جستجوی مقالات مرتبط با کلیدواژه « brown rice » در نشریات گروه « پزشکی »
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Background
The scientific name of rice is Oryza sativa. It is one of the important staple human foods. There are more than 110,000 cultivated varieties of rice, most widely known and grown. Nutrient concentration may vary depending on production, environment, pre- and post-harvesting treatment, and processing. Cooked rice with high amylose content effectively controls metabolic disorders, serum blood glucose levels, and lipid profile and is also effective in weight loss.
ObjectivesThis study aimed to determine the comparative effect of amylose concentration in brown and white rice on hepatocellular insufficiency in healthy rat models.
MethodsWe divided 25 rats into 5 groups (G0, G1, G2, G3, and G4). There were 5 rats in each group. Group 0 was the control group on a normal diet. Group 1 was fed white rice flour, G2 was fed cooked white rice, G3 was fed brown rice flour, and G4 was fed cooked brown rice. Free access to food and water was secured. Weight changes, blood glucose, and lipid profiles were analyzed pre and post-treatment.
ResultsRats on white rice feed showed weight gain, increased blood glucose, cholesterol, triglycerides, and low HDL levels. However, rats on brown rice feed showed less weight gain (P < 0.05), a lower increase in blood glucose (P < 0.05), high HDL, lower LDL cholesterol, and triglycerides. The pancreas and liver histopathology showed no major changes due to the short trial duration.
ConclusionsRats fed white rice showed ineffective results disturbing biological parameters as compared to those rats which were fed brown rice. Due to low amylose content and the presence of antioxidants, flavonoids, and high fiber content, brown rice shows beneficial effects in controlling and maintaining relevant biological parameters.
Keywords: White Rice, Brown Rice, Amylose, Blood Glucose Level, Lipid Profile} -
مقدمه
کوکی ها به دلیل ماندگاری طولانی و هزینه کم تولید، مطلوب ترین محصولات خانواده شیرینی جات برای افراد در تمام سنین به شمار می روند. حذف شکر، جایگزین کردن چربی های غیراشباع و تولید فرآورده ای عاری از گلوتن می تواند به بهبود سطح سلامت جامعه کمک کند و به این ترتیب کوکی ها می توانند به عنوان محصولی برای رساندن مواد مغذی ضروری به بدن افراد مبتلا به بیماری سلیاک مورد مصرف قرار گیرند. برای این منظور فرمولاسیون کوکی بدون گلوتن انجام شد.
مواد و روش هامتغیرهای مستقل شامل آرد بادام زمینی (5 تا 15 درصد)، آرد برنج (65 تا 90 درصد)، آرد جوانه برنج قهوه ای (5 تا 15 درصد) و پودر بذرکتان (0 تا 3 درصد) و متغیرهای پاسخ، شامل؛ فعالیت آبی، سختی، نسبت پهن شوندگی و پذیرش کلی در نظر گرفته شد. رابطه عملکردی بین پارامترهای موثر بر فرمولاسیون کوکی بدون گلوتن با استفاده از طرح آزمایشی باکس بنکن تعیین شد.
یافته هادر این مطالعه هدف از بهینه یابی دستیابی به بالاترین درصد گسترش پذیری، سختی و مقبولیت کلی و هم چنین کاهش میزان فعالیت آبی است که از شاخص های کیفی مهم کوکی می باشند. بر اساس مدل های انتخاب شده، فرمولاسیون بهینه انتخابی توسط نرم افزار شامل 23/88 % آرد برنج، 15% جوانه برنج قهوه ای، 55/1% بذرکتان و 45/11% بادام زمینی معرفی گردید. براساس نتایج با افزایش هر 4 فاکتور مستقل، میزان گسترش پذیری، میزان سفتی و پذیرش کلی افزایش یافته و میزان فعالیت آبی کاهش یافت. به طور کلی، کوکی های با کیفیت بالا، دارای سفتی مطلوب، گسترش پذیری بالا، بی نظمی ظاهری کمتر، رنگ قهوه ای، ظاهر جذاب و عطر و طعم دلپذیر هستند.
نتیجه گیریاستفاده توام از این ترکیبات در غلظت مناسب می تواند علاوه بر افزایش سختی و هم چنین گسترش پذیری، بدون ایجاد تاثیر نامطلوب بر خصوصیات حسی کوکی، با داشتن خواص مفید تغذیه ای و سلامتی بخش، به عنوان یک محصول بدون گلوتن مورد استفاده قرار گیرند که درنتیجه آن می تواند به طور قابل توجهی برای سلامت افراد مبتلا به بیماری سلیاک مفید باشد.
کلید واژگان: برنج قهوه ای, سلیاک, فراسودمند, کوکی, گلوتن}IntroductionCookies are important sweets that are the most desirable products of the family of sweets for people of all ages due to their long shelf life and low production cost. Eliminating sugar, replacing unsaturated fats and producing a gluten-free product can help improving the health level of society, and in this way, cookies can be used as a product to deliver essential nutrients to the body of people with celiac disease.
Materials and MethodsIn order to carry out this project, gluten-free cookie treatment was performed based on the cookie formulation and based on the highest response level. Independent variables included peanut flour (5 to 15%), rice flour (65 to 90%), brown rice sprout flour (5 to 15%) and flaxseed powder (0 to 3%) and response variables included; water activity, hardness, expanding ratio and overall acceptability were considered. The functional relationship between the parameters affecting the formulation of gluten-free cookies was determined using the experimental design of Box-Benken.
ResultsIn this study, the aim of optimization is to achieve the highest percentage of expanding ratio, hardness and overall acceptability, as well as reducing the amount of water activity, which are important quality indicators of cookies. Based on the selected models, the optimal formulation selected by the software was introduced including 88.23% rice flour, 15% brown rice sprouts, 1.55% flaxseed and 11.45% peanuts. Based on the results, with the increase of all 4 independent factors, the amount of expandability, the amount of stiffness and overall acceptance increased and the amount of water activity decreased. In general, high quality cookies have good hardness, high expanding ratio, less irregular appearance, brown color, attractive appearance and pleasant flavor.
ConclusionThe combined use of these compounds in appropriate concentrations can be used as a gluten-free product in addition to increasing the hardness and width ratio, without adversely affecting the sensory properties of the cookie, with beneficial nutritional and health properties, which can be significantly useful for the health of people with celiac disease.
Keywords: Brown Rice, Celiac, Cookie, Functional, Gluten} -
مقدمهبرنج قهوه ای از نظر ویژگی های تغذیه ای و ترکیبات فنولیک در مقایسه با برنج سفید، مفیدتر می باشد. به کارگیری پیش تیمار فراصوت روش موثری می باشد که علاوه بر صرف زمان کمتر، راندمان عمل و سرعت فرآیند استخراج را افزایش داده و مصرف حلال را کاهش می دهد.مواد و روش هادر این تحقیق، میزان فنل تام، فلاونوئید و فعالیت آنتی اکسیدانی (با استفاده از ظرفیت مهارکنندگی DPPH) دو عصاره برنج سفید و قهوه ای با استفاده از حلال های مختلف (آب، متانول 100%، اتانول%، اتانول 50%- متانول 50%، اتانول50%- آب50% و متانول 50%- آب 50%) و دو روش استخراج معمولی و فراصوت اندازه گیری شد.یافته هابیشترین میزان فلاونوئید (mg Gallic acid/ kg 162)، پلی فنل (mg quercetin / kg 5/142) و قدرت مهارکنندگی رادیکال DPPH (% 4/76) مربوط به برنج قهوه ای در شرایط استخراج توسط فراصوت و حلال متانول-اتانول بود. از آزمون کولموگروف اسمیرنوف به منظور بررسی نرمال بودن متغیرهای پژوهش استفاده شد. تمام اثرات اصلی شامل (روش استخراج، نوع برنج و حلال مورد استفاده برای استخراج) و تمام اثرات متقابل (روش استخراج × نوع برنج، روش مورد استفاده برای استخراج × حلال مورد استفاده برای استخراج، نوع برنج × روش استخراج × نوع برنج × حلال مورد استفاده برای استخراج) تاثیر معناداری بر میزان پلی فنل، فلاونوئیدها و قدرت مهارکنندگی رادیکال DPPH دارند (05/0>P).نتیجه گیرینتایج کلی این تحقیق نشان داد که تحت شرایط یکسان استخراج توسط حلال های مختلف، میزان محتوی فنول تام و فلاونوئیدی برنج قهوه ای بیش از برنج سفید بود و روش فراصوت بسیار موثرتر از سوکسله به منظور فرایند استخراج ارزیابی شد.کلید واژگان: برنج سفید, برنج قهوه ای, ترکیبات فنولیک, پیش تیمار فراصوت}IntroductionBrown rice cultivars has higher nutritional values than the white rice cultivars due to the total phenolic compounds. Ultrasonic pretreatment is an efficient method for the extraction of phenolic compounds due to time saving, high performance efficiency and also less solvent consumption.Materials and MethodsTotal phenolic compounds and flavonoid contents were determined and antioxidant potential was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Bioactive compounds of white and brown rice were extracted under various solvents including (water, ethanol 100%, methanol 100%, ethanol 50%, methanol 50% and ethanol 50%-methanol 50%) and two extraction methods such as Soxhlet extractor and ultrasonic bath. The comparison of the test variables were performed by Duncan's test and three-way multivariate analysis of variance.ResultsThe results showed that the highest flavonoids content (162 mg gallic acid/ Kg sample), poly phenols (142.5 mg quercetin / kg sample) and radicals scavenging effect DPPH (%76.4) belonged to brown rice under ultrasonic method and ethanol:methanol (50:50) solvent extraction. The results exibited that all the main related factors such as methods of extraction, solvents and rice have significant effects on the amount of polyphenols, flavonoids and DPPH.ConclusionUnder the same extraction condition, total phenol and flavonoid contents of brown rice is higher than the white rice. Ultrasonic extraction could enhance the total phenol and flavonoids contents compared to the soxhlet extraction.Keywords: Brown Rice, Phenolic Compounds, Ultrasonic Pretreatment, White Rice}
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BackgroundBrown rice (BR) is unpolished rice with various beneficial compounds such as vitamins, magnesium and other minerals, dietary fiber, essential fatty acids, γ‑oryzanol and γ‑aminobutyric acid. In the present study, we compared the effects of white rice (WR) and BR on inflammatory marker high‑sensitivity C‑reactive protein (hs‑CRP) and cardiovascular risk factors among non‑menopausal overweight or obese female.MethodsIn a randomized cross‑over clinical trial, 40 overweight or obese (body mass index (BMI) >25) women were randomly allocated to group 1 (n = 20): Treatment with BR diet and group 2 (n = 20): Treatment with WR diet for 6 weeks (first intervention period). Two participants in group 2 dropped out during this period. After a 2‑week washout period, individuals were switched to the alternate diet for an additional 6 weeks (second intervention period) and three subjects in group 2 did not follow this period and eliminated, finally this study was completed with 35 subjects (group 1 = 20 and group 2 = 15). Each one was instructed to consume 150 g cooked WR or BR daily in each intervention period. Cardiovascular risk factors including BMI, waist and hip circumference, blood pressure, serum lipid profiles, fasting blood glucose (FBG) and hs‑CRP as an inflammatory marker, were measured 4 times (in study week 0, 6, 8, 14).ResultsBR diet in comparison with WR diet could significantly reduce weight, waist and hip circumference, BMI, Diastole blood pressure and hs‑CRP. No significant differences between the two diets were found regarding lipid profiles and FBG.ConclusionsThe present results suggest that BR replacement in the diet may be useful to decrease inflammatory marker level and several cardiovascular risk factors among non‑menopausal overweight or obese female.Keywords: Brown rice, female, inflammation, obese, overweight, white rice}
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BackgroundThe objective of this study was to determine the distribution of an economically–important class of mycotoxins, the aflatoxins (AFs) in Pakistani Brown Rice.MethodsA total of 262 of brown rice samples were collected from different vendors during July 2006 to June 2011. Samples were analyzed for the occurrence of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) by thin layer chromatography (TLC) technique.ResultsAFB1 was detected in 250 (95.4%) samples, whereas AFB2 was detected in 20 (7.6%) samples. Furthermore, AFG1 and AFG2 were not found in any sample. The contamination range of AFB1 and AFB2 was found 1.07–24.65 µg/kg and 0.52–2.62 µg/kg, respectively. Total AFs were quantified in 250 (95.4%) samples with an average of 3.89 µg/kg and contamination range was noted to be between 1.07–27.27 µg/kg. The overall results indicated that in 12 (4.6%) samples, AFs were not found within detectable limits. Furthermore, in 188 (71.7%) samples, AFs level was found below than maximum tolerated levels (MTL) as recommended by the European Union (4 µg/kg). Moreover, in 61 (23.3%) samples, AFs range was found between 4–20 µg/kg, which were fit for human consumption as per MTL (20 µg/kg) assigned by USA (FDA and FAO) and Pakistan (PSQCA). While only one sample (27.27 µg/kg) exceeded the above mention regulation limits.ConclusionLow level of AFs occurs frequently in brown rice, and can be improved using proper harvesting practices, storage and transportation conditions. The small quantities of AFs warrant performing further investigation, monitoring and routine analysis on regular basis.Keywords: Brown rice, Aflatoxins, TLC, Pakistan}
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