Cereal Chem 49:54 - 61.  |  VIEW ARTICLE
Effect of Processing Conditions on Protein Extraction and Composition and on Some Other Physicochemical Characteristics of Parboiled Rice.

J. S. Dimopoulos and H. G. Muller. Copyright 1972 by the American Association of Cereal Chemists, Inc. 

The effect of parboiling on three rice varieties was evaluated. Even light parboiling practically eliminated breakage after milling. It caused a slight protein increase in the milled rice, increased grain length, and soluble starch. It also darkened the color of the milled and decreased water absorption of the cooked rice. It considerably altered protein solubility in various solvents. The decrease of protein solubility in an ionic- detergent solution clearly differentiates raw from parboiled rice and might be developed for use as an assessment of parboiling, especially for waxy rice where blue values cannot be determined.