Parboiled Rice Processing Method, Rice Quality, Health Benefits, Environment, and Future Perspectives: A Review

Processing Conditions, Rice Properties, Health and Environment

Rice is the staple food for nearly two-thirds of the world's population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration...

Phospholipids in rice: significance in grain quality and health benefits: a review.

Phospholipids (PLs) are a major class of lipid in rice grain. Although PLs are only a minor nutrient compared to starch and protein, they may have both nutritional and functional significance. We have systemically reviewed the literature on the class, distribution and variation of PLs in rice, their relation to rice end-use quality and human health, as well as available methods for analytical p...

Genus Salsola: Its Benefits, Uses, Environmental Perspectives and Future Aspects - a Review

Genus Salsola, a genus of annual semi-dwarf to dwarf shrubs and woody tree species, is widely distributed across the arid and semi-arid areas of the world. Several features like high fodder value, abundant seed production, tolerance to extreme climatic conditions like high temperature and prolonged drought conditions contributed significantly towards its success as a potential forage species in...

Potential Health Benefits of Wild Rice and Wild Rice Products: Literature Review

Effects of Cultivar and Processing Condition on Physicochemical Properties and Starch Fractions in Parboiled Rice

Cereal Chem. 88(4):414–420 Starch can be classified into rapidly digestible starch (RDS), slowly digestible starch (SDS), and resistant starch (RS) according to its resistance to amylolytic enzymes. This study investigated the effects of cultivar and feedstock under varying parboiling conditions on the physicochemical properties and starch fractions of parboiled rice. Rice (rough or brown) was ...