JFS E: Food Engineering and Physical Properties Functional Properties as Affected by Laboratory-Scale Parboiling

is gaining interest because it results in shorter processing time and lower energy requirement. This study compared the functional properties ofmilled parboiled rice under different parboiling conditions fromRR and BR. Presoaked RR and BR from cultivars Bolivar, Cheniere, Dixiebelle, andWells were parboiled undermild (20min, 100 ◦C, 0 kPa) and severe (20min, 120 ◦C, 98 kPa) laboratory-scale conditions. Head rice yield improved on the RR andBR samples subjected to severe parboiling and was comparable to that of a commercially parboiled sample. Mild parboiling of BR resulted in lower head rice yields. Parboiling generally resulted in decreased head rice whiteness, decreased ap-parent amylose, increased total lipid, and sparingly changedprotein content.Under the sameparboiling conditions, the extent of starch gelatinization was higher for BR compared to RR as manifested by some distinct differences in pasting and thermal properties. The cooking characteristics (water uptake ratio, leachedmaterials, and volumetric expansion) and cooked rice texture (hardness and stickiness) of RR andBR subjected to severe parboilingwere fairly comparable. Differences in parboiled rice functional properties due to cultivar effect were evident