Par Boiled Rice Boost its Nutritional Profile and Texture
Received Date: Nov 12, 2022 / Published Date: Dec 10, 2022
Abstract
Ultimately, it is the acceptability of the physical and chemical attributes of the final product that will promote the acceptance of a parboiled product. During hydrothermal treatment, the paddy undergoes some specific changes due to physical and chemical interactions. The extent of changes within the rice kernel depends on the processing variables applied during processing. Some of the major properties of parboiled rice are discussed in following headings.
Keywords: Milled rice; Water systems; Parboiled rice; Non parboiled rice; Rice kernel; Parboiling
Citation: Genga A (2022) Par Boiled rice Boost its Nutritional Profile and Texture. J Rice Res 10: 339. Doi: 10.4172/2375-4338.1000339
Copyright: © 2022 Genga A. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
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