Recent trends in utilization of rice and value addition to its byproducts

摘要

Rice is the staple food grain for majority of population in the world. In India, rice is being used in raw as well as parboiled form. In southern states of India, rice is also used in the form of "cured rice". From harvesting to drying, shelling and milling in raw, and parboiled form is practiced. CSIR-CFTRI has intervened in converting paddy to rice and then products. Paddy is parboiled by wet heat as well as dry heat treatments. Several properties of both rice are similar, however, some are different. Rice is also converted into different products by using parboiled rice. It is converted into expanded and popped rice. Among the latest products- noodles, diabetic rice as well as diabetic rice noodles are developed. Structure of amylopectin of ricestarch is studied with gel permeation chromatography and related to behavior of cooking of rice. Energy consumption during cooking of rice by different methods have been reported. Rice is also converted into starch after removing fiber and protein, and then converted into low degree substituted acetylated starch for food applications and high degree substituted acetylated starch for the preparation of biodegradable plastics. Rice bran, an important byproduct of rice milling industry is along with husk and broken. After defatting the bran, protein is extracted and its properties have been studied. Rice is also extruded and properties of extruded products have been studied. Medicinal rice and their properties have been reported, and its different naturecompared to normal rice is also discussed.