Brown rice

About: Brown rice is a research topic. Over the lifetime, 8180 publications have been published within this topic receiving 81079 citations.

Quality characteristics of six rice varieties of Himachal Pradesh

Abstract: Six rice varieties, viz., 'Himdhan', 'China-988', 'Himalaya-741', 'Himalaya-799', 'Himalaya-2216' and T-23', grown commercially in Himachal Pradesh, were studied for their varietal differences in relation to quality characteristics. A significant difference among varieties existed for 1000 kernel weight in paddy, brown rice and milled rice. Higher 1000 kernel weight was recorded in variety 'Himdhan' (28.93 g). L/B ratio of paddy, brown rice and milled rice ranged from 3.08-4.38, 2.43-3.98, and 2.20-3.65, respectively. The bulk density of paddy and milled rice was less in variety T-23'. Higher brown rice and headrice recovery was in variety 'Himalaya-2216'. The protein contents of brown rice and milled rice ranged from 6.61-7.28 and 6.17-6.93% and the fat contents ranged from 2.11-3.17 and 0.61-0.95%, respectively. Higher amylose content was found in 'Himalaya-2216'. Proteins, free amino acids, fat and free fatty acids, amylose, reducing sugars and total sugars were higher in brown rice, as compared to milled rice. Similarly, calcium, phosphorus and iron were also higher in brown rice. The milling of rice reduced the diastatic, proteolytic and lipolytic activities and these differed significantly in the varieties studied.

Phenolic retention of brown rice after extrusion with mesophilic α-amylase

Abstract: Based on the results of phenolic retention of brown rice treated by extrusion with thermostable α-amylase (ETA), this work investigated the phenolic retention of brown rice after extrusion with mesophilic α-amylase (EMA). Similarly, EMA significantly increased phenolic retention of brown rice with the increasing enzyme level, and the phenolic retention was positively correlated with reducing sugars. However, brown rice treated by EMA had higher retention rate of free phenolic content, free antioxidant activity, and total identified free phenolic acids than that treated by ETA at different enzyme levels, although the corresponding reducing sugars produced by EMA were lower than by ETA. These results indicated that the extrusion temperature had greater effect on the phenolic retention than enzymatic hydrolysis during enzymatic extrusion. In addition, brown rice treated by EMA with 0.5% enzyme had a high retention of free flavonoids at 72.4%. Therefore, EMA might be a better processing technology for brown rice to improve its nutrition.

Potential health benefits of water yam (Dioscorea alata)

Abstract: Yam is the third most important root and tuber crop in the tropics but few species are grown as health food and/or for medicinal purposes. To ascertain the potential health benefits and alternate usage of the species, 20 varieties of Dioscorea alata (water yam) were investigated for their total dietary fiber (TDF), dry matter and amylose contents as well as selected minerals in comparison with Dioscorea rotundata, the preferred species in yam-growing areas. The TDF content varied widely ranging from 4.10 to 11.00%. The dry matter composition ranged from 19.10 to 33.80% and amylose was from 27.90 to 32.30%. In mg kg−1, mineral contents of the varieties were from 10.10–17.60 for Zn, 10 550–20 100 for K, 83–131 for Na, 260–535 for Ca, and 390–595 for Mg. The results show significant differences (P > 0.05) among the test varieties in all the parameters determined. Generally, the test varieties had lower dry matter but higher amylose contents. TDF contents of the varieties were higher than that reported for brown rice while two varieties had comparable values to whole wheat flour. Identified varieties with higher amylose and TDF contents could be of use to diabetics and other health conscious individuals due to their slower absorption rates. Moreover, the low sodium but high potassium and TDF contents indicate the possible preventive role that D. alata could play in managing related chronic diseases. This shows the potential use of D. alata as a functional food to supplement the fiber and mineral needs of consumers. Thus, there is a need to exploit its use in food fortifications and formulations.

Replacing White Rice with Pre-Germinated Brown Rice Mildly Ameliorates Hyperglycemia and Imbalance of Adipocytokine Levels in Type 2 Diabetes Model Rats

Abstract: Pre-germinated brown rice (PR) has been developed industrially in order to enhance the nutritional functions of its source material, brown rice (BR). The present study was aimed at clarifying the effect of PR on the type 2 diabetes mellitus. We employed Otsuka Long-Evans Tokushima Fatty (OLETF) rats as a model of type-2 diabetes mellitus. OLETF rats were fed on either PR or white rice (WR) from the age of 4 to 35 wk. Age-matched male Long-Evans Tokushima Otsuka (LETO) rats as a non-diabetic control were also fed on WR. The HbA(1c) level in OLETF rats was significantly higher than that in LETO rats. However, the level was lower in PR-fed OLETF rats than in WR-fed OLETF rats. The plasma concentrations of TNF-α and PAI-1 in OLETF rats were higher than those in LETO rats. However, both elevated levels were decreased by the PR-feeding, but not by the WR-feeding. On the other hand, the plasma adiponectin concentration in OLETF rats was lower than that in LETO rats. The decrease in adiponectin level of OLETF rats was ameliorated by PR-feeding. The size of adipocytes in PR-fed OLETF rats was smaller than that in WR-fed OLETF rats. In summary, intake of PR instead of WR ameliorates both insulin resistance and imbalance of the levels of plasma adipocytokines leading to diabetic complications.