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Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

Author

Listed:
  • Jhauharotul Muchlisyiyah

    (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
    Department of Food Science and Biotechnology, Faculty of Agricultural Technology, Universitas Brawijaya, Jalan Veteran, Malang 65145, Indonesia)

  • Rosnah Shamsudin

    (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia
    Laboratory of Halal Science Research, Halal Products Research Institute, Universiti Putra Malaysia, Putra Infoport, Serdang 43400, Selangor, Malaysia)

  • Roseliza Kadir Basha

    (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Radhiah Shukri

    (Department of Food Technology, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Syahmeer How

    (Department of Process and Food Engineering, Faculty of Engineering, Universiti Putra Malaysia, Serdang 43400, Selangor, Malaysia)

  • Keshavan Niranjan

    (Department of Food and Nutritional Sciences, University of Reading, Harry Nursten Building, Whiteknights, Reading RG6 6DZ, UK)

  • Daniel Onwude

    (Empa Swiss Federal Laboratories for Material Science and Technology, ETH Zurich, Lerchenfeldstrasse 5, 9014 St. Gallen, Switzerland)

Abstract

Parboiled rice is recognized for its greater milling yield and reduced rice breakage compared to raw rice during processing. Additionally, parboiled rice has better glycemic control and numerous health benefits. However, the production of parboiled rice requires energy-intensive processing as well as wastewater production. This study reviews parboiled rice, including its processing condition, nutritional properties, potential use, emerging green technologies, and health benefits. It also discussed the outlook and challenges regarding parboiled rice. In addition, a novel overview of emerging green solutions applied to the process to minimize wastewater creation during parboiling and reduce excessive energy usage is provided. The limitation of parboiled rice for a new market preference is the color. An intense process would cause an unwanted physical appearance. A thorough study should balance the multiple advantages of parboiled rice with the reasonable intensity of the process. Due to its multiple advantages, parboiled rice is demonstrated to be a possible breakthrough in the agriculture and food industries. This review aims to provide a thorough understanding that can be used for academic and industrial purposes.

Suggested Citation

  • Jhauharotul Muchlisyiyah & Rosnah Shamsudin & Roseliza Kadir Basha & Radhiah Shukri & Syahmeer How & Keshavan Niranjan & Daniel Onwude, 2023. "Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review," Agriculture, MDPI, vol. 13(7), pages 1-24, July.
    • Handle: RePEc:gam:jagris:v:13:y:2023:i:7:p:1390-:d:1192706
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    References listed on IDEAS

    as
    1. Poritosh Roy & Takahiro Orikasa & Hiroshi Okadome & Nobutaka Nakamura & Takeo Shiina, 2011. "Processing Conditions, Rice Properties, Health and Environment," IJERPH, MDPI, vol. 8(6), pages 1-20, June.
    2. Panda, Brajesh Kumar & Mishra, Gayatri & Panigrahi, Shubham Subrot & Shrivastava, Shanker Lal, 2021. "Microwave-assisted parboiling of high moisture paddy: A comparative study based on energy utilization, process economy and grain quality with conventional parboiling," Energy, Elsevier, vol. 232(C).
    3. Michael Brownlee, 2001. "Biochemistry and molecular cell biology of diabetic complications," Nature, Nature, vol. 414(6865), pages 813-820, December.
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