Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice

Reddy, Chagam Koteswara; Kimi, Lalmuan; Haripriya, Sundaramoorthy; Kang, Nayoung

doi:10.1016/j.rsci.2017.05.002

Cited by 91 publications

(80 citation statements)

References 38 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Kithul, red rice, sago, sweet potato and water chestnut was of type A crystallinity, high amylose maize was of type B crystallinity and tapioca starch was of type C crystallinity. Crystallinity type was in agreement with previous findings [20][21][22][23]. Figure 1 shows the microscope images of the starch and flour granules under normal and polarized light.…”

Section: Morphological Propertiessupporting

confidence: 90%

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Grace

Henry

2020

Foods

View full text Add to dashboard Cite

Starches and flours used commonly in Asia (tapioca, sweet potato, sago, water chestnut, and high amylose maize starch, red rice and kithul flour) were characterized in terms of their chemical composition, morphological, functional, pasting, thermal, gelling and in vitro digestibility properties. It was observed that the differences in their chemical composition and structure influenced their properties. High amylose maize was the most stable, thus it required the highest gelatinization temperature which was observed in both the differential scanning calorimetry (DSC) and pasting profiles. Kithul flour had a significantly lower rate of digestion (p < 0.05) than the other samples (except for high amylose maize starch). Unlike high amylose maize starch, it had a gelatinization temperature that could be achieved during cooking, and had good gelling properties.

show abstract

Section: Morphological Propertiessupporting

confidence: 90%

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

Grace

Henry

2020

Foods

View full text Add to dashboard Cite

show abstract

“…The difference in composition of BR and white rice is due to the uneven distribution of nutrients and bioactive components in the rice kernel. Most of the phytochemicals, vitamins, and minerals are mostly confined in the bran layer and outer endosperm, while endosperm part of kernel is composed of starch (Liu, Zheng, & Chen, 2017;Reddy, Kimi, Haripriya, & Kang, 2017). The starch is composed of two polymers such as amylose and amylopectin (Mir & Bosco, 2014).…”

Section: Compositionmentioning

confidence: 99%

“…The mineral content has been found to decrease significantly during the polishing process and as a result of which low mineral levels are present in white rice (Table 2). Reddy et al (2017) reported that the calcium concentration decreased from brown to polished rice (136.2 to 53.6 mg/kg), copper (33.4 to 26.2), iron (88.8 to 26.2), potassium (1606 to 566.1), magnesium (377.2 to106.6), manganese (38.8 to 20.1), phosphorus (2062.1 to 718.5), and zinc (53.9 to 24.6), respectively. Prom-u-thai et al (2007) reported that 70% of iron and zinc is lost during the milling process.…”

Section: Compositionmentioning

confidence: 99%

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Mir

Shah²,

Bosco

et al. 2020

Cereal Chem

View full text Add to dashboard Cite

Background and Objectives In recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice. Findings Brown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice. Conclusion BR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits. Significance and novelty BR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

show abstract

“…Pigmented rice, specifically the black or dark purple varieties have been reported to contain several properties that are beneficial to human health such as antioxidant, anti-inflammatory, anti-obesity, antitumour, hypoglycaemic and anti-allergic (Chmiel et al, 2018). In addition to these properties, they are also rich in fibre, minerals, ligans, c-oryzanol, vitamins B 1 , B 2 , B 3 and B 6 , Vitamin E, phytic, polyphenols and selenium (Irakli & Katsantonis, 2017;Reddy et al, 2017). Bioactive compounds in these rice varieties can also serve as natural hypoglycaemic food ingredients as an alternative to artificial medications which could cause many side effects (Boue et al, 2016).…”

Section: Introductionmentioning

confidence: 99%

Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts

Owolabi

Chakree

Yupanqui

2019

Int J of Food Sci Tech

View full text Add to dashboard Cite

Summary The bioactive components, antioxidative properties and phenolic profile of Thai purple rice after 24 h soaking and 36 h germination periods were investigated. Anti‐inflammatory properties of the rice extracts were also evaluated on macrophage cells, stimulated with Lipopolysaccharide. These conditions significantly increased the bioactive components and antioxidative properties. Total anthocyanin contents, total carotenoid contents and gamma‐aminobutyric acid were increased more than twofold in the soaked sample. Protocatechuic, caffeic, p‐coumaric, ferullic, rutin trihydrate, catechin and Trans‐cinnamic acids were detected in the extracts. Gallic acid was only identified after soaking and germination. All the extracts led to cell proliferation and inhibited nitric oxide (NO) production. Twenty‐four hour soaking exhibited highest bioactive compounds, antioxidative properties and showed greater NO inhibitory effects with IC50 of 234.00 ± 0.01 μg mL−1. In addition to established information on germination, soaking greatly improved the bioactive components and anti‐inflammatory properties of the rice variety.

show abstract

Effects of Polishing on Proximate Composition, Physico- Chemical Characteristics, Mineral Composition and Antioxidant Properties of Pigmented Rice

Cited by 91 publications

References 38 publications

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

The Physicochemical Characterization of Unconventional Starches and Flours Used in Asia

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Bioactive components, antioxidative and anti‐inflammatory properties (on RAW 264.7 macrophage cells) of soaked and germinated purple rice extracts

Contact Info

Product

Resources

About