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Rice industrial processing worldwide and impact on macro‐ and micronutrient content, stability, and retention
Author(s) -
Atungulu Griffiths G.,
Pan Zhongli
Publication year - 2014
Publication title -
annals of the new york academy of sciences
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.712
H-Index - 248
eISSN - 1749-6632
pISSN - 0077-8923
DOI - 10.1111/nyas.12492
Subject(s) - food processing , roasting , micronutrient , macro , business , microbiology and biotechnology , quality (philosophy) , parboiling , agricultural engineering , engineering , food science , computer science , medicine , biology , chemistry , philosophy , pathology , epistemology , programming language
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.