PROCEDURE:-
1. Take the desired amount of Paddy,Clean it & weight it.
2. Wash the sample Properly.
3. Soak the sample in water for 3 hours at 80°C till the Moisture Content reaches to 35-40% .
4. Drain the exess water & After Soaking, Steam the sample in a Pressure Cooker for 2-3 minutes.
5. Sample is then placed in Hot Air Oven at 60°C for 24 hours.
ADVANTAGES
1. Dehusking of Parboiled Rice is easy and there will be less loss during milling.
2. Milled Parboiled Rice is high Resistance to Insects & Fungus infection.
3. The nutritive value of Rice increases beacuse the water content dissolve the Vitamins & Minerals present in hulls and bran coat and carries them into the Endosperm.
DISADVANTAGES
1. The Color changes & sometimes unpleasant smell occur which is not acceptable.
2. Changes during defective steeping.
3. During Steeping,Fermentative changes takes place resulting in Yellowish color and Off flavor of Rice.
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