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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.


Papers
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Journal ArticleDOI
TL;DR: The GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents, with Sinandomeng with the lowest AC having a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50.
Abstract: Brown rice is a good source of dietary fibre (DF) and contains higher vitamins/minerals than milled rice. The study determined the effect of amylose content (AC) and DF on glucose response (GR) from different varieties of milled and brown rice. Milled and brown rice were used as test foods. They were fed to 9–10 human volunteers containing 50 g available carbohydrate after an overnight fast. GR and the glycemic index (GI) were determined. Results found that Sinandomeng with the lowest AC had a high GI = 75, while PSBRc10 with the highest AC had a low GI = 50. Sinandomeng with a low DF had GI = 75, while its brown rice had GI = 55. Brown rice (IR64) with 23% AC and DF of 2.5 g/100 g had low GI = 51. In conclusion, the GR and GI of the different varieties of cooked milled and brown rice varied depending on its AC and DF contents.

50 citations

Journal ArticleDOI
TL;DR: In this paper, the effect of degree of milling on cooking kinetics, sensory attributes, and energy requirements when cooking rice in excess water was assessed, where commercial milling equipment was adjusted to produce parboiled and non-parboiled rice samples.

50 citations

Book ChapterDOI
TL;DR: This work identifies gene targets for precision breeding that will facilitate the production of rice grains and rice-based products to mitigate the impact of nutrition-related preventable diseases.
Abstract: A global rise of diet-related noncommunicable diseases calls for a focus on diet-based nutritional intervention across the entire socioeconomic consumer spectrum. We review recent reports in the area of healthier rice aimed at developing rice grains with improved dietary fiber compositions (increased amounts of nonstarch polysaccharides and resistant starch), and less digestible starch (higher amylose and phospholipid complex in the endosperm) resulting in reduced glycemic impact upon grain consumption. We furthermore elaborate on the interconnections of elevated amounts of protein and a balanced composition of essential amino acids. The importance of a nutritious aleurone layer and its role in lipid storage and micronutrient composition is discussed briefly in the context of brown rice benefits. We identify gene targets for precision breeding that will facilitate the production of rice grains and rice-based products to mitigate the impact of nutrition-related preventable diseases.

50 citations

Journal ArticleDOI
TL;DR: Initial evidence is provided that IHg-Se interactions in the rhizosphere, instead of those in the aboveground tissues, could probably be more responsible for the reduced inorganic mercury (IHg) bioaccumulation following Se application.

50 citations

Journal ArticleDOI
TL;DR: In this paper, three products (whole kernels and flour milled from white and brown rice; and bran, all from the same batch of variety Kenjian 90-31) were soaked in demineralized water at 10°C (SDW), NaAc buffer of pH 3.5 at 10ÂC (SAB), and 500 U L−1 phytase of pH 5.5 (SPS).

50 citations


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Performance
Metrics
No. of papers in the topic in previous years
YearPapers
2023111
2022295
2021255
2020369
2019426
2018608