Rice (Oryza sativa L.) and its products for human consumption: general characteristics, nutritional properties, and types of processing
DOI:
https://doi.org/10.5327/fst.00292%20Keywords:
Oryza sativa L., processing, brown, polished, parboiling, nutritional quality, rice flour, starchAbstract
Rice (Oryza sativa L.) is one of the most important cereals globally, serving as an energy source for approximately 50% of the world’s population. In this review, we present and discuss the main aspects related to its characteristics, nutritional properties, and the types of processing carried out by the food industry. The nutritional composition of the grains varies according to the type of industrial process. After the husk is removed, both brown and polished rice can be obtained, and both types can also be parboiled. Products such as rice flour and starch have expanded the market for this cereal, as they are ingredients used in the production of various rice-based foods, owing to their hypoallergenic nature, gluten-free attributes, and mild flavor.
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