Parboiling of rice

Parboiling of rice-

Parboiling defines as the partial boiling of the paddy in the husk before milling in order to increase its nutritional value, to change the texture of cooked rice, and reduce the breakage in milling.

Many steps take to parboil rice. three main steps are -

1. Soaking

2. Streaming

3. Drying

Advantage of perboiling-

1. To hardening of the grain, insects find it more difficult to infect (bite).

2. Total yield after milling increases by 3-4% because of it reduces the percentage of grain breakage.

3. It's rich in minerals as it contains 3% of calcium, potassium, zinc, iron and magnesium which if consumed on a daily basis is very beneficial for the body.

4. It loses less starch during cooking. Once cooked, it stands for long times and stays fluffy.

5. High blood sugar levels of body are well-managed because of sufficient carbohydrate presence.

6. Being rich in vitamin B & niacin, it helps in producing neurotransmitters and helps our body metabolize food into energy.

7. This rice is heaven for diabetics as it has low glycemic index meaning the food gets converted to sugar very slowly thereby keeping the sugar levels low.

8. Cooking quality differs from normal rice as it's non-glutinous & non-sticky.

Disadvantage of parboiling-

1. It almost doubles the total It almost doubles the total processing cost as bran removal is more difficult which costs more.

   1. Longer cooking times mean more usage of fuel.

   2. It develops a darker color compared to raw rice.

   3. It has more chances of developing rancidity because of the loss of natural antioxidants during parboiling.