scholarly journals Glycaemic index of instant porridge from parboiled rice flour and mocaf flour fortified with red spinach flour

2020 ◽  
Vol 454 ◽  
pp. 012104
Author(s):  
Z N Hanifa ◽  
L M Lubis ◽  
S Ginting
Keyword(s):  
Rice Flour ◽  
Glycaemic Index ◽  
Parboiled Rice

Swelling and solubility behaviour of parboiled rice flour

2007 ◽  
Vol 16 (4) ◽  
pp. 403-408 ◽  
Author(s):  
K. R. UNNIKRISHNAN ◽  
K. R. BHATTACHARYA
Keyword(s):  
Rice Flour ◽  
Parboiled Rice

Effect of low-pressure plasma on physico–chemical and functional properties of parboiled rice flour

LWT ◽  
2016 ◽  
Vol 69 ◽  
pp. 482-489 ◽  
Author(s):  
Chaitanya Sarangapani ◽  
Rohit Thirumdas ◽  
Yamuna Devi ◽  
Ajinkya Trimukhe ◽  
Rajendra R. Deshmukh ◽  
...  
Keyword(s):  
Functional Properties ◽  
Rice Flour ◽  
Low Pressure ◽  
Parboiled Rice ◽  
Pressure Plasma ◽  
Physico Chemical ◽  
Low Pressure Plasma

scholarly journals Processing and Marketing of Rice-Derived Products in the Township of Natitingou, Benin

2021 ◽  
Vol 9 (06) ◽  
pp. 2251-2265
Author(s):  
Hervé Azouma KOMBIEN ◽  
Frédéric M’Bouaré KOMBIENI
Keyword(s):  
Food Security ◽  
Methodological Approach ◽  
Food Product ◽  
Rice Flour ◽  
Small Scale ◽  
Parboiled Rice ◽  
By Products ◽  
Rice Processing

In view of the profound changes that have taken place in agriculture, rice has become a major consumer crop. Thus, in addition to its important role in food security, rice is increasingly being transformed into small-scale by-products that are still poorly understood and marketed. The objective of this research is to study the process of transformation and commercialization of rice products in the township of Natitingou. The methodological approach adopted consists essentially of collecting data from 78 actors, mainly processors and traders of rice derivatives, processing the data and analyzing the results obtained using the SWOT model. The analysis of the results revealed that the process of processing rice derivatives in Natitingou takes into account the parboiling of rice during its transformation, the transformation of parboiled rice into a derived food product, the hygiene rules observed in the processing room and the fermentation of rice flour for consumption. Nearly 80% of those surveyed said that rice derivatives are processed with archaic tools, and marketing is not very profitable. Despite this situation, rice processing has made it possible to obtain several by-products such as cookies, cakes, akpan, and even tchoucoutou or tchapkalo, etc. Finally, the marketing of these products is done through the marketing used by the groups, the strategies of sale and distribution price of the products derived from rice, the publicity and means of communication for the sale of these products.

scholarly journals Effect of Different Processing Methods on the Nutritional Value of Rice

2021 ◽  
Vol 9 (2) ◽  
pp. 683-691
Author(s):  
Tarali Kalita ◽  
Upasana P. Gohain ◽  
Jimpi Hazarika
Keyword(s):  
Nutritional Value ◽  
Maximum Yield ◽  
Rice Flour ◽  
Milled Rice ◽  
Processing Methods ◽  
Crude Lipid ◽  
Parboiled Rice ◽  
Rice Grains ◽  
Cereal Grain ◽  
The Right

Rice, the mostly used cereal grain, is composed of three layers-husk, bran and endosperm, each contains various specific components. These layers can be lost or retained depending on the different processing methods used. The objective of the present study was to know the nutritional value of raw and parboiled Ranjit rice obtained by de-husking method using both modern milling and a traditional de-husking method by “Dhenki”. After preparing the rice flour, estimation of carbohydrate, protein, crude lipid, crude fiber, Minerals: Fe, Zn, Ca, vitamins thiamin and niacin were carried out for all the rice samples following standard methods. The milled rice grains showed greater losses in the fat, protein and fiber contents compared to the rice grains de-husked by Dhenki. On the other hand, the parboiling of the paddy prior to de-husking enhanced the nutritional quality of the rice compared to the un parboiled raw rice as parboiling - allows some nutrients like Iron and vitamins to transfer from the hull into the grain. Parboiled rice also showed less carbohydrate content compared to the raw rice. Further study with animal model revealed that parboiled rice de husked by Dhenki showed slow rate of digestion indicating it as a source of good carbohydrate.The findings may be useful in helping the people to choose the right processing methods for rice to obtain maximum yield in nutrition.

scholarly journals Structural properties of high-protein, low glycaemic index (GI) rice flour

2017 ◽  
Vol 20 (11) ◽  
pp. 2793-2804 ◽  
Author(s):  
Tawheed Amin ◽  
H. R. Naik ◽  
Syed Zameer Hussain ◽  
A. H. Rather ◽  
Imtiyaz Murtaza ◽  
...  
Keyword(s):  
Structural Properties ◽  
Rice Flour ◽  
Glycaemic Index ◽  
High Protein

scholarly journals Glycaemic index of parboiled rice depends on the severity of processing: study in type 2 diabetic subjects

2000 ◽  
Vol 54 (5) ◽  
pp. 380-385 ◽  
Author(s):  
HN Larsen ◽  
OW Rasmussen ◽  
PH Rasmussen ◽  
KK Alstrup ◽  
SK Biswas ◽  
...  
Keyword(s):  
Glycaemic Index ◽  
Parboiled Rice ◽  
Type 2 Diabetic

Metformin treatment with or without life style changes in patients with polycystic ovary syndrome

2011 ◽  
Vol 152 (16) ◽  
pp. 628-632 ◽  
Author(s):  
Gyula Petrányi ◽  
Mária Zaoura-Petrányi
Keyword(s):  
Body Mass Index ◽  
Polycystic Ovary Syndrome ◽  
Treatment Period ◽  
Body Mass ◽  
Life Style ◽  
Polycystic Ovary ◽  
Glycaemic Index ◽  
Ovary Syndrome ◽  
Waist To Hip Ratio ◽  
Life Style Changes

Treatment with metformin three times 500 mg daily had been advised since 2002, to patients suffering from the polycystic ovary syndrome diagnosed by the Rotterdam criteria and who did not want to take contraceptive pills. More recently, life style changes have also been introduced to treatment recommendation: increased physical activity, low glycaemic index diet; also with calorie restriction for the obese patients. Aim: To assess the efficacy of the two treatment forms on clinical symptoms of the disease. Method: The metformin only historical control group (metformin monotherapy) consisted of 27 patients between the ages from 18 to 39 years (mean 29 years); to which was the age-matched metformin and life style changes group (triple basal therapy) of 29 patients compared. The following parameters were registered at the beginning and the end of a six-month treatment period: global acne score, Ferriman-Gallwey hirsutism score, body mass index, waist-to-hip circumference ratio, and menstrual cycles. Results: By the end of the treatment period, both acne and hirsutism scores improved significantly in both treatment groups (P<0.001); the improvements did not differ between them: acne 8.6±5.7 vs. 9.2±5.9 (P = 0.70); hirsutism 2.5±2.0 vs. 2.6±1.6 (P = 0.83). Body mass index and waist-to-hip ratio remained practically unchanged in the metformin only group: 0.26±1.0 kg/m2 (P = 0.21) and 0.001±0.02 (P = 0.71). Body mass index decreased in the triple therapy group by 0.91±1.1 kg/m2 (P<0.001); and waist-to-hip ratio by 0.019±0.03 (P<0.001). The decrease of the body mass index was more remarkable in overweight patients: 1.10±1.26 kg/m2 (P = 0.002) vs. 0.64±0.88 kg/m2 (P = 0.03) in lean patients. Recommendation on life style changes with metformin did not show further improvement of hyperandrogenic symptoms in comparison to metformin alone but the combined therapy diminished body size indexes. Conclusion: Authors recommend the triple basal treatment consisting of metformin, physical exercise and low glycaemic index diet to their patients with polycystic ovary syndrome for assessment of its long-term efficacy. Orv. Hetil., 2011, 152, 628–632.

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