Which of the following physical and nutritional transformations occur during the parboiling of paddy?
Options:
(A) Gelatinization of starch granules in the endosperm
(B) Inward migration of B-vitamins (thiamine, riboflavin) from bran into the endosperm
(C) Healing of endosperm internal fissures leading to higher head rice recovery during milling
(D) Reduction in the cooking time of milled parboiled rice compared to raw rice
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
Parboiling (soaking, steaming, drying) causes:
• Starch gelatinization cementing endosperm cracks and fissures, vastly increasing head rice yield (A and C).
• Water-soluble B-complex vitamins diffuse from the aleurone layer inward into the starchy endosperm (B).
Parboiled rice has a firmer, gelatinized starch matrix that takes LONGER to cook than raw rice (making D FALSE).