Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains

Fontanella, Maria Chiara; Martín, María; Tenni, Daniele; Beone, Gian Maria; Romani, Marco

doi:10.1016/j.rsci.2021.05.010

Cited by 9 publications

(5 citation statements)

References 32 publications

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“…Ao contrário do arroz branco polido, o qual na operação de polimento são removidas a camada de farelo e o gérmen do Research, Society and Development, v. 12, n. 9, e6112943232, 2023 (CC BY 4.0) | ISSN 2525-3409 | DOI: http://dx.doi.org/10.33448/rsd-v12i9.43232 endosperma do grão (Zhang et al, 2010;Fontanella et al, 2021).…”

Section: Processamento E Características Físico-químicas Do Arroz Int...unclassified

Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão

Souza,

Silva,

Costa

2023

RSD

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O arroz possui importância social, econômica e nutricional em diferentes países. Em sua forma integral o seu consumo confere mais benefícios a saúde. No entanto, devido às suas características de maior dureza e tempo de cocção prolongado, apresenta baixa aceitação entre os consumidores. O objetivo com este estudo foi analisar, por meio de uma revisão da literatura, os métodos que utilizam princípios físicos para redução do tempo de cozimento do arroz integral. Foram selecionados 69 estudos encontrados em diferentes bases de dados, publicados no período de 2002 a 2022. Compilaram-se as características de processamento do arroz, suas principais formas de consumo, a superioridade nutricional do arroz integral, os desafios de produção e a contextualização do desenvolvimento de novos métodos de processamento. Os principais métodos de processamento para redução do tempo de cocção do arroz integral encontrados foram descritos e analisados em relação a vias de investigação, princípios físicos e os resultados obtidos. Sendo eles o polimento parcial; pré-hidratação, cocção e secagem; indução de fissuras; aquecimento por irradiação infravermelha; tratamento com alta pressão hidrostática; tratamento ultrassônico e tratamento com plasma frio de baixa pressão. Constatou-se que embora esses métodos reduzem o tempo de cocção, alguns podem causar decréscimo no valor nutricional do arroz integral. Desta forma, considerou-se que os tratamentos de pré-hidratação, cocção e secagem e de indução de fissuras nos grãos são os mais promissores, uma vez que influenciaram de forma significativa na redução do tempo de cocção do arroz integral, sem alterar o seu valor nutricional.

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Section: Processamento E Características Físico-químicas Do Arroz Int...unclassified

Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão

Souza,

Silva,

Costa

2023

RSD

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“…Bertambahnya jumlah penduduk di wilayah Kecamatan Beji, maka bertambah pula kebutuhan sumber makanan pokok. Keberadaan tempat penggiligan padi penting diketahui oleh petani karena dapat memudahkan petani melakukan penggilingan padi sebagai proses selanjutnya dalam menghasilkan beras yang berkualitas [1].…”

Section: Pendahuluanunclassified

Pencarian Rute Jasa Pemesanan Penggilingan Padi Berbasis Android Dengan Menggunakan Google Maps

Lutfi

Khoirotuzzuhria²

2023

INFORMAL

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The location where the rice mill service is located is an important thing for most farmers to improve the quality of rice. Clear information about the rice mill is one of the determining factors in choosing a suitable rice mill. For farmers and people who do not know the surrounding area when they are going to do rice milling, it will be difficult to find the nearest rice mill location. There are several weaknesses when using a manual system, including the information obtained is not in accordance with the expected needs, and the distance traveled requires a relatively long time and relatively large cost. The research conducted by the author is to design an application for ordering rice milling services using the waterfall method and using google maps as a method of finding the closest route. The purpose of the study was to determine the application of google maps to the rice mill ordering application. From the results of system testing using blackbox testing, the results show that the application being tested can run and function as expected. While the results of testing the questionnaire by getting an index of 79.75%.

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“…Rice is consumed as a staple food in many countries, and it is also an important material for a wide range of foods for infants and toddlers. 1 Starch is the major component in rice and acts as an energy source for the human body via digestion. 2 According to the difference in digestibility, dietary starch could be divided into three fractions, i.e., rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS).…”

Section: Introductionmentioning

confidence: 99%

“…Rice is consumed as a staple food in many countries, and it is also an important material for a wide range of foods for infants and toddlers . Starch is the major component in rice and acts as an energy source for the human body via digestion .…”

Section: Introductionmentioning

confidence: 99%

Ingesting Microwave-Cooked Starch Could Tailor the Intestinal Microbiota and Glucose/Lipid Level of Mice Fed with Low-Fat Diet

Li,

Cheng,

Qiao

et al. 2024

ACS Food Sci. Technol.

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While the microwave technique is widely used in the heating of starch-based food matrices, it is still unclear how ingesting microwave-cooked starch (containing resistant starch (RS)/slowly digestible starch (SDS)) regulates the intestinal microbiota and glucose/lipid levels of the body. Here, it was revealed that microwave cooking could strengthen the ordered structures of starch following storage (using conventional cooking as a reference) and thus led to a high SDS + RS content (72.90%). Compared to a normal diet, ingesting the diet with microwave-treated starch significantly decreased the body weight, blood glucose level, fat index, adipocyte size, and LDL-C content of mice. This could be related to the improved abundance and diversity of the intestinal microbiota in mice. In particular, there were a reduction in Firmicutes abundance (20.92%), being significantly correlated with the lowered levels of above glucose/lipid indicators, and an increase in Bacteroidota abundance (4.46 times), being linked to the reduced contents of primary and secondary bile acids.

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Effect of Milling and Parboiling Processes on Arsenic Species Distribution in Rice Grains

Cited by 9 publications

References 32 publications

Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão

Processos físicos industriais para redução do tempo de cocção do arroz integral - Uma revisão

Pencarian Rute Jasa Pemesanan Penggilingan Padi Berbasis Android Dengan Menggunakan Google Maps

Ingesting Microwave-Cooked Starch Could Tailor the Intestinal Microbiota and Glucose/Lipid Level of Mice Fed with Low-Fat Diet

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