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.

Solenostemon rotundifolius is one of the native tubers from Indonesia that has good potential as a flour source. Unfortunately, this kind of potato has poor quality and undesirable functional characteristics so that underutilized in the food industry. Therefore, the processing of Solenostemon rotundifolius into flour product is needed to be modified to improve the quality, obtain the added value of flour, and enhance food product development using a pre-gelatinization treatment. Pre-gelatinization is a hydrothermal process that initiated with boiling and ended with drying. This study evaluated the effect of pre-gelatinization treatment on the physicochemical and functional properties of Solenostemon rotundifolius flour at optimum temperature and time of process (60°C for 7 minutes). The pre-gelatinization treatment produced 89.58 ± 1.47 % yield of flour, reduced the density (0.55 ± 0.02 g/mL) and lightness of flour (71.30 ± 0.14 L value), and declined the amylose content (18.21 ± 1.22 %) compare to the natural flour, while increased the moisture (8.32 ± 0.31 %), ash (3.95 ± 0.06 %), protein (3.43 ± 0.23 %), fat (0.47 ± 0.01 %), starch content (65.11 ± 0.30 %), and amylopectin (46.90 ± 1.51 %). The differences in physicochemical and functional properties were observed among the pre-gelatinization Solenostemon rotundifolius flour with respect to all of parameters. Thus, Solenostemon rotundifolius flour revealed potency as an alternative flour for food diversification and can be used for substituting wheat flour in the various food products.

The rice cultivar MR297 has a high harvesting yield but a low milling and head rice yield. Parboiling is one of the methods to increase the head yield of rice varieties. The colour of parboiled rice is intense due to husk colour absorption during soaking. This study researched the influence of hydrothermal pretreatment (soaking time and temperature) on the physical properties such as dimension, thousand kernel weight (TKW), density, volume expansion (Ve), colour, and hardness of parboiled milled rice. MR297 raw rice cultivars were soaked at 1:1 (w/w). Paddy was soaked at 50, 60, and 70°C for 1, 2, 3, 4, and 5 hr and steamed at 100°C for 20 min prior to drying for 24 hr at 38°C. It was discovered that the effects of soaking time and temperature varied with the physical properties of rice. Soaking time and temperatures were found to be significant (p<0.05) in terms of dimensional properties (length [L], width [W], and thickness [T]), TKW, density, Ve, colour (L*, a*, b*) and hardness of parboiled rice. The L, W, T, Ve, TKW, a*, and b* increase proportionally as time and temperature increased, while the density and L* were negatively correlated. The hardness was negatively correlated with the L and colour b* (yellowness) rice measurements. The principal component analysis (PCA) results revealed that the soaking time was associated with L, W, T, density, Ve, and colour properties based on the loading analysis in the PC1. In contrast, the temperature, TKW and hardness were associated with PC2.

Chiffon cake is often made using low-protein wheat flour, an imported item. Bananas, on the other hand, are abundantly available and may be used to replace wheat flour in the production of chiffon cake partially. This research aimed to compare the attributes of besttreated and control chiffon cakes to establish the optimal replacement ratio between the two kinds of banana flour. This study used a randomized nested design (NESTED) with two major factors: raw candi banana flour (P1) and pregelatinized candi banana flour (P2). Minor factors were the ratios of wheat flour to Candi banana flour, including R1, R2, R3, and R4 (0:100, 25:75, 50:50, and 75:25). The chiffon cake was examined through the use of physical, chemical, and organoleptic techniques. The optimal ratio for making chiffon cake was discovered to be 50:50 when using raw candi banana flour with the characteristic development volume of 104.25%; 0.562 mm2 pore uniformity; 226.30 g hardness; 0.62 cohesiveness; 7.73 mm springiness; 21244.03 ppm antioxidant activity, and total phenol content of 9.78 mg GAE/g. The best ratio when using pregelatinized candi banana flour was 75:25 with characteristic development volume of 121.22%; 0.57 mm2 pore uniformity; 240.40 g hardness; 0.64 cohesiveness; 7.76 mm springiness; 25306.65 ppm antioxidant activity, and total phenol content of 8.57 mg GAE/g. The chiffon cake's properties differ significantly from the control by its fat content, antioxidant activity, and total phenol content. According to the results, pregelatinized and raw banana flour can be used instead of wheat flour. According to the sensory test, the panelists couldn't distinguish between the chiffon cake made completely of wheat flour and the one made with banana flour.