The Effect of Soaking Temperature and Cinnamon Extract Concentration on the Quality of Parboiled Rice

¹ Agricultural Product Technology Study Program, Faculty of Agroindustry, University of Mercu Buana Yogyakarta, Indonesia
² Food Science Master Program, Faculty of Agroindustry, University of Mercu Buana Yogyakarta, Indonesia

^* Corresponding author: wisnuadi@mercubuana-yogya.ac.id

Abstract

The temperature of the soaking of paddy in a solution of chromium and magnesium, as well as cinnamon extract affects the hydration of the paddy, the adsorption of chromium and magnesium, and the taste of parboiled rice. The purpose of this study was to produce parboiled rice which is favoured by panellists, has a low glycemic index (GI) and has a high content of resistant starch (RS), Cr and Mg. This research was carried out using a completely randomized design with two treatment factors, namely the paddy soaking temperatures (60, 65 and 70°C) and the soaking concentrations of cinnamon extract (0, 5, 10 and 15%). The paddy was soaked for 2.5 h, boiled with temperature of 100°C for 20 min, cooled at a temperature of 0°C for 12 h, dried at 50°C and undergone the process of hulling. The results showed that the paddy soaking temperature and the soaking concentrations of cinnamon extract influenced the levels of RS, fortificants, GI and the panellists’ preference of the parboiled rice produced. The preferred rice was produced with soaking temperature of 65°C and cinnamon extract of 10%. As the rice had a GI of 30.62, it is suitable for diabetics.