Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice

doi:10.7506/spkx1002-6630-201009023

FOOD SCIENCE ›› 2010, Vol. 31 ›› Issue (9): 95-98.doi: 10.7506/spkx1002-6630-201009023

• Basic Research • Previous Articles Next Articles

Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice

YU Wei1,2，ZHOU Jian1,*，XU Qun-ying1，WANG Lan2，SUN Qi-fa1，CHENG Lin-juan1

(1. College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430023, China；2. Institute for Farm Products
Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Sciences, Wuhan 430064, China)

Received:2009-09-03 Revised:2010-01-07 Online:2010-05-01 Published:2010-12-29
Contact: ZHOU Jian1 E-mail:yw_whpu@163.com

Abstract

Abstract:

Nutritional components in brown rice and ordinary milled rice was determined and compared to evaluate their nutritional values. Results showed that nutritional value of brown rice was higher than that of ordinary milled rice. The hardness of ordinary milled rice was higher than that of brown rice through the examination by texture analyzer. The gel strength of ordinary milled rice powder was higher than that of brown rice powder through the determination by dynamic rheometer. In addition, thermal properties of brown rice powder and ordinary rice powder were also analyzed using differential scanning calorimeter. The gelatinization temperature of brown rice (68.6 ℃) was higher than that of ordinary milled rice (62.4 ℃). The retrogradation of cooked milled rice powder (17210 Pa) was more obvious than that of brown rice powder (11350 Pa) while cooled at 20 ℃.

Key words: brown rice, milled rice, nutritional components, textural property

CLC Number:

TS201.7

YU Wei1,2，ZHOU Jian1,*，XU Qun-ying1，WANG Lan2，SUN Qi-fa1，CHENG Lin-juan1. Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice[J]. FOOD SCIENCE, 2010, 31(9): 95-98 https://doi.org/10.7506/spkx1002-6630-201009023

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Comparison on Nutritional Values and Textural Properties of Brown Rice and Milled Rice

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