Determination of Nutritional Composition of Different Rice Bran

Sangeetha, N. J.

doi:10.20959/wjpps20175-9029

Cited by 1 publication

(1 citation statement)

References 7 publications

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“…Satter (2014) [22] also found that bran is a rich vitamin and mineral source such as phosphorus, potassium, iron, copper, zinc and vitamin B. Accordingly, Sangeetha (2017) [23] reported that polishing process led to a decrease of ash content more than 40%. Among the variety, SH had the highest ash content whereas that in KDML 105 was the lowest.…”

Section: Effect On Starch Propertiesmentioning

confidence: 99%

Effect of Preparation Method on Chemical Property of Different Thai Rice Variety

Isnaini¹,

Pathomrungsiyounggul²,

Konsue³

2019

JFNR

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Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or nonpolishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values. GI value and starch digestibility of non-parboiled rice were lowest in SH, RB and KDML 105, respectively. However, with parboiling treatment, GI values among rice varieties were not significantly different. It can be concluded that natural composition of each rice variety is different and it affects human health. However, preparation process can alter the chemical property of rice as well as influence health benefit of rice.

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Section: Effect On Starch Propertiesmentioning

confidence: 99%