“Process of paddy parboiling and their effects on rice” A Review

Abstract

Parboiling of paddy is also done in three steps, Soaking, Steaming and Drying. Soaking means paddy is penetrates in to water. In heating the energy weakens the granules structure and more surfaces become available for water absorption. Parboiled paddy may be dried by traditional and modern methods. In to the traditional method we are use the sun light with hot air. This is the longer dried method but gives very good milling qualities. While the modern dried methods to take the minimum time for drying. Parboiling is a well-developed pre-milling treatment to achieve the maximum recovery of total head rice in rice milling and to minimize the breakage. Parboiling treatment was first developed in some Asian countries for the purpose of reduce the milling losses. The main objective the parboiling to increase the total and head rice yield of paddy, to prevents the loss of nutrients during milling. Parboiling of paddy is effected the nutritional quality of rice and cooking qualities of rice. Parboiled rice takes longer cooking time for required softness. Parboiled rice needs the double time than row rice to attain same level of softness in cooking. The parboiled rice contains less starch and more oil than row rice bran.