| Abstract | Riža je jedna od najrasprostranjenijih žitarica obzirom na populaciju koja ju koristi u prehrani
kao osnovnu žitaricu. Porijeklom je iz Azije, ali je zastupljena i u drugim dijelovima svijeta.
Iako ima visok udio nutrijenata, način obrade riže uvelike utječe na prehrambenu vrijednost.
U zemljama u kojima je riža osnovna namirnica mora se obogaćivati kako bi se povratili
izgubljeni nutrijenti i samim time smanjila vjerojatnost oboljenja zbog nedostatka u prvom
redu vitamina A, željeza i joda.
Razlikujemo nekoliko vrsta riže s obzirom na obradu, pripremu, vrstu : sirova riža, smeđa
riža, bijela riža, proprana riža, brzo kuhana riža, smrznuta, konzervirana, basmati, jasmin,
divlja riža itd. Najzastupljenija je bijela riža jer je i najprivlačnija potrošačima zbog brzog
načina pripreme i privlačnog izgleda. Smeđa riža je pak najzdravija ali se duže priprema i
tamnije je boje što odbija potrošače. Prilikom obrade uklanjaju se pojedini slojevi riže, a
zajedno s njima i hranjivi sastojci koji se često naknadno dodaju u praškastom obliku na rižu i
takvu rižu nazivamo obogaćena riža. Kvaliteta riže je definirana oblikom, izgledom, masom
1000 zrna, hranjivim sastojcima, prozirnosti endosperma, bojom posija te kvalitetom
kuhanja. Nusproizvodi suhe prerade riže su ljuska, posije, brašno, pahuljice, te su značajni jer
se koriste za proizvodnju proizvoda bez glutena i čine osnovnu prehranu ljudi koji boluju od
celijakije. Također se često koriste i kao hrana za životinje.
Danas se riža, neovisno o tome što je jedna od vodećih žitarica, sve manje koristi u
razvijenim zemljama zbog novih tehnologija izdavanja proizvoda baziranih na riži koji postaju
sve popularniji. |
| Abstract (english) | Rice is one of the most common grains used for human consumption. The origin of rice was
Asia, although it was used in other parts of the world. Even though it is very nutritious
processing greatly affects nutritional value. In countries where it is basic food rice needs to
be enriched in order to restore lost nutrients and reduce the likelihood of diseases due to
lack of primarily vitamin A, iron and iodine.
There are different types of rice in regard to processing, preparation, type: brown, white,
parboil, fast cooked, raw, canned, jasmine, wild, basmati rice and so on. The most common
is white rice due to her fast preparation and attractive appearance. Healthier rice is brown
rice but it is not used as white because it has longer time of preparation and dark colour
refuses consumers. During the processing we remove individual layers of rice and also
nutrients with them that are why we add nutrients later and that kind of rice is called
enriched rice. The quality of rice is defined by shape, colour, size, weight, nutrients, cooking
quality, and colour of bran. By-product of rice is bran, husk, cereals, flour, and shell. They are
very important because they are used to produce product without gluten and make the
basic diet for people suffering from celiac disease. By-products are also used as animal feed.
Today rice regardless of that is one of the leading grains, in developed countries is less used
due to new technologies of product based on rice which are becoming increasingly popular. |
