Nutrition Value
of Rice and Rice Products
Warunee
Varanyanond*
Rice has become a wide rang of foods and function. Implementation of functional food processing through rice nutritional properties will be important to human health. Nutritional value of rice is mainly on rice varieties, harvesting and processing method. Rice is rich in energy and a good source of protein. Rice also contains a reasonable amont of thiamine, riboflavin, niacin, vitamin E and other nutrients such as iron, calcium and phosphorous. Rice protein has one of the highest quality proteins because of its high lysine content, the first limiting amino acids. It is gluten-free and non allergenic.
Brown
rice are also interested to its functional properties. It composed of high
dietary fiber which have an effect as a gentle laxative, gastro-intrstinal
diseases prevention and good for diabetes patients. The B vitamins and minerals
are also concentrated in the outer layers of brown rice or in the bran
fraction. Rice bran contains high ferulic acid, phytic acid, inositol and
r-oryzanol. It has high levels of both tocopherols and tocotrienols, which
comprise vitamin E. It acts as anti-oxidant, anti-cancer and lower cholesterol.
Rice bran and its oil is among the most important sources of functional
components. Young rice and its product (rice drink and drink power) with
antioxidant and high dietary fiber are available as a health food in the Thai
market.
Resistant
starch acts like soluble fiber in the gastrointestinal tract, thus providing
the health benefits of fiber. Resistant starch has a low glycemic index because
of the slow release of glucose. Increasing resistant starch content in the diet
has the potential to provide several significant health benefits and add value
to rice.
Rice
germ and geminated rice also contain Gamma-amino butyric acid. It has been
proved to be effective for lowering the blood pressure and acts as a
neurotransmitter in the central nervous system. Only few products are produce
for consumer.
The
emerging trend in product development and process improvement of rice
utilization should be focus on the factor which upgrading of nutritional
quality. Which it continue to play a great role in future product development
and world food diet.