Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability.

Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares.