Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing

Shobana, S and Malleshi, N G and Sudha, V and Spiegelman, D and Hong, B and Hu, F B and Willett, W C and Krishnaswamy, K and Mohan, V (2011) Nutritional and sensory profile of two Indian rice varieties with different degrees of polishing. International Journal of Food Sciences and Nutrition, 62 (8). p. 800. ISSN 0963-7486

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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, g-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.

Item Type:Article
Official URL/DOI:
Uncontrolled Keywords:Brown rice; nutritional composition, available carbohydrates, oryzanol, antioxidant activity, chewiness
Subjects:Nutrition and Diabetes
Divisions:Department of Epidemiology
Department of Nutrition and Dietitics
Department of Diabetology
ID Code:746
Deposited By:surendar radha
Deposited On:16 Oct 2013 11:12
Last Modified:16 Oct 2013 11:12

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