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Parboiled Rice and Parboiling Process

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Abstract

Rice, being cultivated and consumed on all continents, has great social and economic importance. Among the forms of grain processing, parboiling stands out because of its numerous physical and nutritional benefits. However, there are few literature researches devoted to the survey of these data. Given the relevance of parboiling and parboiled rice to the world population, this work provides a critical and systematic review of the parboiling process, including thermodynamic properties, environmental and social impacts, as well as relevant information on parboiled rice, considering its consumption and health benefits. Additionally, a pioneering review is presented on new technologies applied to the process, and mathematical modeling as a tool for optimization and migration of nutrients (vitamins and minerals) and contaminants (mycotoxins and chemical agents). Covering such diverse information, including both positive and negative results, allows a global understanding of the nature of the process and the product. Therefore, this literature review aims to provide broad knowledge, for laypeople, entrepreneurs, and researchers alike.

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Acknowledgements

The authors are grateful for the support provided by the Federal University of Paraná, Araucaria Foundation, CAPES and CNPq (The National Council for Scientific and Technological Development).

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Authors and Affiliations

  1. Department of Chemical Engineering, Graduate Program in Food Engineering, Federal University of Paraná (UFPR), Av. Francisco Hoffman dos Santos, s.n, Curitiba, PR, 81530-900, Brazil

    Thaisa Carvalho Volpe Balbinoti & Regina Maria Matos Jorge

  2. Chemical Engineering Department, Federal Technological University of Paraná (UTFPR), Linha Santa Barbara, PO Box 135, Francisco Beltrão, PR, 85601-970, Brazil

    Douglas Junior Nicolin

  3. Department of Chemical Engineering, Graduate Program in Chemical Engineering, State University of Maringá (UEM), Avenida Colombo, 5790, Maringá, PR, 87020-900, Brazil

    Luiz Mário de Matos Jorge

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  1. Thaisa Carvalho Volpe Balbinoti
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  3. Luiz Mário de Matos Jorge
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Correspondence to Regina Maria Matos Jorge.

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Balbinoti, T.C.V., Nicolin, D.J., de Matos Jorge, L.M. et al. Parboiled Rice and Parboiling Process. Food Eng Rev 10, 165–185 (2018). https://doi.org/10.1007/s12393-018-9177-y

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