Showing papers on "Brown rice published in 1988"

Fatty acid composition of Indica, Sinica, Javanica, Japonica groups of nonglutinous brown rice

Abstract: On met en evidence des differences significatives entre les groupes pour chaque acide gras, qui, portees sur un diagramme, permettent d'identifier nettement 3 groupes : Indica et Sinica, Javanica, Japonica

Lipid content and fatty acid composition of brown rice of cultivars of the United States

Abstract: Comparaison d'une trentaine de varietes cultivees aux Etats-Unis et appartenant a 4 groupes (grain long, grain moyen, grain court et grain court cireux)

Rice syrup sweetener

Abstract: Whole grain rice, either white or brown rice, is liquefied and treated with high levels of a glucosidase enzyme and/or a combination with beta-amylase enzyme in a saccharification step. Total enzymatic reaction time is limited to about four hours for both the liquefaction and saccharification steps combined to prevent the development of undesirable off-flavors. The product of the saccharification step is partially clarified to remove substantially all rice fiber, but not other nutritional values and then concentrated to produce a preferred rice syrup sweetener which is cloudy in character and has a solids composition defined as follows: ______________________________________ Soluble Complex Carbohydrates About 10 to 70% of solids;Maltose About 0 to 70% of solids;Glucose About 5 to 70% of solids;Ash or Minerals About 0.1 to 0.6% of solids;Protein and Fat About 1 to 3.5% of solids;______________________________________ The rice syrup sweetener of the invention can be dried to produce dried rice sweeteners.

Studies on the Dietary Fiber of Brown Rice and Milled Rice

Abstract: Neutral detergent fiber(NDF) were extracted from the Nampung, Milyang #23, Whasung and Jinhung varieties of rice by neutral detergent fiber method. To determine the properties of NDF three factors were measured : water-binding capacity(WBC), Fe-binding capacity and sodium taurocholate binding with NDF. The average WBC of NDF was NDF, and the average Fe-binding capacity ranged from 24.63% at pH 5.0 to 19.6% at pH 6.0 and 48.98% at pH 7.0. Binding of sodium taurocholate with NDF was determined in vitro using C-14 labeled sodium taurocholate at 100M sodium taurocholate concentrations. NDF binding of Jinhung was 27.87 while Nampung, Milyang #23 and Whasung measured 32% each. When sodium taurocholate concentrations were raised from the tendency of binding increased as the concentrations increased, but not linearly.

Dietary modulation of α‐amylase activity in eight geographical strains of Sitophilus oryzae and Sitophilus zeamais

Abstract: Rank transformation of specific activity values of α-amylase across four strains of Sitophilus oryzae (L.) and four strains of S. zeamais Motschulsky indicates that levels of these predominant enzymes are highest in adults feeding on hulled barley or long-grain brown rice. Intermediate activity levels are found in weevils feeding on yellow corn (maize) and lowest levels are found in wheat-fed weevils. Although extracts prepared from barley contain inhibitory activity against two purified isoamylases from S. oryzae, levels of the naturally-occurring α-amylase inhibitors against these two enzymes are about 2.2-fold and 6.1-fold, respectively, more concentrated in wheat. Ingestion of these amylase inhibitors and formation of an inactive enzymerinhibitor complex with previously secreted amylase may account for the lower activity of amylase in weevils of both species feeding on wheat. Amylase levels across all strains feeding on a given diet are about 2-fold higher in S. oryzae than in S. zeamais. Significant differences in activity levels were also found between strains in both species. Since α-amylase is a predominant digestive hydrolase in these species, the degree to which cereal diets affect amylase levels may indicate their suitability as potential hosts. RESUME Modulation alimentaire de l'activite α-amylase de 8 souches geographiques de Sitophilus oryzae et S. zeamais La transformation de rang des valeur d'activite specifique de l'α-amylase de 4 souches de S. oryzae et de 4 souches de S. zeamais montre que les niveaux les plus eleves de ces enzymes predominantes s'observent chez les adultes nourris d'orge monde ou de riz brun a grains longs. Des niveaux intermediaries d'activite ont ete obtenus chez les insectes eleves sur mais jaune, et les niveaux les plus faibles chez ceux eleves sur ble. Bien que les extraits prepares a partir d'orge presentent une activite inhibitrice de deux isoamylases purifiees de S. oryzae, les niveaux des inhibiteurs naturels α-amylase de ces deux enzymes sont environ respectivement 2,2 et 6,1 fois plus concentres dans le ble. L'ingestion de ces inhibiteurs d'amylase et la formation d'un complexe enzyme inactive/inhibiteur avec l'amylase secretee anterieurement, peut rendre compte de la plus faible activite de l'amylase chez les charancons consommant du ble. Le niveau d'amylase de S. oryzae est 2 fois plus eleve que celui de S. zeamais pour toutes les souches elevees sur un regime donne. Des niveaux d'activite significativement differents ont ete trouves suivant les souches pour chacune des deux especes. Puisque l'amylase est la principale hydrolase digestive de ces especes, l'intensite de la modification des teneurs en amylase par la consommation de cereales peut indiquer leur adequation comme hotes potentiels.

Factors Affecting the Ripening Process of Different Rice Cultivars

Abstract: In order to make clear the factors affecting the ripening, four cultivars (Nanching 11, Suweon 258, Akenohoshi and Yamabiko) were examined on ordinary paddy field. The former three cultivars produced about 40, 000 grains/m2 and cv. Yamabiko did 27, 000/m2 at 3.5-5 of maximum leaf area index each. Yields of brown rice were ranging 5-6 tons/ha on all cultivars. The percentage of fully ripened grains in each cultivar, which expressed by the ratio of weight of 1, 000-whole-grains to weight of 1, 000-winnowed grains, was obtained as follows, 93% in cv. Yamabiko, 80% in cv. Nanching 11, 77% in cv. Suweon 258 and 73% in cv. Akenohoshi. The weight of 1, 000-raw-grains at 15 days after heading showed a high positive correlation to 1, 000-whole-grains of harvest time in all cultivars (r=0.978). It seemed that the final weight of 1, 000-whole-grains was strongly affected by a volume of young kernel at the milk-ripe stage. The weight of raw-grain, showing kernel's volume, highly correlated to the sucrose content per grain at 5 days after heading in each cultivars (r=0.981). As a result of multiple regression analysis, both factors the leaf area per grain and the rachis-weight per grain, could be expronated the sucrose content per grain at 5 days after heading, i.e., standard partial regression coefficients were shown 0.786 in the former and 0.431 in the latter (R=0.936), respectively. It is concluded that the highest value of ripening of cv. Yamabiko owed to its highest amount of the leaf area per grain among the four cultivars.

Deposition velocity of gaseous I to rice grains.

Abstract: Among the routes of gaseous I transfer to rice grains, direct deposition to the hull of rice plants and the subsequent transfer to brown rice and polished rice should be more critical than leaf absorption-translocation A grain number normalized deposition velocity (Vs) is recommended as a key parameter to assess the amount of gaseous I deposited on the rough rice This parameter is given as "iodine content per unit number of grain per unit time" divided by "iodine concentration per unit volume of the air" After the heading period the surface area of rough rice is almost constant but weight increases with time Therefore, mass normalized deposition velocity (VD) varies with time By introducing Vs instead of VD, the variations could be converged into narrow ranges The contribution of gaseous I from the atmosphere to rough rice, brown rice and polished rice were estimated using Vs values obtained experimentally and gaseous I concentration in the air

Grain Ripening of a High Yielding Rice Cultivar with Very Large Grains

Abstract: Grain ripening was examined in the rice cultivar, Hokuriku 130, which has very large grains and is high yielding. In the eight genotypes with a wide range of grain size. width of brown rice grain showed a plateau at 3.6mm. after the hull width exceeded 4.3 mm. Hence in the genotypes with a hull width exceeding 4.4 mm, the grain ripening was unsatisfactory leading to a decrease in grain ripening (lower husking ratio). In the Hokuriku 130, the hull was 4. 1 mm wide and the cultivar exhibited the highest husking ratio. When Hokuriku 130 was compared with a standard cultivar Koganebare, it gave a considerably higher yield because the 1-grain weight was 85-89% larger with a comparable percentage of ripened grains although the number of spikelets per m2 was 34-40% lower. In addition, the percentage of the grains on the primary rachis-branches was remarkably higher which obviously contributed to the higher percentage of ripened grains. It is suggested that the good ripening characteristics of the Hokuriku 130 were due to the higher percentage of grains on the primary rachis-branches resulting from the smaller number of spikelets per panicle and the suitable hull width which offers good grain ripening.

현미와 백미의 지질 함량 및 중성 지질의 조성에 관한 연구

Abstract: The lipid contents and neutral lipid components of brown rice, milled rice and bran were studied for four varieties of rice such as Nampung, Milyang #23, Whasung and Jinhung. Total lipid contents of brown rice, milled rice and bran were 2.65%, 1.09% and 20.24% respectively. The ratios of neutral lipids, glycolipids and phospholipids in total lipids were 82.53:12.39:4.08 in brown rice and 87.72:7.02:5.26 in bran. Neutral lipids were separated on the TLC; among them 6 neutral lipids were identified by comparing the RF value of standards. Triglycerides(TG), free fatty acids(FFA) and steryl esters(SE) were major neutral lipid components in brown rice, milled rice and bran. TG content of the bran, compared to that of brown rice and milled rice, was very low in contrast the FFA content was high. The major fatty acids of total lipid and neutral lipid fractions were palmitic, linoleic and oleic acids, comprising over 95% of these classes.

Flash Drying and Milling Techniques for High Moisture Brown Rice

Abstract: FOR several years there has been an interest among researchers to flash-dry the hull and shell high-moisture rough rice, to flash-dry the bran and to mill high-moisture brown rice and then to dry high-moisture milled rice. This paper describes experiments that utilized heated air to flash-dry bran layers on high-moisture brown rice while the grains were being milled. Temperature of the drying air was 55°C. A 40-s milling period was used along with 810, 1,020, 1,310 and 1,500 rpm abrasive mill speeds with brown rice of 16, 18 and 20% moisture content. Recovery rates (wt. of milled rice to brown rice) between 86 and 98% were observed. With a recovery rate of 91%, the broken ratio (wt. of broken grains to total milled rice) was 0.1% or less. Energy consumption to mill the high-moisture brown rice was significantly reduced when compared to control experiments in which brown rice was milled at storage moisture. However, the control samples showed more whiteness and had a higher bulk density than the high-moisture milled rice.

Distribution of Minerals within the Degermed Brown Rice Kernel

Abstract: The contents of minerals of the milled fractions of degermed Japonica and J/Indica brown rices were determined The fraction I(about 44% of the kernel weight) contained 148 times as much sodium as did the original kernel; phosphorus, 57 times; potassium and iron, 54 times; magnesium, 42 times; calcium, 38 times; manganese, 37 times; Copper, 36 times; and Zinc, 23 times Concentrations of these minerals were the lowest in the residual kernel, which contained less than the original brown rice Sodium showed the most deepest concentration gradient, while iron was the most evenly distributed within the kernel in all samples

Effects of Agricultural Practices, Handling, Processing, and Storage on Cereals

Abstract: Cereals are seed grains grown worldwide, principally as food sources. The major cereals are wheat, corn (maize), rice, oats, barley, rye, grain sorghum, and millet. Civilization could not exist today without early man’s careful cultivation of these plants.

Method for producing quick cooking processed rice

Abstract: A method for producing quick cooking processed rice in which brown rice is pounded and refined into cleaned rice. The cleaned rice is washed in water, removed from the water and the remaining water is removed. The cleaned rice is soaked in an ethanol aqueous solution for absorbing the solution. The solution absorbed rice is removed from the remaining solution and is packaged in a sealed container.

The Effects on Rice Yields in Hokkaido

Abstract: We have seen that cool summer damage can have a significant impact on Japanese rice production, especially in the northern regions of Hokkaido and Tohoku, which produce more than a third of the national output. In this section we use a dynamic model to simulate the growth and yield of the rice crop in Hokkaido under some of the climatic scenarios described in Section 2. Results from these experiments will subsequently be used to substantiate further experimental results in the next section of this report.

Distribution of Amino Acids and Fatty Acids within the Degermed Brown Rice Kernel

Abstract: The degermed Japonica and J/Indica brown rites were successively milled to give 4.4%(fraction I), 4.7%(fraction II) and 5.9%(fraction III) yield of flour, with the remaining as residual kernel. The amino acid composition of the protein in the milled fractions was similar, except serine and histidine. With some amino acids, particularly phenylalanie, glycine and isoleucine, differences among varieties were much greater than among fractions of the same rice. The content of lysine was the highest in fractions I and II, whereas isoleucine showed the opposite trend to lysine. The first and second limiting amino acids of all fractions were lysine and threonine, respectively. No varietal differences in the distribution of fatty acids within the kernel were observed.

Fatty Acid Composition of Nonglutinous Brown Rice of JaponicaType and Indica-Japonica Hybrid Type Cultivars in Korea

Abstract: 韓国の水稲うるち玄米の脂肪酸組成を,日本型および日印交雑型品種について検討した. (1) 両型品種の間に脂肪酸組成の違いがみられ,日印交雑型品種は日本型品種に比べ,ミリスチン酸,パルミチン酸,パルミトレイン酸,ステアリン酸,オレイン酸およびアラキジン酸含量が高く,リノール酸およびエイコセン酸含量が低いことが認められた. (2) 脂肪酸含量相互間の関係において,両型品種ともオレイン酸とリノール酸の間にもっとも高い負相関を示平・他:韓国米の脂肪酸組成し,その散布図において日本型品種と日印交雑型品種に分けることができた. (3) これらのことより,韓国の日印交雑型うるち品種玄米の脂肪酸組成は,インド型の遺伝形質の影響をうけているものと推定した.

Process for the production of parboiled rice

Abstract: In the production of white rice, by grinding and polishing husked rice, the germ and the multilayer bran which contains significant contents of vitamins, minerals, protein and fat, are removed. In order to retain these substances in the rice, the parboiling process is carried out. The parboiling process comprises a hydrothermal treatment of the brown rice or paddy rice. The invention is used in the food industry for producing parboiled rice having a high degree of whiteness. The process is suitable for long-grain, medium-grain and round-grain rice.

Production of brown rice milk

Abstract: PURPOSE:To produce brown rice milk contained at a high concentration without breaking nutrition ingredient of the brown rice and simultaneously having good flavor, by parching the brown rice under constant conditions and heating under pressure. CONSTITUTION:Brown rice is parched at 75-180 deg.C, preferably about 80-120 deg.C for about 10-30min. Then >=5 times amount of water is added to the parched brown rice and the rice and water are charged into a pressure iron pot and steamed and cooked at about 100-125 deg.C for about 5-30min and as necessary further >=5 times amount of water based on original amount of the brown rice is added thereto and the mixture is further steamed and cooked under same conditions. Thereafter resultant steamed and cooked brown rice is kneaded to afford rice gruel, which is further kneaded and stirred and then a solid content is removed and as necessary water is added thereto.

Effects of Plant Growth Regulator Treatments During the Grain Filling Period on Seed and Viviparous Germination in Rice

Abstract: Experiments were conducted to find out the method of reducing viviparous germination of rice seeds using growth regulators during grain filling period. Among the recommended varieties, early Japonica type showed higher rate of viviparous germination, while late Japonica type and Tongil type varieties did not show viviparous germination in field condition. Grain showed high germination ability from 30 days of grain filling period in Daeseongbyeo of Japonica type and 35 days in Taebackbyeo of Tongil type. Growth regulators, NAA, CMH and Reglone were effective for reducing viviparous germination to the two rice varieties and three treatment stages in this experiment. NAA and CMH were most effective at 100 ppm and Reglone was at 0.4-0.6% concentration. Germination rates of rice seed were not different from non-treatment when NAA CMH were treated, while Reglone lowered germination rate. NAA and CMH had no effects on grain filling rate for both varieties, which showed high grain filling rate as the non-treatment, but Reglone results low grain filling rate. Grain color was not changes when NAA was applied, while CMH and Reglone made a lot of grain to dark brown as the concentration became higher. When grain were hulled, NAA had no difference with the non-treatment whereas CMH and Reglone had lower rate of perfect brown rice when they were applied at 20-30 days after heading.

Lodging related traits and yield of two rice varieties as affected by paclobutrazol at different N levels and split rates

Abstract: An experiment was carried out to know the effects of paclobutrazol on the lodging related traits and yield of a japonia (Seomjinbyeo) and an indica (Samgangbyeo) rice variety grown at 3 N levels (10, 20, 30 kg/10a) and 3 N split rates [basal + top dressing 15 days after transplanting (DAT) : top dressing 25 days before heading (DBH) was 100 : 0, 80 : 20, and 60 : 40]. Paclobutrazol (3kg/10a of 0.6% G) was applied 15 DBH and lodging related traits were observed 3, 13, 23, and 33 days after heading (DAH). The results obtained summarized as follows. 1. Culm length was increased as N level increased, but decreased by application of paclobutrazol. Culm length was not affected by N split rates in both varieties. 2. Lodging was not occurred at all plots, but lodging index of Seomingbyeo was much greater than that of Samgangbyeo. In both varieties loding index increased up to 23 DAH due to an increase in fresh weight and a decrease in breaking strength and levelled off thereafter due to a decrease in both fresh weight and breaking strength. 3. Culm length of Seomjinbyeo and fresh weight of shoot and culm length of Samgangbyeo were positively correlated with lodging index, but breaking strength was not correlated with lodging index in both varieties during the most of ripening stages. Direct effect of culm length contributing to lodging index was positive and much greater than that of fresh weight and breaking strength in Seomjinbyeo, but in Samganbyeo direct effect of culm length and fresh weight was positive, but that of breaking strength was negative with similar magnitudes. 4. Yield in brown rice of Seomjinbyeo was not affected by N level, but split application of N increased yield. In contrast, yield of Samgangbyeo was increased as N level increased, but yield was not affected by N split rates. Paclobutrazol did not affect yield of rice in Seomjinbyeo, but decreased yield by 5.2% in Samgangbyeo due to a decrease in the number of spikelets per panicle.

The Effects on the Japanese Rice Market

Abstract: The delicate balance between supply and demand in Japan’s rice market is affected both by government policy and by climate. The purpose of this section is, firstly, to simulate the effects of temperature variations on national rice sup ply and rice stocks using an integrated econometric model; and, secondly, to consider what fiscal and policy responses are most appropriate. The temperature variations considered here are similar to those adopted as scenarios in the preceding sections.

Distribution of Protein, Fat and Ash within the Degermed Brown Rice Kernel

Abstract: The degermed Japonica and J/Indica brown rites were abrasively milled to give an average yield for each milling of about 5% flour, with 85% of the rice left as residual kernel. The contents of protein, fat and ash were in the highest in fraction I and decreased with each successive milling. The fraction I contained twice as much protein as did the original kernel, 5.7 times as much ash and 11.4 times as much fat. However, no significant differences in the distribution among varieties were noticed. Residual kernels contained 68.7% of protein, 5.1% of fat and 41.8% of ash in the original kernel.