Nutritional Composition and in Vitro Starch and Protein Digestibility of Rice Flakes of Different Thickness
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Authors
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,IN
Ashwini S. Madhu -
Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,INSheetal Gupta
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Department of Food Science and Nutrition, University of Mysore, Manasagangotri, Mysore - 570 006 ,INJamuna Prakash
Abstract
Rice is the staple diet for more than half of the world's population and is consumed principally in Asia. It is estimated that there are over 100,000 different varieties of rice in the world. Rice is an important cereal source of energy, an important source of vitamins and minerals, has about 7 per cent quality protein and contains only traces of fat. Rice is processed through a series of operations, which include cleaning, shelling, polishing, sorting and packaging. Parboiling is practised in most of the countries.Downloads
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Published
2007-04-01
How to Cite
Madhu, A. S., Gupta, S., & Prakash, J. (2007). Nutritional Composition and in Vitro Starch and Protein Digestibility of Rice Flakes of Different Thickness. The Indian Journal of Nutrition and Dietetics, 44(4), 216–225. Retrieved from https://informaticsjournals.co.in/index.php/ijnd/article/view/6209
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