Showing papers on "Brown rice published in 2001"

Effect of Milling Ratio on Sensory Properties of Cooked Rice and on Physicochemical Properties of Milled and Cooked Rice

Abstract: Quantitative descriptive analysis of cooked rice was performed to investigate the effect of milling ratios (≈8.0–14.0%, based on brown rice) on sensory characteristics of cooked rice, in relation to physicochemical characteristics of milled rice and cooked rice. The proximate composition of uncooked rice decreased with increased milling while whiteness increased. The initial pasting temperature of rice flour decreased with increased milling while peak, breakdown, and setback viscosities increased. The instrumental texture profile of cooked rice revealed that hardness and chewiness decreased with increased milling while adhesiveness increased. A trained panel found that color, intactness of grains, puffed corn flavor, raw rice flavor, wet cardboard flavor, hay-like flavor, and bitter taste were lower while glossiness, plumpness, and sweet taste were higher with increased milling. Degree of agglomeration, adhesiveness, cohesiveness of mass, inner moisture, and toothpacking of cooked rice increased ...

Mapping quantitative trait loci for milling quality, protein content and color characteristics of rice using a recombinant inbred line population derived from an elite rice hybrid

Abstract: Milling properties, protein content, and flour color are important factors in rice. A marker-based genetic analysis of these traits was carried out in this study using recombinant inbred lines (RILs) derived from an elite hybrid cross ’Shanyou 63’, the most-widely grown rice hybrid in production in China. Correlation analysis shows that the traits were inter-correlated, though the coefficients were generally small. Quantitative trait locus (QTL) analysis with both interval mapping (IM) and composite interval mapping (CIM) revealed that the milling properties were controlled by the same few loci that are responsible for grain shape. The QTL located in the interval of RM42-C734b was the major locus for brown rice yield, and the QTL located in the interval of C1087-RZ403 was the major locus for head rice yield. These two QTLs are the loci for grain width and length, respectively. The Wx gene plays a major role in determining protein content and flour color, and is modified by several QTLs with minor effect. The implications of the results in rice breeding were discussed.

Quantification of the Rice Aroma Compound, 2-Acetyl-1-pyrroline, in Uncooked Khao Dawk Mali 105 Brown Rice

Abstract: Volatile components of uncooked Khao Dawk Mali 105 brown rice were extracted using indirect steam distillation under reduced pressure and controlled temperature in order to prevent cooking. Analysis of the fresh extract by capillary gas chromatography−mass spectrometry revealed that there were >140 volatile constituents. Among these, 70 volatiles were identified, including 2-acetyl-1-pyrroline (2AP), a key aroma compound of cooked rice. Further study concentrated on an improved method for the quantification of 2AP in uncooked brown rice. The method was simplified by utilizing a solvent extraction procedure. Quantitative analysis was performed using a capillary gas chromatographic system employing a flame ionization detector with the aid of a more selective column, CP-Wax 51, for amines. This improved chromatographic system had remarkable detection sensitivity for 2AP in the rice extracts so that 2AP in an extract of only 0.5 g of uncooked Khao Dawk Mali 105 brown rice could be detected. Keywords: 2-Acetyl...

Quality Evaluation of Parboiled Rice with Physical Properties

Abstract: This study was undertaken to generate useful information regarding the change of quality of parboiled rice for different processing conditions through the change of physical properties and to search for correlation among the quality indicators. Physical properties, namely, maximum viscosity, hardness of brown rice, hardness and adhesion of cooked rice, volume expansion ratio and solid content were investigated. A first order kinetic model predicted well the effect of processing conditions on the maximum viscosity and hardness of brown rice, indicating the quality index and rate of change of quality with their respective final and reaction rate constant values. The effect of steaming period was found to be greater on the quality indicators of cooked rice, such as adhesion, volume expansion ratio and solid content. Good linear correlation of gelatinization property with the cooking quality and rheological property of parboiled rice was achieved. The positive correlation between adhesion and solid content is assumed to be responsible for producing a less sticky product.

Effect of organic fertilizer and effective microorganisms on growth, yield and quality of paddy-rice varieties.

Abstract: Summary The effect of an organic fertilizer inoculated with Effective Microorganisms (EM) on the growth, yield and quality of 13 paddy-rice varieties varying with maturation period was studied. EM inoculation increased kernel enlargement after the panicle formation stage and also increased ear number and length and kernel number. The yield of brown rice from EM inoculation was higher for the standard fertilizer rate and lower for the higher rate of organic fertilizer. EM inoculation increased the glutinousness and the total quality index of glutinous rice varieties. Under 1993 weather conditions, early and medium-ripening non-glutinous varieties and glutinous varieties were suitable for nature farming with EM-inoculated organic fertilizer.

The Palatability and Physicochemical Properties of Milled Rice for Each Grain-Thickness Group

Abstract: We examined the palatability and physicochemical properties of milled rice for each grain-thickness group, and examined the influence of physicochemical properties on the grain-thickness-dependent differences of the evaluation of palatability. The thicker the grain, the higher the palatability. However, the palatability of the grains thicker than 2.0 mm did not vary with the grain thickness. For the grains thinner than 2.0 mm, the thinner the grain, the lower the evaluated value of palatability, and the palatability values were very low in the grains thinner than 1.9 mm. The thinner the grain, the higher the protein content. On the contrary, the thinner the grain, the lower the amylose content. The maximum viscosity and breakdown values in amylographic characteristics decreased with decreasing grain thickness. Hardness/adhesion (H/-H) ratio in textural characteristics tended to increase with decreasing grain thickness. The palatability of the cooked rice grains in each grain-thickness group showed a negative correlation with the protein content and H/-H ratio, and strong positive correlation with the amylose content and maximum viscosity. These results indicate that the lowering of palatability with decreasing grain thickness is due to the increase in protein content, the decrease in amylose content, and the decrease in amylographic and textural characteristics. The standard partial regression coefficients against palatability were the highest for the maximum viscosity in Koshihikari, for H/-H ratio in Nipponbare and for protein content in Hinohikari. Thus, in rice cultivated under a certain cultivation condition, physicochemical factors involved in the grain-thickness-dependent difference of palatability are suggested to vary with the cultivar.

Evaluation of Agar and Grain Media for Mass Production of Conidia of Dactylaria higginsii

Abstract: Growth and sporulation of Dactylaria higginsii were quantified on complex agar media containing biological materials (group 1) and chemically defined agar media (group 2), as well as on grains, and the inoculum produced on these various substrates was tested for virulence on Cyperus rotundus. The fungus grew well between 25 and 30°C on potato dextrose agar (PDA), with 27°C being the optimum temperature. Generally, conidial production was highly variable and lower on complex agar media than on chemically defined media. Addition of purple nutsedge leaves to PDA did not increase colony growth or conidial production when compared with una-mended PDA. Conidial production was lowest on brown rice compared with white rice or white rice with nutsedge leaves. Peak production on grain media occurred from day 12 in test 1 (2.4 × 106 spores/g of grain) and on day 16 in test 2 (2.5 × 106 spores/g of grain). Germination rate of conidia produced on white rice was 50% compared with the near 100% germination of conidia produced on PDA or on white rice amended with potato dextrose broth (PDB). Conidia produced on white rice or PDA, when tested fresh or after two washings, were less virulent on C. rotundus than conidia from white rice amended with PDB. After four washings, conidia from all three media produced the same level of disease severity. White rice supplemented with PDB and PDA in trays were suitable for mass production of conidia of D. higginsii.

Germinated brown rice

Abstract: The invention relates to germinated brown rice which can be easily and deliciously boiled even by a household rice cooker without impairing its original nutritive value, and has excellent mouth feel and shelf stability. The germinated brown rice can be provided by subjecting germinated brown rice to a heat-moisture treatment and drying the treated germinated brown rice to a water content of 10 to 18% by mass and a degree of gelatinization of 5 to 50%.

Rice plant nutritional and human nutritional characteristics role in human Cd toxicity

Abstract: Research has found human Cd disease (renal proximal tubular dysfunction) from soil Cd only in locations where subsistence rice farmers grew their food rice on paddies with contamination from Zn-Pb-Cu mining or smelters. These Cdsources add 100-times more Zn to soil than Cd, but grain Cd is increased up to 100-fold background levels while grain Zn is not increased even when soil contains over 5000 mg Zn Kg−1. This pattern was confirmed in a survey of co-located samples of soil and brown rice from a newly recognized area with paddies highly contaminated by Zn-mining wastes. Besides being a poor source of Zn for humans, rice fails to provide adequate Fe and Ca. This is important because Fe, Zn, and Ca malnutrition each promote Cd absorption, as much as 20-fold compared to adequate diets. To test the role of malnutrition induced by subsistence rice diets, rats were fed diets with marginal or adequate levels of Fe, Zn, and Ca in a factorial design for both roasted sunflower kernels (SFK) and polished rice grain, using crop labeled with 109Cd at about 0.6 mg Cd/kg dry grain. Rats were preconditioned to the grain diets for 35 days before the 109Cd-labeled diets were fed for 24 hr; then the non-labeled diets were fed for 16 more days. Most of the Cd in the 109Cd test meal was absorbed into intestinal cells, and excretion was markedly slowed by marginal Fe, Zn, or Ca diets. At the end of the feeding test, kidney, liver, and other organs were analyzed. Most whole body Cd still remained in the intestine even at that date. 109Cd absorption to liver and kidney was 2.7% of diet Cd in the marginal Zn-Fe-Ca rice diets, or as low as 0.35% with adequate minerals. For SFK, marginal Zn-Fe-Ca diets caused 0.78% of 109Cd dose to reach the kidney + liver, while animals with adequate diets retained only 0.22% of test meal 109Cd We interpret these results as explaining the high incidence of Cd disease in subsistence rice consumers. When other major food crops are grown on Cd + Zn contaminated soils, Zn is not excluded from grain. Thus rice allows soil Cd to harm humans much more than other crops, supporting the epidemiological data. Tobacco offers similar high movement of soil-Cd to kidney of smokers.

Screening of chemiluminescence constituents of cereals and DPPH radical scavenging activity of γ-oryzanol

Abstract: The chemiluminescence (CL) constituents of cereals were detected by CL using the H2O2–acetaldehyde system. The cereals tested, such as rice, millet and sorghum, exhibited various levels of CL activity. The γ-oryzanol fraction was extracted from brown rice and separated into four constituents by HPLC. The four constituents were identified as cycloartenyl ferulate, 24-methylenecycroartanyl ferulate, campesteryl ferulate and β-sitosteryl ferulate. Free radical scavenging activities with 1,1-diphenyl-2-picrylhydrazyl (DPPH) and CL intensities of four constituents (γ-oryzanol components) were measured and compared with that of gallic acid, which is a typical free radical scavenger. Four constituents scavenged DPPH radicals and scavenging activities were proportional to CL intensities. Concentrations of four CL constituents required to quench 50% (IC50) of the free radicals ranged from 0.9 to 1.1 mmol/L. We demonstrated that measurement of CL intensities was a rapid and convenient method for screening DPPH radical scavenging activities of rice. Copyright © 2001 John Wiley & Sons, Ltd.

Grain iron concentration in Thai rice germplasm

Abstract: Iron deficiency anemia can be found world wide, especially in Asia. Preschool children and pregnant women are the most commonly affected. For most people, more than 50 percent of their iron intake comes from cereals. Rice, which is the staple food in Thailand, has the lowest iron concentration among the cereals. A solution to iron deficiency may be found by increasing iron concentration in the rice grain. In this experiment, we measured grain iron concentration in 38 Thai rice genotypes grown under wetland and well-drained conditions. The grain iron concentration was found to vary with genotype and water conditions, from 12–25 mg Fe kg −1 in unhusked rice and 7–19 mg Fe kg −1 in brown rice. Grain iron concentrations under dryland condition was higher than that under wetland condition for about half of the genotypes, and in the other half of the genotypes there was no effect of water condition on the grain iron.

Fermented liquid for health food and method for producing the same

Abstract: PROBLEM TO BE SOLVED: To obtain fermented liquid for a health food, utilizing β-glucan as a bioactive substance contained in Agaricus blazei Murill and medicinal virtues contained in plants, activating biological cell and blood circulation and useful for antitumor action and treatments of lifestyle diseases and external injuries. SOLUTION: This fermented liquid is obtained by formulating Agaricus blazei Murill, ginkgo nut, loquat, field horsetail, walnut, arrowroot leaves, mugwort, almond, arrowroot starch, sesame, chestnut leaves, zelkova leaves, Japanese oak leaves, Japanese beech leaves, persimmon leaves, mulberry, bamboo grass with rice Aspergillus oryjae, apple vinegar, brown rice vinegar and water, and fermenting the resultant product. The liquor has as the main material a bioactive substance containing β-glucan, protein, various vitamins, and various minerals such as calcium and iron.

Processed food of germinated brown rice and method for producing the same

Abstract: PROBLEM TO BE SOLVED: To obtain a new processed food of germinated brown rice which has improved hygienic aspect, component, appearance, flavor, etc., and an increased value as a food ingredient while making the best use of availability of germinated brown rice and to establish a method for producing the same. SOLUTION: This processed food of germinated brown rice maintains content of γ-aminobutyric acid enhanced by germination treatment, sterilized attached microorganisms and reduced strength at break. This method for producing the processed food of germinated brown rice comprises heating, extruding and forming germinated brown rice or a food obtained by adding a high-protein material and/or a high dietary fiber food to the germinated brown rice at high- temperature and high-pressure conditions at 120-240°C under 2.0-10.0 MPa. COPYRIGHT: (C)2003,JPO

Detection of alkanes and alkenes for identifying irradiated cereals

Abstract: Alkanes and alkenes can be produced from lipids in maize, brown rice, and wheat by irradiation. The purpose of this study was to determine whether the detection pattern of the hydrocarbons can be used for identifying postirradiation of cereals. Maize, brown rice, and wheat were irradiated at 0.5, 1, and 3 kGy. Oils were extracted from the samples using hexane and anhydrous Na2SO4. Hydrocarbon-containing fractions, isolated using Florisil column chromatography, were analyzed using gas chromatography (GC). The first six Florisil column chromatography fractions of 10 mL each were collected. Prominent radiation-induced alkenes 17∶1, 16∶2, 17∶2, and 16∶3 appeared mainly in the third, fourth, and fifth fractions. Those three fractions were combined and evaporated to a total volume of 4 mL for GC analyses. Alkenes 17∶1, 16∶2, 17∶2, and 16∶3 were detected in all irradiated samples but not in the non-irradiated ones. The levels of the hydrocarbons changed little by roasting the nonirradiated and irradiated cereals.

"Milky Queen, a new high-quality rice cultivar with low amylose content in endosperm."

Abstract: "We developed ""Milky Queen"", a new rice cultivar with a low amylose content in the endosperm. Low-amylose plants were selected from the progeny after treatment of ""Koshihikari"" with a chemical mutagen, N-methyl-N-nitrosourea. A mutant line from the M7 generation was named ""Kanto 168"", and evaluated in collaboration with 45 prefectural experiment stations from 1992 to 1994. Kanto 168 was registered as Paddy Rice Norin 332 and named Milky Queen by the Ministry of Agriculture, Forestry and Fisheries in 1995. The main reason for releasing Milky Queen is that its grain is superior to that of Koshihikari in terms of cooking, eating, and processing quality. The amylose content of Milky Queen ranged from 9.1 to 12.2%, averaging 10.1%. The amylose content of Milky Queen was approximately 60% of that of Koshihikari, averaging 17.5%. Taste panelists at NARC rated Milky Queen as superior to Koshihikari, for plain steamed rice, cooked rice balls, and boiled rice with assorted ingredients. Major agronomic traits of Milky Queen were nearly equivalent to those of Koshihikari in paddy fields. Grains of Milky Queen were characterized by a dull endosperm intermediate between waxy and nonglutinous endosperm. Brown rice seeds of Milky Queen were slightly smaller than those of Koshihikari. The single brown rice weight of Milky Queen was 19.8 mg and that of Koshihikari, 20.5 mg. Milky Queen was not adapted to heavy chemical fertilizer use in paddy fields because it was susceptible, like Koshihikari, to lodging after heading and leaf- and panicle-blast disease. Milky Queen is adaptable to most of the Koshihikari growing areas in and south of the southern part of the Tohoku District in Japan."

Developmental Genetic Analysis of Brown Rice Weight Under Different Environmental Conditions in indica Rice

Abstract: Analysis of genetic main effects and genotype×environment (GE) interaction effects for brown rice weight (BRW) at four different filling stages in indica rice ( Oryza sativa L.) was conducted for two_year experimental data by using developmental genetic models and corresponding statistical approaches for quantitative traits of seeds in cereal crops. It was indicated that the genetic main effects and their GE interaction effects of triploid endosperm, cytoplasmic and diploid maternal plant genes were important for BRW at different filling stages of rice, especially for endosperm or maternal additive main effects and their additive interaction effects. Because of the higher additive effects and additive interaction effects for BRW at different filling stages, the better improving effects for this trait could be expected by selection in rice breeding. The results of conditional genetic variance components showed that the new expression of quantitative genes in endosperm and maternal plant for BRW was mostly found at all different filling stages of rice. The gene expression, however, was most active at the early filling stages especially for the first (1-7 d) and the second filling stages (8-14 d after flowering). The phenomena that some genes were spasmodically expressible among filling stages of rice were detected for some genetic effects especially for net cytoplasmic main effects or its interaction effects and net dominance main effects. Predicted genetic effects at different filling stages of rice showed that some parents such as V20 and Zuo 5 were better than others for improving the BRW.

Method for producing artificial rice for enriching brown rice ingredient

Abstract: PROBLEM TO BE SOLVED: To provide artificial rice having various healthy ingredients of brown rice without impairing the palate feeling of polished rice even when mixed with the polished rice. SOLUTION: This artificial rice for enriching brown rice ingredients is obtained by extruding a blend of starchy matter, brown rice and/or ground brown rice, gelatinizer (s), and as necessary, rice-derived useful ingredient (s) followed by cutting into pieces; wherein the starchy matter is at least one of polished nonglutinous rice flour, polished glutinous rice flour, white rice bran, wheat flour, corn flour, refined starch and dextrins, the brown rice is at least one of dried brown rice, water-absorbed brown rice, germinated brown rice and pregelatinized brown rice, the rice-derived active ingredient (s) is at least one of inositol, γ-aminobutyric acid, γ-oryzanol and ceramide, and the gelatinizer (s) is at leas one of curdlan, glucomannan, gelatin, gellan gum, gum arabi, guar gum, agar-agar, alginic acid and locust bean gum.

Food for prophylaxis or treatment of hyperlipemia and hypertension

Abstract: PROBLEM TO BE SOLVED: To provide a brown rice food effective on prophylaxis and treatment of hyperlipemia and hypertension, and excellent in boiling property of rice and taste. SOLUTION: This food for prophylaxis or treatment of hyperlipemia and hypertension, and prevention from lipid storage and anti-obesity comprises sprouted brown rice. The sprouted brown rice food is useful for prophylaxis and treatment of high cholesterol blood disease and hypertension, prevention from lipid storage, weight decrease and anti-obesity. Especially, the food can be used for preventing and simultaneously treating hyperlipemia and hypertension and is effective to those suffering from complications of both the diseases.

Quality Characteristics of Brown Rice Flakes Prepared with Giant Embryonic Rice and Normal Rice Cultivars

Abstract: The quality characteristics for brown rice flake were examined using eight kinds of brown rice cultivars such as Shinsunchalbyeo, Shinsunchal giant embryonic rice, Whachungchalbyeo, Whachungchal giant embryonic rice, Whachungbyeo, Whachung giant embryonic rice, Nampungbyeo, and Nampung giant embryonic rice. The qualities of grain such as the released reducing sugar, water absorption rate and hardness of grain are examined with different temperature and time at sedimentation in water and pressed grain-brown rice flake are prepared after sedimentation in water for 5 hours. The brown rice flakes prepared from the giant embryonic type rice cultivars showed higher expansion volume, lower hardness, more crispness, longer bowl life time and better taste than that prepare from normal type rice cultivars, which showed the giant embryonic type rice cultivars were appropriate for brown rice flakes. Among the giant embryonic type rice cultivars, the glutinous rice varieties were better to prepared the brown rice flakes than its normal rice cultivars. The water absorption index of flakes tested were positively correlated with expansion volume and bowl life hardness. From tested sensory evaluation were shown to be negatively correlated with water absorption index. Among the tested cultivars, Shinsunchal giant embryonic and Wachungchal giant embryonic rice were most appropriate for brown rice flakes preparation.

Method of Producing the Powder of Silk Peptide and the Beverage Containing Silk Peptide

Abstract: PURPOSE: Provided is a functional drink which can strengthen liver, lower cholesterol and prevent diabetes by various kinds of amino acids and nutritional substances of silk peptide. CONSTITUTION: Silkworms are scoured by a weak alkali solution at 110-130deg.C for 2-4 hours for eliminating sericin and getting silk fibroin. The fibroin is dissolved in a caustic soda solution at 110-130deg.C for 10-15 hours, and neutralized with hydrochloric acid. The fibroin is hydrolyzed by using an enzyme at 60-80deg.C for 20-30 hours, and desalted by an electric desalting device. The fibroin is dehydrofrozen and crushed to make silkworm peptide powder. The powder is mixed and stirred with isomaltooligosaccharides, citric acid, sodium citrate, mulberry extract, Ganoderma japonicum concentrate, root concentrate of a kudzu, brown rice concentrate, mulberry leaf extract and refined water. The ingredients is homogenized in a homogenizer, and sterilized at 90-120deg.C from 30 seconds to 3 minutes.

Natural levels of dimethyl sulfide in rough rice and its products.

Abstract: Natural levels of dimethyl sulfide (DMS) in rough rice and its products (polished rice, brown rice, and broken rice) were determined by a gas chromatograph equipped with a flame photometric detector and sulfur mode, after extraction with 25% KBr solution in a sealed system. DMS was found to occur naturally in nine newly harvested and stored Australian varieties of rough rice and its products and decreased during storage after harvesting. Natural levels of DMS in rough rice and its products varied with variety, fraction, and period of storage. The order of levels of DMS was rough rice = brown rice > polished rice = broken rice. The range of values was 0.002−30 mg kg-1 (ppm, w/w). Keywords: Rough rice; brown rice; polished rice; storage; dimethyl sulfide; analysis

Method of growing rice plants and germinated brown rice

Abstract: This invention provides a method of growing rice plants wherein abundant elements and trace elements significantly influencing growth of rice plants are incorporated into rice plants to improve the nutritional balance in the rice plants thereby eliminating the influence of insects causing damage to crops and making spraying of agrochemicals needless so as not to adversely affect the human body A mineral fertilizer extracted from eg seawater is used in a paddy planted with rice plants, and by a delicate balance between abundant elements and trace elements as mineral components therein, exerts good influence on growth of the rice plants thereby permitting the plants to grow without loosing the nutritional balance, improving resistance to insects causing damage to crops, allowing the rice plants to grow satisfactorily, and eliminating spraying of agrochemicals

Germ-free sprouting brown rice and method of manufacturing the same

Abstract: PROBLEM TO BE SOLVED: To provide germ-free sprouting brown rice, and a method of manufacturing the same suppressing deterioration of the quality and generation of offensive odor caused by contamination of saprophytic bacteria, promoting a uniform sprouting without inhibition, capable of maintaining accumulation of components of the sprouting brown rice. SOLUTION: This method of manufacturing germ-free sprouting brown rice comprises, (1) washing process washing brown rice with clean water, (2) water absorbing process absorbing water into the washed brown rice until the water content reaches to about 40% by immersion of a shower bath, (3) sterilizing process sterilizing the water absorbed brown rice before incubation, (4) sprouting process sprouting/incubating at 30-38 deg.C and (5) terminating/sterilizing process terminating/sterilizing the sprouting action at a state in which sprout parts are not appearing even if breaking or defecting of the bark caused by expansion accompanied with germination or length of the spout is <=3 mm.

Studies on the Correlation Between Grain Shape and Grain Quality in Rice

Abstract: rice varieties (combinations), developed by the Rice Research Institute of Anhui Academy of Agricultural Sciences, were classified according to the grain shape criteria issued by Chinese Ministry of Agriculture. Most of them were short in grain length (94.12%) or short round in grain shape, i.e., L /W ratio (64.70%). The correlation between grain shape (length, width and L /W ratio) and other quality characters was analyzed. The results showed that the correlations between grain shape (length, width and L/W ratio) and milling quality (brown rice, milled rice and head rice) were significant or very significant, the correlations between grain shape and gelatinization temperature (alkali value) were significant; the correlations between 1 000 grain weight and other quality characters (grain shape characters not included) were not significant. According to the results, consideration must be given to both grain length and grain weight to improve grain quality as well as to increase grain yield in rice quality breeding.