Abd El-Hady, S., Zein, R., Abd El-Rassol, E. (2006). EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN. Journal of Food and Dairy Sciences, 31(5), 2973-2981. doi: 10.21608/jfds.2006.236461
Sahar R. Abd El-Hady; Ragga I. Zein; E. A. Abd El-Rassol. "EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN". Journal of Food and Dairy Sciences, 31, 5, 2006, 2973-2981. doi: 10.21608/jfds.2006.236461
Abd El-Hady, S., Zein, R., Abd El-Rassol, E. (2006). 'EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN', Journal of Food and Dairy Sciences, 31(5), pp. 2973-2981. doi: 10.21608/jfds.2006.236461
Abd El-Hady, S., Zein, R., Abd El-Rassol, E. EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN. Journal of Food and Dairy Sciences, 2006; 31(5): 2973-2981. doi: 10.21608/jfds.2006.236461
EFFECT OF PARBOILING AND MILLING PROCESS ON AMINO ACIDS CONTENT AND BIOLOGICAL EVALUATION OF RICE PROTEIN
1Food Technology Dept. Fac. of Agric... Kafr El-Sheikh, Tanta Univ.
2Food Technology Research Institute. Agric. Res. Cent... Giza
Abstract
Rice variety Sakha 104 (Japonica) was parboiled to study the effect of
parboiling and milling processing on amino acids content and protein quality of all rice
samples. The obtained results showed that most of the amino acids content of rice
samples (Sakha 104 variety) were decline as a function of parboiling process. On the
other hand, special amino acids such as lysine. threonine. alanine and glycine were
increased as a result of parboiling.
In addition, milled rice protein has a lower lysine content than that of brown
rice protein. Lysine was found tube the first limiting indispensable amino acids in all
rice samples (Sakha 104 variety).
Corrected protein efficiency ratio was 2.19 for brown rice. 2.35 for parboiled
brown rice. 2.14 for white rice and 2.28 for parboiled white rice as compared to 2.5 for
casein. The net protein retention (NPR) was highest for casein (3.25), followed by
parboiled brown rice (3.12) and least for white rice (2.95). Apparent digestibility was
varied according to the treatments used (Sakha 104 variety).Furthermore. parboiling
process helped to increase the protein digestibility of the different rice samples of
(Sakha 104 variety). Furthermore, apparent digestibility of white rice was higher than
that of brown rice protein.
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