Flour of brown rice differs from ordinary rice flour in its high content of certain vitamins and minerals, fiber, vegetable oils and fatty acids. Extremely valuable quality of the product is its dietary characteristic, due to the presence of so-called slow carbohydrates. They are much longer absorbed by the body, do not dramatically increase the level of sugar and for a long time retain a feeling of satiety. Flour of brown rice wins on the content of vitamins B1-B3, B6, B9, E, as well as the mineral inclusions of magnesium, potassium, phosphorus, selenium and zinc.
|№||Name of indicators||Norm|
|1||Mass fraction of moisture not more, %||15,5|
|2||Mass fraction of metallic impurities, mg per 1 kg of flour not more than||3,0|
|3||Ash content in dry matter not more, %||0,75|
|4||Mass fraction of product passing through a seive of 160 microns, not less, %||60,0|
|5||Mass fraction of the product coming from a sieve 250 microns, not more than, %||2,0|
|6||Pest contamination||Not allowed|
Organoleptic evaluation – the appearance and color is light cream.
Smell – typical of rice groats, odorless, not musty, not moldy.
Shelf life: 4 months.
Storage conditions: store in dry rooms at a temperature not higher than 18 + 2 °C, relative humidity not higher than 60%.
|Nutrition facts per 100g|
|Dietary fiber||5,0 g|
|Vitamin E||1,2 mg|
|Vitamin В6||0,7 mg|