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Value-Added Products from Brown Rice

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Brown Rice

Abstract

There is a huge potential for the development of rice-based products high in phytochemicals and nutritional components. In recent years, the nutritional significance of brown rice has been recognized and its consumption being encouraged. In order to increase the nutrient density of rice-based products, it is important to use brown rice as raw material in these types of products. Brown rice is having great importance to the rice industry particularly for the development of value-added products. Various types of products, viz. popped, extruded, bread, cakes, noodles, cookies, etc., have been developed from brown rice either alone or in combination with other flours. Value-added products from brown rice have good potential for consumer acceptance and are regarded as health-promoting functional foods. Introduction of brown rice-based products in the market would increase the diversity of functional products and, even more importantly, of functional foods suitable for celiac disease patients.

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Author information

Authors and Affiliations

  1. Department of Food Technology, Islamic University of Science and Technology, Awantipora, Jammu and Kashmir, India

    Shabir Ahmad Mir

  2. Department of Food Science and Technology, Pondicherry University, Puducherry, India

    Manzoor Ahmad Shah

  3. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Idrees Ahmed Wani

Authors
  1. Shabir Ahmad Mir
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  2. Manzoor Ahmad Shah
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  3. Idrees Ahmed Wani
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Corresponding author

Correspondence to Shabir Ahmad Mir .

Editor information

Editors and Affiliations

  1. School of Engineering, University of Guelph, Guelph, Ontario, Canada

    Annamalai Manickavasagan

  2. College of Agricultural and Marine Sciences, Sultan Qaboos University, Muscat, Oman

    Chandini Santhakumar

  3. Indian Institute of Food Processing Technology, Thanjavur, Tamil Nadu, India

    N. Venkatachalapathy

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Mir, S.A., Shah, M.A., Wani, I.A. (2017). Value-Added Products from Brown Rice. In: Manickavasagan, A., Santhakumar, C., Venkatachalapathy, N. (eds) Brown Rice. Springer, Cham. https://doi.org/10.1007/978-3-319-59011-0_12

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