Parboiling process improves phytochemical, chemical, and technological properties of wild rice (Zizania sp.)

Wild rice (Zizania sp.) shows high protein, mineral, fiber, and low lipid contents, which makes this grain a good option for consumption as cooked rice or as an ingredient in food products. However, technological processing can affect the properties of wild rice. The parboiling process can be an alternative to improve the quality of wild rice grains, avoiding the decomposition of the endosperm and reducing nutrient loss during cooking. This study aimed to optimize the parboiling conditions and evaluate the effects on technological, chemical, and phytochemical characteristics. The grains were gelatinized in an autoclave under pressure and time defined by the central composite rotatable design methodology. Ash and lipids levels increased under high pressure and time, while starch digestibility decreased. The parboiling process pressure was the variable that most affected the accumulation of phytochemicals. The highest levels of bioactive compounds were obtained at intermediate pressures (73.54 kPa), while time did not effectively affect the phytochemical profile. [Display omitted] •Parboiling conditions (pressure and time) of wild rice were optimized.•Starch digestibility decreased with increasing parboiling pressure.•Phytochemical profile was improved at intermediate pressures.•Parboiling time did not impact bioactive compounds.