A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Shabir Ahmad Mir; Manzoor Ahmad Shah; S. John Don Bosco; Kappat Valiyapeediyekkal Sunooj; Saqib Farooq

doi:10.1002/cche.10322

journal article Aug 03, 2020

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Shabir Ahmad Mir

Manzoor Ahmad Shah S. John Don Bosco Kappat Valiyapeediyekkal Sunooj

Saqib Farooq

Cereal Chemistry Vol. 97 No. 5 pp. 895-903 · Wiley

View at Publisher Save 10.1002/cche.10322

Abstract

AbstractBackground and ObjectivesIn recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice.FindingsBrown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice.ConclusionBR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits.Significance and noveltyBR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

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References

Details

Published: Aug 03, 2020
Vol/Issue: 97(5)
Pages: 895-903
License: View

Authors

S

Shabir Ahmad Mir

Department of Food Science & Technology Government College for Women Srinagar Jammu & Kashmir India

M

Manzoor Ahmad Shah

Department of Food Science & Technology Government PG College for Women Gandhi Nagar Jammu & Kashmir India

S

S. John Don Bosco

Department of Food Science and Technology Pondicherry University Puducherry India

K

Kappat Valiyapeediyekkal Sunooj

Department of Food Science and Technology Pondicherry University Puducherry India

S

Saqib Farooq

Department of Food Technology Islamic University of Science & Technology Awantipora Jammu & Kashmir India

Cite This Article

Shabir Ahmad Mir, Manzoor Ahmad Shah, S. John Don Bosco, et al. (2020). A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice. Cereal Chemistry, 97(5), 895-903. https://doi.org/10.1002/cche.10322

A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

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