Showing papers on "Brown rice published in 1969"

Variablity of Protein Content in Rice Grown at Several different Environments

Abstract: Protein content of Korean native and currently recommended varieties varied from 5.3% to 9.4%. Higher protein content was shown in Indicas than Japonicas and generally in the earlier varieties than in the latter ones. Additional application of nitrogen significantly increased the protein content, and varietal difference in this response was noticed. Delayed harvesting reduced protein content and denser planting induced higher protein content in the brown rice.

Storage and Nutritional Improvement of Rice Grain

Abstract: Rice, the staple food in this country, provides a 60% of total caloric intake and a 30% of protein. Fortification of rice grain with lysine becomes feasible as the price of lysine declined and the techniques for the enrichment of the grain with lysine in a premix formula was developed by the author; this unique “double soaking method” eliminates the washing/cooking loss of the enrichment ingredient (s). The lysine-enriched rice is expected to make a great contribution for improving the quality of the national diet and thus to give a great impact on the nutrition welfare.An abundant crop of rice is ensuing for these several years in this country. Supplementation of a small amount of the lysine-enriched rice at the time of cooking is found to improve the palatability of the cooked product; stale flavor, the characteristic off-flavor of long-stored rice, is eliminated. Added lysine easily reacts with volatile carbonyl compounds which are responsible principles for the stale flavor, and seemingly forms non-volatile products. Under-water/-ground and sea- or lake-bed are proposed as adequate places for rice storage. Husked or brown rice packed in a laminated plastic film bag under a controlled atmosphere is found stored long in these stations. The costs of construction and maintenance of this novel storage system appear fairly low compared with those needed for the temperature-controlled storage in powered stations built on the ground; rice and other seed crops can be reserved for needs of a nation-wide scale with least deteriorative changes.

Enrichment of Rice with L-Lysine

Abstract: The methods for adding L-Lysine to rice in a high concentration were investigated. White polished rice absorbed only a small amount of LLysine by soaking method. In parboiled rice prepared from brown rice by water soaking, steaming, and drying, L-Lysine was found to be absorbed in a higher level, 42% at maximum. By using this characteristic of the parboiled rice, it became possible to produce the enriched rice with 20-30% L-Lysine maintaining the natural form of rice. The L-Lysine enriched rice might be added to white polished rice at the ratio of 1 to 100, and cooked in the ordinary way.