Subtopic: Biochemical changes during paddy parboiling
Question Statement:
Which of the following nutritional and physicochemical changes occur when paddy is parboiled (soaking, steaming, and drying)?
Options:
(A) Complete gelatinization of starch granules and healing of internal kernel micro-cracks
(B) Inward migration of water-soluble B-complex vitamins (thiamine, riboflavin, niacin) from the aleurone layer into the starchy endosperm
(C) Substantial increase in Head Rice Yield (HRY) and enhanced resistance to insect attack during storage
(D) Cooking time of parboiled rice is significantly shorter than raw milled rice
Answer Key:
A, B, C
Step-by-Step Solution & Explanation
1. Steaming gelatinizes starch, cementing fissures and cracks (A is true).
2. Hydrothermal soaking diffuses water-soluble B vitamins into the endosperm, preventing polishing losses (B is true).
3. Gelatinized kernels become tough and glassy, resisting breakage (higher HRY) and insect penetration (C is true).
4. Parboiled rice has a retrograded crystalline starch matrix that requires LONGER cooking time than raw rice (D is false).