Microstructure of olbyeossal, partially milled parboiled glutinous rice made by modified parboiling method

The microstructure of partially milled parboiled glutinous rice (PMPGR) before and after cooking was investigated using scanning electron microscopy to identify the changes in the microstructure due to parboiling treatments. Parboiling was performed in two different ways: conventional and modified. The conventional parboiling method involved soaking at room temperature for 24 h, followed by steaming and drying. The modified parboiling method involved tumbling to replace soaking of the rice grains, tempering, retorting, and drying. The microstructures of the PMPGR made using both methods were compared. The modified parboiling method significantly changed the microstructure of the rice, but cooking did not cause considerable changes in the microstructure of PMPGR.