Abstract
Parboiling is a popular technology applied to rice to increase its milling yield, nutritional value and resistance to spoilage by insects and mould. This process was applied to Triticum dicoccon Schrank to induce physical, chemical and organoleptic modifications in order to increase its use and product diversification.Hulled and dehulled emmer samples, subjected to different parboiling conditions, were characterized by analyzing the physical and chemical modifications and the non enzymatic browning.The results showed that although parboiled grains were darker than the untreated reference sample, due to the development of non-enzymatic browning and the diffusion of the pigments contained in the husk and bran, during hydrothermal treatment glumes have a protective action on the caryopsis integrity and against thermal damage.
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