Subtopic: Processing of seeds, spices, fruits and vegetables
Question Statement:
Which of the following nutritional and milling advantages are associated with parboiled rice compared to raw milled rice?
Options:
(A) Inward migration of thiamine (vitamin $B_1$) and niacin from the aleurone layer into the starchy endosperm during soaking and steaming
(B) Higher head rice recovery ($HRR$) during dehusking and whitening
(C) Higher resistance of the cooked grains to overcooking and pastiness due to retrogradation
(D) Zero cooking time required in boiling water compared to raw rice
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
Statements A, B, and C are well-established benefits of parboiling. Statement D is INCORRECT; parboiled rice endosperm is denser and requires a longer cooking duration ($20-30\text{ min}$ vs $15-20\text{ min}$ for raw rice) to gelatinize during cooking.