Showing papers on "Brown rice published in 1991"

Rice Bran: Chemistry and Technology

Abstract: Rough rice, or paddy, consists of a white starchy endosperm kernel surrounded by a tightly adhering bran coat, an adhering germ with the total enclosed within a loose outer hull or husk. All rice is milled before consumption, producing hull, bran, germ, and white rice. Although a small amount of rice is consumed as brown rice, which still contains the bran and germ, white rice is the principal food staple of over 2.5 billion people worldwide.

Rice Quality and Grades

Abstract: Components of rice known and referred to as grain quality largely determine market price and consumer acceptance. The most important factors plant breeders consider in developing new rice varieties are grain quality and yield. If consumers do not like the flavor, texture, taste, aroma, appearance, cookability, or processability of a newly developed rice, any other outstanding attribute of the variety may be worthless (IRRI 1985).

Cooking quality of brown rice as influenced by gamma irradiation, variety and storage

Abstract: Two long grain and one medium grain brown rice varieties were gamma-irradiated at 1.0 and 2.0 kGy to ascertain if cooking time could be decreased and to determine effects of storage on chemical and physical characteristics. A tendency toward decreased cooking time was observed as dose level increased. Cooking time was not significantly (P> 0.05) affected by storage. A trend was noted in water uptake ratios, soluble starch of residual cooking water and volume expansion due to irradiation. Storage of irradiated rice produced similar changes to those of nonirradiated rice. Variety also contributed to differences in irradiated samples, such as cooking times, water uptake, starch retention and grain volume expansion.

Cadmium and lead contamination of soils near plastic stabilizing materials producing plants in Northern Taiwan

Abstract: The Cd and Pb contamination in paddy soils and rice plants of northern Taiwan was caused by the stabilizing materials for plastics produced from two chemical plants. The content of Cd in the paddy soils, brown rice, surface water, and sediments on the polluted area (about 100 ha) are 0.22 to 1,486, 0.51 to 7.94, 0.01 to 50.0, 134 to 4,700 μg g−1, respectively. The content of Pb in the paddy soils, brown rice, surface water, and sediments on the polluted area are 6.3 to 12,740,0.10 to 59.27, 0.12 to 3.59, and 23 to 44,427 μg g−1, respectively. Cadmium predominantly existed in the exchangeable and organic fractions in the polluted Udipsamment or Paleudult soils. Almost equal content (25 to 30% of total) of Pb existed in exchangeable, residual, and free oxides fractions in the polluted Udipsamment soils. A higher content of Pb existed in the residual fraction (48% of total) than that of the other soil fractions in the polluted Paleudult soils. Only trace amounts of Cd and Pb was absorbed by the brown rice. Correlation between concentration of Cd (or Pb) in the brown rice and contents of Cd (or Pb) in the polluted soils were not significant.

Characteristics for the Efficiency of Spikelet Production and the Ripening in High-Yielding Japonica-Incdica Hybrid and Semidwarf Indica Rice Varieties

Abstract: Three high-yielding japonica-indica hybrid (JIH) and semidwarf indica (SDI) rice varieties, and ten japonica (J) rice varieties, including different plant types, were cultivated under sparse (30×30 cm) and dense (20×20 cm) conditions to clarify the characteristics for the efficiency of spikelet production and the ripening in these high-yielding rice varieties in comparison with japonica rice varieties. 1) Brown rice yields in JIH and SDI were generally higher than those in J in both planting densities, because the number of spikelets per m2 of JIH and SDI, which mainly depended on the number of spikelets per panicle, especially those on the secondary rachis-branch, were greater than those of J. 2) The number of spikelets per m2 for the same level of leaf area index, top dry weight or top nitrogen content at heading stage was greater in JIH and SDI bearing bigger panicles than in J bearing smaller ones. 3) The number of spikelets per m2 of JIH and SDI, or that of J showed significant negative correlation with the percentage of ripened grains. Although the decline of percentage of ripened grains in each varieties was due to the increase of spikelets on the secondary rachis-branch, the percentage of ripened grans in JIH and SDI was higher than that in J at the same level of the spikelets number. 4) From the results mentioned above, it was suggested the high-yielding character in JIH and SDI was based on the greater spikelets per m2 due to the higher number of spikelets per panicle, and the less decline of percentage of ripened grains at this greater spikelets, in spite of the increase of the spikelets on the secondary rachis-branch, as compared with J.

Properties of the Rice Caryopsis

Abstract: Rice is a very important cereal that can be grown under various degrees of flooding (De Datta 1981). It is the staple food of over half the human race and is largely consumed as a boiled, milled grain. Knowledge of the structure and composition of the rice kernel is important to the understanding of its physicochemical and biochemical properties during processing (Bean et al. 1984; Bhattacharya et al. 1978, 1982; Juliano 1980; Lu et al. 1988, 1989).

Rice Snack Foods

Abstract: In America, at least 60% of the population eat snacks, that is, some food or beverage between meals Today, the annual sale of snack foods has surpassed $291 billion, led by candies, cookie/crackers, and potato chips (Snack Food 1990)

Nutritional Quality of Rice Endosperm

Abstract: Rice is the staple food of more than half of the world’s population and provides 20% of the per capita energy and 13% of the per capita protein for humans worldwide (FAO 1980; Herdt and Palacpac 1983). In Asia, where 91% of the world’s rice is produced (FAO 1982), rice provides 35% of the energy and 28% of the protein. In addition, rice provides minerals, vitamins, and dietary fiber to the diet of rice-eating people. Thus, rice plays a very important role in providing nutrients to a large segment of the world’s population. Improving its nutritional properties as well as its functional attributes through conventional means of processing and the promising techniques of genetic engineering is a continuing challenge to rice scientists.

Quick-Cooking Rice

Abstract: Ordinary milled rice requires 20–30 min to cook to a satisfactory culinary acceptability. In some instances, the rice is soaked, washed, and steamed, requiring a total attention time of about 1 hr. The relatively long preparation time has restricted rice consumption in the United States. Thus, effort has been directed toward development of quick-cooking rice to reduce the cooking time.

Harvest, Drying, and Storage of Rough Rice

Abstract: The importance of postharvest management of food grains is underscored by the fact that large food losses occur in the world due to poor grain-handling techniques. Therefore, the harvesting, drying, and storage of rice should receive serious attention. This chapter provides some guidelines for achieving this goal.

The rice plant bearing endospermless grains : a novel mutant induced by gamma-irradiation of tetraploid rice (Oryza sativa L.)

Abstract: A Mutation causing the abnormal development of grains was induced in rlce (Oryza sativa L.) by means of the tetraploid-irradiation technique. The grain was about half of the size of a normal brown rice and consisted entirely of the embryonic tissue. Microscopic observations revealed that the endosperm cells stopped dividing at early developmental stage, while the embryo continued growing into a large cellular clump in which a plumule, a radicle and a scutellum differentiated. We termed these grains endospermless grains. On the basis of the segregation ratios of endospermless grains, it is concluded that a recessive allele on a single locus or a deletion of small chromosomal segment is resposible for the abnormal development of grains.

Study on preparation of yogurt from milk and rice

Abstract: The curd yogurt was prepared from milk or milk added with skim milk powder or four types of rice powder. Acid production by lactic acid bacteria in milk containing additive of 2% (w/v) was investigated and quality of curd yogurt (sensory property and keeping quality) was examined. Some organic acids in curd yogurt were analyzed by HPLC. Four types of rice powder, particularly brown rice, stimulated acid production by lactic acid bacteria more than control (milk yogurt). Among four organisms tested, Leuconostoc mesenteroides and Lactobacillus bulgaricus produced more acid than L. casei and L. delbrueckii. HPLC analysis of organic acids in curd yogurt showed that the amount of lactic acid markedly increased during the fermentation by L. bulgaricus for 24 hours while the amount of citric acid markedly decreased. Addition of rice powders to milk slightly reduced sensory property of curd yogurt. Among four types of rice powder tested, tongil rice added sample showed better sensory acceptability than other samples. When curd yogurt was kept at for two weeks, acidity and number of viable cells of curd yogurt were not changed.

Foliage dressing agent for crop and its dressing method

Abstract: PURPOSE:To provide the foliage dressing agent which improves the quality of crops, enable the high harvest in an early period and saves expenses by mixing a trace element composite fertilizer contg specific elements and the amino nitrogen of brown rice brewage and using the mixture CONSTITUTION:This foliage dressing agent for crops is prepd by mixing the trace element composite fertilizer contg 10 kinds of the elements; mainly ammonia nitrogen, water-soluble phosphoric acid, water-soluble potassium, water-soluble magnesium oxide, water-soluble manganese, water-soluble boron, water-soluble iron, water-soluble copper, water-soluble zinc and water-soluble molybdenum, and the amino nitrogen of brown rice brewage in which natural amino acids are contained with good balance and using the mixture This dressing agent enhances the accuracy of fertilization and accelerates fruit setting The agent not only protects the crops against frost injuries but also minimizes natural hazards to enable the early restoration and can further enhance the resistance to plant pests

Discrimination of sister-line IR rice varieties by polyacrylamide gel electrophoresis and reversed-phase high-performance liquid chromatography.

Abstract: Methods developed to identify genetically diverse rice varieties were applied to semidwarf rice varieties from the International Rice Research Institute derived from the same cross, which are especially difficult to differentiate. Acid polyacrylamide gel electrophoresis (PAGE) and Supelcosil C8 reversed-phase high-performance liquid chromatography (RP-HPLC) of 5 M acetic acid extracts of brown and milled rice and Vydac C18 RP-HPLC of 60% 1-propanol (prolamin) extracts of milled rice differentiated sister lines IR36 and IR42 (but not sister lines IR28 and IR29); IR32, IR38, and IR40; IR52 and IR54; and IR56 and IR60. Vydac C4 RP-HPLC of alkylated glutelins from milled rice differentiated IR36 from IR42 and IR52 from IR54 and showed slight differences between IR28 and IR29 and between IR38 and IR40. Vydac C4 RP-HPLC patterns of prolamins differentiated IR28 from IR29 and IR38 from IR40. Thus, PAGE and RP-HPLC (especially the latter) are useful for differentiating sister-line rice varieties. The effect of location of growth on brown rice PAGE, Vydac C18 RP-HPLC of milled rice prolamin, and Vydac C4 RP-HPLC of milled rice alkylated glutelins of IR36 and IR42 grown in three locations in the Philippines was quantitative rather than qualitative.

Insect Pests of Stored Rice

Abstract: Stored-product insects damage agricultural commodities during storage, processing, and distribution. Postharvest losses are particularly costly. The production costs already invested in the crop place the value at its highest point, and the loss of relatively small percentages is financially significant. Many insect species are associated with stored grain and grain products, but only about 50 are injurious, either occasionally or frequently (Cotton 1956). The more common species are listed in Table 7-1. Photographs and drawings of these and other stored-product insects are contained in Agricultural Handbook 500 (USDA/ARS 1986).

Stabilizing unmilled brown rice by ethanol vapors

Abstract: The present invention relates to stabilizing unmilled or partially milled brown rice by contact thereof with ethanol vapors. The present invention also encompasses products of said stabilizing including, stabilized unmilled or partially milled brown rice, and partially stabilized flour produced by grinding of said stabilized unmilled or partially milled brown rice.

Canning, Freezing, and Freeze-Drying

Abstract: Rice (Oryza sativa) is a staple grain consumed by more than half of the world’s population (Hogan 1977). It is the chief source of calories in Asia and has become more popular in Western countries in recent years (Burns and Gerdes 1985). Common objections to using rice in Western countries include difficulty and length of preparation and established eating habits (Luh and Liu 1980).

Effects of different lead compounds on growth and heavy metal uptake of wetland

Abstract: Effects of different lead compounds, PbCl2, Pb(NO3)2 and Pb(OAc)2, on the rice growth and uptake of lead and some microelements by wetland rice were studied. The results showed that the seed germination, rice seedling growth, chlorophyl content, grain yield and uptake of Pb, Cu, Zn, Fe and Mn by rice plant were affected by the chemical forms of Pb compounds added in soil to a certain degree. The germination rate and the amount of chlorophyl decreased remarkably with increasing Pb concentration, the root extension was restrained obviously by the presence of Pb, and the effect of PbCl2 was more evident than that of Pb(NO3)2 or Pb(OAc)2. The pot incubation test with yellow brown soil and red soil showed that there was no significant regularity in effect of Pb on grain yield, but the difference in the influence of various Pb compounds on yield was clearer. The effect on the amount of Pb in straw and brown rice was in the sequence of Pb(NO3)2 Pb(OAc)2 PbCl2. In case the content of Pb in brown rice was 0.5 mg/ kg, the relative loading capacities of yellow brown soil for Pb added as PbCl2, Pb(OAc)2 and Pb(NO3)2 were 100, 90 and 60 respectively. Pb uptake by wetland rice was closely related to the chemical species of Pb in soil, but there was no comparability among chemical forms of different Pb compounds in the same soil. The uptake of Cu, Zn, Fe and Mn by wetland rice was markedly affected by the addition of Pb, and different Pb compounds varied in their impacts on the uptake of other metals by different organs of wetland rice, e.g. the concentration of Fe in root increased significantly (r = 0.92), while opposite was true for Fe in brown rice (r =-0.92) due to the application of Pb(OAc), in soil. These results demonstrate that the effect of accompanying anions of Pb on the physiological and biochemical processes of wetland rice was rather complex.

Changes in Quality Characteristics of Brown Rice During Storage

Abstract: 본 연구에서는 저장 현미의 품질 판정에 필요한 기초 자료를 얻기 위해, 저장중 현미의 품질에 직접적으로 영향을 주는 고미취 및 조직 변화를 기계적 방법 및 관능 검사를 통하여 정량적으로 비교 분석하였다. 기계적 측정 항목중 고미취의 주성분인 n-헥산알 그리고 아밀로그램의 최고점도 및 total setback값 등은 35℃에서 저장된 기간이 길수록 고미는 증가하고 끈적거림은 감소하였으나, 10개월부터는 유의한 차이를 보여주지 않았다. 그리고 고미가 약하고 끈적거림이 강한 취반미일수록 선호도가 높은 경향을 보여주었다. 한편 가스크로마토그라피 방법으로 정량한 n-헥산알 양과 관능 검사에 의한 고미(stale flavor)는 높은 상관 관계를 보여 주어(r =0.97) 직접 중기 주입법에 의한 n-헥산알 정량 방법은 저장중 현미의 고미 정도를 예측할 수 있는 가능성을 보여 주었다.

Effects of Different Lead Compounds on Growth and Heavy Metal Uptake of Wetland Rice

Abstract: Effects of different lead compounds,PbCl2,Pb(NO3)2 and Pb(OAc)2,on the rice growth and uptake of lead and some microelements by wetland rice were studied.The results showed that the seed germination,rice seedling growth,chlorophyl content,grain yield and uptake of Pb,Cu,Zn,Fe and Mn by rice plant were affected by the chemical forms of Pb compunds added in soil to a certain degree.The germination rate and the amount of chlorophyl decreased remarkably with increasing Pb concentration,the root extension was restrained obviously by the presence of Pb,and the effect of PbCl2 was more evident than that of Pb(NO3)2 or Pb(OAc)2.The pot incubation test with yellow brown soil and redsoil showed that there was no significant regularity in effect of Pb on grain yield,but the difference in the influence of various Pb compounds on yield was clearer.The effect on the amount of Pb in straw and brown rice was in the sequence of Pb(NO3)2>Pb(OAc)2>PbCl1.In case the content of Pb in brown rice was 0.5mg/kg,the relative loading capacities of yellow brown soil for Pb added as PbCl2,Pb(OAc)2 and Pb(NO3)2 were 100,90 and 60 respectively.Pb uptake by wetland rice was closely related to the chemical species of Pb in soil,but there was no comparability among chemical forms of different Pb compounds in the same soil.The uptake of Cu,Zn,Fe and Mn by wetland rice was markedly affected by the addition of Pb,and different Pb compounds varied in their impacts on the uptake of other metals by different organs of wetland rice,e.g.the concentration of Fe in root increased significantly (r=0.92^**），while opposite was true for Fe in brown rice (r=-0.92^**) due to the application of Pb(OAc)2 in soil.These results demonstrate that the effect of accompanying anions of Pb on the physiological and biochemical processes of wetland rice was rather complex.

Cooked brown rice

Abstract: PURPOSE:To prepare cooked brown rice easily removable from a vessel such as a pot after cooking and easily formable in the form of a block such as a rice ball by cooking nonglutinous rice and glutinous rice in a mixed state CONSTITUTION:The objective cooked brown rice is prepared by cooking nonglutinous rice and glutinous rice in mixed state preferably at a ratio of 90-50% of the nonglutinous rice to 10-50% of the glutinous rice and preferably forming the cooked rice in the form of a rice ball

Effect of Period and Storehouse-Grade in Grain Storage and Degree of Milling on the Sensory Taste of Cooked Rice

Abstract: The changes in fat acidity of brown rice and eating quality of rice during long term grain storage of unhulled rice were evaluated for the government managed rices. The Tongil type rice grains had consistently significantly lower fat acidity during three and half year storage than the Japonica type rice. On sensory evaluation of the fresh milled cooked rice the eating quality of the long term stored rices, 1987, 1988, and 1989 produce Tongil did not differ much each other even though increase in fat acidity by year of storage. The Japonica rices produced in 1989 and 1990 in different locations and stored there also did not differ much in eating quality. The grains stored in storehouses of super grade did not differ significantly from those stored in the first grades, but the grains stored (4 , RH 50%) grains have kept the eating quality almost same as the fresh grains even after two and half years. A higher degree of milling did not improve significantly the sensory taste of cooked rice of the grains long term stored.

Thiamine (Vitamin B1)

Abstract: Beriberi is a disease that takes its name from the Singhalese word for weakness. Percy Netterville Gerrard, district surgeon of the Federated Malay States civil service, gave us in 1904 the following description. “Picture yourself a skeleton, with a parchment-like wrinkled skin…drawn over it. A weary, dilapidated individual, apparently a picture of misery, with a staff to assist his tottering footsteps if the power of locomotion still remains to him.” Later workers would also note a variety of behavioral disturbances: decreased attention span, personality changes, depression, lack of initiative, and poor memory. (Colonials readily interpreted the more subtle effects of beriberi as a reflection of inborn characteristics of the natives.)

Oil Content and Fatty Acid Composition of Rice Grain

Abstract: To obtain a clue information related to preservability and/or palatability of rice, the varietal and environmental variation of lipid and fatty acid composition and interrelationship among these components and other physicochemical properties of rice grain was examined for fourteen Korean rice cultivars(9 japonica, 5 Tongil-type) and one indica scented rice grown at the paddy field of Crop Experiment Station in 1989 and 1990. Varietal variation of lipid contents in brown and milled rice ranged of 2.15-2.98% and 0.37-1.55%, respectively with no significant difference in lipid content between two rice groups. The main fatty acids composing the rice lipid were oleate, linoleate and palmitate, which covered 85-94% of total fatty acid composition. Oleate of both brown and polished rice was significantly lower in japonica than in Tongil-type rice, while linoleate of brown rice and myristate of milled rice were considerably higher in the former than in the latter rice group. Tongil-type rice showed significantly higher portion of saturated fatty acids to unsaturated ones in the lipid of brown rice compared with japonica. Myristate and saturated/unsaturated fatty acid ratio in milled rice were relatively higher than those in brown rice, while oleate in the former was lower than that in the latter. Myristate and saturated fatty acids showed larger yearly variation compared with varietal variation, and oleate and linolenate showed especially large variety x year interaction. In both brown and milled rice linoleate revealed significantly negative correlation with oleate, palmitate and arachidate, and linolenate showed also same negative association with arachidate. There was sifnificant negative correlation between myristate and linoleate or palmitate and eicosenoate, and arachidate in brown rice. In polished rice linoleate was significantly and positively correlated with linolenate. Especially, oleate was almost linearly negatively correlated with total content of linoleate and linolenate in both hulled and polished rice grain. Total content of saturated fatty acids was largely covered by palmitate, while the total content of unsaturated fatty acids was mainly controlled by linoleate. Oleate was negatively correlated with unsaturated fatty acids but positively associated with saturated fatty acids. Lipid content of brown rice was most closely related with palmitate and linoleate, while the oil content of milled rice was firstly contributed by oleate. Myristate was markedly negatively correlated with protein and pottasium content of milled rice. The pottasium and magnesium content of milled rice was significantly negatively correlated with saturated fatty acids and positively associated with unsaturated fatty acids. The pottasium was also positively correlated with the lipid content of polished rice.

Cereal Foods: Wheat, Corn, Rice, Barley, and Other Cereals and Their Products

Abstract: The role of cereals as a staple food in the history and evolution of Mediterranean peoples’ lifestyles is well known and generally acknowledged. In ancient times pulte autem, non pane, vixisse longo tempore Romanos menifestum (on puls however not on bread the Romans were fed for a long period) (Pliny). The puls mentioned was a porridge made by boiling ground cereals in water or milk. At that time, Triticum species with naked caryopses (T. turgidum, T durum Desp.) were not cultivated and not used in breadmaking. Only barley and, particularly in archaic Latium, emmer, named by the Romans “far” or “adoreum,” and now identified as T. dicoccum Scrk., were available.

Rice-cleaning chamber of rice mill

Abstract: The utility model relates to a rice-cleaning chamber of the rice mill, comprising a rice roller, a rice blade and a rice sieve which adopts two U-shaped screen pieces. The ridges on the rice blade and the rice roller are embedded with abrasive rubber, and the rice blade forms an incline-surface shape. The rice roller can be made into two forms, wherein, one form is that the front segment of the rice roller forms a cone shape, and the ridge on the rice roller and the rice blade cooperated with the rice roller are made of hard abrasive materials; the rear segment forms a column shape, and the ridge on the rice roller and the rice blade cooperated with the rice roller are made of abrasive rubber. The other rice roller forms a column shape, and the ridge on the rice roller and the rice blade cooperated with the rice roller are made of abrasive rubber. The seeds of paddy and brown rice are fully stirred, rolled, pressed and milled. The utility model reduces paddy containing rate of processing rice, and has the advantages of high milled rice rate, high precision, a little rice temperature rise, small energy consumption, simple structure and simple manufacture process.