Parboiled rice (also called converted rice, easy-cook rice[1] and sella rice) is rice that has been partially boiled in the husk. The three basic steps of parboiling are soaking, steaming and drying.[2] These steps make the rice easier to process by hand, while also boosting its nutritional profile, changing its texture, and making it more resistant to weevils.[3] The treatment is practiced in many parts of the world.[4]
Parboiled riceWoman preparing parboiled rice in NigeriaPrepared parboiled rice
Parboiling drives nutrients, especially thiamin, from the bran to the endosperm, hence parboiled white rice is mostly nutritionally similar to brown rice.[5] Given the pale tan color that results from these bran components, parboiled rice is sometimes called saffron sella.
The starches in parboiled rice become gelatinized, then retrograded after cooling. Through gelatinization, amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules[6] which, when fully hydrated are at maximum viscosity.[7] The parboiled rice kernels should be translucent when wholly gelatinized. Cooling brings retrogradation whereby amylose molecules re-associate with each other and form a tightly packed structure. This increases the formation of type-3, resistant starch which can act as a prebiotic and benefit health in humans.[8] However, this also makes the kernels harder and glassier. Parboiled rice takes less time to cook and is firmer and less sticky. In North America parboiled rice is often partially or fully precooked before sale. Minerals such as zinc or iron are added, increasing their potential bio-availability in the diet.[citation needed]
Older methods
In older methods, clean paddy rice was soaked in cold water for 36–38 hours to give it a moisture content of 30–35%, after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split. The rice was then dried on woven mats, cooled and milled.[9][citation needed]
Huzenlaub Process
In the 1910s German-British scientist Erich Gustav Huzenlaub (1888–1964) and the British scientist and chemist Francis Heron Rogers invented a form of parboiling which held more of the nutrients in rice, now known as the Huzenlaub Process. The whole grain is vacuum-dried, then steamed, followed by another vacuum drying and husking. This also makes the rice more resistant to weevils and lessens cooking time.[10]
Modern methods
In even later methods the rice is soaked in hot water, then steamed for boiling which only takes three hours rather than the twenty hours of traditional methods. These methods also yield a yellowish color in the rice, which undergoes less breakage when milled.[11]
Other variations on parboiling include high-pressure steaming and various ways of drying (dry-heat, vacuum, etc.)[12][13]
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central
Compared to brown rice, parboiling of rice incurs losses of thiamin, niacin, biotin, and pantothenic acid by approximately 70%, 28%, 49% and 25%, respectively. Compared to normal milling, which causes a near 65% loss of all these micronutrients, parboiling preserves more of them.[5] The specific loss depends on the process used by individual manufacturers: for the USDA #20042 sample, much less loss in these nutrients is observed. Fortification is common for parboiled rice in the United States. Depending upon the method used, levels of arsenic can increase or decrease significantly.[14]
Put in a vacuum, rice loses all the air it carries within. In a following warm water bath the nutrients become more soluble and move out of the bran.
To move these nutrients into the kernel, hot steam and air pressure are used, otherwise they would rinse out into the water.
Parboiled rice carries most of the nutrients of brown rice. (This graphic does not depict the fraction lost.)
An improved rice cooking approach to maximise arsenic removal while preserving nutrient elements[15]
In 2020, scientists assessed multiple preparation procedures of rice for their capacity to reduce arsenic content and preserve nutrients, recommending a procedure involving parboiling and water absorption.[16][15]
Ben's Original (formerly known as Uncle Ben's) Converted Rice
References
^. www.riceassociation.org.uk. Archived from the original on 25 November 2020.
^Miah, M. A. Kaddus; Haque, Anwarul; Douglass, M. Paul; Clarke, Brian (2002). "Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization". International Journal of Food Science and Technology. 37 (5): 539–545. doi:10.1046/j.1365-2621.2002.00611.x.
^Kik, M.C.; Williams, R.R. (June 1945). "The Nutritional Improvement of White Rice". Bulletin of the National Research Council. 112: 61–.
^Pillaiyar, P. (1981). Household parboiling of parboiled rice. Kishan World, 8, 20–21.
^ abKyritsi, A.; Tzia, C.; Karathanos, V.T. (January 2011). "Vitamin fortified rice grain using spraying and soaking methods". LWT – Food Science and Technology. 44 (1): 312–320. doi:10.1016/j.lwt.2010.06.001.
^Hermansson, Anne-Marie; Svegmark, Karin (November 1996). "Developments in the understanding of starch functionality". Trends in Food Science & Technology. 7 (11): 345–353. doi:10.1016/S0924-2244(96)10036-4.
^Eliasson, A.-C. (1986). "Viscoelastic behaviour during the gelatinization of starch". Journal of Texture Studies. 17 (3): 253–265. doi:10.1111/j.1745-4603.1986.tb00551.x.
^Helbig E, Días AR, Tavares RA, Schirmer MA, Elias MC (June 2008). "Arroz parboilizado efeito na glicemia de ratos Wistar" [The effect of parboiled rice on glycemia in Wistar rats]. Archivos Latinoamericanos de Nutricion (in Portuguese). 58 (2): 149–55. PMID 18833992.
^Bal, S.; Ojha, T.P. (1975). "Determination of biological maturity and effect of harvesting and drying conditions on milling quality of paddy". Journal of Agricultural Engineering Research. 20 (4): 353–361. doi:10.1016/0021-8634(75)90072-4.
^US patent 2358251, Huzenlaub Erich GustavRogers Francis Heron, "Process for the treatment of rice and other cereals", issued 1944-09-12
^Ituen, E.U.U.; Ukpakha, A.C. (2011). "Improved method of parboiling paddy for better quality rice" (PDF). World Journal of Applied Science and Technology. 3 (1): 31–40. ISSN 2141-3290.
^Müller-Fischer, Nadina (2013). "Nutrient-focused Processing of Rice". Agricultural sustainability: progress and prospects in crop research. Academic Press. pp. 197–220. doi:10.1016/B978-0-12-404560-6.00010-1. ISBN978-0-12-404560-6.
^Arendt, Elke K.; Zannini, Emanuele (2013). "Rice processing". Cereal grains for the food and beverage industries. Woodhead Pub. doi:10.1533/9780857098924.114. ISBN978-0-85709-413-1.
^Rahman, Habibur; Carey, Manus; Hossain, Mahmud; Savage, Laurie; Islam, M. Rafiqul; Meharg, Andrew A. (2019). "Modifying the Parboiling of Rice to Remove Inorganic Arsenic, While Fortifying with Calcium". Environmental Science & Technology. 53 (9): 5249–5255. Bibcode:2019EnST...53.5249R. doi:10.1021/acs.est.8b06548. PMID 30993982. S2CID 119559479.
^ abMenon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment. 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Available under CC-BY 4.0.
^"New way of cooking rice removes arsenic and retains mineral nutrients, study shows". phys.org. Retrieved 10 November 2020.
August 22, 2023
parboiled, rice, also, called, converted, rice, easy, cook, rice, sella, rice, rice, that, been, partially, boiled, husk, three, basic, steps, parboiling, soaking, steaming, drying, these, steps, make, rice, easier, process, hand, while, also, boosting, nutrit. Parboiled rice also called converted rice easy cook rice 1 and sella rice is rice that has been partially boiled in the husk The three basic steps of parboiling are soaking steaming and drying 2 These steps make the rice easier to process by hand while also boosting its nutritional profile changing its texture and making it more resistant to weevils 3 The treatment is practiced in many parts of the world 4 Parboiled riceWoman preparing parboiled rice in NigeriaPrepared parboiled riceParboiling drives nutrients especially thiamin from the bran to the endosperm hence parboiled white rice is mostly nutritionally similar to brown rice 5 Given the pale tan color that results from these bran components parboiled rice is sometimes called saffron sella Contents 1 Process and chemistry 1 1 Older methods 1 2 Huzenlaub Process 1 3 Modern methods 2 Nutrition 3 See also 4 ReferencesProcess and chemistry EditThe starches in parboiled rice become gelatinized then retrograded after cooling Through gelatinization amylose molecules leach out of the starch granule network and diffuse into the surrounding aqueous medium outside the granules 6 which when fully hydrated are at maximum viscosity 7 The parboiled rice kernels should be translucent when wholly gelatinized Cooling brings retrogradation whereby amylose molecules re associate with each other and form a tightly packed structure This increases the formation of type 3 resistant starch which can act as a prebiotic and benefit health in humans 8 However this also makes the kernels harder and glassier Parboiled rice takes less time to cook and is firmer and less sticky In North America parboiled rice is often partially or fully precooked before sale Minerals such as zinc or iron are added increasing their potential bio availability in the diet citation needed Older methods Edit In older methods clean paddy rice was soaked in cold water for 36 38 hours to give it a moisture content of 30 35 after which the rice was put in parboiling equipment with fresh cold water and boiled until it began to split The rice was then dried on woven mats cooled and milled 9 citation needed Huzenlaub Process Edit In the 1910s German British scientist Erich Gustav Huzenlaub 1888 1964 and the British scientist and chemist Francis Heron Rogers invented a form of parboiling which held more of the nutrients in rice now known as the Huzenlaub Process The whole grain is vacuum dried then steamed followed by another vacuum drying and husking This also makes the rice more resistant to weevils and lessens cooking time 10 Modern methods Edit In even later methods the rice is soaked in hot water then steamed for boiling which only takes three hours rather than the twenty hours of traditional methods These methods also yield a yellowish color in the rice which undergoes less breakage when milled 11 Other variations on parboiling include high pressure steaming and various ways of drying dry heat vacuum etc 12 13 Nutrition EditRice brown parboiled dry UNCLE BEN S 20042 Nutritional value per 100 g 3 5 oz Energy370 kcal 1 500 kJ Carbohydrates78 68 gSugars0 5 gDietary fiber3 5 gFat2 75 gProtein7 60 gVitaminsQuantity DV Thiamine B1 24 0 277 mgRiboflavin B2 8 0 092 mgNiacin B3 33 4 973 mgVitamin B631 0 407 mgFolate B9 4 14 mgVitamin K1 0 9 mgMineralsQuantity DV Calcium1 8 mgIron9 1 16 mgMagnesium28 98 mgPhosphorus39 275 mgPotassium5 219 mgSodium0 6 mgZinc21 1 96 mgOther constituentsQuantityWater9 82 gUnits mg micrograms mg milligrams IU International units Percentages are roughly approximated using US recommendations for adults Source USDA FoodData CentralCompared to brown rice parboiling of rice incurs losses of thiamin niacin biotin and pantothenic acid by approximately 70 28 49 and 25 respectively Compared to normal milling which causes a near 65 loss of all these micronutrients parboiling preserves more of them 5 The specific loss depends on the process used by individual manufacturers for the USDA 20042 sample much less loss in these nutrients is observed Fortification is common for parboiled rice in the United States Depending upon the method used levels of arsenic can increase or decrease significantly 14 Raw paddy rice Vitamins and minerals in the bran Put in a vacuum rice loses all the air it carries within In a following warm water bath the nutrients become more soluble and move out of the bran To move these nutrients into the kernel hot steam and air pressure are used otherwise they would rinse out into the water Parboiled rice carries most of the nutrients of brown rice This graphic does not depict the fraction lost An improved rice cooking approach to maximise arsenic removal while preserving nutrient elements 15 In 2020 scientists assessed multiple preparation procedures of rice for their capacity to reduce arsenic content and preserve nutrients recommending a procedure involving parboiling and water absorption 16 15 See also Edit Food portalMatta rice Rice congee Ben s Original formerly known as Uncle Ben s Converted RiceReferences Edit Types of rice Rice Association www riceassociation org uk Archived from the original on 25 November 2020 Miah M A Kaddus Haque Anwarul Douglass M Paul Clarke Brian 2002 Parboiling of rice Part II Effect of hot soaking time on the degree of starch gelatinization International Journal of Food Science and Technology 37 5 539 545 doi 10 1046 j 1365 2621 2002 00611 x Kik M C Williams R R June 1945 The Nutritional Improvement of White Rice Bulletin of the National Research Council 112 61 Pillaiyar P 1981 Household parboiling of parboiled rice Kishan World 8 20 21 a b Kyritsi A Tzia C Karathanos V T January 2011 Vitamin fortified rice grain using spraying and soaking methods LWT Food Science and Technology 44 1 312 320 doi 10 1016 j lwt 2010 06 001 Hermansson Anne Marie Svegmark Karin November 1996 Developments in the understanding of starch functionality Trends in Food Science amp Technology 7 11 345 353 doi 10 1016 S0924 2244 96 10036 4 Eliasson A C 1986 Viscoelastic behaviour during the gelatinization of starch Journal of Texture Studies 17 3 253 265 doi 10 1111 j 1745 4603 1986 tb00551 x Helbig E Dias AR Tavares RA Schirmer MA Elias MC June 2008 Arroz parboilizado efeito na glicemia de ratos Wistar The effect of parboiled rice on glycemia in Wistar rats Archivos Latinoamericanos de Nutricion in Portuguese 58 2 149 55 PMID 18833992 Bal S Ojha T P 1975 Determination of biological maturity and effect of harvesting and drying conditions on milling quality of paddy Journal of Agricultural Engineering Research 20 4 353 361 doi 10 1016 0021 8634 75 90072 4 US patent 2358251 Huzenlaub Erich GustavRogers Francis Heron Process for the treatment of rice and other cereals issued 1944 09 12 Ituen E U U Ukpakha A C 2011 Improved method of parboiling paddy for better quality rice PDF World Journal of Applied Science and Technology 3 1 31 40 ISSN 2141 3290 Muller Fischer Nadina 2013 Nutrient focused Processing of Rice Agricultural sustainability progress and prospects in crop research Academic Press pp 197 220 doi 10 1016 B978 0 12 404560 6 00010 1 ISBN 978 0 12 404560 6 Arendt Elke K Zannini Emanuele 2013 Rice processing Cereal grains for the food and beverage industries Woodhead Pub doi 10 1533 9780857098924 114 ISBN 978 0 85709 413 1 Rahman Habibur Carey Manus Hossain Mahmud Savage Laurie Islam M Rafiqul Meharg Andrew A 2019 Modifying the Parboiling of Rice to Remove Inorganic Arsenic While Fortifying with Calcium Environmental Science amp Technology 53 9 5249 5255 Bibcode 2019EnST 53 5249R doi 10 1021 acs est 8b06548 PMID 30993982 S2CID 119559479 a b Menon Manoj Dong Wanrong Chen Xumin Hufton Joseph Rhodes Edward J 29 October 2020 Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements Science of the Total Environment 755 Pt 2 143341 doi 10 1016 j scitotenv 2020 143341 ISSN 0048 9697 PMID 33153748 Available under CC BY 4 0 New way of cooking rice removes arsenic and retains mineral nutrients study shows phys org Retrieved 10 November 2020 Retrieved from https en wikipedia org w index php title Parboiled rice amp oldid 1168721442, wikipedia, wiki, book, books, library,
