Brown Rice as Useful Nutritional Source

Zahra, Naseem; Jabeen, Shajia

doi:10.17582/journal.pjar/2020/33.3.445.453

Cited by 6 publications

(7 citation statements)

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“…After the first stage of storage this capacity was 27.38–32.18% in storage at 25°C and 32.07–39.88% at 5°C, while after the second stage, the scavenging capacity was 22.53–27.62% at 25°C and 30.90–35.79% at 5°C. This reduction in DPPH scavenging ability is in line with previous research reports where a decline of 45% was reported after storage of brown rice for 7 months (Devraj et al, 2020 ; Zahra & Jabeen, 2020 ).…”

Section: Resultssupporting

confidence: 92%

“…The presence of phenolic compounds in the body shows various physiological effects on the human body. They prevent damage caused by low‐density lipoproteins and lipids and thus reduce the risk of coronary heart disease and cancer (Zahra & Jabeen, 2020 ). Phenolic compounds of cereals are interesting chemical characteristics because of their antioxidant potential and radical‐scavenging ability (Kumar et al, 2018 ).…”

Section: Resultsmentioning

confidence: 99%

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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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Section: Resultssupporting

confidence: 92%

Section: Resultsmentioning

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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“…Tiap bulir beras merah terkandung selenium yang tinggi dan kandungan mineral yang lebih tinggi dibandingkan beras putih (Qadri, et al, 2020). Disamping itu mengkonsumsi beras merah mampu menurunkan kadar kolesterol dalam tubuh, mengurangi resiko penyakit jantung coroner dan diabetes serta mampu menurunkan kadar lemak dalam tubuh (Zahra, et al, 2020). Saat ini, beras merah yang sering kita jumpai saat ini hanya diolah menjadi nasi dan bubur bayi (Upadhyay, et al, 2018).…”

Section: Pendahuluanunclassified

The The Effect of MRD (Milk of Red Rice and Dates) Composition on the Degradation Stability of Milk Dyes and The Content of Milk Microbial Contamination

Latifah

2022

ijcs

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Milk is a nutritious drink that contains nutrients and vitamins needed by the body. In this study, a variant of the composition of red rice with Sukari dates and tested to obtain the best level of milk stability in the form of MRD. The composition of MRD was varied, namely MRD type I and MRD type II. The method used in this research is the analysis of milk dye degradation, milk stability analysis, microbial contamination analysis, and organoleptic testing. The results of the research on the degradation of milk dyes showed that both types of milk were in 2nd order with the reaction rate constant for type I MRD being 0.0582 and MRD type II was 0.0181. The level of stability of milk from MRD type I is 2nd order with a rate constant of 0.0953 and MRD type II is 1st order with a rate constant of 0.0998. For the microbial contamination assay showed that the microbial contamination test, showed that the two types of MRD, namely MRD type I and MRD type II were still within the safe limits and did not exceed the safe limits required by the SNI 7388:2009. The results of the hedonic test showed that the MRD type II was more favored by the respondents than the MRD type I.

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“…The germ is located just after the sub-aleurone layer with some parts of it embedded in the endosperm. Brown rice and milled/white rice are obtained from the same rice grain; the difference is in the degree of milling [2].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, brown rice has the bran, germ and the endosperm. The bran layer contains most of the minerals, vitamins, dietary fibre, proteins, fats, antioxidants and phytochemicals of rice [3,2]. Milled rice which is also called white rice is obtained by removing the bran layer and germ, meaning it is composed of only the endosperm.…”

Section: Introductionmentioning

confidence: 99%

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

Ukpong

Onyeka

Omeire

et al. 2022

AFSJ

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Germinated brown rice (GBR) was produced from FARO 44 rice cultivar by sterilizing the paddy in sodium hypochlorite solution, steeping it in potable water and germination of the de-husked grain. Germination temperatures were maintained at 30 and 40oC for 12 and 36 h. The mould content, functional, cooking and sensory properties of the GBR were compared to non-germinated brown rice (BR) and non-germinated parboiled milled rice (MR) which were used as controls. The results showed that germination temperatures did not significantly affect (p<0.05) the parameters analyzed. The germinating conditions did not encourage the growth of moulds. The foaming capacity (55.73%), foam stability (43.11%), water absorption capacity (1.24 g/g), and oil absorption capacity (1.07 g/g) of BR did not differ significantly (p<0.05) from that of MR but they increased significantly in GBR to the range of 66.43-73.05%, 60.48-74.715%, 2.15-2.88 g/g, and 1.95-3.08 g/g respectively. These values were significantly higher (p<0.05) at germination duration of 36 h than 12 h. The bulk density (0.93 g/cm3) and swelling power (6.78 g/g) of BR did not differ from that of MR but they decreased significantly (p<0.05) in GBR to the range of 0.61-0.90 g/cm3 and 2.67-4.70 g/g respectively. Much significantly lower (p<0.05) values were obtained at a germination duration of 36 h. The cooking time was least in MR (11.0 min) against BR (18.0 min) and GBR (12.0-15.0 min), and the water uptake ratio (g water/ g rice) was also least in MR (2.00) against BR (2.19) and GBR (2.20-2.37). MR and GBR germinated for 12 h were accepted while BR was rejected.

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Brown Rice as Useful Nutritional Source

Cited by 6 publications

References 0 publications

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

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

The The Effect of MRD (Milk of Red Rice and Dates) Composition on the Degradation Stability of Milk Dyes and The Content of Milk Microbial Contamination

Functional, Cooking, Sensory and Microbial Properties of FARO 44 Brown Rice as Affected by Milling and Germination

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