Characteristics, physical and nutritional properties of the new thai rice variety with parboiled processing
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Abstract
Thailand recently registered the 'Kum Bangpra' rice variety as a new, improved variety for purple rice. The processing of parboiled Kum Bangpra rice to improve the rice quality in terms of its physical properties, cooking properties, and nutritional value are evaluated. The parboiled conditions were varied on soaking time, soaking temperature, and steaming time. Based on the results, soaking the rice at 90°C for 90 minutes and then steaming the rice under pressure for 20 minutes produced the significantly highest yields of brown rice at 77.85% and head rice at 72.16%. The physical properties were determined, and the cooking properties were affected by varying the parboiled conditions, with the amylose content varying in the range 18.90–21.52%, while the gel consistency value was in the range of 29.00–57.17. Evaluation of the nutrients in the parboiled Kum Bangpra rice showed a higher iron mineral content than the untreated Kum Bangpra rice. Thus, the development of parboiled processing options for this rice variety could be beneficial for human health.
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