Showing papers on "Brown rice published in 1984"

Method for heat treating brown rice

Abstract: A process for treating brown rice to obtain readily cookable brown rice having fissures in its bran layer, which process comprises developing fissures by heating the brown rice by blowing heated air to the brown rice and thereafter immediately cooling the heated rice, said heating being controlled according to the quantity of heat energy absorbed by the treated brown rice.

Digestibility of proteins of the histological components of cooked and raw rice.

Abstract: The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice). A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers using in vivo techniques. The protein digestibility of the aleurone layer and grain coat from raw rice was only 25% but increased to 65% from cooked rice, due to disruption of the cellulosic cell walls at 100 degrees, which was shown by electron microscopy. The decreased protein digestibility due to cooking was not the result of formation of epsilon-lysyl-gamma-glutamyl isopeptide cross-links, but may be due to formation of a cystine-rich core that is resistant to proteases. The protein digestibility of cooked brown rice was approximately the same as that of cooked milled rice, hence it is advantageous for those for whom rice is a staple food to consume brown rather than milled rice.

Effect of degree of milling on tocopherol content of rice bran

Abstract: Brown rice was milled to (i) very low, (ii) low and (iii) medium degree of milling (corresponding to 2, 3 and 5% degree of milling resp.) and the tocopherol content was studied in 4 var. of paddy. The % oil removed from brown rice was 11-19 in (i) 27-31 in (ii) and 43-49 in (iii). The total tocopherol content ranged from 3000 to 5000 mug/100 g of brown rice. Tocopherol constituted about 1/3 of total tocopherols. Varietal difference was also found in total and alpha-tocopherol contents and it increased with the increase in the degree of milling. The germ accounted for greater than 95% of the total tocopherols and nearly 1/3 of the oil content of the rice grain.

Protein and energy utilization of brown, undermilled and milled rices by preschool children

Abstract: The protein and energy utilization of brown, undermilled and milled rices (variety IR32) were studied in 5–6 preschool children through diets in which 2/3 of N was from rice and 1/3 from casein or milk powder at 200 or 250 mg N/kg body weight. Brown rice was not significantly inferior to milled rice in terms of nitrogen absorption and retention by the children. Its energy and fat contents were, however, less utilized than those of milled rice. Children on the control casein or milk diets showed better apparent nitrogen absorption than those on the rice-based diets but nitrogen retention of all the diets was similar in all three experiments.

Kinetic Studies on Hydration of Akibare and Milyang 23 Brown Rice

Abstract: Kinetics of water diffusion during soaking of two brown rice varieties, Akibare (traditional rice) and Milyang 23 (high-yielding rice), were studied. Brown rice reached at the equilibrium moisture content after 18 hours. The absorption of liquid water by brown rice grain was directly proportional to the square root of hydration time and could be described by the simplified solution of Fick's diffusion equation. The diffusion coefficient was given by the Arrhenius relation: for Akibare and for Milyang 23. Hydration rate calculated from hardness change followed the equation of a first order reaction. Hydration mechanism of brown rice was changed at the gelatinization temperature of rice starch.

Cooking Properties of Akibare and Milyang 23 Brown Rice

Abstract: Cooking rate calculated from hardness change, and gelatinization aspects observed by X-ray diffraction and scanning electron microscope of brown rice were investigated. Optimum ratio of water to rice of Akibare and Milyang 23 was 1.65 and 1.73, respectively. Milyang 23 was cooked at a faster rate than Akibare. Cooking rate of brown rice was about an half of white rice. The temperature dependence of cooking rate of brown rice was found to be relatively low. The activation energy for cooking were in the range of 15,000 to 16,400 cal/mol at 80 to and 8,200 to 8,600 cal/mol at 100 to . The gelatinization degree determined from X-ray diffractometry was approximately consistent with the cooking degree expressed by reciprocal hardness.

Genetic Engineering to Modify Energy Flow in Agriculture

Abstract: All energy flowing through agricultural systems is ultimately derived from the sun; it is canalised into the pathways of production through the photosynthetic apparatus The energy derived from photosynthesis is used to power the processes of growth, development, and differentiation which comprise the life cycle of the plant (Fig 41)

Effects of Feeding Polished or Brown Rice Diet with Different Kinds of Lipids on the Lipid Metabolism in Rats

Abstract: This study was done to see effects of feeding a 77% polished or brown rice diet with corn oil, rice bran oil or butter on the lipid metabolism in weanling rats The results are summarized as follows : 1) Food consumptions, body weight gains and tissue weights were not different among experimental groups 2) Weights of daily fecal output and daily fecal excretions of total lipids, cholesterols, nitrogen and glucose were higher in brown rice groups than in polished rice groups 3) Polished rice - rice bran oil group had the highest concentrations of total lipids and cholesterols in serum 4) Polished rice groups tended to have higher serum lipid and cholesterol concentrations than brown rice groups

The Relationship between the Number of Primary Roots and Yield Components in Rice Plant grown on Farmers' Paddy Fields : III. Variations among paddy fields

Abstract: The relationship between the number of primary roots and yield components of rice plants was investigated, regarding variations among 4 different farmers' paddy fields. Many characters of panicles and of primary roots showed variations among the paddy fields, whether they were examined on per-hill or on per-unit-area basis. These variations were mostly associated with the number of fertile culms. Increase in the number of elongated primary roots during shoot growth also showed a similar trend to that in the number of fertile culms. However, when the average values of the characters of panicle and the number of primary roots were compared on per-culm basis, another kind of variations was noticed among the paddy fields. It was presumed, therefore, that the amount of various characters per unit area were not only affected by the number of fertile culms. A relatively constant ratio was obtained between the number of elongated primary roots and the characters of panicles; i. e, one elongated primary root corresponds to about two spikelets or 40 mg of ripened rice kernels. Throughout the paddy fields examined, the average value of 15, 000 elongated primary roots corresponded to about 600 g of brown rice yield per square meter.

Post-harvest changes in the respiratory activity of and ethanol accumulation in fresh rice grains

Abstract: Fresh rice grains stored under anaerobic conditions at 4°C showed a strong activity of anaerobic respiration at 30°C. When stored at 30°C, the rates of both oxygen consumption and carbon dioxide evolution declined rapidly. The ethanol content in paddy at the post-harvest stage was increased at 4°C, whereas no significant accumulation of ethanol was observed at 30°C. The accumulated ethanol in paddy was depleted as the storage temperature was raised from 4 to 30°C. In contrast, a temperature-dependent accumulation was observed with a lowering from 30 to 4°C. On the other hand, ethanol content in brown rice changed little with storage temperature. On the basis of these results, it is assumed that ethanol is more easily accumulated in the rice grains against diffusion to the atmosphere at the lower temperature.

Symptom development on unhulled rice and degree of damage in brown rice by bacterial grain rot of rice.

Abstract: イネ もみ枯細 菌病 は最近著 しい発生増加 がみ られ るよ うになり,九 州 地域 における1983年 度の発 生 面積 は約 125,000ha,発 生面積率43.5%の 大発生 を記録 した。本病 は幼苗 と穂 を加害 し,と くに西南暖地においては もみの 発病が著 しい減収 の原因 となるため重要な問題 となって いる。 本病 によるもみの病徴 および玄米の被害 についてはす でにい くつ かの報告 がなされている 。 もみの発病経 過 をみ ると,は じめにもみの基部 が淡黄白色 から淡褐色 に変色 し,次 第 にもみ全体 に及んで,緑 色 を完全 に失 い もみ全体が灰 白色 ときに蒼白色を呈す るが,全 体的には 淡紅色 をわず かに帯 びた黄褐 色となる。病徴 はほ とんど もみだけにみ られ,枝 梗,穂 軸,葉,葉 鞘 には生 じない のが特徴である。 発病 もみの内外穎 をとり除いて,玄 米の症状 をみると, 玄米の一部 または全体 が乳白色 を呈 し乳白米 となってい るもの,本 病 にのみ見られる最 も特異的 な病徴である褐 色の条斑 を形成 した玄米(褐 色条斑 米 と呼 ぶ),玄 米の一 部 または全体 が褐変 したものなど,種 々の症状 を示 す玄 米が認 め られる。 このよ うな種々の症状 を示す玄米の被害程度は,も み の外観上の発病程度 とどのよ うな関係が認 められ るか, もみの発病時期との検討 を含 めて,い まだ十分 には明ら かに されてい ない。後藤 ら は噴霧接種 により罹病玄米 の再現 を試みたが,病 勢の進展がすみやかで発 病もみは ほ とんど枯死 し,自 然発病でみ られ るよ うな罹病玄米 を うることはで きなかった。 著者 らは もみの発病 と玄米の病徴 との関係 を解析す る ために,間 接接種法 による圃場試験 を行い検討 した。

The Effect of Change in Moisture Content on Some Physical Properties of Grains (I) -Spericity, Weight, Volume-

Abstract: The Purpose of this study was to investigate the effect of the change in misture content on some physical properties of grains, and some relations amont the properties Materials included ere rough rice, brown rice, barley and wheat with the range of moisture content of 6~26 percent, 7~25 percent, 10~24 percent and 6~22 percent, respectively Kernel dimension, sphericity, kernel weight, and volume were included as the physical properties of the grains The results obtained are summarized as follows; 1 The ratio of grain length to the thickness was in the range of 359~416 for rough rice(Indica type), 298~327 for rough rice(Japonica type), 325 for brown rice (IT), 214~238 for brown rice(JT), 292~313 for barley and 210~221 for wheat, respectively 2 The sphericity was found to be 42 percent for rough rice(IT), 48 percent for rough rice(JT), 52 percent for brown rice(IT), 62 percent for brown rice(JT), 45 percent for barley and 61 percent for wheat, respectively 3 The kernel weight of grains was linealy increased with the increase of moisture content At a specified moisture centent of 14 percent, the kernel weight was shown to be in the range of 472~358kg for wheat, 360~312kg for barley, 280~235kg for rough rice, and 224~182kg for brown rice, respectively 4 The kernel volume was linearly increased with increase of moisture content The rate of increase was significantly low for rough rice in comparison with the remaining grains The kernel volume, at a specified moisture content of 14 percent, was in the range of 351~276 for wheat, 284~243 for barley, 293~197 for rough rice, and 161~129 for brown rice, respectively 5 The kernel volume of grains was found to be related to the length, width, thickness and kernel weight as a exponential function The kernel volume was shown to have correlation coefficient to the length factor rough rice and barley which were of low sphericity, while the width factor was predominant for brown rice and wheat which was of high sphericity

Computer-Based System for Daily Individual Menu Choice by Patients in Hospital: Development, Implementation and Application

Abstract: The development of an automated individual menu-choice system for hospital patients is described. This system permits all admitted patients to compose their meals according to their own preferences and needs in a medically acceptable and economically feasible way.