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Brown rice
About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.
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TL;DR: Zhang et al. as discussed by the authors investigated the role of nitrogen in aroma synthesis of traditional Chinese regional aromatic rice and found that higher total soil nitrogen content corresponds to higher l -proline content and total nitrogen (protein) content of the brown rice.
41 citations
TL;DR: Though most consumers preferred polished white rice, education regarding health benefits may help this population switch to brown or undermilled rice among Chennai urban adults.
Abstract: Objectives: To study consumer acceptance of unmilled brown and undermilled rice among urban south Indians. Methods: Overweight and normal weight adults living in slum and nonslum residences in Chennai participated (n = 82). Bapatla (BPT) and Uma (red pigmented) rice varieties were chosen. These rice varieties were dehusked (unmilled, 0% polish) and further milled to 2.3% and 4.4% polishing (undermilled). Thus, 9 rice samples in both raw and parboiled forms were provided for consumer tasting over a period of 3 days. A 7-point hedonic scale was used to rate consumer preferences. A validated questionnaire was used to collect demographic, anthropometric, medical history, physical activity, dietary intake data, and willingness of the consumers to switch over to brown rice. Results: Consumers reported that the color, appearance, texture, taste, and overall quality of the 4.4% polished rice was strongly preferred in both varieties and forms. Ratings for 0% polished (brown rice) were substantially lower than thos...
41 citations
TL;DR: In this paper, a novel processing technology was developed to selectively modify brown rice by combining ultrasound and enzyme action, and the microstructure of the brown rice surface and the cooking, hydration, pasting, textural properties and sensory attributes of treated brown rice were investigated.
41 citations
TL;DR: Although convincing people to switch to brown rice would be a slow process, promoting its healthful benefits could serve to popularize it, and the majority of participants favored eating rice and rice-based foods.
Abstract: Consumption of whole grains, such as brown rice, compared to white rice can decrease the risk of type 2 diabetes mellitus. This qualitative study conducted in 2009 sought to identify factors that can act as barriers to or promote acceptance of brown rice as a staple food among South Indian adults (n=65). Using purposeful sampling, eight focus groups were conducted among adults with normal body mass index and adults who were overweight, aged 24 to 47 years, living in slum and non-slum sites in Chennai, a city in Southern India. These focus groups, conducted in Tamil, the local language of Chennai, were homogenous by sex. The focus groups were audiotaped after obtaining consent. Results were transcribed and coded according to four major themes that emerged during the focus group discussions, including culture and dietary practices, factors influencing rice preferences, awareness and perceptions of brown rice, and barriers to and factors influencing acceptance of brown rice. Overall, the majority of participants favored eating rice and rice-based foods. Tradition largely dictated the specific form of rice that people consumed. Awareness about the nutritive properties of brown rice was poor and was cited as a major barrier to its acceptance. In addition, participants tended to consider cooked rice that was neither white nor long-grained to be inferior. However, they believed that although convincing people to switch to brown rice would be a slow process, promoting its healthful benefits could serve to popularize it.
40 citations
TL;DR: Results indicate that starch hydrolysis by α-amylase may continue in the stomach before the gastric acid penetrates the rice bolus, and the rate of acid uptake will depend on the type of rice consumed.
Abstract: Breakdown of rice during gastric digestion may be influenced by rice structure, presence of salivary α-amylase, and hydrolysis by gastric acid. During mastication, saliva is mixed with rice, allowing α-amylase to begin starch hydrolysis. This hydrolysis may continue in the gastric environment depending on the rate at which gastric acid penetrates into the rice bolus. The objective of this study was to determine the acid uptake into rice boluses with and without α-amylase in saliva. Two types each of brown and white rice (medium and long grain), were formed into a cylindrical-shaped bolus. Each bolus was sealed on all sides except one to allow one-dimensional mass transfer, and incubated by immersion in simulated gastric juice at 37 °C under static conditions. Acidity of the boluses was measured by titration after 1 to 96 h of incubation. Effective diffusivity of the gastric juice through the bolus was estimated using MATLAB. Average acidity values ranged from 0.04 mg HCl/g dry matter (medium grain white rice, no incubation) to 10.01 mg HCl/g dry matter (long-grain brown rice, 72 h incubation). The rice type, presence of α-amylase, and incubation time all significantly influenced rice bolus acidity (P < 0.001). Effective diffusivity of gastric juice into the bolus was greater in brown rice than in white rice. These results indicate that starch hydrolysis by α-amylase may continue in the stomach before the gastric acid penetrates the rice bolus, and the rate of acid uptake will depend on the type of rice consumed.
40 citations