Evaluation of Cooking Quality of Chromium Fortified - Parboiled Rice

Abstract

Parboiled rice was developed to produce rice that has low glycemic index, especially for diabetics. Yet, parboiled rice is not enough because diabetics also lack of chromium. The purpose of this experiment is to investigate the influence of paddy soaking time and chromium fortification on cooking quality of chromium fortified - parboiled rice (Cr -PR). The paddy was soaked for 2.5, 3.0, and 3.5 hours with chromium fortification at 0, 1.08, 3.42, 5.40 and 7.47 mg/L. The paddy soaked in different time and chromium fortification level did not affect the alkali spreading value and cooking time of CR-PR. The elongation of Cr-PR was from 1.39 to 1.48. Water uptake ratio increased due to addition of chromium, but the more addition of chromium (> 1.08 mg/L) the less water uptake ratio increase. The rice solid loss declined and it was influenced by the length of soaking time. The longer the soaking time and the higher the chromium addition, the harder the rice texture generated.