Brown rice

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

Brown Rice Versus White Rice: Nutritional Quality, Potential Health Benefits, Development of Food Products, and Preservation Technologies.

Abstract: Obesity and chronic diet-related diseases such as type 2 diabetes, hypertension, cardiovascular disease, cancers, and celiac are increasing worldwide. The increasing prevalence of these diseases has led nutritionists and food scientists to pay more attention to the relationship between diet and different disease risks. Among different foods, rice has received increasing attention because it is a major component of billions of peoples' diets throughout the world. Rice is commonly consumed after polishing or whitening and the polished grain is known a high glycemic food because of its high starch content. In addition, the removal of the outer bran layer during rice milling results in a loss of nutrients, dietary fiber, and bioactive components. Therefore, many studies were performed to investigate the potential health benefits for the consumption of whole brown rice (BR) grain in comparison to the milled or white rice (WR). The objective of this work was to review the recent advances in research performed for purposes of evaluation of nutritional value and potential health benefits of the whole BR grain. Studies carried out for purposes of developing BR-based food products are reviewed. BR safety and preservation treatments are also explored. In addition, economic and environmental benefits for the consumption of whole BR instead of the polished or WR are presented. Furthermore, challenges facing the commercialization of BR and future perspectives to promote its utilization as food are discussed.

Blood glucose lowering effects of brown rice in normal and diabetic subjects

Abstract: Carbohydrate foods, which produce low glycemic responses, have been shown to be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. This study determined the starch digestion rate in vitro and, in a randomised crossover design, the postprandial blood glucose response of 10 healthy and nine type 2 diabetic volunteers to brown rice compared to milled rice from the same batch and variety. The total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower. The effect was partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled rice and the difference in some physicochemical properties of the rice samples such as minimum cooking time and degree of gelatinisation. In conclusion, brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice.

Influence of low pressure cold plasma on cooking and textural properties of brown rice

Abstract: The aim of this research is to study the effect of low pressure cold plasma on the cooking and textural properties of brown rice at two different power levels (40 and 50 W) and different treatment times (5 and 10 min). Cold plasma processing of foods is an emerging non thermal technology mainly used to change surface properties of substrates and microbial inactivation. Proximate composition, cooking properties and textural characteristics of plasma processed brown rice were investigated. SEM, contact angle and surface energy analysis were done to study the changes in surface morphology of plasma treated rice. It was observed that after the plasma treatment the cooking time was reduced significantly from 29.1 min to 21.1 min with respect to plasma power and time of treatment. The increase in degree of gelatinization of the cooked samples supported the decrease in cooking time. The water uptake was increased from 2.2 to 2.36 g/g after the treatment. Textural parameters showed there is decrease in hardness from 40.47 N to 30.09 N and chewiness. The extent of plasma treatment was observed as decrease in contact angle and increase in surface energy, making surface more hydrophilic and thus rice grains absorbs more water resulting in lesser cooking time. Based on the results it can be concluded that plasma application can significantly change cooking and textural properties. Industrial relevance The present work is suitable for the instant rice production industries. This technology can be used by the industries designing rice cooker. This can also be used by the countries for cooking rice, where resources are scarcity.