首页|Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

Exploring Nutritional Compositions,Volatile Compounds,Health Benefits,Emerging Processing Technologies,and Potential Food Products of Glutinous Rice:A Review

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Glutinous rice(Oryza sativa var.glutinosa)stands out as one of the most popular rice varieties globally,amidst thousands of rice cultivars.Its increasing popularity is attributed to its rich nutritional compositions and health benefits.This review aims to summarize the nutritional compositions,volatile compounds,and health benefits of glutinous rice.Further,in-depth studies are necessary to explore the utilization of glutinous rice in enhancing processing technologies and developing new food products.Glutinous rice has been shown to possess numerous health benefits,including antioxidant activity,bioactive compounds,anti-cancer properties,anti-inflammatory effects,anti-diabetic potential,and cholesterol-lowering effects.Besides its nutritional compositions,the major volatile compounds identified in glutinous rice could serve as a functional food for human consumption.Emerging processing technologies related to glutinous rice are elaborated to improve the latest developments for incorporating them into various food products.

glutinous ricehealth benefitvolatile compoundnutritional compositionprocessing technology

Maimunah Mohd ALI、Norhashila HASHIM

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Department of Food Sciences,Faculty of Science and Technology,Universiti Kebangsaan Malaysia,Bangi 43600,Selangor,Malaysia

Department of Biological and Agricultural Engineering,Faculty of Engineering,Universiti Putra Malaysia,Serdang 43400,Selangor,Malaysia

Innovation Center for Confectionary Technology(MANIS),Faculty of Science and Technology,Universiti Kebangsaan Malaysia,UKM Bangi 43600,Selangor Darul Ehsan,Malaysia

SMART Farming Technology Research Centre,Faculty of Engineering,Universiti Putra Malaysia,UPM Serdang 43400,Selangor,Malaysia

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Ministry of Higher Education,Malaysia via the Transdisciplinary Research Grant Scheme Project

TRGS/1/2020/UPM/02/7

2024

10.1016/j.rsci.2024.02.002

水稻科学(英文版)
中国水稻研究所

水稻科学(英文版)

CSTPCD
影响因子：0.269
ISSN：1672-6308
年,卷(期)：2024.31(3)
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