A comparison between milling quality of parboiled and raw rices for two common varieties in guilan province

Rahimi-Ajdadi, Fatemeh and Askari Asli-Ardeh, Ezzatollah (2017) A comparison between milling quality of parboiled and raw rices for two common varieties in guilan province. In: 1st International and 5th National Conference on Organic vs. Conventional Agriculture, 16-17 August 2017, Ardabil, Iran.

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Abstract

Rice breakage during milling process is one of the serious problems in many countries including Iran that reduces the farmer’s income. In many countries, parboiling is commonly used as a stage of the milling with the aim of reducing loses and increasing rice nutritional value. The objective of the present study is investigation of parboiling efficiency in increasing head rice yield (HRY) for two common long-grain varieties cultivated in Guilan Province and its economic effects on farmer’s income. The milling experiments were performed in two phases including the traditional and parboiling methods for three moisture levels and two drying temperatures. Results showed that HRY relating to the parboiled rice is considerably higher than the traditional method for both varieties and drying temperatures. The best HRY for both Hashemi (67.3%) and Alikazemi (68.8%) varieties were obtained in the drying temperature of 45ºC and at the moisture content of 8%. If comparing the highest HRY for both methods, parboiling caused to a HRY increase of 25.8% for Hashemi variety and 43.3% for Alikazemi variety. According to the results, parboiling has a mean benefit of 34,776,000 Rls/ton for Hashemi variety and 44,712,000 Rls/ton for Alikazemi variety. Results showed that applying the parboiling only for 50% of annual rice production in Iran, reduces the annual imports as much as 50%.

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