Analog rice: processing and nutrition value

Document Type : Review


Department of Food Science and Technology, Faculty of Agriculture, Varamin Pishva Branch, Islamic Azad University, Varamin, Iran.


Background and objective: Rice is of main dishes in different parts of the world. In rice processing plants, there is a lot of broken rice which is considered as waste and cannot be sold to the consumers. These broken particles can be used in the other parts as raw material and converted to value-added products. Accordingly, it helps waste management strategies intended by food industries in developed countries. This review article aimed to investigate processing and also nutritional characteristics of analog rice prepared by broken rice particles
Results and conclusion: Broken grains of rice are enriched by additives and changed to analog rice. It is expected that analog rice has similar nutritional value with paddy rice. Researchers have developed analog rice products with improved nutritional and functional characters providing health benefits such as anti-diabetic, antioxidant, antihypertensive, and anticancer activity. In recent decades, several surveys have been done on processing of these products and have tried to enrich them with proteins, vitamins, and minerals. Extrusion is one of the most common methods in production of analog rice. Main features such as color, shape, size, texture, and cooking characteristics are adjusted by extrusion parameters. Our review revealed that analog rice can be used as a rice substitute rich in fiber and other nutritious ingredients especially by people seeking for variable food basket.


Main Subjects