Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

Muchlisyiyah, Jhauharotul; Shamsudin, Rosnah; Basha, Roseliza Kadir; Shukri, Radhiah; How, Muhammad Syahmeer; Niranjan, Keshavan; Onwude, Daniel I.

doi:10.3390/agriculture13071390

Cited by 9 publications

(4 citation statements)

References 131 publications

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“…In this study, parboiling did not significantly affect ash content. In a previous study, ash contents in parboiled rice of different varieties ranged between 0.45 and 2.46% [19]. This range was wider than in this study.…”

Section: Ash Contentcontrasting

confidence: 60%

“…As the lipid diffuses to the surface, the bran of parboiled rice becomes greasy. Brown rice kernels after milling had lower lipids than parboiled rice kernels [19]. The increase in lipid content after the parboiling process may be attributed to the biosynthesis of new compounds during treatments [25].…”

Section: Lipid Contentmentioning

confidence: 93%

“…Some genotypes had reduced lipid content after parboiling. According to Houssou et al [19], the mean overall lipid content is low in parboiled rice as compared with non-parboiled rice of the same variety: 0.29% and 0.85%, respectively. Kata et al [26] found that parboiling reduced some nutritional parameters like crude protein content and crude fat content and increased other parameters like ash and crude fiber content.…”

Section: Lipid Contentmentioning

confidence: 98%

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Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice

Pinta,

Aninbon,

Kaewtaphan

et al. 2024

Foods

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Parboiling influences chemical compositions in rice grains. The objectives of this study were to evaluate the change in chemical content, total phenolic content and antioxidant capacity of landrace rice genotypes under parboiling conditions and to identify the genotypes suitable for production of parboiled rice. Landrace rice varieties used in this study consisted of Glam Feang, Glam Tonkeaw, Kawgum, Glam Luem Phua, Medmakham, Deang Sakonnakhon, Sang Yod, Kawniewd-eang, Mali Deang, KDML105 and RD6. Parboiling reduced fiber content, total phenolic content and 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical-scavenging activity in rice grains. Fiber contents were 1.46% in brown rice (unpolished rice) and 1.40% in parboiled rice (24 h of soaking and 48 h of incubation). Total phenolic contents were 205.67 mg/100 g seed in brown rice and 35.34 mg/100 g seed in parboiled rice. Antioxidant capacity (DPPH) reduced from 68.45% in brown rice to 26.23% in parboiled rice. Ash content and protein content were not significantly affected by the parboiling process. Medmakham cv. had the highest total phenolic content and antioxidant capacity in brown rice and parboiled rice. Gum Leamphea cv. and Medmakham cv. were the best genotypes for ash content, protein content, total phenolic content and antioxidant capacity (DPPH) in brown rice and parboiled rice. Glam Feang cv. had the highest protein contents in brown rice and parboiled rice although it had low total phenolic content and antioxidant capacity. Cluster analysis further showed variation among genotypes, revealing distinct groupings in brown rice and parboiled rice based on chemical properties, phenolic content and antioxidant capacity. This research significantly contributes to a better understanding on how parboiling affects rice compositions and nutritional values. It emphasizes the importance of nuanced comprehension of how different rice varieties respond to parboiling, aiding informed decisions in rice processing and selection to meet specific nutritional needs.

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Section: Ash Contentcontrasting

confidence: 60%

Section: Lipid Contentmentioning

confidence: 93%

Section: Lipid Contentmentioning

confidence: 98%

See 1 more Smart Citation

Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice

Pinta,

Aninbon,

Kaewtaphan

et al. 2024

Foods

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show abstract

“…Soaking has also been a part of the traditional parboiling rice process (Tomita et al, 2019). Cooked rice has been parboiled conventionally to make it sweeter, more nutritious, and easier to digest (Muchlisyiyah et al, 2023). In the preparation of glutinous rice, soaking is a must.…”

mentioning

confidence: 99%

Kinetics of Water Absorption during Rice Soaking: A review

Muchlisyiyah,

Shamsudin,

Hashim

et al. 2023

Adv Agric Food Res J

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Glutinous rice (Oryza sativa var glutinosa) is a rice cultivar with a low amylose content (1-2%). Its cultivation is less extensive than that of non-glutinous rice. Most consumption of glutinous rice is for traditional purposes. Hydration is a crucial step in the processing of glutinous rice. It occurs prior to the cooking operation. It is understood that soaking techniques require mass transfer parameters of water diffusion into the rice grain. However, due to the complexity of the soaking process, many features are still completely known. Consequently, it is important to study the physical changes in rice quality during soaking. Several empirical and semi-empirical models of the soaking process are discussed in this paper. For a more efficient soaking procedure, the behaviour of the hydration kinetics and the mathematical modelling of the quality changes during soaking are critical. In addition, the present limitations and probable future scope of study in this field are discussed.

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Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice

Kumar,

Mahapatra,

Nayak

et al. 2024

J Sci Food Agric

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BACKGROUNDRice is considered a high estimated glycemic index (eGI) food because of its higher starch digestibility, which leads to type II diabetes and obesity as a result of a sedentary life style. Furthermore, the incresaing diabetes cases in rice‐consuming populations worldwide need alternative methods to reduce the glycemic impact of rice, with dietary prescriptions based on the eGI value of food being an attractive and practical concept. Rice is often paired with vegetables, pulses, tubers and roots, a staple food group in Africa, Latin America and Asia, which are rich in fibre and health‐promoting compounds.RESULTSRice from four categories (high protein, scented, general and pigmented) was analyzed for eGI and resistant starch (RS) content. Among the genotypes, Improved Lalat had the lowest eGI (53.12) with a relatively higher RS content (2.17%), whereas Hue showed the lowest RS (0.19%) with the highest eGI (76.3) value. The addition of tuber crops to rice caused a significant lowering of eGI where the maximum beneficial effect was shown by elephant foot yam (49.37) followed by yam bean (53.07) and taro (54.43).CONCLUSIONThe present study suggests that combining rice with suitable tuber crops can significantly reduce its eGI value, potentially reducing the burden of diet‐associated lifestyle diseases particularly diabetics. © 2024 Society of Chemical Industry.

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Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

Cited by 9 publications

References 131 publications

Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice

Effects of Parboiling on Chemical Properties, Phenolic Content and Antioxidant Capacity in Colored Landrace Rice

Kinetics of Water Absorption during Rice Soaking: A review

Tuber crops could be a potential food component for lowering starch digestibility and estimated glycemic index in rice

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