Subtopic: Processing of seeds, spices, fruits and vegetables
Question Statement:
During hydrothermal parboiling of paddy, gelatinization of starch in the endosperm leads to:
Options:
(A) Healing of internal grain fissures and significantly reduced grain breakage during subsequent milling
(B) Complete loss of water-soluble B-complex vitamins into the husk
(C) Drastic decrease in kernel hardness making grain highly susceptible to insect infestation
(D) Permanent conversion of amylose into high-fructose corn syrup
Answer Key:
A
Step-by-Step Solution & Explanation
Parboiling gelatinizes starch granules, which flow into and cement internal fissures and voids. Upon cooling and drying, the endosperm becomes vitrified and extremely hard, substantially reducing head rice breakage during dehusking and polishing.