Title: Process Improvement of Parboiled Rice and Application of Vacuum Impregnation for Producing High Nutrition Parboiled Rice
Principle investigator
Assoc. Prof. Pairote Wiriyacharee Faculty of Agro-Industry, CMU
Investigators
Rewat Phongphisutthinant Science and Technology Research Institute
Korawan Sringarm Faculty of Agriculture, CMU
Posri Leelapat Research Institute for Health Sciences, CMU
Sirikan Intamon Royal Project Foundation
Grant agency The Agricultural Research Development Agency (Public Organization)
Research period August 2013-November 2014
Research rationale
Rice color changes from white to amber during parboiling. Maillard reaction between amino acid lysine and reduced sugar contributes color in parboiled rice. The levels of Maillard precursors (amino acid lysine and reduced sugar) depends on the parboiling conditions during soaking, heating and drying. The darker color of parboiled rice affects its quality. This study aimed to develop parboiling condition that can reduce the yellow color of parboiled rice and to improve the nutritive values of parboiled rice by fortification with vacuum impregnation technique.
