Rice: Composition and processing challenges Book in Scopus uri icon

abstract

  • © 2021 by Nova Science Publishers, Inc.Rice (Oryza sativa L. and O. glaberrima), being the second most global cultivated cereal, is a nutritional and nutraceutical food staple that complies with the caloric requirement of almost 50% of the world population. Rice must be dried to be a safe food, after harvesting to avoid microbiological and physical damage. Several drying technologies have been developed; however, some physical damage has been reported as a result of bad kernel handling during processing. Fissures and breakage are the main processing issues. Head Rice Yield (HRY) is the value referred to the number of whole grains after milling. The highest HRY produces the highest commercial worth. Parboiling, tempering, and emerging technologies condition rice kernels to improve both the moisture gradients and their structure. Glass transitions occurring during heating generate a stronger starchy matrix that can be considered as resistant starch. This physical characteristic develops a new taste, texture, nutraceutical, and cooking profile. On the other hand, foodborne illnesses caused by rice intake is still an important public health issue. Bacillus cereus is a pathogen that produces toxins when rice is not thoroughly cooked and kept under inadequate chilling conditions. New technologies for rice dying most consider nutraceutical, microbial, and morphological quality of rice kernel. The objective of this job was to review the literature about the problems associated with rice drying, evaluating the advantages and disadvantages, such as improving the physical as well as microbial qualities of rice.

publication date

  • February 12, 2021