Parboiled Rice and Parboiling Process

Simultaneous Biofortification of Rice With Zinc, Iodine, Iron and Selenium Through Foliar Treatment of a Micronutrient Cocktail in Five Countries

“…White rice (polished rice) represents the common form for human consumption; however, its nutritional value is lower than brown rice due to loss of significant amount of minerals during polishing, especially micronutrients such as Fe ( Prom-u-thai et al, 2007 ; Hansen et al, 2012 ; Balbinoti et al, 2018 ). Therefore, a decline in the micronutrient concentrations of rice grain is expected after the polishing process, but the extent of the loss depends on rice cultivars, distribution pattern of the mineral nutrients within grain as well as the degree of milling in polishing process ( Prom-u-thai et al, 2007 ; Hansen et al, 2012 ; Saenchai et al, 2012 ).…”

“…Therefore, crop production systems should include nutrition-sensitive approaches and be aligned with the production of micronutrient-enriched (biofortified) staple foods for the target populations ( Bouis and Saltzman, 2017 ; Cakmak and Kutman, 2018 ; Jha and Warkentin, 2020 ). Most of the staple foods are inherently very low in micronutrients and cannot meet the recommended daily intake of micronutrients ( Cakmak, 2008 ; Andersson et al, 2017 ; Bouis and Saltzman, 2017 ), especially rice which is inherently low in micronutrients and is then processed extensively before consumption such as polishing, steaming and parboiling ( Balbinoti et al, 2018 ; Ito and Lacerda, 2019 ). Today, increasing nutritional value and composition of rice, especially regarding micronutrients is, therefore, a growing challenge.…”

Addition of grape pomace in the hydration step of parboiling increases the antioxidant properties of rice

“…This is, because this cereal is a source of energy due to the high starch content, while also providing protein, lipids, vitamins and minerals. Furthermore, it is non‐allergenic, contains no gluten, and it is naturally poor in sodium (Mridula et al , ; Balbinoti et al , ; Igoumenidis et al , ).…”

“…Health‐conscious consumers avoid polished rice (which exhibit a greater concentration of carbohydrates and lower concentrations of vitamins and minerals), and they have increasingly turned to parboiled rice, which exhibits superior nutritional properties (Min et al , ; Balbinoti et al , ). According to Oli et al () and Balbinoti et al (), parboiled rice contains more vitamins and minerals, in addition to being more palatable and having a longer shelf life. In addition, according to Patil & Khan (), this type of rice is considered to be a nutraceutical food, capable of preventing and aiding in the treatment of diseases such as Alzheimer’s, diabetes, hypercholesterolaemia, colon cancer, cardiovascular disease and obesity.…”

“…Parboiled rice is produced using hydrothermal treatment which causes the gelatinisation of its starch (Nicolin et al , ; Balbinoti et al , ). As a result of gelatinisation, rice gains several benefits in addition to those already mentioned, including a greater yield (due to a reduction in cracking), the sterilisation of the grains, the deactivation of enzymes and the migration of vitamins and minerals.…”