Beras dikekelaké
Nasi parboiled (uga diarani nasi sing diowahi lan nasi gampang masak [1] ) yaiku salah sawijining jinis olahan arupa sega sing wis umob sebagian ing kulit . Telung langkah dhasar kanggo parboiling yaiku rendhem, kukus lan pangatusan. [2] Langkah-langkah kasebut nggawe nasi luwih gampang diolah kanthi tangan, uga nambah profil nutrisi, ngowahi teksture, lan nggawe luwih tahan karo weevil . [3] Pangobatan kasebut ditindakake ing pirang-pirang wilayah ing donya. [4]
Parboiling nyurung nutrisi, utamane thiamin, saka bran nganti endosperma, mula beras putih parboiled umume padha nutrisi padha karo beras coklat . [5]
| Ajiné nutrisi saben 100 g (3.5 oz) | |
|---|---|
| Ènergi | 370 kkal (1,500 kJ) |
78.68 g | |
| Gula | 0.5 g |
| Serat panganan | 3.5 g |
2.75 g | |
7.60 g | |
| Vitamin | |
| Tiamin (B1) | (24%) 0.277 mg |
| Riboflavin (B2) | (8%) 0.092 mg |
| Niasin (B3) | (33%) 4.973 mg |
| Vitamin B6 | (31%) 0.407 mg |
| Folat (B9) | (4%) 14 μg |
| Vitamin K | (1%) 0.9 μg |
| Mineral | |
| Kalsium | (1%) 8 mg |
| Wesi | (9%) 1.16 mg |
| Magnésium | (28%) 98 mg |
| Fosforus | (39%) 275 mg |
| Potasium | (5%) 219 mg |
| Sodhium | (0%) 6 mg |
| Sèng | (21%) 1.96 mg |
| Komponèn liyané | |
| Banyu | 9.82 g |
| |
| Persèntase sadarma pangira-ira sarana pamrayoga ing AS tumrap wong diwasa. Sumber: Sasana Dhata Gizi USDA | |
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Raw pantun beras. -
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Lebokake vakum, nasi ilang kabeh udara sing ana ing njero ruangan. Ing adus banyu anget ing ngisor iki, gizi dadi luwih larut lan metu saka bran. -
Kanggo mindhah nutrisi kasebut menyang kernel, uap panas lan tekanan udhara digunakake, yen ora mbilas menyang banyu. -
Nasi parboiled ngemot sebagian besar nutrisi saka beras coklat. (Grafik iki ora nggambarake fraksi sing ilang.)
Referensi
[besut | besut sumber]- ↑ "Types of rice – Rice Association". www.riceassociation.org.uk. Diarsip saka sing asli ing 2021-07-05. Dibukak ing 2021-01-25.
- ↑ Miah, M. A. Kaddus; Haque, Anwarul; Douglass, M. Paul; Clarke, Brian (2002). "Parboiling of rice. Part II: Effect of hot soaking time on the degree of starch gelatinization". International Journal of Food Science and Technology. 37 (5): 539–545. doi:10.1046/j.1365-2621.2002.00611.x.
- ↑ Kik, M.C.; Williams, R.R. (June 1945). "The Nutritional Improvement of White Rice". Bulletin of the National Research Council. 112: 61–.
- ↑ Pillaiyar, P. (1981). Household parboiling of parboiled rice. Kishan World, 8, 20–21.
- ↑ Kyritsi, A.; Tzia, C.; Karathanos, V.T. (January 2011). "Vitamin fortified rice grain using spraying and soaking methods". LWT – Food Science and Technology. 44 (1): 312–320. doi:10.1016/j.lwt.2010.06.001.
- ↑ Menon, Manoj; Dong, Wanrong; Chen, Xumin; Hufton, Joseph; Rhodes, Edward J. (29 October 2020). "Improved rice cooking approach to maximise arsenic removal while preserving nutrient elements". Science of the Total Environment (ing basa Inggris). 755 (Pt 2): 143341. doi:10.1016/j.scitotenv.2020.143341. ISSN 0048-9697. PMID 33153748. Dibukak ing 10 November 2020.
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