Subtopic: Thermodynamic principles of I.C. engines
Question Statement:
The correct statement in respect of rice parboiling process is
Options:
(A) kernel structure becomes soft and it cooks easily
(B) heat treatment during parboiling preserves some antioxidants
(C) parboiled rice retains more proteins, vitamins and minerals
(D) shelling of parboiled rice becomes more difficult
Official Answer Key:
C
Step-by-Step Solution & Explanation
Parboiling (soaking, steaming/pressure-treating and drying paddy before milling) drives water-soluble nutrients from the bran/germ into the endosperm, so that when the bran layer is later removed during milling, more proteins, vitamins (especially B-vitamins) and minerals are retained in the milled rice compared to raw milled rice — this is the well-established nutritional benefit of parboiling, so (C) is correct. (A) is false — parboiling actually hardens/gelatinizes the starch, making the kernel structure firmer, not softer. (B) is a partially plausible-sounding but not the primary/correct characterization emphasized for this process in standard texts (the key nutrient benefit is retention, not antioxidant preservation specifically). (D) is false — parboiling actually makes shelling/husking easier, not more difficult, because the husk loosens during the process. Hence (C) is the correct statement.
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