Nutritional Properties of Rice Varieties Commonly Consumed in Italy and Applicability in Gluten Free Diet

Abstract

Gluten-free diets are often characterized by an inadequate intake of nutrients and are generally monotonous for the limited number of products celiac patients can use. As rice is the most used cereal by celiac consumers, studying rice varieties nutritional characteristics is of interest to manage diet quality and variety. Proteins, total carbohydrates and amylose content of six rice varieties (Ribe, Vialone Nano, Carnaroli, Arborio, Basmati, and Fragrance) were analyzed. Analyses were performed in raw products and after boiling, stewing, and microwaving. A decrease of proteins and total carbohydrates amount was observed in cooked rice. The same was reported for amylose content with boiling showing the highest loss (average retained amylose 53%). Considering amylose percentage with respect to total carbohydrates, each variety showed either an increase or a decrease depending on cooking method. The highest values were obtained with stewing above all for Basmati rice and Arborio rice. However, exceptions can be underlined as Carnaroli rice, showing the highest percentage when boiled. In this context, nutritional characteristics of cooked rice varieties appear to be of great importance to increase specific nutritional knowledge to better manage gluten-free diets.

Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model

“…are higher in cooked rice than in raw rice, as a consequence of the significant differences in moisture between them, as discussed above. However, all data obtained were similar to those previously described by Vini et al with a mean protein value of 7.25 ± 0.02%, and a mean carbohydrates value of 76.44 ± 0.03% [38]. Indeed, the data are aligned with the results previously achieved by Yankah et al, with protein values of 7.89 ± 0.16% and carbohydrate of 74.09 ± 0.41% [39].…”

Analysis of carbohydrate, protein and fat levels using various type rice with different cooking process

“…Carbohydrate content is changed after cooking. The similar result reported by [12,13] who claimed that in all of the rice varieties studied such as black rice, brown rice, white rice, total carbohydrates are reduced after using various cooking methods (conventional cooking, rice cooker, and steaming). However, when considering both the type of rice and the cooking method employed, significant disparities were discovered among rice.…”

“…On the other hand, when it comes to black rice, the traditional approach, such as steam, provides the most benefits. Because black rice has lower carbohydrate, high protein, low fat, and high fiber, that can benefit our lives [12,13].…”

“…It can lower carbohydrate levels, is low in fat, and contains a sufficient amount of protein. The continuation of this study is to see the physiological effect of diabetic rats by comparing white rice and black rice based on the composition of carbohydrates, proteins and fats processed [12,13,14].…”

“…The heating process will result in leaching or damage to starch molecules [10]. The lack of carbohydrate levels in rice makes rice food safer for consumption, especially for obese people [12,13,14]. Based on the above considerations, it is important for the authors to test the levels of carbohydrates, proteins and fats in different cooking methods where white rice (Oryza sativa) and black rice (Oryza sativa L. indica) are processed into rice using the rice cooker method and the traditional steamer method.…”