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ARS Home » Pacific West Area » Albany, California » Western Regional Research Center » Healthy Processed Foods Research » Research » Publications at this Location » Publication #309140
Title: Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention

Author
item ATUNGULU, GRIFFITHS - University Of Arkansas
item Pan, Zhongli

Submitted to: Annals of the New York Academy of Sciences
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 7/30/2014
Publication Date: 8/4/2014
Citation: Atungulu, G.G., Pan, Z. 2014. Rice industrial processing worldwide and impact on macro- and micronutrient content, stability, and retention. Annals of the New York Academy of Sciences. 1-14. doi: 10.1111/nyas.12492.

Interpretive Summary: The article reviewed the processes involved in the current rice production systems and the effects of processing on rice quality. The author illustrated how rice processing, such as milling, parboiling, sprouting, and fortification/enrichment, affected the retention of macro- and micro-nutrients in rice. The article would benefit engineers dealing with food processing, nutritionists and dieticians, food companies, education and research institutions, and quality control and safety manager in the efforts of improving nutritional values of rice while taking consumer preferences into account.

Technical 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.