Effects of milling on proximate composition, folic acid, fatty acids and technological properties of rice

Journal of Food Composition and Analysis

Volumn 30, Issue 2, 2013, Pages 73-79

  Monks, Jander Luis Fernandes ^a,b   Vanier, Nathan Levien ^a   Casaril, Jardel ^a   Berto, Roberta Manica ^a   de Oliveira, Maurício ^a   Gomes, Carolina Baptista ^b   de Carvalho, Maitê Peres ^b   Dias, Alvaro Renato Guerra ^a   Elias, Moacir Cardoso ^a  

^a FEDERAL UNIVERSITY OF PELOTAS   (Brazil)

^b Centro Federal de Educacao Tecnologica de Pelotas   (Brazil)

Author keywords

Adhesiveness; Cooking time; Degree of milling; Fatty acid composition; Folic acid; Food analysis; Food composition; Food processing; Hardness; Lightness; Nutrient retention; Oryza sativa L.

Indexed keywords

ORYZA SATIVA;

EID: 84876322320     PISSN: 08891575     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfca.2013.01.009     Document Type: Article

References (34)

1. AACC, 1995. Approved Methods of the American Association of Cereal Chemists, 9th ed. St. Paul, MN, USA.
2. Angelucci E., Carvalho C.R.L., Carvalho P.R.N., Figueiredo I.B., Mantovani D.M.B., Moraes R.M. Manual técnico de análises de alimentos 1987, Instituto de Tecnologia de Alimentos, Campinas, SP, Brasil, pp. 52-53.
3. Bhattacharya K.R. Parboiling of rice. Rice Chemistry and Technology 1985, American Association of Cereal Chemists, Inc., St. Paul, MN, pp. 289-348. 2nd ed.
4. Choi S., Manson J. Folate status: effects on pathways of colorectal carcinogenesis. Journal of Nutrition 2002, 132:2413-2418.
5. Crepaldi, P.F., 2006. Development and validation of an HPLC method for the folic acid stability study in enriched rices. Dissertation, Universidade Estadual de Campinas, Campinas, São Paulo, Brazil.
6. Czeizel A., Dudas I. Prevention of the first occurrence of neural tube defects by periconceptual vitamin supplementation. The New England Journal of Medicine 1992, 327:32-35.
7. Deepa G., Singh V., Naidu K.A. Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara. Food Chemistry 2008, 106:165-171.
8. Elias M.C. Pós-colheita de arroz: secagem, armazenamento e qualidade 2007, Editora e Gráfica Universitária UFPEL, Pelotas, RS, Brasil.
9. Heinemann R.J.B., Fagundes P.L., Pinto E.A., Penteado M.V.C., Lanfer-Marquez U.M. Comparative study of nutrient composition of commercial brown, parboiled and milled rice from Brazil. Journal of Food Composition and Analysis 2005, 18:287-296.
10. Itani T., Tamaki M., Arai E., Horino T. Distribution of amylose, nitrogen, and minerals in rice kernels with various characters. Journal of Agricultural and Food Chemistry 2002, 50(19):5326-5332.
11. Juliano B.O. A simplified assay for milled rice amylase. Cereal Science Today 1971, 16:334.
12. Juliano B.O., Bechtel D.B. The rice grain and its gross composition. Rice Chemistry and Technology 1985, American Association of Cereal Chemists, Inc., St. Paul, MN, pp. 17-57. 2nd ed.
13. Juliano B.O., Perez C.M., Alyo-Shin E.P., Romanov V.B., Blakeney A.B., Welsh L.A., et al. International cooperative test on texture of cooked rice. Journal of Texture Studies 1984, 15:357-376.
14. Kam K., Arcot J., Adesina A.A. Folic acid fortification of parboiled rice: multifactorial analysis and kinetic investigation. Journal of Food Engineering 2012, 108:238-243.
15. Khush G.S. Origin, dispersal, cultivation and variation of rice. Plant Molecular Biology 1997, 35:25-34.
16. Lamberts L., Bie L.D., Vandeputte G.E., Veraverbeke W.S., Derycke V., Man W.D., Delcour J.A. Effect of milling on colour and nutritional properties of rice. Food Chemistry 2007, 100(4):1496-1503.
17. Liang J., Li Z., Tsuji K., Nakano K., Nout M.J.R., Hamer R.J. Milling characteristics and distribution of phytic acid and zinc in long-, medium- and short-grain rice. Journal of Cereal Science 2008, 48:83-91.
18. Liu K., Cao X., Bai Q., Wen H., Gu Z. Relationships between physical properties of brown rice and degree of milling and loss of selenium. Journal of Food Engineering 2009, 94:69-74.
19. Mestres C., Ribeyre F., Pons B., Fallet V., Matencio F. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. Journal of Cereal Science 2011, 53:81-89.
20. Mohapatra D., Bal S. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. Journal of Food Engineering 2006, 73(3):253-259.
21. Mohapatra D., Bal S. Effect of degree of milling on specific energy consumption, optical measurements and cooking quality of rice. Journal of Food Engineering 2007, 80(1):119-125.
22. Park J.K., Kim S.S., Kim K.O. Effects of milling ratio on sensory properties of cooked rice and on physiochemical properties of milled and cooked rice. Cereal Chemistry 2001, 78(2):151-156.
23. Perdon A.A., Siebenmorgen T.J., Mauromoustakos A., Griffin V.K., Johnson E.R. Degree of milling effects on rice pasting properties. Cereal Chemistry 2001, 78(2):205-209.
24. Roy P., Ijiri T., Okadome H., Nei D., Orikasa T., Nakamura N., Shiina T. Journal of Food Engineering 2008, 89:343-348.
25. Rychlik M. Revised folate content of food determined by stable isotope dilution assays. Journal of Food Composition and Analysis 2004, 17:475-483.
26. Sellapan K., Datta K., Parkhi S.K., Datta S.K. Rice caryopsis structure in relation to distribution of micronutrients (iron, zinc, β-carotene) of rice cultivars including transgenic indica rice. Plant Science 2009, 177:557-562.
27. Singh N., Singh H., Kaur K., Singh Bakshi M. Relationship between the degree of milling, ash distribution pattern and conductivity in brown rice. Food Chemistry 2000, 69(2):147-151.
28. Tran T.U., Suzuki K., Okadome H., Homma S., Ohtsubo K. Analysis of the tastes of brown rice and milled rice with different milling yields using a taste sensing system. Food Chemistry 2004, 88:557-566.
29. Wald D., Law M., Morris J. Homocysteine and cardiovascular disease: evidence on causality from a meta-analysis. British Medical Journal 2002, 325:476-482.
30. WHO/FAO, 1998. Vitamin and mineral requirements in human nutrition: report of a joint FAO/WHO expert consultation, Bangkok, Thailand.
31. Yadav B.K., Jindal V.K. Changes in head rice yield and whiteness during milling of rough rice (Oryza sativa L.). Journal of Food Engineering 2008, 86(1):113-121.
32. Yon M., Hyun T.H. Folate content of foods commonly consumed in Korea measured after trienzyme extraction. Nutrition Research 2003, 23:735-746.
33. Yoshida H., Tanigawa T., Yoshida N., Kuriyama I., Tomiyama Y., Mizushina Y. Lipid components, fatty acid distributions of triacylglycerols and phospholipids in rice brans. Food Chemistry 2011, 129:479-484.
34. Zambiazi R.C., Przybylski R., Zambiazi M.W., Mendonça C.B. Fatty acid composition of vegetable oils and fats. Boletim do Centro de Pesquisa e Processamento de Alimentos 2007, 25(1):111-120.