HYDROTHERMAL TREATMENTS FOR PADDY TO IMPROVE PHYSICOCHEMICAL QUALITY OF BROWN RICE

Abstract

The rice varieties namely PR-115, PR-118 and Punjab Mehak were subjected to three different treatments to improve physicochemical qualities of brown rice. Paddy milled to brown rice and then stored at room temperature in four different types of packaging materials. Brown rice was assessed periodically for changes in physicochemical characteristics. Milling quality improved with treatments. Moisture content, thousand kernel weight, bulk density and L/B ratio differ significantly for treatments and storage period. Protein, ash and fat content remain constant throughout the storage period. Color, appearance and amylose content improved with treatments yielding better quality brown rice. Storage resulted in lowering the levels of free fatty acids and peroxide value with treatments. Hot water treatment followed by steaming for 15 min was found to be best among all other treatments. Punjab Mehak gave best response to treatments and hence retained better functional properties upon storage. Packaging in plastic bag under vacuum was found to be the best packaging material for treated samples as compared to control. Overall hydrothermal treatments proved to be functional in improving physicochemical and functional quality of brown rice.