Rice is one of the staple foods for many people in different parts of the world. However, the nutritional profile of rice lacks in protein content, and white rice is considered as a high glycemic index (GI) carbohydrate-rich food. These low protein levels often become a cause for protein deficiency in people who are dependent on rice as their primary source of energy. Also, the high GI of rice is not attractive to health-conscious people or not a choice for diabetic people. The recent approach is to prepare rice analogues with nutrient-rich ingredients like cereals, legumes, millets and so on using processing techniques like granulation or extrusion to mimic physical and sensory properties of real rice but with enhanced nutrition profile. In the last decade, several approaches were investigated to produce rice analogues, and extrusion has been proved as an efficient processing technique. Cassava, corn, sago, and legume flour are potential primary ingredients to make healthy rice analogues. Many researchers have mentioned these rice analogues can become a food option for diabetic people. This article explains the processing techniques to produce rice analogues, and characteristics of rice analogues such as cooking quality, physicochemical, nutritional and sensorial properties. The health benefits of the developed rice analogues prepared with various primary ingredients have also been discussed. The collation of this information is required for the future research and development of healthy rice alternatives.

中文翻译：

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大米类似物：加工方法和产品质量


大米是世界不同地区许多人的主食之一。然而，大米的营养成分缺乏蛋白质含量，而白米被认为是一种高血糖指数 (GI) 富含碳水化合物的食物。对于依赖大米作为主要能量来源的人来说，低蛋白质水平往往会导致蛋白质缺乏。此外，高GI的大米对于注重健康的人来说没有吸引力，也不适合糖尿病人的选择。最近的方法是使用谷物、豆类、小米等营养丰富的成分来制备类似大米的产品，使用造粒或挤压等加工技术来模仿真正大米的物理和感官特性，但营养成分更高。在过去的十年中，人们研究了几种生产大米类似物的方法，并且挤压已被证明是一种有效的加工技术。木薯、玉米、西米和豆类面粉是制造健康大米类似物的潜在主要成分。许多研究人员提到这些大米类似物可以成为糖尿病患者的食物选择。本文解释了生产类似米的加工技术，以及类似米的特性，如蒸煮品质、理化、营养和感官特性。还讨论了用各种主要成分制备的开发的大米类似物的健康益处。未来研究和开发健康大米替代品需要整理这些信息。