Determination of Optimum Degrees of Milling for Raw and Parboiled Basmati (PB1121) Rice Using Principal Component Analysis

S. J. Kale; S. K. Jha; Prerna Nath

doi:10.52151/jae2019564.1692

Authors

S. J. Kale Author
S. K. Jha Author
Prerna Nath Author

DOI:

https://doi.org/10.52151/jae2019564.1692

Keywords:

Basmati, DOM, cooking qualities, mineral composition, PCA

Abstract

Pusa Basmati 1121 (PB1121) rice (longest milled grain in the world), raw and parboiled, was dehusked and milled at 6 different degrees of milling (DOM) varied from 5-10 per cent. Head rice yield decreased up to 10% with increased DOM in both raw and parboiled rice. However, parboiling increased the yield of marketable rice by 18.68 per cent. DOM significantly (α=0.05) affected cooking and textural qualities of raw and parboiled rice. Mineral composition of raw and parboiled rice indicated that P, K, Mg and S constituted the major portion, about 97% of the mineral composition of PB1121 rice. DOM adversely affected the mineral content of rice, but this effect was less severe in parboiled rice. Principal component analysis (PCA) performed for selected quality characteristics of PB1121 rice indicated that optimum DOM (%) for raw and parboiled PB1121 rice would be 7% and 8%, respectively.

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