Showing papers on "Brown rice published in 1992"

Physicochemical Characteristics of Brown Rice as Influenced by Gamma Irradiation

Abstract: Brown rice samples prepared from medium grain (Mars) and long grain (Lemont and Tebonnet) varieties were irradiated at 0, 1.0, 2.0 and 3.0 kGy and analyzed. The amount of solids leached upon cooking increased with increased dose levels indicating the degradation of the rice grain structure. Damaged starch for Mars decreased to the 1.0 kGy level and increased thereafter. Moisture content remained constant between 13% and 14%. Amylose content was not greatly affected by irradiation. Peak viscosity, setback values, final viscosity, viscosity at 50°C, and consistency all decreased with increasing levels of irradiation. As radiation increased, an increase in the yellow color of the rice samples was noted.

Volumetric Changes in Rice Kernels During Desorption and Adsorption

Abstract: Experiments were conducted to obtain information on volumetric changes of rough, brown, and milled rice due to changes in moisture content and temperature. Volumetric change of rough, brown, and milled rice was linearly related to changes in moisture content and temperature. For all three forms of rice kernels, the coefficients of cubical and linear hygroscopic expansion were higher during adsorption than during desorption. The coefficient of linear hygroscopic expansion of thickness was higher than that of length and width during desorption and adsorption; and it was higher for brown rice than for rough and milled rice during desorption. However, the coefficient of cubical thermal expansion was higher for milled rice than for brown and rough rice during desorption. Decrease in head yield ratio was correlated with rate of volumetric expansion of rough rice during adsorption.

Rice Cake Production using Long-grain and Medium-grain Brown Rice

Abstract: Puffing of rice cakes using both long-grain and medium-grain brown rice was studied. The effects of tempering moisture, heating temperature, and heating time on various rice cake quality attributes were investigated. A greater specific cake volume was obtained at a lower tempering moisture, higher heating temperature, and longer heating time for long-grain brown rice. For medium-grain rice, a higher tempering moisture yielded a larger specific cake volume. The lightness of rice cakes correlated well with their expansion; the less expanded cake always had a lighter color. Medium-grain brown rice also produced cakes that were much more fragile than those produced from long-grain brown rice.

Further Observations on the Relationship between Aconitic Acid Contents and Aphid Densities on Some Cereal Plants

Abstract: Plant-feeding arthropods, in the course of evolution have adapted differentially to their plant host and thereby gained access to the available resource. Plants responded by developing chemicals and morphological defense to arthropods. Some secondary metabolic substances in plants have been assumed to be toxic or deter feeding. Aconitic acid in the barnyard-grass subspecies, Echinochloa oryzycola Vasing has been reported to be an active component against brown rice planthopper Nilapalvata lugens (Stal) (Kim et al. 1976). Aphids, Ropalosiphum padi. L., R. maidis (F.), Schizaphis graminum (Rondani)and Sitobion akeviae (Shinji), are important pests of barley (Hordeum vulgare L.) and wheat (Triticum aesstivum L.). On barley plants, more than seven aphids per stem causes yield loss (Hansen 1990). R. maidis sometimes severely infested corn plants (Zea mays L.), the leaves being wet by honeydew. Melanaphis sacchari (Zehntner) caused brownish decay of leaves of a susceptible line・ of sorghum Sorghum bicolor Moench. We examined the relation between aconitic acid contents and aphid densities in wheat, barley, corn, sorghum, barnyard grass and rice (Rustamani et al. 1992a). The plants containing larger amounts of aconitic acid showed a moderate degree of resistance to aphids. The findings obtained on additional lines in 1991, and on other components, such as DIMBOA (2,4-dihydroxy-7-methoxy-1,4-benzoxazin-3-one), are reported herein.

Utilizing ethanol to produce stabilized brown rice products.

Abstract: Oil in brown rice is susceptible to hydrolytic and oxidative deterioration, which can lead to off-odors, off-flavors, and shortened shelf life. This paper discusses lipolytic hydrolysis and oxidation of kernel oil and methods for stabilizing the oil. An overview of processes in which ethanol is used in liquid and vapor states to stabilize brown rice to lipolytic hydrolysis is presented.

Heat stability of trypsin inhibitors in tropical root crops and rice and its significance for nutrition

Abstract: The heat stability of trypsin inhibitors from rice (Oryza sativa L), sweet potato (Ipomoea batatas (L) Lam), taro (Colocasia esculenta var esculenta (L) Schott), giant taro (Alocasia macrorrhiza (L) G Don) and giant swamp taro (Cyrtosperma chamissonis (Schott) Merr) was studied. Rice trypsin inhibitor (TI) occurred only in the germ, so it is absent from white rice. Taro, giant taro and giant swamp taro (but not rice or sweet potato) showed an initial large increase (one- to tenfold) in the amount of TI present on heating at about 80°C. The heat release mechanism, which was accompanied by a change to a rubbery texture in the food, amounted to a breakdown of the cellular structure making TI available for extraction. Such heat release of TI would cause partially cooked food to be deleterious for human consumption. Brown rice, sweet potato, taro and giant swamp taro contained moderate amounts of TI, which was fully inactivated when the boiled or baked food was soft enough to eat. Giant taro, however, contained 10–100 times as much TI (which in this case also inhibited chymotrypsin) as the other foods, and a boiling time of at least 30 min was needed for its inactivation.

Synthesis and insecticidal and acaricidal activity of new N-(α-substituted phenoxybenzyl)-4-pyrimidinamines

Abstract: A new class of insecticides and acaricides containing N-(α-substituted phenoxybenzyl)-4-pyrimidinamines as core structure were synthesized and their insecticidal and acaricidal potencies assessed. Among these, both the N-(3 or 4-phenoxybenzyl)-4-pyrimidinamine showed remarkable activity against diamondback moth, Plutella xylostella L., brown rice planthopper, Nilaparvata lugens (Stal) and two-spotted spider mite, Tetranychus urticae Koch. The potency of the new pyrimidinamines was particularly increased when a methyl, ethyl, iso-propyl, or cyclopropyl group was introduced at the α-position of benzyl moiety and it was evident that a single (+) optical isomer is more active than its antipode. Structure-activity relationships are discussed.

Preparation of colored liquor

Abstract: PURPOSE:To prepare a colored liquor (Japanese sake) which keeps its color even after a long-term storage, by adding an alcohol extract of colored rice to the fermentation system during the preparation of the liquor. CONSTITUTION:The colored rice used in the present process is, e.g. brown rice grown in Formosa, red-brown rice in Philippine, and purplish red rice in Thailand and Indonesia. 100pts.wt. of the colored rice is mixed with 100- 1,000pts.wt. of ethanol having a concentration of 20-100vol% (especially 60vol%) to obtain a colored alcohol solution. A refined liquor beautifully colored in red, crimson, brown, etc. can be prepared by adding the colored alcohol solution during the preparation of the liquor, especially at the final stage or after the fermentation. A similarly colored liquor can be prepared also by adding 2-5% of the colored rice to the normal rice for fermentation, and carrying out the fermentation.

Stability of Ethanol-Extracted Brown Rice to Hydrolytic and Oxidative Deterioration

Abstract: Brown rice kernels extracted with EtOH at 7°C for 60 min were the most stable to lipolytic hydrolysis; free fatty acids (FFA) level in these kernels increased from 1.0–1.4% during 6 mo storage at 36°C. At lower extraction temperatures and times, kernels were less stable to lipolytic hydrolysis. The higher the temperature of extraction, the more susceptible kernels were to oxidative deterioration during storage; extraction time was not a factor. Kernels extracted with recycled EtOH were no more susceptible to oxidation than those extracted with fresh EtOH.

Genetical Effect of Different Cytoplasms on Rice Cooking, Milling and Nutrient Qualities in Indica Type Hybrid Rice

Abstract: The rice quality characteristics were studied by variance analysis with 14 combinations from 7 homonucleus-alloplasmic lines crossed with two restorer by 7×2 partial dialled cross design. The results indicated as follows: 1) The effect of cytoplasms was not significantly different in alkali spreading value but significantly different in fat content and protein content and highly significantly different in gel consisten- cy, amylose content, brown rice rate. 2) The effect of nucleus was not significantly differ- ent in alkali spreading value and gel consistency, but significantly different in brown rice rate and highly significantly different in fat content, protein content, amylose content. 3) The effect of nucleus-cytoplasm interaction was not significantly different in alkali spreading value and fat content but highly significantly different in gel consistency, brown rice rate, amylose content, protein content. Most of male sterility cytoplasm showed positive effect or the same one as fertile cytoplasm and a few of male sterility cytoplasm showed negative. It suggested that some quality characteristics of rice were controlled by nucleic gene, cytoplasmic gene and nucleus-cytoplasmic gene interaction but nucleic gene was prominent.

Feeding and oviposition preferences and demography of rice weevil (Coleoptera : Curculionidae) reared on mixtures of brown, polished, and rough rice

Abstract: In four mixed media composed of (1) brown and polished rice, Oryza sativa L., (2) brown and rough rice, (3) polished and rough rice, and (4) brown, polished, and rough rice, feeding and oviposition of the rice weevil, Sitophilus oryzae (L.), were observed. In all media, the weevil rarely exploited rough rice. The rice weevil fed on brown rice more frequently than on polished rice, but did not concentrate on brown rice in the media containing both brown and polished rice. The feeding preference index for brown rice over polished rice was ≍1.9. Females laid more eggs on brown rice than on polished rice. In the media containing both brown and polished rice, females laid eggs exclusively on brown rice; the preference index for brown rice over polished rice was ≍19.3. Mortality of the weevil during development in the medium without brown rice was significantly higher than in the media with brown rice. Life table statistics for the weevil in the four media showed that brown rice was the critical factor determining population development. Thus, the weevil's strong oviposition preference for brown rice allows it to maximize its fitness when feed with a variety of resources of different qualities. The relative impact of oviposition versus feeding preferences of the weevil on its reproductive success is discussed.

Impact Damage on Rough Rice

Abstract: ‘Lemont’ and ‘Rico’ rice were harvested at 17-19% moisture content and then dried to 10.7-11.5% for storage. Impact damage on rough rice was evaluated as a function of variety, cylinder peripheral speed, grain moisture, and number of passes through the thresher. Grains broke more rapidly at higher than at lower moisture levels. Dehusking of the grain increased with an increase in cylinder peripheral speed and the number of passes through the thresher. The highest percentage of unfissured brown rice was obtained at the lower moisture levels. At the intermediate speeds, fissured rough rice grains generally contributed more to breakage than the unfissured rough rice. Some impacts are sufficient to fissure a good grain without rupturing its hull to give brown rice.

Relation of Nitrogen Content and Mg/K Ratio of Brown Rice to Stickiness of Cooked Rice

Abstract: The relation of nitrogen content and Mg/K chemical equivalent ratio to varietal difference in stickiness of cooked rice of nonwaxy japonica rice in war]TLer area were evaluated. 30 varieties ih 1984 and 35 varieties in 1986 were grown on the Institute's farm. The stickiness of varieties was evaluated by sensory test. The scale employed for the test was 1 1 grades from 5 (much more sticky than Nipponbare) to - 5 (not very well sticky com-pared with Nipponbare), and the stickiness ranged from - 1.04 to 1.00 in 1984 and - 0.79 to 1.00 in 1986, respectively. The samples of 1984 ranged in composition from 1.20 to 1.54% for nitrogen and 1.17 to 1.73 for Mg/K ratio. The samples of 1986 ranged in com-position from 1.02 to 1.51% for nitrogen and 1.23 to 1.73 for Mg/K ratio. Stickiness cor-related negatively with nitrogen content, but the correlation coefficient in 1984 was not siguificant. Since the coefficient of variation of nitrogen content in 1984 was small compared with that in 1986, no significance of the correlation coefficient in 1 984 may be due mainly to its narrow varietal difference of nitrogen content. On the other hand, the correlation be-tween stickiness and Mg/K ratio was positively significant in each year (Table 2).

Flood and Planthopper Damage to Crops during Kyoho 17 (1732) and How Information on the Oiling Method was Circulated

Abstract: The rainy season in 1732 persisted for some 50 days. In the intercalary month of May, it rained day after day. Around May 10th, there was heavy rainfall resulting in extensive flood damage. Fortunately however, as the rain fell comparatively early, it was possible to minimize the damage by replanting the seedlings and also by switching to dry field farming. Following the rainy season, rainfall was moderate but the weather was unstable with thunderstorms, mixed sunshine and rain, and drizzles frequently occurring, lowering temperatures. The presumption is that the unfavorable conditions which had continued since the planting of the rice plants resulted in their feeble growth.There was an abnormal outbreak of planthoppers immediately following the end of the long rainy season and it was widely believed that this outbreak of planthoppers was related to the prolonged rains. However, recognition of the insect outbreak was based on theories of natural causes and the “In-yo-Gogyo-setsu” (Yin-yang and the Five Elements). Naturally, it was concluded that the extended rain had caused air borne planthoppers to arrive in great numbers. The presumption is now that the scant sunshine and high humidity prevailing during June and July, together with the growing conditions of rice plants, resulted in even heavier damage by the planthoppers.In the Kyushu, Chugoku and Shikoku districts, all private and Shogunate domains sent in urgent warnings (notifications) concerning the outbreak of planthoppers to the Shogunate government. Even when we examine the detached territories, we find that it was only the Mimasaka domain of the Annaka Clan that failed to send in a notification. In the Kinki district, 21 private clan domains (out of 57) and 11 magistrates' offices of the Shogunate domains (out of 15) sent in urgent warnings. The majority of the private domains in Kyushu also sent in their notifications at an early date. With respect to the private domains in Chugoku and Shikoku, the periods when notifications were sent in differed between the western and eastern halves of the districts assuming that a line is drawn from north to south down the center of these two districts. Notifications from private domains in the eastern parts of the Chugoku and Shikoku districts were sent in a at a later date as was the case with the Kinki district. Their notifications were sent in late because it was after harvesting that they realized than the damage was far worse than first expected.In Kyushu, abnormal insect damage caused by white-backed rice planthoppers occurred from the beginning of June. The Omura domain suffered severe damage in early June, and similar damage, the “Kabudae” phenomenon, struck the Isahaya and Saeki domains in mid-June with the result that these three domains resorted to switching to dry field farming. In Westen Japan, abnormal insect damage had occurred in almost all areas by mid-July. Particularly in villages in the Suo Hagi and Aki Hiroshima domains, rice crops were completely destroyed in a matter of a few days around July 15th. This date coincided with the period when late rice formed ears. The damage suffered during this period was that caused mainly by brown rice planthoppers. Shiinoki Village of the Chikuzen Akizuki domain experienced damage from both white-backed planthoppers and brown rice planthoppers. However, around July 11th the principal cause of rice plant damage changed from white-backed to brown rice planthoppers.Discovery of the oiling method to exterminate planthoppers marks an epoch in the history of agriculutral techniques of the modern age, but there is as yet no established theory concerning this method. Information on the oiling method spread primarily around the Fukuoka domain, the Omura domain and the territory controlled by Hitadaikan. In the Fukuoka domain, the villages were notified to adopt the oiling method as a “divine message from the Tenman-sama.”

Production of noodle and fried food

Abstract: PURPOSE:To obtain the subject food product having a flavor of the raw material as such and shelf life by adding water induced using a divalent or trivalent or trivalent iron salt to a raw material grain flour, kneading the resultant mixture, making a noodle using the kneaded mixture, in some case, further forming a desired shape using the noodle and frying the resultant material. CONSTITUTION:A raw material flour is kneaded with water induced by a divalent or trivalent iron salt to obtain a dough excellent in viscosity and elasticity. Even in the case of 100 wt.% buckwheat flour, formation of a through noodle wire shape is possible and it is more effective to mix oxygen into the above- mentioned water induced by the divalent or trivalent iron salt, e.g. to blow air thereinto. The above-mentioned buckwheat dough is formed into a noodle and the resultant noodle wire is subsequently cut to a desired length. The resultant noodle wires or cut materials thereof are subjected to noncoated frying using salad oil, etc., thus giving the objective food product. Together with buckwheat flour, brown rice flower, soybean flour and wheat flour are blended for preparation of the raw material flour.

Varietal Variations in Absolute Density of Rice Grain and Its Relations with Other Grain Characters

Abstract: To investigate the varietal variations in absolute density of milled rice grain and its relations with other grain characters, the 235 rice varieties which consist of 30 Tongil type rices, 72 Japonica rices and 133 Indica rices were tested on grain size, volume, hardness, chalkiness and 1000 grains weight of brown rice, ADV, amylose content, starch composition on SEM and absolute density of milled rice grain using completely ripened grains. Average absolute density of milled rice grain was 1.496g / cm in Tongil type rices, 1.506g / em in Japonica rices, and 1.500g / cm in Indica rices. It was correlated positively with days to heading and grain hardness, and negatively with chalkiness, volume, grain weight and grain length of brown rice. Regression analysis indicated that grain volume and weight were the major characters affecting the density. However, since the absolute density of milled rice grain did not show great varietal variations it might not seem important as one of the characters contributing to the grain yield, while it could be a factor affecting the grain quality because there were definite varietal differences even though small. The microscopic feature of starch composition on SEM revealed differences between clear and chalky parts of the grain in shape and compactness of starch composition but did not discriminate between high and low-density grains.

Taste evaluating method for rice

Abstract: PURPOSE:To provide the method capable of evaluating the taste of brown rice in the state of rough rice. CONSTITUTION:The content of protein in the brown rice state of sample rough rice and the gluten value of the rice milled with the sample in accordance with a standard then boiled are chemically analyzed and measured in advance. The rough rice sample is crushed, the crushed rough rice sample is spectrum- analyzed with the near infrared light to detect the absorbance for each wavelength, and the detected absorbance is secondarily differentiated to calculate the secondary differential absorbance. A multiple-regression analysis is performed to obtain the estimated value (regression equation) Y1 of the content of protein based on the content (measured value) of the protein in the brown rice state of the analyzed sample and the secondary differential absorbance. A multiple-regression analysis is performed to obtain the estimated value (regression equation) Y2 of the gluten value (measured value) of the rice based on the gluten value (measured value) of the analyzed rice and the obtained secondary differential absorbance. The regression equations Y1, Y2 obtained as a result of the multiple-regression analysis are utilized to evaluate the taste of an unknown sample.

Brown rice powder, preparation thereof and use of same powder

Abstract: PURPOSE:To obtain brown rice powder having stabilized nutritive value and quality and a specific value of modifying ratio, etc., of protein, etc., by bringing raw material brown rice into contact with superheated steam with stirring in a pressure-resistant sealed vessel to boil with steam, drying and pulverizing. CONSTITUTION:Raw material brown rice is directly put in a pressure-resistant sealed vessel without dipping in water, etc., and brought into contact with superheated steam, then treated with stirring at 120-130 deg.C for 100-200sec., thus dried with hot air at 75-99 deg.C to attain 5-8% water content and pulverized to afford the aimed powder having <=5% modified of protein and vitamin and about 20% gelatinized ratio of starch. Besides, said powder is utilized as a principal raw material and a bulk filler, etc., of yogurt, ice cream, pottage soup, rice cracker, noodle or sausage, etc.

Rubbing type rice mill

Abstract: The utility model relates to a rubbing type rice mill, which is characterized in that the cross-section of a rice milling chamber of the rice milling structure forms an ellipse, and the cross-section of the rice milling roller forms an elliptical and inscribe polygon. Thus, a minimum gap formed by two arcs at minor axle point of the rice milling chamber and the rice milling roller replaces the old rice cutter of the rice milling chamber. As the inner sides of the rice milling chamber are all arcs, the gap variation of rice milling is uniform; thus the impact force and extruding force born by the paddy and brown rice are greatly improved during rice milling, and the grains mutually rub; a great deal of broken rice is reduced; the rice-cleaning quality of brown rice is improved. Simultaneously, the blower fan of sucking grain is altered into air taking at front end from air blasting at the back end of the rice milling chamber, which is favorable to separate clean rice and rice bran.