LWT - Food Science and Technology 44 (2011) 2180e2184

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LWT - Food Science and Technology

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Status of dietary fiber contents in pigmented and non-pigmented rice varieties

before and after parboiling
Y.S. Savitha, Vasudeva Singh*
Department of Grain Science and Technology, Central Food Technological Research Institute, Mysore 570 020, Karnataka, India1

a r t i c l e i n f o a b s t r a c t

Article history: Five different varieties of paddy (four pigmented and one non-pigmented) were shelled and milled in
Received 27 July 2010 pre and post parboiled form, their dietary fiber contents were estimated. Under similar conditions of
Received in revised form milling, raw rice showed a high degree of polish (DOP), 9e12 g/100 g and parboiled rice showed low
24 May 2011
DOP, 4.6e6.6 g/100 g. Dietary fiber content was high in pigmented rice, 9e10 g/100 g compared to non-
Accepted 8 June 2011
pigmented, w6 g/100 g. Soluble fiber content in pigmented head rice (dehusked) varied from 1 to 1.5 g/
100 g and in its brokens varied from 0.45 to 1.45 g/100 g. Dietary fiber content was low by about 1% in
Keywords:
parboiled rice. In the parboiled rice of pigmented varieties, the total fiber content varied from 7.95
0.15
Pigmented rice
Non-pigmented rice
to 9.05
0.25 g/100 g and the soluble fiber content varied from 0.7 to 0.9 g/100 g. In milled parboiled
Parboiling rice the respective values were 5
0.4 to 6
0.1 g/100 g and 0.85
0.05 to 1.25
0.05 g/100 g.
Shelling However, the soluble fiber content in the non-pigmented brown rice, IR-64 remained same after par-
Polishing boiling, 0.75
0.5 g/100 g. Milled parboiled rice showed higher soluble dietary fiber compared to milled
Dietary fiber raw rice. In conclusion, dietary fiber was high in pigmented rice varieties when compared with non-
pigmented rice.
Ó 2011 Elsevier Ltd. All rights reserved.

1. Introduction nutraceuticals) is termed as the degree of milling/polishing, which

Rice (Oryza sativa L.) possibly the oldest domesticated grain
(w10,000 years), is the staple food of half of the world’s population.
India is the second leading producer of rice in the entire world,
preceded only by China. India’s annual paddy production is around
144 million metric tonnes. Among the cereals, rice is mainly
consumed in the whole form after appropriate processing. Milling
is a term that describes the process of converting paddy into rice.
The basic principle of a rice milling is the removal or separation of
the husk (dehusking) and the bran (polishing) to produce the edible
portion (endosperm) for consumption. The extent of losses on the
edible portion of the grain during milling depends on many factors
such as variety of paddy, method of harvesting and drying, mois-
ture content of paddy during milling, degree of milling, the kind of
rice mill used etc. Finally during the milling of paddy (rough rice),
the husk (hull), milled rice (the edible portion), a mixture of bran
and germ and brokens are obtained. Milling is usually done when
paddy is dry about 14 g/100 g of moisture content. The extent of
removal of the bran layers (which is a treasure house of several
* Corresponding author. Tel.: þ91 821 2510843; fax: þ91 821 2517233.
E-mail address: singhva2003@yahoo.co.in (V. Singh).
1
Council of Scientific and Industrial Research, New Delhi
determines the whiteness of rice. Paddy is also processed into
parboiled rice, which is consumed as the staple diet by a large
section of the population, generally in coastal areas of India.
Prior to consumption, food grains are generally subjected to
different processes, which alter the bioavailability of both macro
and micronutrients as well as other phytochemicals of nutraceut-
ical value. It is a known fact that during parboiling, starch gets
gelatinized and subsequently a portion of it gets retrograded. This
ultimately leads to the formation of Resistant Starch (RS), which is
considered as a “better-for-you” carbohydrate. RS is defined as the
sum of starch and remnants of starch gradation not absorbed in the
intestine. The linear and branched polymers of starch, degree of
gelatinization, hydrothermal treatment, cooling and storage e all
affect the RS content in foods (Goni, Garcia-Diz, Manas, & Saura-
Calixto, 1996). In cereal products RS fraction is not digestible both
in vitro and in vivo (Sajilata, Rekha, & Pushpa, 2006). Native starch,
retrograded amylose, amylose lipid complex, encapsulated gelati-
nized starch are 4 types of RS. RS is nutritionally an important
fraction of dietary starch, which akin to dietary fiber components,
escapes digestion and absorption in the small intestine, but later
gets fermented by the gut micro-flora. As a result of microbial
degradation of RS in the colon, an increase in short-chain fatty acids
(especially butyrate) takes place. This has been studied and found
to stabilize colonic cell proliferation as a preventive mechanism for

0023-6438/$ e see front matter Ó 2011 Elsevier Ltd. All rights reserved.
doi:10.1016/j.lwt.2011.06.004
 Y.S. Savitha, V. Singh / LWT - Food Science and Technology 44 (2011) 2180e2184
colon cancer (Englyst, Kingman, & Cummings, 1992). These are
lower in acetate and higher in butyrate than those of conventional
fibers. The formation of RS during the processing of starchy foods is
a new tool for creating fiber-rich foods.
Generally rice is consumed in a highly polished form, despite
the valuable nutrient content of brown rice (unpolished or polished
to a lower degree). Brown rice is a good contributor of fiber in the
diet. The fiber is one of the seven nutritional factors such as
carbohydrate, protein, fat, vitamin, minerals and water. It has been
verified by a number of researches and investigations in epidemi-
ology that rice dietary fiber has an important physiological effect in
maintaining health. It also helps prevent the formation of gall
stones, eliminates undesirable metal ions, decrease of blood serum,
wading the fat disease, lowers the probability of constipation and
intestine cancer. Dietary fiber (DF) is a non-starch polysaccharide
complex that comes from the edible parts of plants or analogous
carbohydrates that is resistant to digestion and absorption in the
human small intestine and undergoes complete or partial
fermentation in the large intestine. Dietary fiber can be classified
into two major components on the basis of solubility: a). soluble
components, such as pectins, gums and b-glucans; and b). insoluble
components, which include cellulose, lignin and hemicelluloses
(Happi Emaga, Robert, Ronkart, Wathelet, & Paquot, 2008;
Nawirska & Kwasniewska, 2005; Vergara-Valencia, Granados-
Perez, Agama-Acevedo, Tovra, Ruales, & Bello-Perez, 2007). Insol-
uble fiber adds bulk to the stools and speeds up the passage of
stools through the colon. Soluble fiber helps in keeping blood sugar
levels stable, and it also creates a feel of satiety and prevents
overeating. An Indian adult may consume 50e120 g dietary fiber/
day depending upon the type and amount of cereal/millet used
(Navitha & Sumathi, 1992), with a desirable level of 40 g/day
(Narasinga Rao & , 1989).
Commercially more than two thousand varieties of rice are
grown around the world (Deepa, Singh, & Akhilender Naidu, 2008).
There are red and black paddy varieties which have about 38% more
protein, about 18% more crude fiber and are richer in lysine, vitamin
B1 and other minerals compared to conventional varieties
(Chaudhary & Tran, 2001). Colored rice (black and red) consump-
tion is rapidly growing due to their healthy functional food ingre-
dients (Kim et al., 2008). Anthocyanins, a group of reddish or purple
flavonoids, are reported to be the primary pigments in these rice
varieties (Abdel & Hucl, 1999; 2003). Anthocyanins have been
recognized as health-promoting functional food ingredients due to
their antioxidant activity, anticancer, hypoglycemic and anti-
inflammatory effects. At present, red rice is commonly used as
a functional food ingredient in bread, ice cream and liquor (Kim
et al., 2008). Anthocyanins are located in outer layers of the rice
kernel, which could be separated into anthocyanin-rich fractions
for use as functional colorants or functional food ingredients.
Information on the changes in the total dietary fiber contents
before and after parboiling of red rice varieties is limited and
scanty. Hence the present study was aimed at bridging this gap
with an objective to study the effect of varietal difference of rice
subjected to parboiling and their shelling and milling in raw and
parboiled form. It also aims at determining the total dietary fiber
content in pigmented and non-pigmented rice.
2. Materials and methods
2.1. Materials
Four red-pigmented paddy varieties viz. Jyothi, Aishwarya, Kar
bhatha (medium) and Kar bhatha (small) and one non-pigmented
variety, IR-64 were procured from the Agriculture Produce
Market committee (APMC), Bandipalya, Mysore, Karnataka, India.
2181
All these paddy varieties were harvested in the month of JuneeJuly
2008 and were cleaned and stored at 4e6  C until use. Pepsin,
pancreatin, a- amylase (heat stable), were procured from M/s Sigma
Chemical Co., St. Louis, MO, USA. All other chemicals used were of
analytical grade.
2.2. Methods
2.2.1. Shelling/dehusking
A weighed sample (100 g) of paddy from each variety was
dehusked using the Laboratory Satake Sheller (Satake corporation
Tokyo, Japan) with rubber rolls adjusted to grain size so as to
minimize the breakage. The shelled rice and husk were weighed
separately for determining the yield of brown rice/dehusked rice.
2.2.2. Milling/polishing
The shelled rice (150 g) of each variety was subjected to milling/
polishing using a Mc-Gill miller for 2 min with a pressure of
88.85 kPa. It consists of a wire-mesh screen with slotted perforated
enclosure in which a shaft rubs the grain against the casing (fric-
tional). The bran is removed from the dehusked rice which passes
through these screens.
2.2.3. Broken rice
The milled rice produced is a mixture of head rice and brokens.
Grading of milled rice into different categories, such as small and
large brokens and head rice was determined manually using rect-
angular perforated sheets with dimpled type holes of
diametere3 mm, 4 mm and 5 mm respectively. These perforated
sheets have been used to separate different sized brokens.
2.3. Parboiling
The paddy (0.5e2 kg) was soaked in previously boiled (w98  C)
tap water (2e3 L) and the mix was stirred, floating chaff removed
and the vessel covered with jute sacks and left overnight (Sashikala,
Singh, & Ali, 2005). The water was drained off and the soaked paddy
spread on small wire-mesh trays, and steamed in an autoclave at
open atmospheric pressure for 20 min. The paddy was then air-
dried in the shade (1e2 days) to a safe moisture level. Parboiled
paddy obtained was dehusked and milled under similar conditions
as mentioned above (2.2.1 & 2.2.2).
2.4. Determination of soluble/insoluble dietary fiber
All samples of raw (dehusked head rice and brokens, polished
head rice and brokens) and parboiled (dehusked and polished head
rice) were pulverized in a mixer (Johnson Lady Bird plus), and the
flour was passed through 60-mesh sieve (250 mm). The flour was
gravimetrically defatted prior to fiber analysis by extracting with
petroleum ether (60e80  C) for 12e16 h using a Soxhlet apparatus
(AOAC, 2000). Total dietary fiber was analyzed as per Asp,
Johansson, Hallmer, and Silgestrom (1983) with slight modifica-
tions. Reagents used were 0.1 mol/L sodium phosphate buffer, pH
6.0; 4 mol HCl/L; 4 mol/L NaOH; 95% of ethanol (95 mL of
ethanol þ 5 mL of water) and 78% of ethanol (78 mL of
ethanol þ 22 mL of water). The procedure in brief is as follows:
About one gram of defatted sample was suspended in 25 mL of
0.1 mol/L sodium phosphate buffer (pH 6.0) and treated with100 mL
of a- amylase at boiling water bath temperature for 15 min, and
cooled to room temperature. About 20 mL of distilled water was
added and the pH was adjusted to 1.5 with 4 mol HCl/L. About
100 mg of pepsin was added and incubated at 40  C in a water bath
with agitation for 60 min. Twenty milliliters of distilled water was
added and the pH was adjusted to 6.8 with 4 mol/L NaOH. The
2182 Y.S. Savitha, V. Singh / LWT - Food Science and Technology 44 (2011) 2180e2184
Fig. 1. Photographs of different parts of paddy. A: Jyothi (Pigmented) and B: IR-64 (non-pigmented); (a). Paddy, (b). Husk, (c). Dehusked grains, (d). Polished grains and (e). Bran.
electrode was rinsed with a few milliliters of water. About 100 mg
of pancreatin was added and incubated at 40  C in a water bath
with agitation for 60 min. The pH was adjusted to 4.5 with 4 mol
HCl/L. The contents were filtered through a dried and weighed
crucible (porosity 2) containing 0.5 g of dry Celite as the filter aid.
(a) Residue (insoluble Fiber): Washed with 2  10 mL of distilled
water and again washed with 2  10 mL of 95% of ethanol
(95 mL of ethanol þ 5 mL of water), it was dried at 105  C to
constant weight (or overnight). After cooling it in a desiccator
(D1), the residue was incinerated at 550  C for at least 5 h. After
cooling in a desiccator (I1) it was weighed again.
(b) Filtrate (soluble Fiber): The volume of the filtrate was adjusted to
100 mL. Four hundred milliliters of warm (60  C) 95 g/100 g of
ethanol was added. It was allowed to precipitate for 1h (time
could be shortened). It was then filtered through a dried and
weighed crucible (porosity 2) containing 0.5 g of dry Celite.
Washed with 2  10 mL of 78% of ethanol (78 mL of
ethanol þ 22 mL of water), 2  10 mL of 95% of ethanol (95 mL of
ethanol þ 5 mL of water). It was dried at 105  C overnight,
weighed after cooling in a desiccator (D2), incinerated at 550  C
for at least 5 h and then weighed after cooling in a desiccator (I2).
Blank: Insoluble and soluble blank values were obtained by
running the procedure without sample (B1 and B2). The blank
values were checked occasionally.
Calculation:
D1  I1  B1
Insoluble dietary fiberðg=100gÞ ¼  100
W
D2  I2  B2
Soluble dietary fiberðg=100gÞ ¼  100
W
Where, W ¼ sample weight (g), D ¼ weight after drying (g),
I ¼ weight after Incineration (g) and B ¼ weight of ash free
blank (g).
2.5. Statistical analysis
Data were analyzed using Graph Pad Instat statistical software
(Graph Pad Software, Inc., La Jolla, CA, USA). Each experiment was
performed in triplicate and the results were expressed as the mean
values
standard deviation. Results were analyzed and signifi-
cance level was calculated using TukeyeKramer multiple compar-
ison test by means of one way ANOVA. Values with p < 0.05 were
considered statistically significant.
3. Results and discussion
Photographs of different parts of pigmented and non-pigmented
paddy are depicted in Fig.1. The husk content in pigmented and non-
pigmented rice varieties varied from 21.8 to 23.3 g/100 g, dehusked
grains varied from 76.7 to 78.1 g/100 g. Variation was observed in
head rice content among pigmented varieties, w 41e64 g/100 g.
Head rice recovery was least in Jyothi, 41 g/100 g and highest in
Aishwarya w 64 g/100 g, indicating the higher susceptibility of the
grain for breakage in Jyothi w37 g/100 g and least in Aishwarya
w13 g/100 g among the pigmented varieties. Brokens in other two
pigmented varieties were w20 and w25 g/100 g respectively. This is
clearly shown in the bar diagram (Fig. 2).
After parboiling, the husk content reduced by 1e2% i.e., from
21e23 to 19e22 g/100 g in comparison to raw husk contents.
Dehusked grains increased from 78.1 to 80.5 g/100 g as shown in
Fig. 3. This is because parboiling maximizes the milling yield by
minimizing the breakage. Grains become harder after the process of
parboiling. The starch gets completely gelatinized, apparently
sufficient solubilization takes place in order to “cement” these
cracks together, thus strengthening the kernel (Priestley, 1976) and
hence lesser breakage in the process of dehusking of parboiled
paddy.
Under similar conditions of polishing, raw rice showed high DOP
(9e12 g/100 g) and parboiled rice showed low DOP (4.6e6.6 g/
100 g). This is attributed to the difficulty in the removal of bran
 Y.S. Savitha, V. Singh / LWT - Food Science and Technology 44 (2011) 2180e2184 2183

Table 1
Dietary fiber of dehusked head rice of pigmented (Jyothi, Aishwarya, Kar Bhatha,
medium and small) and non-pigmented, (IR-64) rice varieties before and after
parboiling (g/100 g).

Rice varieties Insoluble fiber Soluble fiber Total fiber

Jyothi RDHR 7.40
0.10a 1.50
0.10a 8.90
0.20a
PDHR 7.25
0.15A 0.70
0.00A 7.95
0.15A
Aishwarya RDHR 9.25
0.05b 0.80
0.10b 10.05
0.15b
PDHR 8.15
0.05B 0.90
0.20B 9.05
0.25B
Kar Bhatha (Medium) RDHR 8.35
0.15c 0.80
0.10cb 9.15
0.25a
PDHR 7.65
0.05C 0.75
0.15A 8.40
0.20C
Kar Bhatha (Small) RDHR 8.00
0.20dc 1.00
0.10dbc 9.00
0.10a
PDHR 7.80
0.10DC 0.75
0.15A 8.55
0.05DC
IR-64 RDHR 5.40
0.30e 0.75
0.05ebc 6.15
0.25c
PDHR 4.90
0.10E 0.75
0.05A 5.60
0.10E
(ae)
RDHR: Raw Dehusked Head Rice; (AE) PDHR: Parboiled Dehusked Head Rice.
Values are mean
standard deviation of three determinations (n ¼ 3).
Values within the same column with different letters are significantly different at
p < 0.05.

Fig. 2. Shelling and milling properties of pigmented (aed) and non-pigmented (e) rice
varieties (raw). Pigmented- (a: Jyothi, b: Aishwarya, c: Kar Bhatha (Medium), d: Kar
Bhatha (Small); Non-Pigmented- (e: IR-64)).
layers from parboiled rice, as it becomes hard in nature while
parboiling and drying process. The hardness of grains is greatly
affected by the conditions of parboiling like moisture content, the
extent of gelatinization and retrogradation (Islam, Shimizu, &
Kimura, 2004).
Total dietary fiber content in raw dehusked head rice ranged
from w 8.9e10 g/100 g in pigmented rice, whereas in non-
pigmented rice it was around 6 g/100 g as reported in Table 1.
Among the raw dehusked pigmented rice, Aishwarya showed the
highest dietary fiber, w10 g/100 g followed by Kar bhatha
(medium), Kar bhatha (small) and Jyothi (9.15
0.25, 9.0
0.10 and
8.90
0.20 g/100 g) respectively.
Soluble fiber varied from 0.75 to 1.5 g/100 g in the raw dehusked
rice varieties. The highest was noticed in Jyothi, 1.50
0.10 g/100 g
followed by kar bhatha (small), Aishwarya, Kar bhatha (medium)
and IR-64 (1.00
0.10, 0.80
0.10 and 0.75
0.05 g/100 g)
respectively.
On parboiling, the dietary fiber contents reduced to a different
extent in each of the varieties. During parboiling, starch gelatinizes
and while drying retrogradation of gelatinized starch takes place,
where linear polymers of glucose with alpha (1/4) linkage precip-
itates (Bhattacharya & Indudhara Swamy, 1967; Mahadevamma &
Tharanathan, 2007). The range of decrease in dietary fiber content
varied from 5 to w11% among pigmented varieties. The extent of
decrease was high in Jyothi w11% and that of non-pigmented par-
boiled rice was w9% as shown in Table 1.
Parboiling reduced the soluble fiber to a greater extent,
compared to raw rice. In case of Jyothi, about 53% reduction in
soluble fiber and in Kar bhatha (small), 25% reduction occurred. In
other varieties, the extent of decrease was 6e12%. The soluble fiber
in the non-pigmented brown rice remained same, 0.75
0.05 g/
100 g after parboiling. In the case of Aishwarya, the soluble fiber
content was high by 0.1%, which may be because of change in the
degree of polish in parboiled rice under similar conditions of
milling.
Total dietary fiber content in polished rice (raw) was almost 4 g/
100 g in both pigmented and non-pigmented rice varieties, indi-
cating heavy loss of fiber after polishing/milling. However, in par-
boiled polished rice the fiber contents were high (Table 2) ranging
from 4.5 to 6 g/100 g in pigmented and non-pigmented rice vari-
eties. Parboiling, a process carried out on paddy, results in signifi-
cant property changes of the grain (Ali & Bhattacharya, 1976).
Parboiling increases RS production. Higher contents of RS have
been reported in parboiled rice than in raw milled rice. The RS

Table 2
Dietary fiber of polished head rice of pigmented (Jyothi, Aishwarya, Kar Bhatha,
medium and small) and non-pigmented, (IR-64) rice varieties before and after
parboiling (g/100 g).

Rice varieties Insoluble fiber Soluble fiber Total fiber

Jyothi RPHR 3.20
0.10a 1.00
0.10a 4.20
0.00a
PPHR 4.35
0.35A 0.85
0.05A 5.20
0.40A
Aishwarya RPHR 2.90
0.20b 1.25
0.05a 4.15
0.15a
PPHR 4.20
0.30A 1.25
0.05B 5.45
0.25A
Kar Bhatha (Medium) RPHR 3.20
0.00ad 0.90
0.10abd 4.10
0.10a
PPHR 5.05
0.05B 0.90
0.20AB 5.95
0.15BA
Kar Bhatha (Small) RPHR 3.05
0.05abd 0.90
0.20acd 3.95
0.15a
PPHR 5.05
0.25CB 0.95
0.15AB 6.00
0.10CAB
IR-64 RPHR 2.90
0.00cba 1.05
0.05a 3.95
0.05a
PPHR 3.45
0.15D 1.05
0.15AB 4.50
0.00D
Fig. 3. Shelling and milling properties of pigmented (aed) and non-pigmented, (e) rice
(ae)
varieties (parboiled). Pigmented- (a: Jyothi, b: Aishwarya, c: Kar Bhatha (Medium), d: RPHR: Raw Polished Head Rice; (AE) PPHR: Parboiled Polished Head Rice.
Kar Bhatha (Small); Non-Pigmented- (e: IR-64)). Note: In case of Parboiled rice, the Values are mean
standard deviation of three determinations (n ¼ 3).
brokens are negligible in all the varieties viz: Jyothi: 0.04, Aishwarya: 0.23, KB (M): Values within the same column with different letters are significantly different at
0.05, KB(S): 0.02, IR-64: 0.07 g/100 g are shown by the arrow in the fig. p < 0.05.
2184 Y.S. Savitha, V. Singh / LWT - Food Science and Technology 44 (2011) 2180e2184

Table 3 health-promoting functional food ingredients due to their antiox-

Dietary fiber of dehusked and polished broken rice of pigmented (Jyothi, Aishwarya, idant activity. Thus, there should be future nutritional recommen-
Kar Bhatha, medium and small) and non-pigmented, (IR-64) rice varieties (raw) (g/
100 g).
dations for red-rice for the targeted/general population taking into
account the notion of glycemic index (GI).
Rice varieties Insoluble fiber Soluble fiber Total fiber
Jyothi RDBR 6.95
0.05a 1.45
0.05a 8.40
0.00a
RPBR 3.60
0.30A 1.35
0.15A 4.95
0.15A Acknowledgements
Aishwarya RDBR 8.25
0.15b 0.70
0.10b 8.95
0.05b
RPBR 3.95
0.05A 1.00
0.20A 4.95
0.25A
Kar Bhatha (Medium) RDBR 7.15
0.05a 0.45
0.15cb 7.60
0.00c
The authors thank Dr. V. Prakash, Director, Central Food Tech-
RPBR 3.15
0.05B 1.35
0.05A 4.50
0.10B nological Research Institute, Mysore, India, for his support in the
Kar Bhatha (Small) RDBR 7.00
0.00a 1.20
0.10a 8.20
0.10d present study. Mr. S. R. Pradeep for helping in statistical analysis.
RPBR 3.95
0.15A 1.15
0.15AD 5.10
0.00A Ms. Y. S. Savitha, CSIR-SRF, wishes to gratefully acknowledge the
IR-64 RDBR 4.20
0.10c 0.70
0.10dbc 4.90
0.00e
financial support from CSIR, New Delhi, in carrying out this
RPBR 2.15
0.05C 0.95
0.15BACD 3.10
0.20C
investigation.
(ae)
RDBR: Raw Dehusked Broken Rice (AE) RPBR: Raw Polished Broken Rice.
Values are mean
standard deviation of three determinations (n ¼ 3).
Values within the same column with different letters are significantly different at
References
p < 0.05.

content also increases by cooling or freezing (Marsono & Topping,
1999). Repeated autoclaving could also increase the RS content in
cereals like ragi and rice (Mangala, Malleshi, Mahadevamma, &
Tharanathan, 1999).
The soluble fiber (Table 2), in the raw milled head rice ranged
from 0.90 to 1.25 g/100 g, whereas that in parboiled milled head
rice varied from 0.85 to 1.25 g/100 g. In parboiled rice, the total fiber
content increased to different extent in each of the varieties. The
increase varied from w14e52%. Soluble fiber decreased after pol-
ishing from w5e15.5%. However, the insoluble fiber was high in all
the pigmented rice varieties of parboiled polished head rice. After
parboiling, under similar conditions of milling, removal of the bran
was difficult, as the grains become harder during the process of
parboiling and hence the insoluble fiber appeared to be high, which
ranged from w19e66%. However, in the non-pigmented parboiled
polished head rice, the degree of appearance of increase was less,
i.e. from 2.90
0.0 to 3.45
0.15 g/100 g.
The total dietary fiber content was high in raw dehusked broken
rice, 4.9e8.95 g/100 g as shown in Table 3; however it decreased on
polishing which varied from 36 to 45%. When polishing was carried
out, the bran removal was less and hence the dietary fiber appeared
to be high in raw dehusked broken rice. The soluble fiber appears to
increase in polished broken rice from 4 to 200%. Soluble fiber helps
in converting long chain fatty acids into short-chain fatty acids,
which helps in removing bad cholesterol from the body. In Jyothi,
soluble fiber decreased by about 7% in raw dehusked brokens
compared to raw polished brokens. In Aishwarya about 42%
increase was noticed in raw polished brokens compared with raw
dehusked brokens. This increase may be because of the escape of
broken grains during polishing thus causing an increase in the
percentage of soluble fiber.
4. Conclusions
Dietary fiber contents are high in pigmented varieties compared
to non-pigmented rice. Dietary fiber in parboiled polished head rice
is high compared to raw polished rice. Milled parboiled rice
brokens showed higher soluble dietary fiber compared to raw
milled brokens. Under similar conditions of milling (polishing), raw
rice showed higher DOP compared to parboiled rice.
5. Future scenario
The advantage of using red rice varieties, overcomes current
physiological effect in the human health due to the presence of high
fiber and anthocyanin. These components have been recognized as
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