Journal
JOURNAL OF FOOD COMPOSITION AND ANALYSIS
Volume 30, Issue 2, Pages 73-79Publisher
ACADEMIC PRESS INC ELSEVIER SCIENCE
DOI: 10.1016/j.jfca.2013.01.009
Keywords
Oryza sativa L; Folic acid; Fatty acid composition; Lightness; Hardness; Adhesiveness; Degree of milling; Cooking time; Food analysis; Food composition; Food processing; Nutrient retention
Categories
Funding
- CAPES (Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior)
- CNPq (Conselho Nacional de Desenvolvimento Cientifico e Tecnologico)
- SCT-RS (Secretaria da Ciencia e Tecnologia do Estado do Rio Grande do Sul)
- Polo de Inovacao Tecnologica em Alimentos da Regiao Sul
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In an effort to meet consumer demands, the rice industries have intensified the milling process to produce whiter rice, using degrees of milling between 8% and 14%. However, this technique reduces the nutritional value of rice. This work is the first study to evaluate effects of milling on the folic acid content and fatty acid composition of rice. Moreover, the present work also evaluates the proximate composition, amylose content and technological properties of rice as a function of the degree of milling. The results showed a 72.23%, 41.60% and 65.23% decrease in the content of folic acid, ash and fat, respectively, even when only 8% degree of milling was used. The lightness of the rice increased as a function of the degree of milling. The fatty acid content decreased with the fat reduction while the fatty acid profile did not change with an increase in the degree of milling. The grain cooking time, hardness and adhesiveness, as well as the protein, fibre and amylose contents varied between brown and milled rice but did not differ among the rice samples milled to different degrees (8-14%). (C) 2013 Elsevier Inc. All rights reserved.
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