Research Note Pasting Behaviour of Parboiled Rice

Parboiling seemed to produce significant changes in the pasting behaviour of rice. But comparison of Brabender viscograms obtained at a fixed slurry concentration did not provide a clear understanding of the changes. Study of viscograms of a number of differently parboiled samples determined at several slurry concentrations each indicated that the viscogram patterns were essentially similar in all respects except one: The lowest peak viscosity at which a measurable breakdown first appeared was pushed towards higher viscosity values and higher concentrations in parboiled rice, proportional to its severity, as compared to raw rice. This suggested a decreased swelling ability of the granules in parboiled rice as compared to raw rice.