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.

Quality Prediction of Rice Flour by Multiple Regression Model with Instrumental Texture Parameters of Single Cooked Milled Rice Grains

2005 ◽  
Vol 82 (4) ◽  
pp. 414-419 ◽  
Author(s):  
Hiroshi Okadome ◽  
Hidechika Toyoshima ◽  
Naoto Shimizu ◽  
Keitaro Suzuki ◽  
Ken'ichi Ohtsubo
Keyword(s):  
Regression Model ◽  
Multiple Regression ◽  
Rice Flour ◽  
Multiple Regression Model ◽  
Quality Prediction ◽  
Milled Rice ◽  
Rice Grains ◽  
Texture Parameters ◽  
Instrumental Texture

scholarly journals Proficiency Testing for Determination of Cadmium and Major Inorganic Constituents in Milled Rice Flour

2008 ◽  
Vol 57 (6) ◽  
pp. 427-437 ◽  
Author(s):  
Kumiko Shindoh ◽  
Yoshiki Tsukakoshi ◽  
Shigehiro Naito ◽  
Kazumi Inagaki ◽  
Takashi Yarita ◽  
...  
Keyword(s):  
Proficiency Testing ◽  
Rice Flour ◽  
Milled Rice ◽  
Inorganic Constituents

scholarly journals Influence of Processing Methods on Proximate Composition and Dieting of TwoAmaranthusSpecies from West Cameroon

2016 ◽  
Vol 2016 ◽  
pp. 1-8 ◽  
Author(s):  
Arnaud Landry Suffo Kamela ◽  
Raymond Simplice Mouokeu ◽  
Rawson Ashish ◽  
Ghislain Maffo Tazoho ◽  
Lamye Glory Moh ◽  
...  
Keyword(s):  
Proximate Composition ◽  
Crude Protein ◽  
Dry Matter ◽  
Albino Rats ◽  
Amaranthus Hybridus ◽  
Processing Methods ◽  
Amaranthus Cruentus ◽  
Crude Lipid ◽  
Reference Protein ◽  
Protein Free Diet

The effects of various processing methods on the proximate composition and dieting ofAmaranthus hybridusandAmaranthus cruentusfrom West Cameroon were investigated in this study. Both amaranths leaves were subjected to same treatments (sun-dried and unsliced, sliced and cooked), milled, and analysed for their mineral and proximate composition. Thirty-SixWistaralbino rats of 21 to 24 days old were distributed in six groups and fed for 14 days with 10% protein based diets named D0 (protein-free diet), DI (egg white as reference protein), DII (sun-dried and unslicedA. hybridus), DIII (cooked and slicedA. hybridus), DIV (sun-dried and unslicedA. cruentus), and DV (cooked and slicedA. cruentus). The protein bioavailability and haematological and biochemical parameters were assessed in rats. The results showed that K, P, Mg, Zn, and Fe had the higher content in both samples regardless of processing method. The sun-dried and unslicedA. cruentuscontained the highest value of crude protein 32.22 g/100 g DM (dry matter) while the highest crude lipid, 3.80 and 2.58%, was observed, respectively, in sun-dried and unslicedA. hybridusand cooked and slicedA. cruentus. Cooked and slicedA. hybridusandA. cruentuscontained high crude fiber of 14 and 12.18%, respectively. Rats fed with diet DIII revealed the best protein bioavailability and haematological parameters whereas 100% mortality rate was recorded with group fed with diet DIV. From this study, it is evident that cooked and slicedA. hybridusandA. cruentuscould play a role in weight reduction regimes.

scholarly journals Artificial Rice As an Alternative Functional Food to Support Food Diversification Program

2020 ◽  
Author(s):  
Erica Valencia ◽  
Maria Goretti Marianti Purwanto
Keyword(s):  
Functional Food ◽  
Nutritional Value ◽  
Sensory Quality ◽  
Rice Flour ◽  
Paddy Rice ◽  
The Body ◽  
Local Resources ◽  
Risk Of Disease ◽  
Nutritional Effects

Functional food is a food that has a beneficial effect to the body beyond its adequate nutritional effects. It can help improve someone’s health and/or decrease the risk of disease. The awareness in the community of the importance of health encourages the development of functional food. One of the functional food that has been developed in Indonesia is the artificial rice. Artificial rice, an alternative paddy rice substitute, has a minimally equal value to paddy rice. Artificial rice is made to reduce people’s dependence on paddy rice and to support food diversification program to achieve food security in Indonesia. Artificial rice is made from a non-paddy rice flour with a certain compositions, so that it can be used as a vehichle to make a functional food and can be fortified with ingredients that contain functional active compounds. Indonesian researchers have developed artificial rice products by utilizing local resources, such as corn, sorghum, spices, tubers, and others, to obtain an artificial rice with improved nutritional and functional characters that have some health benefits such as antidiabetic, antioxidant, antihypertensive, and anticancer. Such development has resulted in the observation that artificial rice can be used as a functional food for rice substitute with an equal or better nutritional value than paddy rice. However, further research is still needed to improve the sensory quality of artificial rice so that it can be accepted easily by the community. Keywords: Artificial rice, food diversification, functional food, rice analogue

Milling of Rice Grains. The Degradation on Three Structural Levels of Starch in Rice Flour Can Be Independently Controlled during Grinding

2011 ◽  
Vol 59 (8) ◽  
pp. 3964-3973 ◽  
Author(s):  
Thuy T. B. Tran ◽  
Kinnari J. Shelat ◽  
Daniel Tang ◽  
Enpeng Li ◽  
Robert G. Gilbert ◽  
...  
Keyword(s):  
Rice Flour ◽  
Rice Grains ◽  
Structural Levels

Production and roles of IAA and ABA during development of superior and inferior rice grains

2020 ◽  
Vol 47 (8) ◽  
pp. 716 ◽  
Author(s):  
Heather M. Nonhebel ◽  
Karina Griffin
Keyword(s):  
Multiple Reaction Monitoring ◽  
Grain Filling ◽  
Signalling Pathway ◽  
Hormone Production ◽  
Element Analysis ◽  
Cis Element ◽  
Rice Grains ◽  
Cereal Grain ◽  
Liquid Chromatography Tandem Mass ◽  
Multiple Reaction Monitoring Mode

Current understanding of the role of plant hormones during cereal grain filling is confounded by contradictory reports on hormone production that is based on poor methodology. We report here on the accurate measurement of indole-3-acetic acid (IAA) and abscisic acid (ABA) by combined liquid chromatography-tandem mass spectrometry in multiple reaction-monitoring mode with heavy isotope labelled internal standards. ABA and IAA contents of superior versus inferior rice grains (ABA maxima 159 ng g–1 FW and 109 ng g–1 FW, IAA maxima 2 µg g–1 FW and 1.7 µg g–1 FW respectively) correlated with the expression of biosynthetic genes and with grain fill. Results confirm that grain ABA is produced primarily by OsNCED2(5), but suggest that ABA import and metabolism also play important roles in ABA regulation. The IAA content of grains is primarily influenced by OsYUC9 and OsYUC11. However, the distinct expression profile of OsYUC12 suggests a specific role for IAA produced by this enzyme. Co-expression of OsYUC12 with OsIAA29 indicates their involvement in a common signalling pathway. Co-expression and cis-element analysis identified several aleurone-specific transcriptional regulators as well as glutelin as strong candidates for detailed investigation for direct regulation by the auxin-signalling pathway.

Rapid analysis of chemical composition in intact and milled rice cookies using near infrared spectroscopy

2017 ◽  
Vol 25 (5) ◽  
pp. 330-337 ◽  
Author(s):  
Latthika Wimonsiri ◽  
Pitiporn Ritthiruangdej ◽  
Sumaporn Kasemsumran ◽  
Nantawan Therdthai ◽  
Wasaporn Chanput ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Near Infrared ◽  
Wheat Gluten ◽  
Nir Spectroscopy ◽  
Rice Flour ◽  
Coefficient Of Determination ◽  
Gluten Free ◽  
Least Squares Regression ◽  
Milled Rice ◽  
Control Programs

This study has investigated the potential of near infrared (NIR) spectroscopy to predict the content of moisture, protein, fat and gluten in rice cookies in different sample forms (intact and milled samples). Gluten-free (n = 48) and gluten (n = 48) rice cookies were formulated with brown and white rice flours in which butter was substituted with fat replacer at 0, 15, 30 and 45%. With regard to gluten cookies, rice flour was substituted with wheat gluten at 1, 3 and 5%. Partial least squares regression modeling produced models with coefficient of determination (R2) values greater than 0.88 from NIR spectra of intact samples and greater than 0.92 for milled samples. These models were able to predict the four components with a ratio of prediction to deviation greater than 2.7 and 3.8 in intact and milled samples, respectively. The results suggest that the models obtained from the intact samples can be successfully applied for chemical composition of rice cookies and are reliable enough use for potential quality control programs.

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