Steaming process of paddy to improve quality and reduce glycemic index of parboiled rice

Parboiling process of paddy is intended to improve nutrition content and reduce glycemic index of rice, therefore it is suitable for diabetic and diet purpose. Objective of this study is to evaluate the effects of paddy steaming duration on the physico-chemical quality and glycemix index of the parboiled rice. Paddy of 'Ciherang' cultivar that was obtained from Cirebon-West Java, was soaked in 60°C hot water for 4 h and then was steamed at temperature of 100°C for 20 and 30 min. After steaming, the paddy then was dried to reach moisture content of 14%, and was milled using husker and polisher to produce parboiled rice. Responses of the treatment were analyzed including milling yield, physico-chemical quality and glycemic index of the parboiled rice. The result showed that parboiling process significantly increased milling yield, improve physico-chemical quality and decreased glycemic index. Steaming process for 20 min resulting in the highest head rice yield, ash, fat and protein content, and lowest carbohydrate content. Parboiling process reduced index glycemic from 65.6±5.1 (control) to 42.2±10.2 for steaming duration of 20 min. Extended steaming duration to 30 min tend to increase glycemic index and reduce protein and fat content.