A varied presentation of brown rice as a substitute for white rice

Hengki Wijaya; Rusdiaman Rauf; N. Abdullah; A. Dirpan

doi:10.1088/1755-1315/807/4/042013

A varied presentation of brown rice as a substitute for white rice

Hengki Wijaya
, Rusdiaman Rauf
, N. Abdullah
, A. Dirpan

Sekolah Tinggi Filsafat Jaffray Makassar
Entrepreneurship Study Program

Research output: Contribution to journal › Conference article › peer-review

Abstract

White rice is in great demand by Indonesians. However, in terms of nutrition and health impacts, brown rice is superior. The texture of brown rice is complex, and the taste is bland, so it is necessary to vary the presentation of brown rice and side dishes. In addition to the cooking method, brown rice is essential to maintain the nutritional value and give brown rice a softer texture. Organoleptic test method to see the texture and taste of brown rice. Literature review to find relevant research results with cooking methods and nutritional value.

Original language	English
Article number	042013
Journal	IOP Conference Series: Earth and Environmental Science
Volume	807
Issue number	4
DOIs	https://doi.org/10.1088/1755-1315/807/4/042013
Publication status	Published - 15 Jul 2021
Event	3rd International Conference on Food Security and Sustainable Agriculturein the Tropics, IC-FSSAT 2021 - Makassar City, Indonesia Duration: 8 Jan 2021 → 9 Jan 2021

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10.1088/1755-1315/807/4/042013

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title = "A varied presentation of brown rice as a substitute for white rice",

abstract = "White rice is in great demand by Indonesians. However, in terms of nutrition and health impacts, brown rice is superior. The texture of brown rice is complex, and the taste is bland, so it is necessary to vary the presentation of brown rice and side dishes. In addition to the cooking method, brown rice is essential to maintain the nutritional value and give brown rice a softer texture. Organoleptic test method to see the texture and taste of brown rice. Literature review to find relevant research results with cooking methods and nutritional value.",

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AU - Wijaya, Hengki

AU - Rauf, Rusdiaman

AU - Abdullah, N.

AU - Dirpan, A.

N1 - Publisher Copyright: © Published under licence by IOP Publishing Ltd.

PY - 2021/7/15

Y1 - 2021/7/15

N2 - White rice is in great demand by Indonesians. However, in terms of nutrition and health impacts, brown rice is superior. The texture of brown rice is complex, and the taste is bland, so it is necessary to vary the presentation of brown rice and side dishes. In addition to the cooking method, brown rice is essential to maintain the nutritional value and give brown rice a softer texture. Organoleptic test method to see the texture and taste of brown rice. Literature review to find relevant research results with cooking methods and nutritional value.

AB - White rice is in great demand by Indonesians. However, in terms of nutrition and health impacts, brown rice is superior. The texture of brown rice is complex, and the taste is bland, so it is necessary to vary the presentation of brown rice and side dishes. In addition to the cooking method, brown rice is essential to maintain the nutritional value and give brown rice a softer texture. Organoleptic test method to see the texture and taste of brown rice. Literature review to find relevant research results with cooking methods and nutritional value.

UR - https://www.scopus.com/pages/publications/85111961390

U2 - 10.1088/1755-1315/807/4/042013

DO - 10.1088/1755-1315/807/4/042013

M3 - Conference article

AN - SCOPUS:85111961390

SN - 1755-1307

VL - 807

JO - IOP Conference Series: Earth and Environmental Science

JF - IOP Conference Series: Earth and Environmental Science

IS - 4

M1 - 042013

T2 - 3rd International Conference on Food Security and Sustainable Agriculturein the Tropics, IC-FSSAT 2021

Y2 - 8 January 2021 through 9 January 2021

ER -

A varied presentation of brown rice as a substitute for white rice

Abstract

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