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Why Does Parboiling Increase the Thiamine of Rice?

Book ID: 114903629
Publisher: John Wiley and Sons
Year: 2009
Tongue: English
Weight: 194 KB
Volume: 6
Category: Article
ISSN: 0029-6643
DOI: 10.1111/j.1753-4887.1948.tb01962.x

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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