Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

Mir, Shabir Ahmad; Bosco, Sowriappan John Don; Shah, Manzoor Ahmad; Mir, Mohammad Maqbool; Sunooj, Kappat Valiyapeediyekkal

doi:10.1007/s11694-015-9291-y

Cited by 33 publications

(31 citation statements)

References 25 publications

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“…The data given in Table showed that water uptake ratio ranged from 2.70 to 5.16 and was highest in Gull zag (5.167) followed by Zag (4.67) variety, while Kaw kareed had a property of having lesser value for water uptake ratio (2.70). The values of water uptake ratio of these cultivars were found to be higher than the hybrid varieties from the same region as reported earlier by Mir, Bosco, Shah, Mir, & Sunooj (). The cultivars having higher water uptake ratio had been found due to higher amylose content, which has the tendency of absorbing more water during cooking.…”

Section: Resultssupporting

confidence: 83%

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Bhat

Riar

2016

Journal of Texture Studies

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There is increasing demand for rice varieties with excellent quality characteristics throughout the world. It has been observed that the traditional rice cultivars are of immense health benefits which lead to their increasing surge among consumers. Cooking and eating quality (mouth feel characteristics) of rice has a major role in determining its economic value and consumer acceptability. The cultivars explored in this study include traditional pigmented rice cultivars of temperate region of India. The aim was to promote the revival of old cultivars, and also to indicate their beneficial characteristics over hybrid varieties by studying their physiochemical, cooking, and textural characteristics and develop their interrelationship. With this research, the desirable properties of traditional rice cultivars could be exploited that had better characteristics than the hybrid varieties. This in turn led the various agencies to motivate the farmers to encourage their cultivation, provide an essential platform to scientists to inherit their valuable characteristics.

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Section: Resultssupporting

confidence: 83%

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Bhat

Riar

2016

Journal of Texture Studies

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“…These results are in well harmony with those reported for Thai pigmented rice cultivars (Daiponmak et al, 2014;Chinprahast et al, 2016). Mir et al (2016) and Liu et al (2015) demonstrated that brown rice contains a significant amount of antioxidants by the determination of the total polyphenol content, the total flavonoid content and the antioxidant activity of different varieties of brown rice. Pedro et al (2016) determined the antioxidant activity and extracted flavonoids, anthocyanins and phenolics from black rice indicating that the anthocyanins content was larger than other gluten-free products such as quinoa and amaranth.…”

Section: Rice Matrixsupporting

confidence: 89%

“…For example, black/purple rice colour is related to anthocyanin content and red colour to tannin content (Anggraini et al, 2015). Mir et al (2016) and Liu et al (2015) demonstrated that brown rice contains a significant amount of antioxidants by the determination of the total polyphenol content, the total flavonoid content and the antioxidant activity of different varieties of brown rice. Anggraini et al (2015) showed that the rice colour presented a correlation with the antioxidant activity for red and purple rice, the darker the colour of rice, the higher the antioxidant activity.…”

Section: Rice Matrixmentioning

confidence: 99%

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

Torres

Arufe

Chenlo

et al. 2016

Int J of Food Sci Tech

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Summary This comprehensive review, covering scientific papers published from 2013 until now, deals with the bioactivity of available gluten‐free matrices. For this purpose, cereals (rice, maize, sorghum, teff and millets), pseudocereals (buckwheat, quinoa and amaranth) and noncereals (pulses as lentils, fruits as bananas, vegetables as potatoes and nuts as chestnuts, among others) sources are studied. The current trends in enhancing the antioxidant activity of gluten‐free baked products by incorporating natural bioactive compounds are presented. This review covers a wide range of natural bioactive sources such as starchy materials or its by‐products; spices, herbs or green plant materials and vegetable and seeds or fruits. Special emphasis was put on describing the changes in antioxidant activity that can occur, between raw matrices and enriched final products, during baking process. Possible future trends in the improvement of antioxidant properties of gluten‐free baked products, based on bioactive sources which have already been applied in the gluten bread industry, were also discussed.

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“…Rice is good source of nutritional components which varies according to genetic makeup, environmental, and soil conditions (Mir, Bosco, Shah, Mir, & Sunooj, 2016b). BR had the highest amount of minerals especially potassium, phosphorus, sulfur, and magnesium but with a significant variation among varieties (Mir et al, 2016b). There is a remarkable difference in composition between the brown and white rice ( Table 1).…”

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

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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.

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Variety difference in quality characteristics, antioxidant properties and mineral composition of brown rice

Cited by 33 publications

References 25 publications

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

Coeliacs cannot live by gluten‐free bread alone – every once in awhile they need antioxidants

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

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