Chapter 10 – Nutrient-focused Processing of Rice

摘要: White rice is the staple food in “rice countries” of South, South-east, and North-east Asia, one most densely populated regions world. More than 90% world’s grown consumed where on average 30% a person’s caloric intake derived from rice. This percentage can rise to 70% some very poor countries. Brown rich source macro- micronutrients. Optimal usage these intrinsic nutrients could ease nutritional deficiencies dependent However, significant losses occur along value chain when producing white Proper drying essential directly after harvesting avoid spoilage, fat micronutrient bran layers are removed during milling produce The chapter presents concise review state art processing, including details drying, hulling, whitening, polishing, sorting, grading. It also focuses processing as well changes microstructure. Potential further co-products broken highlighted, importance contaminant removal pointed out. Last, but not least, advances expected be achieved decades come discussed. vision presented based knowledge nutrient content rice, difficulties experienced Asian subcontinent, economic trends, in-depth know-how. Nutrient-focused strategies strive deliver nutritionally valuable, organoleptically pleasing, safe