Nutrient composition and physicochemical properties of Indian medicinal rice – Njavara
作者: G. DeepaVasudeva SinghK. Akhilender Naidu
作者单位: 1Department of Biochemistry and Nutrition, Central Food Technological Research Institute, Mysore 570020, India
2Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore 570020, India
刊名: Food Chemistry, 2007, Vol.106 (1), pp.165-171
来源数据库: Elsevier Journal
DOI: 10.1016/j.foodchem.2007.05.062
关键词: NjavaraMedicinal ricePhysicochemical propertiesAmylose
英文摘要: Abstract(#br)Njavara, a medicinal rice, was assessed for its nutrient composition and physicochemical properties, in order to understand its therapeutic properties. Dehusked Njavara rice consisted of 73% carbohydrates, 9.5% protein, 2.5% fat, 1.4% ash and 1628kJ per 100g of energy. Physicochemical properties and nutritive components of dehusked rice of Njavara were evaluated and compared with two commonly consumed non-medicinal rice varieties – Jyothi (red coloured) and IR 64 (brown coloured). The carbohydrates, fats, apparent amylose equivalent, fatty acid profile and triglycerides of Njavara were comparable to Jyothi and IR 64. However, Njavara rice had 16.5% higher protein, and contained higher amounts of thiamine (27–32%), riboflavin (4–25%) and...
全文获取路径: Elsevier  (合作)
分享到:
来源刊物:
影响因子:3.334 (2012)

×