Processing Conditions, Rice Properties, Health and Environment
<p>An overview of local parboiling processes [<a href="#b35-ijerph-08-01957" class="html-bibr">35</a>].</p> ">
<p>Effect of degree of milling on milling and head rice yield [<a href="#b65-ijerph-08-01957" class="html-bibr">65</a>].</p> ">
<p>Life cycle CO<sub>2</sub> emission of different forms of rice.</p> ">
Abstract
:1. Introduction
2. Rice Processing
2.1. Parboiling
2.2. Dehusking and Milling
2.3. Germinated Brown Rice
2.4. Hydration and Cooking
3. Food Components, Health and Environment
4. Discussion
5. Conclusions
References
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Variety/forms of Rice | DOM, % | MC, % (w.b.) | Food components and energy content per 100 grams cooked rice | ||||
---|---|---|---|---|---|---|---|
Carbohydrate, g | Dietary fiber, g | Protein, g | Lipid, g | Energy, kJ | |||
Koshihikari | 0.0 | 69.1 | 26.1 | 1.3 | 2.1 | 1.0 | 521.0 |
2.0 | 66.3 | 29.3 | 1.1 | 2.2 | 0.8 | 565.8 | |
5.0 | 64.8 | 31.5 | 0.7 | 2.3 | 0.6 | 590.6 | |
10.0 | 61.5 | 35.6 | 0.5 | 2.5 | 0.4 | 649.6 | |
IR28 | 0.0 | 72.5 | 22.0 | 1.3 | 2.8 | 0.9 | 458.5 |
5.4 | 72.0 | 24.0 | 0.7 | 2.7 | 0.3 | 465.4 | |
9.4 | 71.5 | 24.7 | 0.7 | 2.8 | 0.2 | 475.5 | |
Germinated brown rice | - | 63.7 | 30.6 | 1.7 | 2.5 | 0.9 | 604.5 |
Parboiled (Basmati) | - | 70.1 | 26.4 | 0.5 | 3.1 | 0.3 | 505.5 |
Source of soaked water | Soaking time, h | Components, mg/L | ||||
---|---|---|---|---|---|---|
Total sugar | Amino nitrogen | Total phenol | BOD | COD | ||
Household | 0 | 4 | 0 | 3 | 140 | 209 |
12 | 10 | 17 | 4 | 206 | 306 | |
Cold-soaking | 0 | 4 | 0 | 3 | 140 | 209 |
72 | 47 | 61 | 10 | 1039 | 1238 | |
Double-steaming | 0 | 22 | 9 | 19 | 117 | 244 |
24 | 63 | 78 | 48 | 293 | 765 | |
Hot-soaking | 0 | 34 | 0 | 4 | 129 | 260 |
4 | 641 | 104 | 62 | 30 | 2491 | |
Pressure-parboiling wash water | - | 1 | 7 | 20 | 57 | 198 |
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Roy, P.; Orikasa, T.; Okadome, H.; Nakamura, N.; Shiina, T. Processing Conditions, Rice Properties, Health and Environment. Int. J. Environ. Res. Public Health 2011, 8, 1957-1976. https://doi.org/10.3390/ijerph8061957
Roy P, Orikasa T, Okadome H, Nakamura N, Shiina T. Processing Conditions, Rice Properties, Health and Environment. International Journal of Environmental Research and Public Health. 2011; 8(6):1957-1976. https://doi.org/10.3390/ijerph8061957
Chicago/Turabian StyleRoy, Poritosh, Takahiro Orikasa, Hiroshi Okadome, Nobutaka Nakamura, and Takeo Shiina. 2011. "Processing Conditions, Rice Properties, Health and Environment" International Journal of Environmental Research and Public Health 8, no. 6: 1957-1976. https://doi.org/10.3390/ijerph8061957