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Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling.

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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Abstract

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.

Item Type: Article
Uncontrolled Keywords: Pigmented rice, Non-pigmented rice, Parboiling,Shelling Polishing, Dietary fiber
Subjects: 600 Technology > 08 Food technology > 18 Processed foods > 01 Dietary Fiber
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jan 2012 06:12
Last Modified: 16 Jan 2017 13:16
URI: http://ir.cftri.com/id/eprint/10539

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