Determination of Nutritional Characteristics, Fibre and Digestibility of Colour Rice Types
a Department of Food Analysis and Chemistry, b Department of Food Technology, Faculty of Technology, Tomas Bata University, Zlín
Keywords: rice, starch, crude protein, fat, crude fibre, digestibility
Dry matter, ash, fat, starch and crude proteins as well as digestibility in vitro and crude fibre were determined. While the best digestibility was assessed in basmati and Lila rice, the poorest digestibility was found in Khaw Dam black and red rice. These results correspond well to a high level of crude fibre and to a lower starch level. The highest amount of crude fibre was detected in red and Khaw dam black rice.
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