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Studies on parboiled rice: Part 1—Comparison of the characteristics of raw and parboiled rice

✍ Scribed by R.J. Priestley

Publisher
Elsevier Science
Year
1976
Tongue
English
Weight
565 KB
Volume
1
Category
Article
ISSN
0308-8146

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## Abstract Hot soaking of paddy in the parboiling process does not significantly affect the digestibility of rice compared to ‘raw’ rice. Mechanically dried parboiled rice appears to be slightly more digestible __in vitro__ than sun‐dried parboiled rice. It is also significantly superior in thiami

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## Abstract The conventional parboiling process used in the Orient consists of steeping paddy in cold or lukewarm water for 48–72 hours, steaming for 15–25 min and then drying in the sun. This process yields rice of a poor quality, and an attempt has been made to improve it by devising both batch a