Assessment of Nutritional and Sensory Properties of Brown Rice

Abstract

Brown rice has numerous health benefits due to its high fiber content, making it a popular food choice. This study aimed to develop and analyze the sensory and nutritive value of Brown Rice based on the reference found in the ancient Ayurveda literature (Ksemakutuhalam). This study aimed to analyze the sensory and nutritive value of Brown Rice developed as per the reference found in the ancient Ayurveda literature (Ksemakutuhalam). Sensory analysis was conducted using water as per the reference, with a panel of 10 semi-trained judges on a 5-point hedonic scale. Nutritive value analysis was done on 100g of raw rice. Results showed excellent ratings in appearance and texture and high energy, carbohydrate, protein, and crude-cellulose fiber content. The primary objective of this study was to analyze the sensory and nutritive value of Brown Rice developed as per Ayurvedic literature. Sensory analysis was conducted using water as per the reference in Ksemakutuhalam. The analysis was carried out further by a panel of 10 semi-trained judges on a 5-point hedonic scale. For Nutritive value analysis, lab analysis was done on 100g of raw rice. Sensory analysis showed excellent ratings in appearance and texture. Nutritive value analysis revealed that the Brown Rice is high in energy, carbohydrate, protein, and crude-cellulose fiber content. Brown Rice developed as per Ayurvedic literature has excellent ratings in appearance and texture and is a calorie-dense food high in energy, carbohydrate, protein, and crude-cellulose fiber content. It is recommended for patients with severe constipation, pregnant women who suffer from constipation, and disease-free individuals who are not diabetic or obese, as well as infants and adolescents.