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Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling.
Savitha, Y.S. and Vasudeva, Singh (2011) Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling. LWT - Food Science and Technology, 44. pp. 2180-2184.
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LWT - Food Science and Technology, Volume 44, Issue 10, December 2011, Pages 2180.pdf - Published Version Restricted to Registered users only Download (585kB) | Request a copy |
Abstract
Five different varieties of paddy (four pigmented and one non-pigmented) were shelled and milled in pre and post parboiled form, their dietary fiber contents were estimated. Under similar conditions of milling, raw rice showed a high degree of polish (DOP), 9e12 g/100 g and parboiled rice showed low DOP, 4.6e6.6 g/100 g. Dietary fiber content was high in pigmented rice, 9e10 g/100 g compared to nonpigmented, w6 g/100 g. Soluble fiber content in pigmented head rice (dehusked) varied from 1 to 1.5 g/ 100 g and in its brokens varied from 0.45 to 1.45 g/100 g. Dietary fiber content was low by about 1% in parboiled rice. In the parboiled rice of pigmented varieties, the total fiber content varied from 7.95 � 0.15 to 9.05 � 0.25 g/100 g and the soluble fiber content varied from 0.7 to 0.9 g/100 g. In milled parboiled rice the respective values were 5 � 0.4 to 6 � 0.1 g/100 g and 0.85 � 0.05 to 1.25 � 0.05 g/100 g. However, the soluble fiber content in the non-pigmented brown rice, IR-64 remained same after parboiling, 0.75 � 0.5 g/100 g. Milled parboiled rice showed higher soluble dietary fiber compared to milled raw rice. In conclusion, dietary fiber was high in pigmented rice varieties when compared with nonpigmented rice.
| Item Type: | Article |
|---|---|
| Uncontrolled Keywords: | Pigmented rice, Non-pigmented rice, Parboiling,Shelling Polishing, Dietary fiber |
| Subjects: | 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber 600 Technology > 08 Food technology > 21 Cereals > 01 Rice |
| Divisions: | Grain Science and Technology |
| Depositing User: | Food Sci. & Technol. Information Services |
| Date Deposited: | 20 Jan 2012 06:12 |
| Last Modified: | 16 Jan 2017 13:16 |
| URI: | http://ir.cftri.res.in/id/eprint/10539 |
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