Study on the Potential of MARDI Specialty Rice for the Production of Local Parboiled Rice

Abstract

Producing specialty rice varieties with unique qualities is an essential research focus at MARDI. Additionally, producing parboiled rice from local specialty varieties adds value to the rice industry. This study evaluated two local specialty rice varieties, MRQ 107 and MRQ 111, for their potential in parboiled rice production. Optimal processing parameters for both varieties resulted in a high milling rice recovery (MRR) percentage of 68-69%. The physical quality analysis showed that head rice yield (HRY) reached 97%, with only 3% broken rice. A study on the effect of storage duration indicated that the physicochemical characteristics of the parboiled rice fell into the soft category for gel consistency, meaning the cooked rice had a tender and cohesive texture. The cooking time for the parboiled rice was 23 minutes, with a lower solid loss than the control sample. Nutritional analysis revealed that the local specialty parboiled rice had increased protein and mineral content, including calcium and magnesium. Additionally, the content of folic acid, resistant starch, and dietary fiber was double that of the control samples.