For parboiling rice I have to follow three steps, soaking(A), steaming(B) and drying(C). In my experiment I have designed like this-
1.A,B,C
2.B,C
3.A,C
to check the effect of these steps on rice color. After soaking, moisture content(MC) normally increase in No 1. But for 2, without soaking for long time How can I keep same MC?
In raw rice MC was 12% before soaking.
I took 120 g rice with 360 ml water ,after soaking in 8 h at 60 °C in water bath the weight changed to 147 g , Means 27 g increased.
now for direct steaming should I add 27 ml water along with this rice on beaker,then will take in rice cooker to maintain same MC like 1????
Hi!
I think since A, B and C are different processing methods all, then at each stage you will need to evaluate the increse in moisture instead of trying to look for maintaining the same moisture content. What i mean is this: After soaking you have an encrease of 27% moisture, then discuss the results based on the amount of water absorbed and after steaming you should also measure the increament of water and discuss the result. And in this case the drying (C) is just going to serve you as a control that is the effect of soaking and steaming on rice color without water (i,e no processing).
Hope I have understood your worry and have been able to address it!
All the best
Regards!
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