Chemical and Nutritional Properties of Brown Rice

Bhattacharya, Sarani

doi:10.1007/978-3-319-59011-0_6

Cited by 7 publications

(4 citation statements)

References 32 publications

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“…The primary components of brown rice include 0.8-2.6% fiber, 1.5-2.1% ash, and 2.4-3.9% fat. 15.4% protein (N 5.95), 1520-1610 kJ.100g -1 of calories (Bhattacharya 2017). Dietary fiber, phenolic acids, flavonoids, tocopherols, minerals, vitamins, amino acids, and oryzanol are among the phytochemicals found in brown rice (Ravichanthiran et al 2018).…”

Section: Introductionmentioning

confidence: 99%

Nutritional and functional potentials of germinated rice: A systematic review

Khatun,

Brahma,

Ray

2023

FSAB

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The cereal food group contributes significant amounts of the major macronutrients and micronutrients, making it an essential part of a healthy diet. The primary food for nutrition, energy, and nourishment in India, especially in North Eastern India, is rice. It is rich in dietary fiber, vitamin B including niacin, riboflavin, and thiamin, in addition to minerals like phosphorus, potassium, and magnesium. Germination as a biochemical process has the ability to enhance the nutritional value of whole brown rice grains and bioactive properties of rice. It is a time-honored, cost-effective way to prepare sprouted seeds. Since, high molecular proteins break down into low molecular proteins during germination, this process impacts on product qualities including odor, bioactivity and digestibility, which is advantageous for baby nutrition. Varying steeping time or water pH causes changes in reducing sugar, free GABA, and amylase activity, however, there is a decrease in total starch content. Gamma-aminobutyric acid (GABA) inhibits leukemia cell proliferation and stimulates cancer cell Apoptosis. Therefore, the aim of this present review is to highlight the biochemical changes that occur in rice due to germination and its health benefits.

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Section: Introductionmentioning

confidence: 99%

Nutritional and functional potentials of germinated rice: A systematic review

Khatun,

Brahma,

Ray

2023

FSAB

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“…Rice, the main carbohydrate resource consumed by almost half of the world's population, is rich in many nutrients that are beneficial to the body (Jukanti et al, 2020). However, most of the valuable micronutrients, fatty acids, and fiber are removed during dehulling (Bhattacharya, 2017;Park et al, 2018). The nutritional quality of white rice is therefore dramatically below that of pigmented rice.…”

Section: Introductionmentioning

confidence: 99%

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

et al. 2022

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The objective of this study was to develop nutritious elderly diet formulations. Each formulation contained three components, pigmented rice flours from shear-heat milling, freeze-dried protein bouillon cube, and sesame oil. The final products were tested with 100 panelists and monitored for quality changes (physical, chemical, microbial, and sensory properties) for 6 months. The three developed formulations provided a suitable ratio of the main nutrients and adequate energy. The products were highly accepted (95%) and easy to swallow (score 4.2/5), indicating a high potential for launching in the elderly market. The products can retain their quality and achieve microbiology safety during storage.

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“…In addition, many heavy metals, such as iron (Fe), aluminum (Al), sodium (Na), silicon (Si), and zinc (Zn) are found in the rice bran (Lin et al, 2020 ; Zhou et al, 2015 ). Phytochemicals, for example, homologues of vitamin‐E (tocopherols and tocotrienols) and gamma oryzanol are major antioxidants in rice (Bhattacharya, 2017 ). The rice bran is also a rich source of phenolic acids; rice has the highest concentration of free phenolic acids after corn, whereas the antioxidant capacity of rice is less than the other grains due to its lower concentration of bound phenolic acids.…”

Section: Introductionmentioning

confidence: 99%

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

Naveed

Zubair

Baig

et al. 2022

Food Science & Nutrition

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The purpose of the present study is to evaluate the effect of storage time and temperature on the nutritional and antioxidant values of different varieties of brown rice. PARB approved indigenous Basmati varieties (Basmati 86, Basmati 515, Basmati super, Basmati super fine and Basmati kainat) were procured and initially tested for physicochemical parameters, including moisture, ash, lipids, proteins, carbohydrates, and fibers from the brown rice powder. Similarly, antioxidant capacity of these brown rice samples was assessed in terms of total phenolic content and 2,2‐diphenyl‐1‐picrylhydrazyl radical‐scavenging potential. Samples of brown rice were stored for 3 and 6 months at 25 and 5°C. On increasing the storage time and temperature, antioxidant activity of rice decreases up to 50%. Nutritional parameters, such as minerals, carbohydrates, and fatty acids were characterized using UV/Vis spectrophotometer, ICP‐OES, GC–MS, and HPLC, revealing significant changes in the chemical composition of brown rice. Observation indicates that storage at high temperatures leads to a rapid decrease in carbohydrate and moisture content than at lower temperatures. The protein and ash content remains controlled and integrate with the mineral composition found. Decrease in the glucose and fructose amount was observed in brown rice varieties except for Basmati super fine and Basmati kainat at 5°C. Regarding fatty acids, oleic and linoleic acids were prominent in oils extracted from the different brown rice varieties, and their content was reduced during the storage due to conversion to behenic, and erucic acids, respectively. From the present study, it can be concluded that low storage temperatures reduce the loss of nutrients, offering better nutritional quality for the consumer.

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Chemical and Nutritional Properties of Brown Rice

Cited by 7 publications

References 32 publications

Nutritional and functional potentials of germinated rice: A systematic review

Nutritional and functional potentials of germinated rice: A systematic review

Nutritious elderly diet: Pigmented rice-porridge from shear-heat milling process

Effect of storage on the nutritional and antioxidant properties of brown Basmati rice

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