Study on the nutritional potential of some rice assortments

Home » Journal of Agroalimentary Processes and Technologies 2021, 27(4 -Supplement)

Authors:

Liana Maria Alda, Despina-Maria Bordean, Ionut Adelin Bobiti, Simion Alda, Teodor Cristea, Daniela Nicoleta Scedei, Laura Radulescu, Diana Moigradean, Ariana Velciov

Volume 27, Issue 4S;
Pages: 469-472; 2021
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551

Abstract:

Rice have a high nutritional value such as carbohydrate, fiber, protein, fat, vitamins as well as minerals and fatty acids.About 20% of the world's rice is partially boiled. Parboiling has a high impact on the texture and nutritional characteristics of cooked rice.The goal of this study was to evaluate the nutritional potential of different assortments of rice: enriched or unenriched, raw or parboiled. For the nutritional characterization of rice varieties, we used USDA and FoodB databases nutritional data and the analysis methods were the PAST and MVSP statistical programs. Our results shows that the improvement of rice strongly influences the nutritional characteristics of rice after boiling.

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