Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 41, Issue 10, Pages 2092-2096Publisher
ELSEVIER
DOI: 10.1016/j.lwt.2007.11.018
Keywords
Brown rice; Milled rice; Antioxidants
Categories
Funding
- Indian Council of Agricultural Research, New Delhi
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A novel processing technology is developed to polish rice in a more selective way with the help of xylanase and cellulase enzymes of microbial sources. Selective degradation of bran layers has facilitated the retention of vital nutrients and non-nutrient phytochemicals. Antioxidative property of brown rice (PUSA Basmati), its milled fraction and enzyme treated brown rice is evaluated. The overall order of antioxidant activity is brown rice > enzyme treated rice > milled rice. Enzymatic treatment resulted in an increase in water uptake ratio, volume expansion ratio with reduced cooking time over brown rice. Unlike the mechanically milled rice, where great losses are incurred in nutrients and head rice yield, bio-polished rice is produced with better cooking and nutritional attributes. (C) 2008 Published by Elsevier Ltd on behalf of Swiss Society of Food Science and Technology.
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