Parboiling involves partially boiling paddy before milling to increase nutrients, change texture, and reduce breakage. It involves soaking, steaming, and drying the paddy. Parboiling causes starch gelatinization and formation of a tightly packed structure. It moves micro nutrients from the bran to the endosperm, making parboiled rice more nutritious. Parboiled rice also has higher head rice recovery and takes less time to cook.

1. Amity Institute of Food
Technology
Parboiling of Paddy
Submitted to: Submitted by:
Dr. Ashish Mohite Swathi Suresh
A4312619034
Btech FT (2019-23)
Amity Institute of Food Technology

2. What is parboiling?
Parboiling involves partial boiling of the paddy before milling in order to increase
its nutritional value, to change the texture of cooked rice, and reduce the breakage in
milling.
• Parboiling is done in three steps: Soaking, steaming and drying.
• Parboiling causes a gelatinization of the starch during the boiling and during
cooling the amylase molecules re-associate with each other and form a tightly
packed structure. The kernels are harder and appear glassier after the parboiling
process.
Amity Institute of Food Technology

3. • The parboiling process moves micro nutrients contained in the bran, which is
usually removed in the whitening process in the rice mill, to the endosperm.
Parboiled rice is therefore more nutritious than white rice.
• Parboiling also mends little cracks that might have developed in the endosperm
during post-harvest processing and therefore head rice recoveries of parboiled rice
are higher.
• Parboiled rice takes less time to cook and is firmer and less sticky when cooked.
Amity Institute of Food Technology

4. Changes during Parboiling
The changes occurring in the parboiling process are as follows:
• The water-soluble vitamins and mineral salts are spread throughout the grain. The
riboflavin and thiamin contents are four times higher in parboiled rice than in
milled rice. The thiamin is more evenly distributed in the parboiled rice, and the
niacin level in this rice is eight times greater.
• The moisture content is reduced to 10–11% for better storage.
• The starch grains embedded in a proteinaceous matrix are gelatinized and
expanded until they fill up the surrounding air spaces.
• The protein substances are separated and sink into the compact mass of gelatinized
starch, becoming less liable to extraction.
Amity Institute of Food Technology

5. Amity Institute of Food Technology

6. Amity Institute of Food Technology

7. Amity Institute of Food Technology

8. Amity Institute of Food Technology