Rice industrial processing worldwide and impact on macro‐ and micronutrient content, stability, and retention. (4th August 2014)

• Record Type: Journal Article
• Authors: Atungulu, Griffiths G.; Pan, Zhongli
• Other Names: De‐Regil Luz Maria guestEditor.; Laillou Arnaud guestEditor.; Moench-Pfanner Regina guestEditor.; Peña‐Rosas Juan Pablo guestEditor.
• Is Part Of: Annals of the New York Academy of Sciences. Volume 1324(2014)
• Page Start: 15
• Page End: 28
• Publication Date: 2014-08-04
• Subjects: rice -- industrial processing -- milling -- nutrition; Medical sciences -- Periodicals; Medicine -- Periodicals; Science -- Periodicals; 610
• DOI: 10.1111/nyas.12492
• Languages: English
• ISSNs: 0077-8923

Abstract

Abstract : Various processing methods are used in the food industry worldwide to produce numerous rice products with desirable sensory qualities based on cultural and cooking preferences and nutritional considerations. The processes result in variable degrees of macro‐ and micronutrient content, stability, and retention, depending on rice variety and original nutritional quality. In this article, modern and traditional premilling, milling, and postmilling processing methods of different rice types are comprehensively reviewed. The implications of industrial rice processing methods, especially milling, as well as techniques for nutrient extraction, transfer, and enhancement, such as rice parboiling, sprouting, and fortification, for macro‐ and micronutrient content and consumer acceptance of the products, are documented. Socioeconomic constraints facing various aspects of rice processing methods are also discussed. This article reviews up‐to‐date research on rice industrial processing worldwide and aims to benefit engineers dealing with food processing, nutritionists and dieticians, food companies, education and research institutions, and quality‐control and safety managers.