Nutritional value, phytochemical components an acceptability or rice [Oryza sativa.] flakes made from pigmented and non-pigmented rice at soft dough and hard dough stages
2015
Ermino, M.R.A.J.
Rice flakes of two varieties of pigmented and two varieties of non-pigmented rice harvested at soft dough and hard dough stages were observed for their nutritional value, phytochemical components and sensory characteristics and acceptability. There was a significant reduction (p 0.05) in the proximate composition, mineral contents, carbohydrate profile and phytochemical components when raw grains were processed into rice flakes. On the other hand, the low amylose and total dietary fiber contents of rice flakes from different varieties at soft dough and hard dough suggest higher glycemic index. In terms of color, aroma, flavor and appearance, Malagkit Songsong was the most preferred over other varieties. For texture, no significant difference was observed. In general, Malagkit Songsong variety of rice flakes was the most acceptable regardless of dough stage. Based on their nutrient contribution to the recommended energy and nutrient intake for Filipinos (% RENI) rice flakes made from all varieties are a source of energy, protein and zinc.
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