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

2020 ◽  
Vol 97 (5) ◽  
pp. 895-903
Author(s):  
Shabir Ahmad Mir ◽  
Manzoor Ahmad Shah ◽  
S. John Don Bosco ◽  
Kappat Valiyapeediyekkal Sunooj ◽  
Saqib Farooq
Keyword(s):  
Shelf Life ◽  
Brown Rice ◽  
Nutritional Properties ◽  
White Rice

scholarly journals Shelf life estimation of preconditioned brown or unpolished rice (Oryza sativa) and its effect in microwave puffing

2019 ◽  
Vol 38 (03) ◽  
Author(s):  
Ajay Kumar Swarnakar
Keyword(s):  
Moisture Content ◽  
Shelf Life ◽  
Salt Content ◽  
Brown Rice ◽  
Moisture Sorption ◽  
Quality Characteristic ◽  
Life Estimation ◽  
Puffed Rice ◽  
Optimized Conditions ◽  
Sorption Characteristics

Microwave puffing of prepacked preconditioned brown rice can provides a hygienic, fresh and nutritious puffed rice as compared to conventional puffed rice. Pre-puffing conditioning (salt infusion) makes brown rice more hygroscopic therefore long storage of preconditioned brown rice reduces the puffing quality. This study was conducted to estimate the shelf life of prepacked conditioned brown rice in wrapped paper envelope with low density polythene for its microwave puffing. Preconditioning of brown rice was carried out at optimized conditions i.e., parboiling pressure (303 kPa) and time (14 min), preconditioning temperature (76.7 °C), salt content (3.5% (w/w), and pre-puffing moisture content (11.6 % (wb)). These packets were stored at 38±2 °C temperature and 90% relative humidity. Moisture sorption characteristics can be well described by Henderson model. Shelf life of preconditioned brown rice was estimated 36 days by its puffing quality characteristic and found that moisture content of preconditioned brown rice reaches 15.27% (wb).

scholarly journals Analysis of Fungal Contamination on Commercially Sold Rice in Puerto Rico

2018 ◽  
Vol 15 (2) ◽  
Author(s):  
Nicole Colón Carrión ◽  
Chad Lozada Troche
Keyword(s):  
Rice Variety ◽  
Fungal Endophytes ◽  
Brown Rice ◽  
P Value ◽  
Rice Grain ◽  
Penicillium Verrucosum ◽  
Normal Surface ◽  
White Rice ◽  
Rice Grains ◽  
Fungal Contaminants

Crops and stored grains are susceptible to pathogens that represent a threat to our health. The study presented herein compares the normal surface and endophytic fungal communities present on white and brown rice grains. One hundred grains of each rice variety was analyzed to determine their fungal contaminants and endophytes. Fungi were inoculated on SDA media, and purified in PDA media; morphological characterization was performed followed by amplification of the ITS region using PCR for all fungal isolates. Statistical analysis indicated significant differences between medium brown rice compared to white rice for surface and endophytic communities (p-value £ 0.05). In addition, a higher fungal diversity was found on brown rice grains compared to white rice. This variation may be due to differences in the processing methods used for each rice grain type. BLAST analysis revealed the presence of toxigenic strains of Aspergillus flavus, A.oryzae, Penicillium verrucosum, and P. viridicatum. The study of fungal growth in rice grains can contribute to the minimization of mycotoxin production by its prevention and control; therefore, decreasing crop contamination and human exposure to their metabolites. KEYWORDS: Fungi; Rice; Fungal contaminants; Fungal endophytes

COMMITTEE ON NUTRITION

PEDIATRICS ◽  
1966 ◽  
Vol 38 (5) ◽  
pp. 924-924
Author(s):  
CHARLES U. LOWE ◽  
DAVID B. COURSIN ◽  
FELIX P. HEALD ◽  
ROBERT KAYE ◽  
DONOUGH O'BRIEN ◽  
...  
Keyword(s):  
World War I ◽  
Vitamin B1 ◽  
Brown Rice ◽  
Field Trials ◽  
The Philippines ◽  
White Rice ◽  
Eastern Area ◽  
Chemical Division ◽  
Extensive Field ◽  
Western Area

WITH A note of sadness, the Committee on Nutrition of the American Academy of Pediatrics wishes to call to the attention of the membership the death of Robert Ramapatnam Williams. A noted chemist and scientist, Dr. Williams obtained world renown for his work on the isolation, identification, and synthesis of vitamin B1. He died at his home in Summit, New Jersey, in October 1965. Born in Nellore, India, February 16, 1886, of American missionary parents, he began teaching in the Philippines in 1908 and considered the Islands his second home. Williams never found time to earn a doctorate, although he attended Ottawa University (Kansas) and the University of Chicago for undergraduate and postgraduate work. He earned a B.S. in 1907 and an M.S. in 1908 and received honorary LL.D. and D.Sc. degrees from numerous universities. The story of his work with beriberi is one of the most exciting in the field of nutrition. While working in the Philippines in 1910 with the Chemical Division of the Bureau of Science, he became interested in the disease. He assisted in treating an infant dying of beriberi with brown-rice bran syrup. The child's dramatic recovery stirred the synthesis of thiamine chloride. His work culminated in extensive field trials, again in the Philippines, shortly after World War I. For this study, the Bataan peninsula was divided into two parts. In the western area the inhabitants ate plain white rice; those in the eastern area received plain white rice enriched with rice coated with vitamin B1, concentrate. Within weeks the death rate from beriberi dropped dramatically in the eastern area. It remained high in the western area until smugglers began "running in" the treated rice.

scholarly journals Comparative study of red yeast rice with high monacolin K, low citrinin concentration and pigments in white rice and brown rice

2019 ◽  
Vol 37 (No. 1) ◽  
pp. 75-80 ◽  
Author(s):  
Pramuan Saithong ◽  
Wanida Tewaruth Chitisankul ◽  
Supachi Nitipan
Keyword(s):  
Comparative Study ◽  
Brown Rice ◽  
Monascus Purpureus ◽  
Red Yeast Rice ◽  
Monacolin K ◽  
Constant Weight ◽  
Fermentation Time ◽  
White Rice ◽  
Red Yeast ◽  
Target Strain

Growth pigments and metabolites of monacolin K and citrinin were compared for Monascus purpureus during 14-day solid-state ermentation on white rice and brown rice (Chai-Nart cultivar). Monascus purpureus IFRPD 4046 was selected as the target strain which produced the  ighesth monacolin K content and the lowest citrinin content. Optimum fermentation conditions regarding moisture content, temperature and fermentation time were determined. A comparative study showed that monacolin K production in white rice was about twice higher than in brown rice. At the optimum conditions, concentrations of monacolin K dried at 55°C to constant weight were 132.98 and 66.48 mg/100 g in white rice and brown rice, respectively while citrinin was not detected. Results revealed that the IFRPD 4046 strain has a potential to produce red yeast rice with higher monacolin K in white rice than<br />in brown rice with low citrinin content.

scholarly journals Detection of Aflatoxins in Rice Samples

2015 ◽  
Vol 49 (3) ◽  
pp. 189-194 ◽  
Author(s):  
A Nisa ◽  
N Zahra ◽  
S Hina
Keyword(s):  
Protein Metabolism ◽  
Brown Rice ◽  
Dietary Exposure ◽  
Parboiled Rice ◽  
White Rice ◽  
Broken Rice ◽  
The World ◽  
Rice Samples ◽  
Layer Chromatography

Aflatoxins are natural contaminants of cereals and other commodities throughout the world. Chronic dietary exposure even to low doses of aflatoxins is a known risk factor for liver cancer and effect protein metabolism and immunity. The study was carried out on a 1029 samples of brown rice, 1561 samples of white rice, 33 samples of broken rice, 13 samples of Sella rice, 52 samples of parboiled rice of export quality from Pakistan during the years 2006-2010 for determination of Aflatoxin B1, B2, G1 and G2 by Thin Layer Chromatography. 341 (33.13%) samples of white rice, 350 (22.42%) samples of brown rice, 13 (39.39%) samples of broken rice, 25 (24.27%) samples of Sella rice and 14 (26.92%) samples of parboiled rice were found contaminated with B1. B2 was detected in 33 (3.20%) samples of white rice, 23 (1.47%) samples of brown rice and 1(3.03%) samples of broken rice. While G1 is found in 9 (0.8%) samples of white rice, 57 (3.65%) samples of brown rice, 1 (1.5 %) samples of parboiled rice. Aflatoxin G2 was absent in all samples. DOI: http://dx.doi.org/10.3329/bjsir.v49i3.22134 Bangladesh J. Sci. Ind. Res. 49(3), 189-194, 2014

Rheological properties of rice–blackgram batter while replacing white rice with brown rice

2013 ◽  
Vol 20 (4) ◽  
pp. 299-307
Author(s):  
Annamalai Manickavasagan ◽  
Insaaf Mohd Al-Marhubi ◽  
Satyanarayan Dev
Keyword(s):  
Rheological Properties ◽  
Brown Rice ◽  
White Rice

Dynamics of Texture Change and in Vitro Starch Digestibility with High-Pressure, Freeze-Thaw Cycle, and Germination-Parboiling Treatments of Brown Rice

2021 ◽  
Vol 64 (1) ◽  
pp. 103-115
Author(s):  
Hao Wang ◽  
Songming Zhu ◽  
Hosahalli S. Ramaswamy ◽  
Yang Du ◽  
Yong Yu ◽  
...  
Keyword(s):  
High Pressure ◽  
Glycemic Index ◽  
Amylose Content ◽  
Brown Rice ◽  
In Vitro Digestibility ◽  
White Rice ◽  
Freeze Thaw ◽  
Thaw Cycle ◽  
Freeze Thaw Cycle

HighlightsFreeze-thaw cycle (FTC) treated brown rice texture was much closer to white rice texture.Both high-pressure (HP) and FTC treatment helped to moderate the bran layer of brown rice.FTC treatment of brown rice resulted in higher conversion to resistant starch.The glycemic index of treated rice correlated positively with the amylose/amylopectin ratio.Abstract. High-pressure (HP), freeze-thaw cycle (FTC), and germination-parboiling (GP) treatments were used to improve the texture characteristics and in vitro digestibility of starch in brown rice (BR). The texture of FTC-treated BR was the closest to the texture of white rice. Improved water absorption ratio, HP and FTC induced modification of the bran layer, and GP induced partial starch gelatinization were considered to be responsible for improving the texture of BR. All treatments improved the in vitro digestibility of BR starch, and FTC &lt; HP &lt; GP with respect to the order of increase. FTC treatment also resulted in the minimal glycemic index (GI), while GP treatment resulted in higher GI. In general, the amylose content was lower for untreated BR than for treated BR. Further, the HP, GP, and FTC treatments showed improved amylose/amylopectin ratios. HP and GP decreased the gelatinization enthalpy, while FTC increased it. GI had a positive correlation with amylose content and amylose/amylopectin ratio, while gelatinization enthalpy had a negative correlation. Keywords: Brown rice, Freeze-thaw cycle, Germination-parboiling, High pressure, Starch in vitro digestibility, Texture.

scholarly journals Plasma lipids and large bowel volatile fatty acids in pigs fed on white rice, brown rice and rice bran

1993 ◽  
Vol 70 (2) ◽  
pp. 503-513 ◽  
Author(s):  
Yustinus Marsono ◽  
Richard J. Illman ◽  
Julie M. Clarke ◽  
Rodney P. Trimble ◽  
David L. Topping
Keyword(s):  
Fatty Acids ◽  
Rice Bran ◽  
Large Bowel ◽  
Volatile Fatty Acids ◽  
Plasma Lipids ◽  
Plasma Cholesterol ◽  
Brown Rice ◽  
Density Lipoprotein ◽  
Distal Colon ◽  
White Rice

Adult male pigs were fed on a diet containing (% of energy) fat 25 starch 55 from white rice and providing 20 g fibre/pig per d (diet WR). In two other groups rice bran was added to the diet to provide 43 g fibre/d. One group received the diet unmodified (diet RB), but in another (diet RO) heat-stabilized unrefined rice oil replaced the palm oil. In a further group brown rice replaced white rice and provided 37 g fibre/pig per d (diet BR). Plasma cholesterol concentrations were similar with diets WR, RB and BR. With diet RO the concentration was significantly lower than with diets WR and BR but was not different from diet RB. Plasma high-density-lipoprotein-cholesterol and plasma triacylglycerols were unaffected by diet. In all groups, digesta mass rose from the caecum to the proximal colon but fell in the distal colon. Diet WR gave the lowest digesta mass while diet BR gave a significantly higher mass along the large bowel length. RB- and RO-fed pigs had equal masses of digesta which were intermediate between BR- and WR-fed pigs at all sampling sites. Pools of individual and total volatile fatty acids (VFA) in the proximal large bowel were unaffected by diet. Pools of total and individual VFA in the median and distal colon were lowest with diets WR and RB and significantly higher with diet BR. In these regions of the colon pools of acetate in RO-fed pigs did not differ from those in the BR-fed group but were higher than in other groups. However, pools of propionate and butyrate with the RO diet were significantly lower than with diet BR and the same as with diets WR and RB. Portal venous VFA concentrations were unaffected by diet. The higher large bowel digesta masses and VFA with diet BR may reflect the escape of starch from the smallintestine.

scholarly journals Effects of White Rice, Brown Rice and Germinated Brown Rice on Antioxidant Status of Type 2 Diabetic Rats

2012 ◽  
Vol 13 (12) ◽  
pp. 12952-12969 ◽  
Author(s):  
Mustapha Umar Imam ◽  
Siti Nor Asma Musa ◽  
Nur Hanisah Azmi ◽  
Maznah Ismail
Keyword(s):  
Antioxidant Status ◽  
Brown Rice ◽  
Diabetic Rats ◽  
Germinated Brown Rice ◽  
White Rice ◽  
Type 2 Diabetic
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