Effect of processing conditions and nutritional and functional properties of brown and white rice
2018
Kamat, R. C. | Babar, K. P. | Bornare, D. T.
Two rice varieties (Parag and Avishkar).were evaluated during present investigation. The effect of three cooking methods (Ordinary, Pressure and Microwave) were compared. Moisture content significantly increased after cooking, while fat, protein, ash and dietary fiber significantly decreased in raw rice. Brown rice had highest protein content (6.64%), while protein content in white rice was 5.74%. Amylose content was highest (21.29%) in white rice, and lowest in case of brown rice (5.23%). Cooking of brown rice was slower, as compared with that of white rice.
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