Compositional analyses of white, brown and germinated forms of popular Malaysian rice to offer insight into the growing diet-related diseases

Abubakar, Bilyaminu; Yakasai, Hafeez Muhammad; Zawawi, Norhasnida; Ismail, Maznah

doi:10.1016/j.jfda.2017.06.010

Cited by 28 publications

(29 citation statements)

References 25 publications

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“…Also, BR showed a greater bioactive content compared to WR, but lower than that of GBR. In addition, the content of phenolics varied depending on rice cultivar (Abubakar, Yakasai, Zawawi, & Ismail, ). Another recent study found that the bound fraction is the main phytochemicals component in glutinous and nonglutinous BR varieties (Gao et al., ).…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…Also, antioxidant activity of BR or its extracts is influenced by pretreatments or processing. For example, GBR derived extracts showed a higher antioxidant activity than that of BR or WR extract (Abubakar et al., ; Cho & Lim, ; Mohd Esa, Abdul Kadir, Amom, & Azlan, ; Ti et al., ). The increase in antioxidant activity of GBR could be attributed to that germination enhances the content of bioactive compounds.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…Bioactive compounds such as γ‐amino butyric acid, acylated steryl glycoside, γ‐oryzanol, and phenolics in GBR were involved in the down regulation of these genes (Imam & Ismail, ). Recently, GBR with a greater amylose content showed a lower glycemic index, lower glycemic load, and modest glucose uptake capabilities than BR and WR counterparts (Abubakar et al., ). Therefore, GBR and BR were suggested to be functional foods for the prevention or treatment of diabetes.…”

Section: Potential Health Benefitsmentioning

confidence: 99%

“…-GBR showed greater phenolic content and antioxidant activity than those of BR and WR. Abubakar et al (2018) -To study the changes in phenolic acid composition and associated enzyme activity in shoot and kernel fractions of BR during germination.…”

Section: Major Findingsmentioning

confidence: 99%

See 3 more Smart Citations

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

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Obesity and chronic diet‐related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples’ diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR‐based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

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Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Potential Health Benefitsmentioning

confidence: 99%

Section: Major Findingsmentioning

confidence: 99%

See 2 more Smart Citations

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Saleh

Wang

et al. 2019

Comp Rev Food Sci Food Safe

211

123

View full text Add to dashboard Cite

show abstract

“…(Ali, ). Brown rice (BR) is a good choice for a healthy diet because it has a higher nutritive value and antioxidant activity as well as numerous other benefits as opposed to white rice (Abubakar, Yakasai, Zawawi, & Ismail, ; Pang et al. ).…”

Section: Introductionmentioning

confidence: 99%

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Chaemsanit

Sukmas

Matan

et al. 2019

Journal of Food Science

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The aim of the study was to control the release of peppermint oil (700 µL/L) by coating activated carbon (AC) contained in sachets with different solutions (tapioca starch, corn starch, gelatine, carnauba, paraffin, and mixed carnauba–paraffin) for inhibiting the growth of Aspergillus flavus on brown rice (BR). Paraffin‐coated AC with adsorbed peppermint oil was then applied to extend the shelf life of BR during long‐term storage (60 days) at 30 ± 2 °C. The mechanism of peppermint oil vapor release in this system was also studied using GC–MS. The result revealed that paraffin‐coated AC with adsorbed peppermint oil present in sachets showed the highest antifungal activity against A. flavus growing on the surface of BR. In addition, paraffin‐coated AC with adsorbed peppermint oil could prolong the shelf life of BR from 10 days (control) to at least 60 days under tropical climatic conditions. Moreover, storage of BR in the presence of sachets containing paraffin‐coated AC with adsorbed peppermint oil at a concentration of 700 µL/L revealed no significant effects on major rice quality‐related factors, such as moisture content, color, water uptake percentage, and gelatinization temperature. Peppermint oil component analysis by GC–MS indicated that paraffin could trap some minor components of peppermint oil and allow the major components such as menthone, menthol, and alpha‐pinene, which are compounds that play an important role in mold growth inhibition, to be exposed to air. Thus, this research demonstrated the potential of paraffin‐coated AC containing adsorbed peppermint oil for controlling the growth of molds during prolonged rice storage. Practical Application Paraffin‐coated activated carbon with adsorbed peppermint oil has the potential to be commercially applied to brown rice grains for facilitating long‐term storage. This technique is beneficial for avoiding the occurrence of negative sensorial factors when peppermint oil vapors are used. This process is interesting and easy to apply during large‐scale implementation of a rice storage system.

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Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration

Qadir

Wani

2022

Starch Stärke

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The high digestibility of cooked rice causes an abrupt increase in blood sugar levels. Therefore, efforts are being made to find out means of lowering the digestibility of cooked rice. In the present study, brown and polished variants of four Kashmiri rice cultivars (SR‐4, K‐39, Mushq Budij, and Pigmented) are cooked with turmeric powder at varying concentrations (0, 1, and 2% w/w, rice basis) using the excess water method. The prepared rice is evaluated for cooking, sensory properties, curcumin retention, and in‐vitro digestibility to understand the effect of polishing and turmeric concentration on various properties. The addition of turmeric to rice leads to significant improvement in minimum cooking time and cooked length breadth ratios of samples irrespective of polishing. However, gruel solids loss in cooked rice decreases significantly (p ≤ 0.05) with the addition of turmeric powder. The best overall acceptability score of cooked rice samples is observed after the addition of turmeric at 1% concentration. With an increase in the amount of turmeric addition an increase in RS contents of cooked rice is observed. Therefore, rice cooked with turmeric powder can be considered as functional food for the diabetic population.

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Compositional analyses of white, brown and germinated forms of popular Malaysian rice to offer insight into the growing diet-related diseases

Cited by 28 publications

References 25 publications

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies

Controlled Release of Peppermint Oil from Paraffin‐Coated Activated Carbon Contained in Sachets to Inhibit Mold Growth During Long Term Storage of Brown Rice

Cooking, Sensory Properties, Curcumin Retention, and In vitro Digestibility of Rice as Affected by Polishing and Turmeric Concentration

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