scholarly journals A systematic review of the influence of rice characteristics and processing methods on postprandial glycaemic and insulinaemic responses

2015 ◽  
Vol 114 (7) ◽  
pp. 1035-1045 ◽  
Author(s):  
Hanny M. Boers ◽  
Jack Seijen ten Hoorn ◽  
David J. Mela
Keyword(s):  
Brown Rice ◽  
Reference Value ◽  
Rice Cultivar ◽  
Postprandial Glucose ◽  
Glycaemic Index ◽  
Milling Process ◽  
Original Research ◽  
Rice Varieties ◽  
White Rice ◽  
Cooking Times

Rice is an important staple food for more than half of the world's population. Especially in Asian countries, rice is a major contributor to dietary glycaemic load (GL). Sustained consumption of higher-GL diets has been implicated in the development of chronic diseases such as type 2 diabetes mellitus. Given that a reduction in postprandial glycaemic and insulinaemic responses is generally seen as a beneficial dietary change, it is useful to determine the variation in the range of postprandial glucose (PPG) and insulin (PPI) responses to rice and the primary intrinsic and processing factors known to affect such responses. Therefore, we identified relevant original research articles on glycaemic response to rice through a systematic search of the literature in Scopus, Medline and SciFinder databases up to July 2014. Based on a glucose reference value of 100, the observed glycaemic index values for rice varieties ranged from 48 to 93, while the insulinaemic index ranged from 39 to 95. There are three main factors that appear to explain most of the variation in glycaemic and insulinaemic responses to rice: (1) inherent starch characteristics (amylose:amylopectin ratio and rice cultivar); (2) post-harvest processing (particularly parboiling); (3) consumer processing (cooking, storage and reheating). The milling process shows a clear effect when compared at identical cooking times, with brown rice always producing a lower PPG and PPI response than white rice. However, at longer cooking times normally used for the preparation of brown rice, smaller and inconsistent differences are observed between brown and white rice.

scholarly journals Glycaemic index values and physicochemical properties of five brown rice varieties cooked by different domestic cooking methods

2016 ◽  
Vol 6 (8) ◽  
pp. 506 ◽  
Author(s):  
Madan Kumar Chapagai ◽  
Nordiana Abu Bakar ◽  
Rohana Abdul Jalil ◽  
Wan Abdul Manan Wan Muda ◽  
Taewee Karrila ◽  
...  
Keyword(s):  
Area Under Curve ◽  
Amylose Content ◽  
Brown Rice ◽  
Significant Negative Correlation ◽  
Glycaemic Index ◽  
Pasting Properties ◽  
Cooking Methods ◽  
Rice Varieties ◽  
Nutritional Values ◽  
White Rice

Background: The prevalence of diabetes has increased dramatically in recent decades in the regions where people excessively consume white rice. In spite of the higher nutritional values and bioactive components, only the low to medium glycaemic index (GI) brown rice could be of interests as an alternative to white rice in these regions.  Methods: Five varieties, Chiang (CH), Sungyod (SY), Lepnok (LP) from Thailand and Long grain specialty 1 (LS1) and Long grain specialty 2 (LS2)  from Malaysia were tested for GI. Ten test foods were prepared from 5 varieties by 2 cooking techniques (pressure cooker, PC and rice cooker, RC). Overnight fasted healthy subjects were fed with 25 g glucose as a reference food (RF) on 3 occasions and amount equivalent to 25 g available carbohydrate portion of test food (TF) on 1 occasion in separate days. Fasting and post-prandial capillary blood glucose was measured via finger-prick methods at 0, 15, 30, 45, 60, 90 and 120 min, and the incremental area under curve (iAUC) was determined. The GI of each TF was calculated as percentage of incremental area under curve (iAUC) of TF over RF.Results: The mean GI values of SY (72 – 81, high), CH and LP (59 – 65, medium) and LS1 and LS2 (64 – 73, medium to high) were found due to cooking by PC and RC methods. The GI did not vary significantly (p>0.05) among varieties as well as between cooking methods. GI showed a significant negative correlation with the amylose content (r = –0.70, p<0.05) and significant positive correlation with cold peak viscosity (r = 0.80, p<0.01).Conclusions: All five varieties by either cooking methods are classified as medium to high GI. Medium GI varieties could have potential of being used in diabetic diet. Cooking methods did not significantly alter the glycaemic characteristics of the studied varieties. Amylose content and pasting properties can be used for predicting GI of brown rice. It is urgent to explore low GI brown rice varieties in these regions.    

scholarly journals Studies on the Protein Status of White and Brown Rice Grain in Selected Varieties Cultivated in and around Tiruchirappalli District of Tamil Nadu

2020 ◽  
pp. 71-83
Author(s):  
S. Pandarinathan
Keyword(s):  
Tamil Nadu ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Grain Protein ◽  
Rice Grain ◽  
Rice Varieties ◽  
White Rice ◽  
Relative Contribution ◽  
Protein Status ◽  
Albumin Content

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

scholarly journals Consumer Acceptance of Brown and White Rice Varieties

2021 ◽  
Author(s):  
Tanweer Aslam Gondal ◽  
Russell SJ Keast ◽  
Robert A Shellie ◽  
Snehal R Jadhav ◽  
Shirani Gamlath ◽  
...  
Keyword(s):  
Brown Rice ◽  
Latin Square ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Rice Varieties ◽  
White Rice ◽  
Sensory Attribute ◽  
Within Subjects ◽  
Jasmine Rice ◽  
Hedonic Scale

Abstract Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara) and Medium grain rice (Amaroo). In addition, participants scored, aroma, colour, hardness, fluffiness, stickiness and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

The Identification of Characteristic Macro- and Micronutrients and the Bioactive Components of Indonesian Local Brown Rice as a Functional Feed in Obesity Nutrition Therapy

2020 ◽  
Vol 16 (4) ◽  
pp. 494-500
Author(s):  
Etik Sulistyowati ◽  
Achmad Rudijanto ◽  
Setyawati Soeharto ◽  
Dian Handayani
Keyword(s):  
Dietary Fiber ◽  
Functional Food ◽  
Nutritional Value ◽  
Energy Content ◽  
Brown Rice ◽  
Nutrition Therapy ◽  
Bioactive Components ◽  
Rice Varieties ◽  
Bomb Calorimetry ◽  
White Rice

Background: Public interest and awareness of the use of functional food as an obesity nutrition therapy are increasing. Objective: This study aims to analyze the content of energy, macronutrients, minerals (magnesium, manganese, and potassium), and bioactive components (fiber, β-glucan) in Indonesian varieties of brown rice compared to white rice, to provide precise information on the nutritional content of brown rice as a functional food in obesity nutrition therapy. Methods: This research took the form of a laboratory analysis to identify the content of energy, macronutrients, fiber, β-glucan, magnesium, manganese, and potassium in brown rice varieties Sinta Nur. The energy content of rice was analyzed using bomb calorimetry; macronutrients were analyzed by spectrophotometry, gravimetric extraction, and acid-base titration; dietary fiber, and β-glucan were analyzed by enzymatic methods; and mineral contents were analyzed by spectrophotometry and atomic absorption spectrophotometry. Results: The results demonstrated that the energy and macronutrient content of brown rice are higher than white rice. However, brown rice also has dietary fiber and β-glucan contents that are 5 times higher than white rice. For the macronutrient, in brief, magnesium content was 7.7 times higher, potassium was 5.7 times higher, and manganese was 1.59 times higher within the brown rice. Cooked rice is known for lower nutritional value, but the nutritional value of Indonesian brown rice is still higher than white rice. Conclusion: The results of this study indicate that brown rice has nutrient content and bioactive components that allegedly contribute to higher obesity intervention than white rice.

scholarly journals Consumer Acceptance of Brown and White Rice Varieties

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1950
Author(s):  
Tanweer Aslam Gondal ◽  
Russell S. J. Keast ◽  
Robert A. Shellie ◽  
Snehal R. Jadhav ◽  
Shirani Gamlath ◽  
...  
Keyword(s):  
Brown Rice ◽  
Latin Square ◽  
Sensory Attributes ◽  
Consumer Acceptance ◽  
Rice Varieties ◽  
White Rice ◽  
Sensory Attribute ◽  
Within Subjects ◽  
Jasmine Rice ◽  
Hedonic Scale

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.

scholarly journals Physical Characterisation of Brown and White Fractions of Approved Rice Varieties of Pakistan

2019 ◽  
Vol 62 (3) ◽  
pp. 139-147
Author(s):  
Rebia Ejaz ◽  
Mian Kamran Sharifa ◽  
Imran Pasha ◽  
Muhammad Anjum Zia
Keyword(s):  
Grain Size ◽  
Bulk Density ◽  
Brown Rice ◽  
Kernel Weight ◽  
Width Ratio ◽  
Rice Varieties ◽  
Mean Values ◽  
White Rice ◽  
Foreign Earnings ◽  
Grain Width

 This study was carried out to assess the quality attributes of rice varieties named as Super Kernel, Super Basmati, Basmati-515, PK-386, Kainat and IRRI-9 after milling for the establishment of claimed standards for approved varieties to prohibit rice adulteration. Furthermore, brown and white fractions of selected varieties were evaluated for physical characteristics including grain size (grain length/grain width ratio) thousand kernel weight (TKW) and bulk density. Mean values for grain size (L/W ratio), bulk density and TKW were ranged from 3.86±0.30 to 4.59±0.32, 0.71±0.08 to 0.80±0.10g/mL and 16.74±1.18 to 17.96±0.85g among the rice cultivars. Overall, grain size (4.00±0.21 to 4.48±0.35 and 4.14±0.43 to 4.81±0.37), bulk density (0.66±0.05 to 0.72±0.09g/mL and 0.77±0.05 to 0.82±0.27g/mL) and TKW  (18.00±0.48 to 19.22±0.35g and 15.91±0.84 to 16.78±0.32g) varied significantly in brown and white rice samples. The lowest decrease in length after milling was seen in white rice of Kainat (8.90%) followed by PK-386 (9.86%) and Basmati-515 (10.70%), while the IRRI-9 showed highest decrease (11.84%) as compare to brown rice. Likewise, lowest increase in width was observed in IRRI-9 (10.27%) as compared to Kainat (19.87%) which indicates that IRRI-9 had more width. Conclusively, grain dimensions, kernel weight and bulk density of both brown and white rice fractions were significantly influenced by genetic, environmental and socio-economic factors among locations and cultivars. There is an urgent need to discriminate among premium and local rice varieties of country to boost up the export and foreign earnings.  

scholarly journals Effect of Drying Method and Hydrothermal Treatment on Physicomechanical Properties of Parboiled Rice

2020 ◽  
Author(s):  
Mandana Mahfeli ◽  
Aliasghar Zomorodian ◽  
Mohammad Zarein
Keyword(s):  
Air Temperature ◽  
Bending Strength ◽  
Rice Cultivar ◽  
Milling Process ◽  
Hot Water ◽  
Rice Grain ◽  
Rice Varieties ◽  
Milling Quality ◽  
Safe Level ◽  
Continuous Dryer

Abstract Rice grain was obtained from milled paddy, in which the husk and bran are removed. During the milling process, rice varieties having inherent poor milling quality or those have been processed under unfavorable conditions, break and so their head rice yield (HRY) decrease. Parboiling is one of the hydrothermal postharvest treatment before drying and milling processes. After parboiling, the grains become stronger and breakage of rice is very much reduced during milling, leading to often a remarkable increase in the HRY. In this study the paddy was soaked in hot water (70 °C) for 1 h and drained, then steaming was done at four periods (0, 5, 10 and 15 minutes) at atmospheric pressure. Drying process was carried out using two driers techniques, solar and continuous, at three inlet air temperature to the chamber dryer of 35, 40 and 45○C. Results revealed that the effects of drying air temperature and steaming time showed a significant effect on HRY and broken kernels for Hashemi rough rice cultivar (p<0.05) in continuous dryer. In both drying techniques the higher HRY performance was appeared at 35○C drying air temperature and 10 min steaming time. It was observed that dried kernels in continuous dryer were stronger (more bending strength) than those dried in the solar dryer and had a higher rate of HRY during subsequent processing operations. It was proved that increasing the steaming time to a safe level caused a reduction in broken kernels which was associated with higher HRY.

scholarly journals Consumers’ willingness to pay for functional rice: a survey from Indonesia

Food Research ◽  
2020 ◽  
Vol 4 (4) ◽  
pp. 1344-1350
Author(s):  
N.D. Annur ◽  
B.S.H. Nugrohoningtyas ◽  
M.C. Rodriguez Dodero ◽  
W. Setyaningsih
Keyword(s):  
Willingness To Pay ◽  
Block Design ◽  
Antioxidant Properties ◽  
Health Benefits ◽  
Brown Rice ◽  
Red Rice ◽  
National Brand ◽  
Online Questionnaire ◽  
Rice Varieties ◽  
White Rice

Rice, especially the pigmented varieties, contains a higher level of melatonin (N-acetyl-5- methoxytryptamine), which is used in treatment for sleeping disorders and for improving mood. It has potent antioxidant properties, anti-obesity, and anti-inflammatory, thus potential as the basis for functional food development. The purpose of the study was to examine how the various rice attributes and demographic characteristics affect the willingness to pay of Indonesian consumers on functional rice. Multi-Factor Categorical Design (MFCD) and Balanced Incomplete Block Design (BIBD) have been used to study multiple non-quantitative factors, including different rice varieties and health benefits information on the label (x1, 3 levels: white rice, brown rice-label, and red rice-label), price (x2, 2 levels: low and high), and rice producers (x3, 3 levels: international brand, established national brand, and new national brand). Data collection was administered through an online questionnaire survey to 204 respondents, living in four major Indonesian islands: Java, Bali, Sumatra, and the Moluccas. The results showed that despite the health benefits of the melatonin contained in the whole brown and red rice, Indonesian consumers still preferred conventional white rice over the aforementioned rice varieties. Price was recognized as the main attribute affecting the selection of functional rice, whilst rice producers gave less impact on willingness to pay. The results indicated that cultural value, consumers’ knowledge of melatonin, consumers’ health status, and consumers’ income were the sources of heterogeneity in consumers’ willingness to pay for functional rice.

scholarly journals Effect of Germination on Improving Grain Quality, Chemical Composition, Antioxidants, and Phytic Acid in Rice (Oryza sativa)

2021 ◽  
pp. 741-751
Author(s):  
Nessreen N. Bassuony ◽  
Eman N. M. Mohamed ◽  
Ekram H. Barakat
Keyword(s):  
Chemical Composition ◽  
Phytic Acid ◽  
Amylose Content ◽  
Indica Rice ◽  
Brown Rice ◽  
Japonica Rice ◽  
Milled Rice ◽  
Germinated Brown Rice ◽  
Rice Varieties ◽  
White Rice

This study aimed to study the effect of the germination process on grain quality, chemical composition for brown rice and comparing them with white rice for use it is on a commercial scale . Three rice varieties namely Sakha 104(Japonica), Giza 178(Japonica- Indica), and Giza 182(Indica) were used in this study. And the three statuses (milled rice, brown rice, and germinated brown rice). A completely randomized design in the factorial arrangement was used in this experiment to determine some cooking and eating quality characters i.e. gelatinization temperature, amylose content and elongation %, Water uptake, hardness, chemical composition: Phytic acid, total antioxidant capacity, and panel test evaluation for rice samples. The results indicated that there were significant differences in amylose content and gelatinization temperature among the three rice statuses and no significant difference in these characters with the three rice varieties under study. Germinated brown rice showed the lowest amylose content (15.58%), followed by brown rice (17.26%) and white rice (18.39%). Brown rice gave the highest temperature followed by germinated brown rice then milled rice. A maximum elongation ratio was observed in Giza178 (Japonica Indica). White rice gave the maximum elongation (47.18%) followed by germinated brown (24.56 %) then brown rice (16.08 %). Japonica rice exhibited lower hardness than indica rice. The strongest value (4.82) was recorded at brown rice, while the weakest value (3.64) was in white rice. The Indica rice variety Giza181 had the highest protein and fat%. The germinated brown rice had the highest value of protein, crude fiber, and fat (7.27, 1.98, and 2.87%, respectively), compared with compared to brown rice and white rice. White rice had lower Phytic acid (%) followed by germinated brown rice, then brown rice. Japonica rice cultivar (Sakha 104) has a higher antioxidant level than Indica rice cultivar (Giza 182)....

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