A review on nutritional properties, shelf life, health aspects, and consumption of brown rice in comparison with white rice

Abstract

AbstractBackground and ObjectivesIn recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice.FindingsBrown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice.ConclusionBR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits.Significance and noveltyBR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.