Evaluating the Nutritional Value and Physical Properties of White and Colored Rice and Their Application in Developing Some Food Products

Document Type : Original Article

Authors

1 Department of Home Economics, Food and Human Nutrition, Faculty of Agriculture, Alexandria University.

2 Department of Home Economics, Nutrition and Food Science, Faculty of Specific Education, Kafer El-Sheikh University.

10.21608/asejaiqjsae.2025.466249

Abstract

Rice (Oryza sativa L.) is a staple food for more than half of the world’s population; however, excessive reliance on white rice, which lacks essential amino acids such as lysine, contributes to malnutrition, particularly among children. This study evaluated the effect of colored rice varieties (black and brown) on chemical composition and physical properties compared with white rice and assessed their application in selected food products to enhance nutritional value. Three rice varieties—Giza 177 (brown), Egyptian Yasmine (white), and black rice were analyzed for their physical, chemical, and cooking properties and incorporated into mahalabia and cake formulations at substitution levels of 2.5%, 5%, and 7.5%. Black rice showed the highest milling percentage (74%) and cooking time (22 min), while white rice had the greatest water uptake. Whole-grain types contained higher protein (8.25% and 7.75%) and fat (4.88% and 4.71%) contents than white rice (7.31% and 4.49%). Incorporating colored rice flour into food products altered moisture, fat, and protein levels: black rice increased moisture and fat, whereas brown rice enhanced fiber content. The use of colored rice flour improved the physical and sensory qualities of both mahalabia and cake.

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Alexandria Science Exchange Journal
Volume 46, Issue 4 - Serial Number 4
OCTOBER- DECEMBER
December 2025
Pages 909-918

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