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Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: a review

Muchlisyiyah, J. ORCID:, Shamsudin, R. ORCID:, Kadir Basha, R., Shukri, R., How, S. ORCID:, Niranjan, K. ORCID: and Onwude, D. ORCID: (2023) Parboiled rice processing method, rice quality, health benefits, environment, and future perspectives: a review. Agriculture, 13 (7). 1390. ISSN 2077-0472

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To link to this item DOI: 10.3390/agriculture13071390


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.

Item Type:Article
Divisions:Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group
ID Code:112670
Uncontrolled Keywords:Plant Science, Agronomy and Crop Science, Food Science


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