Question:
Which of the following is a disadvantage of parboiling?
Which of the following is a disadvantage of parboiling?
Show Hint
During parboiling, water-soluble B-vitamins (thiamine, riboflavin) migrate from the outer bran layers deep into the endosperm.
Consequently, polished parboiled rice retains much higher nutritional value than polished raw white rice.
Consequently, polished parboiled rice retains much higher nutritional value than polished raw white rice.
Updated On: Aug 20, 2026
- Maillard browning occurs
- Grains remains firmer and separate during cooking
- More water is absorbed during cooking
- Stabilization of Bran occurs
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The Correct Option is A
Solution and Explanation
Step 1: Understanding the Concept:
Parboiling is a hydrothermal treatment applied to paddy (rough rice) before milling.
It involves soaking, steaming, and drying the grains, which gelatinizes the starch and alters the physical and chemical properties of the rice.
Step 2: Detailed Explanation:
Let us analyze the effects of parboiling:
- Advantages: Grains become physically harder (reducing milling breakages), retain more water during cooking, and remain firm and separate without becoming sticky. The heat also inactivates lipase enzymes in the bran, stabilizing it.
- Disadvantages: The steaming process causes water-soluble reducing sugars and amino acids to react, initiating Maillard browning. This causes the parboiled rice grains to develop a yellowish, amber, or darker color, which is often considered a sensory disadvantage by consumers who prefer brilliant white rice. It also gives the rice a distinctive, slightly strong odor.
Step 3: Final Answer:
The disadvantage of parboiling is that Maillard browning occurs, which corresponds to option (A).
Parboiling is a hydrothermal treatment applied to paddy (rough rice) before milling.
It involves soaking, steaming, and drying the grains, which gelatinizes the starch and alters the physical and chemical properties of the rice.
Step 2: Detailed Explanation:
Let us analyze the effects of parboiling:
- Advantages: Grains become physically harder (reducing milling breakages), retain more water during cooking, and remain firm and separate without becoming sticky. The heat also inactivates lipase enzymes in the bran, stabilizing it.
- Disadvantages: The steaming process causes water-soluble reducing sugars and amino acids to react, initiating Maillard browning. This causes the parboiled rice grains to develop a yellowish, amber, or darker color, which is often considered a sensory disadvantage by consumers who prefer brilliant white rice. It also gives the rice a distinctive, slightly strong odor.
Step 3: Final Answer:
The disadvantage of parboiling is that Maillard browning occurs, which corresponds to option (A).
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