Gross structure and composition of the rice grain
© 2019 AACC International. Knowledge of the grain structure is important in understanding the physical and chemical properties of the rice grain, which is consumed mainly as boiled, whole milled rice. The various tissues differ drastically in structure, composition, and function; and the cells show compartmentalization of nutrients. The structure and gross composition of the rice grain have been reviewed by Bechtel and Pomeranz (1980), Juliano and Bechtel (1985), Champagne et al. (2004) and Juliano (2007). Rice has the lowest content of dietary fiber and protein among cereal grains. Outer layers are rich in dietary fiber, crude oil, and crude ash, but the endosperm is rich in starch. Changes in gross structure and composition during rice grain ripening are reviewed.
Juliano, B., & Tuaño, A. (2019). Gross structure and composition of the rice grain. In Bao, J. (Ed.), Rice (4th ed.) (31-53). AACC International Press. https://doi.org/10.1016/B978-0-12-811508-4.00002-2