Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling.
IR@CFTRI: CSIR-Central Food Technological Research Institute, Mysore
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http://ir.cftri.com/10539/
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| Title |
Status of dietary fiber contents in pigmented and non-pigmented rice varieties
before and after parboiling.
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| Creator |
Savitha, Y.S.
Vasudeva, Singh |
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| Subject |
01 Dietary Fiber
01 Rice |
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| Description |
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.
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| Date |
2011
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| Type |
Article
PeerReviewed |
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| Format |
application/pdf
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| Language |
en
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| Rights |
—
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| Identifier |
http://ir.cftri.com/10539/1/LWT%20-%20Food%20Science%20and%20Technology%2C%20Volume%2044%2C%20Issue%2010%2C%20December%202011%2C%20Pages%202180.pdf
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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