CHEMICAL EVALUATION OF BLAK RICE COMPPARED WITH WHITE AND BROWN RICE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 1, Issue 4, April 2010, Page 143-149 PDF (352.86 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82103 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Soheir N.N. Abd El-Rahman; W. M. Shehata | ||||
| Food Technology Research Institute, Agricultural Research Center | ||||
| Abstract | ||||
| The present work aimed to compare the chemical evaluation of white, brown and black rice. Chemical composition, amylose content and minerals conten (Mg, Na, Zn, Mn, Fe, Ca and K) were determined. The results showed that ash, crude fiber, protein and oil contents had decreased in white rice compared with brown and black rice, whereas the hydrolysable carbohydrate was increased in white rice than brown and black rice. In addition, black rice had lowered content of amylose compared with white and brown rice. White rice was lowered in all minerals and black rice was higher contents of Mg, Zn, Mn, Fe and K. Meanwhile, Na and Ca were higher in brown rice compared with black rice. In conclusion, this study found that brown and black rice are high contents of chemical composition and minerals. | ||||
| Keywords | ||||
| White rice; brown rice; black rice; chemical composition; amylose content; minerals content | ||||
|
Statistics Article View: 142 PDF Download: 381 |
||||
