Chemical and Nutritional Properties of Brown Rice

Brown Rice ◽  
2017 ◽  
pp. 93-110 ◽  
Author(s):  
Sila Bhattacharya
Keyword(s):  
Brown Rice ◽  
Nutritional Properties

scholarly journals Gluten-Free Snacks Based on Brown Rice and Amaranth Flour with Incorporation of Cactus Pear Peel Powder: Physical, Nutritional, and Sensorial Properties

2018 ◽  
Vol 2018 ◽  
pp. 1-9 ◽  
Author(s):  
Dayanne Vigo Miranda ◽  
Meliza Lindsay Rojas ◽  
Sandra Pagador ◽  
Leslie Lescano ◽  
Jesús Sanchez-Gonzalez ◽  
...  
Keyword(s):  
Brown Rice ◽  
Rice Flour ◽  
Whole Grains ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Free Products ◽  
Cactus Pear ◽  
A Value ◽  
Brown Rice Flour ◽  
Amaranth Flour

An agroindustrial by-product (cactus pear peel) and whole grains flour (brown rice and amaranth) were used to present a gluten-free snack proposal. The effect of 5% (F1), 7% (F2), and 10% (F3) substitution of brown-rice flour for yellow cactus pear peel powder (Opuntia ficus-indica) on the snack physical, sensorial, and nutritional properties was evaluated. In addition, 20% of amaranth flour (Amaranthus caudatus) was used for all formulations. As the percentage of substitution increased, the a⁎ value increased, while the L⁎ decreased. The control snacks presented higher hardness, while the snacks with 10% substitution presented a greater crispness. The sensorial properties (overall liking, colour, crispness, and oiliness) reported that the samples containing cactus pear peel powder were the most accepted. The fat content decreased as the substitution percentage increased. The F3 formulation presented the best physical and sensorial properties and when compared with other commercial snack brands, it presented low fat and an adequate protein and fibre content. Therefore, snacks based on brown rice, amaranth, and cactus pear by-product could be considered as a good option of gluten-free product, contributing to reducing the lack of gluten-free products on the markets.

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

Effects of the addition of wild legumes (Lathyrus annuus and Lathyrus clymenum) on the physical and nutritional properties of extruded products based on whole corn and brown rice

2011 ◽  
Vol 128 (4) ◽  
pp. 961-967 ◽  
Author(s):  
Elena Pastor-Cavada ◽  
Silvina R. Drago ◽  
Rolando J. González ◽  
Rocío Juan ◽  
Julio E. Pastor ◽  
...  
Keyword(s):  
Brown Rice ◽  
Nutritional Properties ◽  
Wild Legumes ◽  
Extruded Products

scholarly journals Technological and nutritional properties of gluten-free snacks based on brown rice and chestnut flour

2019 ◽  
Vol 18 (1) ◽  
pp. 89-94 ◽  
Author(s):  
Shabir Ahmad Mir ◽  
Sowriappan John Don Bosco ◽  
Manzoor Ahmad Shah
Keyword(s):  
Brown Rice ◽  
Gluten Free ◽  
Nutritional Properties ◽  
Chestnut Flour

Effects of slight milling combined with cellulase enzymatic treatment on the textural and nutritional properties of brown rice noodles

LWT ◽  
2020 ◽  
Vol 128 ◽  
pp. 109520 ◽  
Author(s):  
Dong-Hui Geng ◽  
Sumei Zhou ◽  
Lili Wang ◽  
Xianrong Zhou ◽  
Lu Liu ◽  
...  
Keyword(s):  
Brown Rice ◽  
Enzymatic Treatment ◽  
Nutritional Properties

Does microclimate under grey hail protection net affect biological and nutritional properties of ‘Duke’ highbush blueberry (Vaccinium corymbosumL.)?

Fruits ◽  
2016 ◽  
Vol 71 (3) ◽  
pp. 161-170 ◽  
Author(s):  
Jasminka Milivojević ◽  
Dragan Radivojević ◽  
Mirjana Ruml ◽  
Milena Dimitrijević ◽  
Jelena Dragišić Maksimović
Keyword(s):  
Highbush Blueberry ◽  
Nutritional Properties ◽  
Net Affect

White- and Brown-Rice Supplementation Improves Insulin Tolerance, Brown Fat Activation, Energy Expenditure, and Changes the Gut Microflora in Diet-Induced Obesity

Diabetes ◽  
2018 ◽  
Vol 67 (Supplement 1) ◽  
pp. 1897-P
Author(s):  
HISASHI YOKOMIZO ◽  
ATSUSHI ISHIKADO ◽  
TAKANORI SHINJO ◽  
KYOUNGMIN PARK ◽  
YASUTAKA MAEDA ◽  
...  
Keyword(s):  
Activation Energy ◽  
Energy Expenditure ◽  
Brown Rice ◽  
Brown Fat ◽  
Gut Microflora ◽  
Diet Induced Obesity ◽  
Insulin Tolerance
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