study of parboiled aromatic rice production and its quality using hot air fluidization technique

In current global trends, there is a
noticeable change towards increased health consciousness, especially in dietary
habits. Parboiled rice offers better nutritional values than regular milled
rice. This research focused on the production of parboiled rice using aromatic
rice, which contains pandan-like 2-Acetyl-1-pyrroline (2-AP).KDML 105 aromatic
rice was used as raw material and this variety has soft and sticky texture. For
this study, the dry heating method consisting of soaking and fluidized bed
drying was selected because this technique required shorter steps and could
reduce the loss of the aromatic compound. The quality of parboiled rice was
assessed in terms of starch gelatinization, head rice yield,
2-acetyl-1-pyrroline and color. KDML105 paddy was soaked in water at 50 °C for
12 h to achieve 50% d.b. before it is introduced into the fluidized bed dryer
and dried at temperatures of 110, 130 and 150 °C. The results shown that completely starch
gelatinization could be achieved, and head rice yield initially increased with
increasing degree of gelatinization in the early stages of drying. However, as
drying progresses and moisture content drops to around 30% d.b., head rice
yield decreases. Additionally, the amount of 2-acetyl-1-pyrroline decreased by
approximately 60% after the soaking process but was retained after drying.