| Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing. | |
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MedLine Citation:
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PMID: 21619458 Owner: NLM Status: Publisher |
Abstract/OtherAbstract:
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Traditional hand-pounded rice has been replaced today with highly polished white rice in the Asian Indian diets. The study aimed to evaluate the nutritional as well as the sensory differences between the brown (0% polish) and the rice milled to different degrees of polish (2.3, 4.4 and 8.0%). Bapatla and Uma (red pigmented) varieties in both raw and parboiled forms were used. The protein, fat, dietary fibre, γ-oryzanol, polyphenols, vitamin E, total antioxidant activity and free radical scavenging abilities of the brown rice decreased while the available carbohydrates increased with polishing. Sensory attributes of the cooked rice samples (whiteness, grain intactness, fluffiness, firmness, stickiness, chewiness and the cooked rice aroma) were evaluated by trained panelists. Scores for branny taste and chewiness decreased with polishing. On the whole, brown rice of both the varieties was readily accepted by the well-informed sensory trained panelists. |
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Authors:
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S Shobana; Ng Malleshi; V Sudha; D Spiegelman; B Hong; Fb Hu; Wc Willett; K Krishnaswamy; V Mohan |
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Publication Detail:
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Type: JOURNAL ARTICLE Date: 2011-5-27 |
Journal Detail:
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Title: International journal of food sciences and nutrition Volume: - ISSN: 1465-3478 ISO Abbreviation: - Publication Date: 2011 May |
Date Detail:
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Created Date: 2011-5-30 Completed Date: - Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 9432922 Medline TA: Int J Food Sci Nutr Country: - |
Other Details:
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Languages: ENG Pagination: - Citation Subset: - |
Affiliation:
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Madras Diabetes Research Foundation & Dr Mohan's Diabetes Specialties Centre, WHO Collaborating Centre for Non-Communicable Diseases, International Diabetes Federation (IDF) Centre of Education , Gopalapuram, Chennai , India. |
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From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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