Showing papers on "Brown rice published in 1982"

Protein and energy utilization of rice milling fractions by rats

Abstract: Brown rice (variety IR32), bran, and polish had higher protein content and lysine content in protein than milled rice. Nitrogen balance in growing rats showed that brown rice had lower true digestibility, but similar biological value and NPU as milled rice. Undermilled rice had similar true digestibility, but higher biological value and NPU than milled rice. Bran and polish had lower true digestibility, but higher biological value than brown and milled rice, but polish had higher NPU than bran and the three other milling fractions. The percentage of digestible energy in the rats was lowest for bran.

Colonisation and aflatoxin formation by Aspergillus spp. on brown rices differing in endosperm properties

Abstract: Aspergillus flavus Link and A. parasiticus Speare differed in sporulation and aflatoxin B1 formation on 15 brown rices differing in starch properties and protein content. There was no significant correlation between the degree of spore formation by the fungi and the amount of aflatoxin they produced in the rice samples. Differences in sporulation and aflatoxin production were not correlated with the dimensions (weight and hardness) of brown rice nor with the protein content, alkali spreading value, amylose content and gel viscosity of milled rice. Aflatoxin B1 was mainly concentrated in the bran layers. Histological examination revealed that the hyphae of A. flavus entered through cracks in the periderm and penetrated the endosperm.

Mercury contamination of solls, rice plants, and human hair in the vicinity of a mercury mine in mie prefecture, Japan

Abstract: In order to clarify the characteristics of mercury contamination of soil, rice plant and human hair in the vicinity of a mercury mine, a survey was conducted in the area surrounding the Nifu mine in the Seiwa village in Mie Prefecture, and the relationships between mercury levels of the soil, various parts of rice plant, and hair of the inhabitants were investigated. Mercury contamination of the soils was confined to the Nifu hamlet and to apart of the surrounding hamlets in the village, and mercury levels in the soils ranged from non-contaminated background values (below 1.0 ppm) to 100 ppm Hg. These high levels of mercury in the soils were reflected in the mercury levels of roots and leaves and sterns of rice grown on these soils. Mercury levels of brown rice did not show a significant correlation with the mercury levels of soils, but brown rice from the contaminated soils contained higher levels of mercury in the mean value. The mercury levels of hair of the inhabitants of the Seiwa village ra...

Continuous processing of rice

Abstract: A method for processing rice wherein paddy rice is heat treated, the heat treated rice is shelled to separate the hulls from the brown rice, the hulls are fed into a burner unit wherein they are burned in two stages to produce ash and relatively clean hot gases, and the hot gases are cycled for use in the heat treating phase.

Studies on the Texture of Cooked Rice : II. Effects of kernel size, apparent quality of brown rice and degree of kernel maturation

Abstract: Effects of kernel size, apparent quality of brown rice and grain maturity on the texture of cooked rice were investigated using a General Foods Texturometer. The results obtained are summarized as follows: 1. Primary parameters of texture such as hardness, adhesiveness and viscousness which are shown as the strength of force or the amount of work were sharply affected by the size of the test kernel, although the other primary parameters were not affected (Table 1). And it was revealed that the degree of these effects were just proportional to the kernel weight of test rice. Consequently, revising of texture value in consideration of the kernel weight was thought to be necessary for an accurate measurement of rice texture. 2. Rice texture was also affected by apparent quality of brown rice from which the test rice had been made. Cooked rice from white belly kernels and white core kernels showed lower values of stickiness and the textural palatability index (TPI) as compared with normal perfect kernels. Green kernels and rusty kernels were a little low in hardness and chewiness, though they showed rather high values in stickiness. Thus their TPI values were not inferior to the perfect kernels (Table 2). 3. Texture values markedly changed with the progress of maturation (Fig. 1-3). Values of hardness and chewiness were very high at the early stage of ripening, but they were rapidly decreased with maturity. On the other hand, adhesiveness, viscousness and stickiness increased during maturation, and showed their peak values at the right stage of maturity. Overripening seemed to increase the values of hardness and chewiness and decrease those of adhesiveness, viscousness and stickiness. TPI, therefore, were almost the highest at the right time of maturation (Fig. 4). Above results suggest that harvest of rice should be done at the right time of grain maturation to secure the palatability of cooked rice.

Apparatus for producing rice of superhigh gloss

Abstract: A method of producing rice of superhigh gloss wherein rice grains which have been polished to a yield of below 96% with respect to brown rice are cooled below 25° C. by supplying to the rice grains a current of cooling and humidifying air of a humidity capable of maintaining the rice grains at an equilibrium moisture content, and then the rice grains are polished while being humidified and exposed to an air current. An apparatus for producing rice of superhigh gloss comprising rice grain cooling and humidifying means, and rice polishing means connected to the rice grain cooling and humidifying means for polishing the rice grains by rubbing while humidifying and applying air current to the rice grains.

studies on the fungi in stored rice

Abstract: In order to prevent the losses of the rice by fungal deterioration during storage, fungal contaminants were isolated and identified from the grain samples (Milyang Nr.23) stored for seven months from December, 1978 to June, 1979 in silo, flat store and Tongari. Out of thirty cultures isolated from Korean paddy and brown rice samples, twenty seven species were identified, and there are eleven species of Aspergillus (A. caespitosus, A. condidus, A. chevalieri, A fischeri, A. fumigatus, A. flavus, A. nidulans, A. oryzae, A. ruber, A. sydowii, A. versicolor), five species of Penicillium (P. atramentosum, p. chrysogenum, P. cyaneofulvum, P. nototum, P. steckii), two species of each Alternaria (Al. faesiculata, Al. grisea) and Curvalaria (C, interseminata, C. tetromea), and one species of each Trichothecium roseum, Nigrospora sphaerica, Rhizopus nigricans, Fusarium spp., Mucor spp., Helminthosporium spp., and Gliocladiopsis spp. The major types of fungi grown on the surface of paddy during storage were A. flavus and A. candidus, while A. ruber and A. sydowii appeared in brown rice samples. And also A. candidus, A. versicolor and A. glacus groups were considered as major deteriorating microorganisms in stored brown and paddy rice in Korea.

Lipid Content and Fatty Acid Composition of Brown Rice and its Milled Rice of Glutinous Mutant

Abstract: In the previous paper, it was suggested that non-glutinous rice and glutinous rice differed in lipid content and fatty acid composition of brown rice. In order to confirm lipid content and fatty acid composition of glutinous rice, brown rice and its milled rice of eleven glutinous mutant lines and three non-glutinous mutant lines, which were induced by gamma ray irradiation and ethylenimine treatment of lowland non-glutinous variety "Nihonmasari", and those of four comparative glutinous varieties were investigated. The lipid content of the glutinous lines, the comparative glutinous varieties, and one non-glutinous lines was significantly higher in both brown rice and milled rice in comparison with that of the original non-glutinous variety. The value of the non-glutinous line, however, was significantly lower than that of the glutinous line. As for fatty acid composition of brown rice and milled rice, the glutinous lines and the comparative glutinous varieties showed significantly higher myristic acid and palmitic acid content than the original non-glutinous variety. The stearic acid content showed also the same tendency except two comparative glutinous varieties of brown rice and one glutinous line and one comparative glutinous variety of milled rice, but the oleic acid content was lower. As regards the difference between the non-glutinous and the original non-glutinous variety, there was no significance in the content of above-mentioned four fatty acids of both brown rice and milled rice with some exceptions in oleic acid content. As the results, it was presumed that glutinous rice, as compared with non-glutinous rice, was higher in lipid content and higher in myristic acid, palmitic acid, and stearic acid content and lower in oleic acid content as for fatty acid composition.

Problems in the Post-Harvest Processing of Rice in Southeast Asian Countries

Abstract: Efforts are being made to improve the post-harvest processing of rice to reduce post-harvest grain losses. Such technical improvements may be realized only when those efforts coincide with those of small rice farmers who are struggling for the improvement of their daily lives. The post-harvest technology for rice in Southeast Asia is closely related to socioeconomic relations among rice farmers and rice millers or rice merchants and to government intervention policies. It is most important to understand these interrelations dynamically in order to modify policies in the direction of helping small farmers and the rural poor. Such modifications would be likely to include improved paddy marketing practices, with the introduction of a paddy quality grading system, promotion of farmer cooperatives, and appropriate price policies. Once such measures have been adopted and improvements in post-harvest technology have begun to benefit the farmers and the rural poor, their own efforts will accelerate the changes. This would lead to increased technical ability and a strengthening of the agricultural cooperatives, better socioeconomic status for the farmers, and truly integrated rural development. This would serve to further prevention of post-harvest losses. These issues will be examined in the light of recent developments in post-harvest rice technology in Indonesia (Java), Thailand, Burma, and Japan.

Production of colored "sake" japanese rice wine

Abstract: PURPOSE:Colore rice is used as a part of raw materials to effect brewing to produce colored ''sake'' causing no fading, even when stored for a long period of time. CONSTITUTION:When ''sake'' is brewed by a usual method, the rice as a raw material is replaced with a colored rice such as brown rice produced in Taiwan, red- brown rice in Philippines or red purple rice in Thailand and Indonesia by 1-20%, preferably 2-10%. The colored rice, directly or after crushed, is steamed and added to the usual rice on a step such as koji making, mash formation, fermentation where the sacharifying enzyme can act.

Does Simple Substitution of Fiber-Rich Foods for Refined Foods Aid in the Treatment of Diabetes Mellitus?

Abstract: There is now considerable evidence that high-carbohydrate, high-fiber diets lead to improved diabetic control compared with conventional 40% carbohydrate diets (Kiehm et al., 1976; Anderson and Ward, 1978, 1979; Simpson et al., 1979a,o). However, it is not clear whether these diets achieve their beneficial effect through their high carbohydrate intake, their high fiber intake, or the fiber-rich nature of their carbohydrate, or, perhaps, through a combination of these properties.

Effect of Dietary Fiber on Lipids and Glucose Tolerance of Healthy Young Men

Abstract: Epidemiologic evidence supports a protective effect of dietary fiber against diabetes (Trowell 1974), obesity (Trowell 1975), and coronary artery disease (Trowell 1972). However, the diet of peoples consuming large amounts of fiber is likely to differ in other important respects, i.e., to be high in carbohydrate, low in fat and cholesterol, and low in sugars. The effect of dietary fiber must be examined in the context of these other variables. Since other chapters in this book deal with the effect of fiber on diabetes (Anderson, Chapter 14) and lipids (Story and Kelley, Chapter 20), these will be only briefly discussed here. The chief emphasis will be on the effect of diet on glucose tolerance of normal young men. Young women appear to be immune to some of the effects of very high carbohydrate diets (Reiser et al., 1979a). Our own studies have therefore been confined to young men.