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- Title
Study on the nutritional potential of some rice assortments.
- Authors
Alda, Liana Maria; Bordean, Despina-Maria; Bobiti, Ionut Adelin; Alda, Simion; Cristea, Teodor; Scedei, Daniela Nicoleta; Radulescu, Laura; Moigradean, Diana; Velciov, Ariana
- 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.
- Subjects
COMPOSITION of rice; NUTRITIONAL value; PARBOILED rice; FOOD texture; DATA analysis
- Publication
Journal of Agroalimentary Processes & Technologies, 2021, Vol 27, p469
- ISSN
2069-0053
- Publication type
Article