Effect of soaking temperatures on milling and cooking quality of paddy (PS-5)

Abstract

The research work was carried out the effect of soaking temperature on milling of PS-5 variety of paddy. After calculated of raw paddy (PS-5) moisture content, bulk density, true density, porosity. Moisture content was observed 11.07 ± 0.16%. The bulk density was observed 445.4 ± 8.0 kg/m3. The true density was calculated 553.6 ± 4.0 kg/m3. The porosity was also calculated ranged 19.54%. The variety of raw paddy (PS-5) was soaked in water at different soaking at (T50, T60, T70 and T80) for 5 hrs and steaming at 100 °C for 10 min thereafter drying of steamed paddy is accomplished in tray dryer at 45 °C upto desired moisture content. After milling the color value and whiteness index was measured of milled rice, thereafter cooking properties were also measured of milled rice of PS-5 of different above given temperature of parboiled rice.