Comparison Table: Steam Process vs. Parboiled Process for Paddy Rice Production
|
Feature |
Steam Process |
Parboiled Process |
| Objective | To facilitate easier milling and improve rice appearance. | To enhance nutrition retention, improve milling yield, and harden grains. |
| Process Stage | Applied to partially milled rice (husk may be removed) to stabilize and harden grains. | Applied to paddy rice (with husk intact) before milling. |
| Steps Involved | 1. Paddy or milled rice is steamed under controlled conditions. 2. Rice is dried to remove excess moisture. 3. Milling (if required) is done afterward. | 1. Soaking: Paddy is soaked in warm water (4-8 hours). 2. Steaming: High-pressure steam is applied to force nutrients into the grain. 3. Drying: Paddy is dried before milling. 4. Milling: Husk and bran layers are removed. |
| Effect on Nutrients | No significant nutrient enhancement, as steaming is only for processing convenience. | Nutrients (B vitamins, iron) migrate into the endosperm, making it more nutritious than regular white rice. |
| Rice Color & Texture | Produces whiter and softer rice. | Produces yellowish and firmer rice. |
| Milling Yield | Milling is easier but can result in more broken grains. | Higher milling efficiency, with fewer broken grains due to hardened structure. |
| Cooking Time | Cooks faster than parboiled rice. | Takes longer to cook than regular white rice but faster than raw brown rice. |
| Shelf Life | Similar to regular rice. | Longer shelf life due to reduced starch breakdown. |
| Common Uses | Used for high-quality white rice production (e.g., in premium basmati). | Used in markets where nutrition retention and durability are priorities (e.g., South Asia, West Africa). |
