieties of South Goa, and can guide efforts in conservation, research,
and the promotion of these varieties, ultimately lead to the preservation
of biodiversity, sustainable agricultural practices, and the potential
development of rice varieties with enhanced traits, fostering food security
and economic benefits for local communities.
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18. ● 2nd objective : The outcome may reveal how parboiling influences attributes
such as texture, color, aroma, and nutritional content specific to selected
varieties.
● Understanding these changes can inform farmers, processors, and consumers
about the potential benefits of parboiling, aiding in the preservation and
promotion of native rice varieties. It can guide the development of
processing techniques to boost market value and consumer acceptance.
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Outcome

19. Reference
1. Ayamdoo, J. A., Demuyakor, B., Dogbe, W., & Owusu, R. (2013). Parboiling of paddy rice, the
science and perceptions of it as practiced in Northern Ghana.
2. Bhar, S., Bose, T., Dutta, A., & Mande, S. S. (2022). A perspective on the benefits of
consumption of parboiled rice over brown rice for glycaemic control. European Journal of
Nutrition, 1-10.
3. Balbinoti, T. C. V., Nicolin, D. J., de Matos Jorge, L. M., & Jorge, R. M. M. (2018). Parboiled
rice and parboiling process. Food Engineering Reviews, 10, 165-185.
4. Bhonsle, S. J., & Krishnan, S. (2010). Grain quality evaluation and organoleptic analysis of
aromatic rice varieties of Goa, India.
5. Bhonsle, S. J., & Krishnan, S. (2010). Grain quality evaluation of traditionally cultivated rice
varieties of Goa, India.
6. Bhonsle, S. J., & Krishnan, S. (2011). Traditionally cultivated salt tolerant rice varieties grown in
khazan lands of Goa, India and their grain quality characteristics.Bhonsle, S. J., & Krishnan, S.
(2011). Traditionally cultivated salt tolerant rice varieties grown in khazan lands of Goa, India
and their grain quality characteristics. 19

20. Continuation….
6. Doesthale, Y. G., Devara, S., Rao, S., & Belavady, B. (1979). Effect of milling on mineral
and trace element composition of raw and parboiled rice. Journal of the Science of Food
and Agriculture, 30(1), 40-46.
7. Lamberts, L., Rombouts, I., Brijs, K., Gebruers, K., & Delcour, J. A. (2008). Impact of
parboiling conditions on Maillard precursors and indicators in long-grain rice
cultivars. Food chemistry, 110(4), 916-922. Chicago
8. Oli, P., Ward, R., Adhikari, B., & Torley, P. (2016). Colour change in rice during
hydration: Effect of hull and bran layers. Journal of Food Engineering, 173, 49-58.
9. Reddy, B. S., & Chakraverty, A. (2004). Physical properties of raw and parboiled
paddy. Biosystems Engineering, 88(4), 461-466.
10. Sujatha, S. J., Ahmad, R., & Bhat, P. R. (2004). Physicochemical properties and cooking
qualities of two varieties of raw and parboiled rice cultivated in the coastal region of
Dakshina Kannada, India. Food chemistry, 86(2), 211-216.
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Reference

21. Thank You
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