Analog rice: processing and nutrition value (Review article)

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NATEGHI LEILA; Saeid Gohari Alireza; Niazi Tabar Mahsa; ALIPOUR MARZIEH

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Journal Paper

Paper Information

Journal: HUMAN, HEALTH AND HALAL METRICS Year:2021 | Volume:2 | Issue:2 Page(s): 18-24

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Title

Analog rice: processing and nutrition value (Review article)

Author(s)

NATEGHI LEILA | Saeid Gohari Alireza | Niazi Tabar Mahsa | ALIPOUR MARZIEH | Issue Writer Certificate

Keywords

Analog rice

extrusion

food security

nutritional value

Abstract

Background and objective: Rice is of main dishes in different parts of the world. In rice processing plants, there is a lot of broken rice which is considered as waste and cannot be sold to the consumers. These broken particles can be used in the other parts as raw material and converted to value-added products. Accordingly, it helps waste management strategies intended by food industries in developed countries. This review article aimed to investigate processing and also nutritional characteristics of analog rice prepared by broken rice particles. Results and conclusion: Broken grains of rice are enriched by additives and changed to analog rice. It is expected that analog rice has similar nutritional value with paddy rice. Researchers have developed analog rice products with improved nutritional and functional characters providing health benefits such as anti-diabetic, antioxidant, antihypertensive, and anticancer activity. In recent decades, several surveys have been done on processing of these products and have tried to enrich them with proteins, vitamins, and minerals. Extrusion is one of the most common methods in production of analog rice. Main features such as color, shape, size, texture, and cooking characteristics are adjusted by extrusion parameters. Our review revealed that analog rice can be used as a rice substitute rich in fiber and other nutritious ingredients especially by people seeking for variable food basket.

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APA: Copy

NATEGHI, LEILA, Saeid Gohari, Alireza, Niazi Tabar, Mahsa, & ALIPOUR, MARZIEH. (2021). Analog rice: processing and nutrition value (Review article). HUMAN, HEALTH AND HALAL METRICS, 2(2), 18-24. SID. https://sid.ir/paper/969159/en

Vancouver: Copy

NATEGHI LEILA, Saeid Gohari Alireza, Niazi Tabar Mahsa, ALIPOUR MARZIEH. Analog rice: processing and nutrition value (Review article). HUMAN, HEALTH AND HALAL METRICS[Internet]. 2021;2(2):18-24. Available from: https://sid.ir/paper/969159/en

IEEE: Copy

LEILA NATEGHI, Alireza Saeid Gohari, Mahsa Niazi Tabar, and MARZIEH ALIPOUR, “Analog rice: processing and nutrition value (Review article),” HUMAN, HEALTH AND HALAL METRICS, vol. 2, no. 2, pp. 18–24, 2021, [Online]. Available: https://sid.ir/paper/969159/en

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