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Status of dietary fiber contents in pigmented and non-pigmented rice varieties before and after parboiling
- Savitha, Y.S., Singh, Vasudeva
- Lebensmittel-Wissenschaft + [i.e. und] Technologie 2011 v.44 no.10 pp. 2180-2184
- brown rice, dietary fiber, paddies, parboiling, soluble fiber
- Five different varieties of paddy (four pigmented and one non-pigmented) were shelled and milled in pre and post parboiled form, their dietary fiber contents were estimated. Under similar conditions of milling, raw rice showed a high degree of polish (DOP), 9â12Â g/100Â g and parboiled rice showed low DOP, 4.6â6.6Â g/100Â g. Dietary fiber content was high in pigmented rice, 9â10Â g/100Â g compared to non-pigmented, â¼6Â g/100Â g. Soluble fiber content in pigmented head rice (dehusked) varied from 1 to 1.5Â g/100Â g and in its brokens varied from 0.45 to 1.45Â g/100Â g. Dietary fiber content was low by about 1% in parboiled rice. In the parboiled rice of pigmented varieties, the total fiber content varied from 7.95Â Â±Â 0.15 to 9.05Â Â±Â 0.25Â g/100Â g and the soluble fiber content varied from 0.7 to 0.9Â g/100Â g. In milled parboiled rice the respective values were 5Â Â±Â 0.4 to 6Â Â±Â 0.1Â g/100Â g and 0.85Â Â±Â 0.05 to 1.25Â Â±Â 0.05Â g/100Â g. However, the soluble fiber content in the non-pigmented brown rice, IR-64 remained same after parboiling, 0.75Â Â±Â 0.5Â g/100Â g. Milled parboiled rice showed higher soluble dietary fiber compared to milled raw rice. In conclusion, dietary fiber was high in pigmented rice varieties when compared with non-pigmented rice.