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Enhancing health benefits of milled rice: current status and future perspectives

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Title Enhancing health benefits of milled rice: current status and future perspectives
 
Creator Kasote, Deepak
Sreenivasulu, Nese
Acuin, Cecilia
Regina, Ahmed
 
Subject micronutrients
food safety
health
rice
food science
 
Description Milled rice is an essential part of the regular diet for approximately half of the world’s population. Its remarkable commercial value and consumer acceptance are mostly due to its promising cooking qualities, appealing sensory properties, and longer shelf life. However, the significant loss of the nutrient-rich bran layer during milling makes it less nutritious than the whole grain. Thus, enhancing the nutritive value of milled rice is vital in improving the health and wellbeing of rice consumers, particularly for those residing in the low-economic zones where rice is the primary source of calories and nutrition. This article provides a critical review on multiple frontiers of recent interventions, such as (1) infusing the genetic diversity to enrich amylose and resistant starch to reduce glycaemic index, (2) enhancing the minerals and vitamins through complementary fortification and biofortification as short and long-term interventions, and (3) developing transgenic solutions to improve the nutrient levels of milled rice. Additionally, the review highlights the benefits of functional ingredients of milled rice to human health and the potential of enhancing them in rice to address the triple burden of malnutrition. The potential merit of milled rice concerning food safety is also reviewed in this article.
 
Date 2022-10-17
2023-01-06T09:20:53Z
2023-01-06T09:20:53Z
 
Type Journal Article
 
Identifier Kasote, Deepak, Sreenivasulu, Nese, Acuin, Cecilia and Regina, Ahmed. 2022. Enhancing health benefits of milled rice: Current status and future perspectives. Critical Reviews in Food Science and Nutrition 62(29):8099-8119.
1549-7852
https://hdl.handle.net/10568/126644
https://doi.org/10.1080/10408398.2021.1925629
 
Language en
 
Rights Copyrighted; all rights reserved
Limited Access
 
Format 8099-8119
application/pdf
 
Publisher Informa UK Limited
 
Source Critical Reviews in Food Science and Nutrition