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Found 4 from your keywords: subject="brown rice"
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Assessing Physicochemical And Sensorial Properties Of Plant-based Beverage â€â€¦
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Angela Vonny Jonas

Rice (Oryza sativa) is a vital food, accounting for one-fifth of all calories humans consume globally. Because of its numerous health-promoting properties, colored rice has become a functional food ingredient. Rice can be consumed in various ways; however, research into rice milk and its applications is still limited. Re.juve constantly expands its product line to more delicious and healthy foo…

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EP FT-026
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Development and Sensory Evaluation of Brown Rice and Oyster Mushroom Based Fo…
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Nicholas Christopher

A whole-grains diet is found to lower blood glucose and other factors that contribute to the increment of the blood glucose levels. Brown rice as a group of whole grains was noted as to have a blood glucose reducing effect that may decrease the risk of type 2 diabetes (T2DM), yet its lack in the sensory acceptability were mentioned by some literatures to be the drawback. Puffed brown rice wa…

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FSN 22-001
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Development of Oyster Mushroom-Brown Rice Puff for Type 2 Diabetes Mellitus P…
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Michael Varrellino Arif

This study is the final part of a larger research which developed a brown rice puff snack enriched with oyster mushroom intended for T2DM patients. T2DM is a non-communicable disease with rising global prevalence. Prospective functional foods for T2DM patients include low GI and highly satiating foods such as brown rice (BR) and oyster mushroom due to its high fiber content and minerals ben…

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FSN 22-003
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The Effect of Different Salt and Oyster Mushroom Powder Concentrations on Phy…
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Marcellino Albert Pratignyo

Diabetes Mellitus is a metabolic disorder in the presence of chronic hyperglycemia with greater or lesser impairment in the metabolism of carbohydrates, lipids, and proteins. Food intake was highly related to diabetes, consumption of red meat, sweets, high carbohydrates, and fried foods tend to increase the risk of developing type 2 diabetes mellitus. This study aimed to develop puffed rice…

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FSN 22-015