Abstract
Various conditions of a parboiling process affect the qualitative parameters of paddy milling. In this study, the effects of drying temperature (45 and 60 °C), moisture content (8, 10 and 12% w.b.), steaming time (10, 20 and 30 min) and paddy varieties (Hashemi and Alikazemi) were investigated on head rice yield (HRY). The samples were husked using a rubber roller husker and whitened by a laboratory abrasive whitener. Results showed that the main effects of all parameters were significant on HRY (P <0.01). The utilization of higher temperature (60 °C), in comparison with non-parboiled rice, without reducing the milling quality was found as one of the advantages of parboiling. Among all experiments, the highest HRY (68.647%) was achieved in the combination of Alikazemi/45 °C/10 min/8%. In the majority of cases, the combinations including Alikazemi variety had higher HRY than Hashemi. For Hashemi variety, the highest HRY (67.297%) was achieved in combination 45 °C/10 min/8%. In terms of HRY, parboiling causes an increase of 25.8% and 43.3% respectively for Hashemi and Alikazemi. Therefore, it is highly recommended in processing of Alikazemi variety.