Showing papers on "Brown rice published in 2006"
TL;DR: The aflatoxin content in maize and rice is much lower than the regulated maximum amount allowed in foodstuffs in China and other countries, and these grains are safe for human and livestock consumption and for trading.
145 citations
TL;DR: In this paper, a non-linear regression method was applied to an approximate solution of the diffusion equation MR = A 1 exp(− kt ) for an infinite cylinder shape and the geometrical shape factor was estimated using the value of constant A 1 and the characteristics length.
143 citations
TL;DR: The significant natural variability observed for gamma-oryzanol content and composition of steryl ferulates were shown to be influenced by environmental conditions but not by the degree of maturity of rice grains.
Abstract: The content of gamma-oryzanol and the composition of steryl ferulates were determined in brown rice of European origin using on-line coupled liquid chromatography-gas chromatography (LC-GC). Analysis of 30 brown rice samples of various cultivars, grown at different sites and in different seasons, revealed the gamma-oryzanol content to range from 26 to 63 mg/100 g. Cycloartenyl ferulate and 24-methylenecycloartanyl ferulate were the major components of gamma-oryzanol followed by campesteryl ferulate, campestanyl ferulate, and beta-sitosteryl ferulate. The proportions of individual steryl ferulates exhibited enormous variability. However, irrespectively of the great variations observed for single steryl ferulates, the proportions of the sum of 4,4'-dimethylsteryl ferulates (cycloartenyl ferulate, 24-methylenecycloartanyl ferulate) and the sum of 4-desmethylsteryl ferulates (campesteryl ferulate, campestanyl ferulate, and beta-sitosteryl ferulate) were rather constant. The significant natural variability observed for gamma-oryzanol content and composition of steryl ferulates were shown to be influenced by environmental conditions but not by the degree of maturity of rice grains.
136 citations
TL;DR: In a healthful diet, increasing whole-grain foods, whether high in soluble or insoluble fiber, can reduce blood pressure and may help to control weight.
Abstract: The objective of this study was to compare the effects on blood pressure of predominantly insoluble fiber (whole wheat and brown rice) and soluble fiber (barley) in a whole-grain diet. Subjects (seven men, nine premenopausal women, and nine postmenopausal women) consumed a controlled Step I diet for 2 weeks; then about 20% of energy was replaced with whole wheat/brown rice, barley, or half wheat-rice/half barley, for 5 weeks each. Blood pressure was determined weekly and weight daily before breakfast. Urinary excretions of minerals that might affect blood pressure and urea nitrogen were determined each period. Systolic pressure was lower after the wheat/rice and half-and-half diets. Diastolic and mean arterial pressures were reduced by all whole-grain diets. No differences were observed in urinary measurements. In a healthful diet, increasing whole-grain foods, whether high in soluble or insoluble fiber, can reduce blood pressure and may help to control weight.
134 citations
TL;DR: Brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice, partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled Rice and the difference in some physicochemical properties.
Abstract: Carbohydrate foods, which produce low glycemic responses, have been shown to be beneficial in the dietary management of chronic diseases such as diabetes and hyperlipidemia. This study determined the starch digestion rate in vitro and, in a randomised crossover design, the postprandial blood glucose response of 10 healthy and nine type 2 diabetic volunteers to brown rice compared to milled rice from the same batch and variety. The total sugar released in vitro was 23.7% lower in brown rice than in milled rice. In healthy volunteers, the glycemic area and glycemic index were, respectively, 19.8% and 12.1% lower (p < 0.05) in brown rice than milled rice, while in diabetics, the respective values were 35.2% and 35.6% lower. The effect was partly due to the higher amounts of phytic acid, polyphenols, dietary fiber and oil in brown compared to milled rice and the difference in some physicochemical properties of the rice samples such as minimum cooking time and degree of gelatinisation. In conclusion, brown rice is a more health beneficial food for diabetics and hyperglycemic individuals than milled rice.
124 citations
TL;DR: The large genotypic variation suggests the possibility to lower the Cd content of rice by genotype selection and the development of such breeding tools should focus on low Cd uptake rather than Cd partitioning between straw and grain.
Abstract: Cadmium (Cd) contamination of paddy rice soils is commonly observed in the Yangtse River Delta, China. Large Cd uptake by rice plants and its translocation into the grains can entail human-health risks. Genotypic variations in Cd uptake and a differential Cd partitioning into grains will be the basis for developing a rice screening or breeding tool for low grain Cd. A field experiment, conducted at the experimental farm of Jiaxing, Zhejiang province from 2002 to 2004, compared 38 rice genotypes of different types (indica vs. japonica) collected from the Yangtse River Delta. The results showed large differences in Cd concentrations in straw, brown rice, and grain chaff among the rice genotypes grown on Cd-contaminated soil. Concentrations in brown rice ranged from 0.06 to 0.99 mg Cd kg -1 . The total Cd uptake in brown rice varied between 0.96 and 28.58 μg plant-1. In general, indicatype cultivars accumulated significantly more Cd than the japonica-type cultivars. The Cd concentration in straw was highly correlated with that in brown rice. While significant differences in the Cd-partitioning ratio (% share of total Cd uptake found in brown rice) among rice genotypes were observed, these were not correlated with Cd concentration of brown rice. This indicates that the Cd accumulation in rice grains appears to be governed mainly by the Cd uptake by the plant and probably not by differential Cd partitioning. The large genotypic variation suggests the possibility to lower the Cd content of rice by genotype selection. The development of such breeding tools should focus on low Cd uptake rather than Cd partitioning between straw and grain.
106 citations
TL;DR: In this paper, a water management based on soil redox potential (Eh) named "Eh control" was proposed, and demonstrated the effectiveness of Eh control in decreasing CH4 emission in pot experiments.
98 citations
TL;DR: In this paper, the authors measured the water penetration into a rice grain during soaking by three-dimensional gradient echo magnetic resonance imaging, which has the advantage of a short measurement time and a sufficient sensitivity for low-moisture samples.
96 citations
TL;DR: In this paper, a study of parboiling of brown rice using superheated steam fluidization technique was conducted, where the influence of soaking temperature and time, steaming temperature, and bed depth on qualities of product: head rice yield, white belly, whiteness, and viscosity of rice flour were focused.
93 citations
TL;DR: The concentrations of several nutraceutical lipid components [tocol (i.e., tocopherol + tocotrienol) phytosterol, γ-oryzanol, octacosanol, and squalene] in milled rice and brown rice were determined as mentioned in this paper.
Abstract: The concentrations of several nutraceutical lipid components [tocol (i.e. tocopherol + tocotrienol) phytosterol, γ-oryzanol, octacosanol, and squalene] in milled rice and brown rice were determined. The lipid content decreased significantly (p <0.05) as the degree of milling increased, as did the total tocol content. Significant differences (p <0.05) were observed in the relative percentages of α-tocopherol, α-tocotrienol, and γ-tocotrienol in brown rice and milled rice. β-Sitosterol was the most abundant sterol, representing 50-56% of the total sterol content of all samples analyzed. There were no significant differences in the relative percentages of the sterol isomers as the degree of milling increased. The concentrations of γ-oryzanol, squalene, and octacosanol in rice decreased significantly (p <0.05) as the degree of milling increased.
83 citations
TL;DR: It is suggested that pre-germinated brown rice as well as BR suppresses hypercholesterolemia induced by hepatoma growth by up-regulating cholesterol catabolism.
TL;DR: The method was found to be effective when applied to the evaluation of aroma quality, based on 2AP concentrations, of some fragrant rice samples.
Abstract: A rapid method employing static headspace gas chromatography (HS-GC) has been developed and validated for quantitative analysis of the impact aroma compound, 2-acetyl-1-pyrroline (2AP), in grains of fragrant rice. This developed method excludes wet extraction, and the rice headspace volatiles are brought directly and automatically to GC analysis. The conditions of the static HS autosampler were optimized to achieve high recovery and sensitivity. The most effective amount of rice sample used was 1 g, which provided 51% recovery and a linear multiple headspace extraction (MHE) plot of the peak area of 2AP. The sensitivity of the method was enhanced by utilizing a megabore fused silica capillary column in conjunction with a nitrogen-phosphorus detector (NPD). Method validations performed for both static HS-GC-FID and HS-GC-NPD demonstrated linear calibration ranges of 20-10 000 (r(2) = 0.9997) and 5-8000 (r(2) = 0.9998) ng of 2AP/g of rice sample, respectively. The limits of detection for both systems were 20 and 5 ng of 2AP, and the limits of quantitation were 0.30 and 0.01 g of brown rice sample, respectively. Reproducibility calculated as intraday and interday coefficients of variation were 3.25% RSD (n = 15) and 3.92% RSD (n = 35), respectively, for SHS-GC-FID and 1.87% RSD (n = 15) and 2.85% RSD (n = 35), respectively, for SHS-GC-NPD. The method was found to be effective when applied to the evaluation of aroma quality, based on 2AP concentrations, of some fragrant rice samples.
TL;DR: In this article, two rice cultivars, Xiushui 48 and S. Andrea, with significant difference in selenium (Se) concentrations in brown rice grains, were chosen to study the Se absorption and its mechanism in excised roots.
Abstract: Two rice cultivars, Xiushui 48 and S. Andrea, with significant difference in selenium (Se) concentrations in brown rice grains, were chosen to study the Se absorption and its mechanism in excised roots. The results showed that the high-selenium cultivar Xiushui 48 absorbed higher amounts of Na2SeO3 than low-selenium S. Andrea at different Se levels and treatment periods. It was found that Na2SO3 markedly inhibited Na2SeO3 absorption by the excised roots of both cultivars. This inhibition might be due to the competition for uptake on the fact that Na2SO3 might share a common uptake pathway with Na2SeO3. Treatment with ZnCl2 significantly decreased Na2SeO3 absorption of both cultivars possibly by inhibiting the activity of cysteine synthase. It was therefore postulated that the difference in cysteine synthase activity might be one of the reasons which resulted in difference in selenite absorption possibly between the two cultivars. Both HgCl2 and AgNO3 treatments can inhibit selenite absorption by rice roots greatly. We propose that selenite enters rice roots through aquaporins as the form of H2SeO3.
TL;DR: In this article, the effects of the soaking and steaming steps in rice parboiling on color changes and the levels of reducing sugars in rice were studied and the results showed that the color difference between parboiled and nonparboiled rice increased with increasing MC after soaking and depended on the intensity of the steaming conditions as reflected in the degree of starch gelatinization.
Abstract: The effects of the soaking and steaming steps in rice parboiling on color changes and the levels of reducing sugars in rice were studied. Brown rice was soaked to different moisture contents (MC, 15, 20, 25, and 30%). The L*, a*, b* color parameters of the Commission Internationale de L'Eclairage (CIE 1976) indicated that during soaking, red and yellow bran pigments diffused from the bran into the endosperm. The increase in brightness brought about by soaking rice was attributed to migration of rice compounds (e.g., lipids) from the inner to the outer bran layers (rice surface). The levels of reducing sugars in brown and milled soaked rice samples increased with increasing brown rice MC after soaking. The total color difference (ΔE) between parboiled and nonparboiled rice increased with increasing MC after soaking and depended on the intensity of the steaming conditions as reflected in the degree of starch gelatinization. Parboiling affected yellowness more than redness in mildly steamed brown ri...
TL;DR: In this paper, the authors quantify the rate of bran removal during milling for several rice cultivars and hybrids common to the southern United States, and compare the quantity of lipids remaining on the kernel surface to that located throughout the kernel.
Abstract: Many rice cultivars and hybrids have unique physical characteristics that affect milling performance. The purpose of this study was to quantify the rate of bran removal during milling for several rice cultivars and hybrids common to the southern United States, and compare the quantity of lipids remaining on the kernel surface to that located throughout the kernel. This was accomplished by analyzing two sample sets. The first comprised cultivars Cocodrie, Cypress, and Lemont, and hybrids XL7 and XL8, which were milled for 0 (brown rice), 20, 30, 40, 50, 60, and 70 sec in a laboratory mill. In the second set, cultivars Cocodrie, Cypress, and Wells, and hybrids XL7 and XL8 were milled for 0, 20, 40, and 60 sec. The surface lipid content (SLC) and color of head rice samples were measured as indications of the degree of milling (DOM). The total lipid content (TLC) of ground head rice was also measured to determine the total amount of lipids present throughout the entire kernel. Results showed that at ...
Journal Article•
TL;DR: The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied and according to the results from TA on texture, the hardness decreased and the crispness increased significantly.
Abstract: The quality characteristics of cookies containing brown rice flour, which has a greater variety of functional components than wheat flour, were studied. The results of the pasting properties shows that the inclusion of brown rice flour to the wheat flour-mixture did not affect the pasting temperature for up to 30% inclusion. The total dietary fiber and total polyphenol content increased and color of the cookies became darker with increasing brown rice flour content. According to the results from TA on texture, the hardness decreased and the crispness increased significantly(p
TL;DR: Based on the NIRS technique and partial least squares (PLS) algorithm, four calibration models were established to quantitatively analyze fat content in brown rice grain and flour and milled rice grain with 248 representative samples.
Abstract: Fat content in rice is one of the most important nutritional quality properties. But the chemical analysis of fat content is time-consuming and costly and could result in poor reproduction between replicates. Near-infrared spectroscopy (NIRS) can solve those problems by providing a rapid, nondestructive, and quantitative analysis. Based on the NIRS technique and partial least squares (PLS) algorithm, four calibration models were established to quantitatively analyze fat content in brown rice grain and flour and milled rice grain and flour with 248 representative samples. The determination coefficients (R2) of these calibration models were 0.79, 0.84, 0.89, and 0.91, respectively, with the corresponding root mean square errors 0.16, 0.14, 0.09, and 0.08%. The R2 were 0.73, 0.81, 0.81, and 0.89 with the corresponding root mean square errors 0.17, 0.15, 0.12, and 0.09%, respectively, in cross validation. The R2 were 0.62, 0.80, 0.81, and 0.87, respectively, with the root mean square errors 0.25, 0.3...
TL;DR: This may be the first quantitative database providing whole grain, bran and germ values for breakfast cereals and other foods and maintenance of this database will allow exploration of associations between whole grain consumption and disease risk in prospective cohorts.
TL;DR: In this article, the authors developed calibration models for determining multiple physicochemical properties of rice using a single instrument, a VIS/NIR reflectance spectrometer, and used them to assess rice grain quality.
Abstract: To assess rice grain quality, various types of analyses of the physicochemical properties of rice must be conducted.
Although several methods exist, different properties require specific instruments and chemicals, and most of them are
time-consuming. The authors have therefore developed calibration models for determining multiple physicochemical
properties of rice using a single instrument, a visible and near-infrared (VIS/NIR) reflectance spectrometer. These models
were used to measure the physicochemical properties of 61 samples of Japanese short-grain, non-waxy rice. The results of
partial least squares (PLS) regression modeling with full cross-validation methods indicated that reasonably accurate models
(correlation coefficient [r] of the validation greater than 0.8) could be obtained for moisture content, sound whole kernel,
and appearance (whiteness, translucency, and color) of brown rice, and for moisture content, appearance, and amylogram
characteristics (maximum viscosity and breakdown) of milled rice. The level of accuracy was sufficient for classifying rice
samples into qualitative groups. Thus, the results demonstrate that VIS/NIR spectroscopy can be used to determine the
physicochemical properties of rice and assess its quality.
TL;DR: It was concluded that if a leakage of the landfill does occur, the ecological impact would be minimal because a majority of the metals will be retained in the soil phase and the remaining, if released into the aquatic system, cannot reach high enough concentrations to produce toxicity to marine animals.
TL;DR: Results indicate that FBRA exerts chemopreventive effects against chemically induced urinary bladder carcinogenesis through anti-proliferative mechanisms and could be a promising chemopleventive agent for human urinary bladder cancer.
Abstract: Fermented brown rice by Aspergillus oryzae (FBRA) has been shown to be a potent anti-carcinogenic compound. Here, we investigated the modifying effects of dietary feeding with a naturally occurring anti-oxidant FBRA on N-butyl-N-(4-hydroxybutyl)-nitrosamine (OH-BBN)-induced urinary bladder carcinogenesis in male ICR mice. Five-week-old male ICR mice were divided into 7 groups, and groups 1-5 were given OH-BBN (500 ppm) in drinking water for 6 weeks starting at 7 weeks of age. Groups 2 and 3 were fed the diet containing 5% and 10% FBRA during the initiation phase, respectively, whereas groups 4 and 5 were fed these diets during the post-initiation phase. Group 6 was given the diet containing 10% FBRA throughout the experiment, and group 7 was kept on the basal diet alone and served as an untreated control. At the end of the study (week 32), the incidences of simple hyperplasia, dysplasia and carcinoma in the bladders of group 1 (OH-BBN alone) were 92%, 49% and 38%, respectively. Those of group 5 (64%, 23% and 10%) and the incidence of carcinoma of group 4 (17%) was significantly less than that of group 1. Furthermore, the multiplicity of simple hyperplasia and carcinoma of group 5 was significantly less than that of group 1. Post-initiation exposure of 10% FBRA significantly decreased the number/nucleus of silver-stained nucleolar organizer region proteins (AgNORs), an index of cell proliferation, in the non-lesional transitional epithelium when compared to that of the control. Our results indicate that FBRA exerts chemopreventive effects against chemically induced urinary bladder carcinogenesis through anti-proliferative mechanisms. FBRA could be a promising chemopreventive agent for human urinary bladder cancer.
TL;DR: In this article, the water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5 −40°C), and the measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution of the diffusion equation.
Abstract: The water absorption characteristics and volume changes of rice with various degrees of milling during soaking were measured at five temperatures (5–40°C). The measured data were fitted to the exact solution for the infinite plane sheet diffusion model, which is an exact solution for the diffusion equation. The measured results agreed well with the model. The effects of temperature and the degree of milling on the water absorption rate constant were investigated. Volume changes of samples were determined by measuring particle density and bulk density. An empirical equation relating the moisture content of the sample during soaking and at temperatures of 10–50°C to specific volume was derived. In addition, bulk density was related to the quadratic function of the moisture content of the sample during soaking.
TL;DR: In this paper, a pot experiment with 38 commonly cultured rice cultivars showed that the effect of Cu on rice growth, grain yield and accumulation of Cu in brown rice varied greatly with different cultivars.
01 Jan 2006
TL;DR: Voices of women entrepreneurs in Kenya is based on interviews and focus group discussions carried out in Nairobi, Mombassa, and Wote in November 2005 and March 2006 as mentioned in this paper.
Abstract: Voices of women entrepreneurs in Kenya is based on interviews and focus group discussions carried out in Nairobi, Mombassa, and Wote in November 2005 and March 2006. The Kenyan government recognizes that women have not been on an equal footing when it comes to their access to opportunities and assets. The study examines the reasons for these differences in performance of women entrepreneurs through a series of conversations with businesswomen. This report is designed to be used as an advocacy tool, together with the publication, Gender and Economic Growth Assessment in Kenya, which examines the legal, administrative, and regulatory barriers that are preventing women in Kenya from contributing fully to the economy, and which includes a matrix with specific recommendations for addressing the identified barriers. The report starts with an overview of the women's business community in Kenya. Mirroring Gender and Economic Growth Assessment in Kenya, this is followed by an analysis of women's access to property, land and finance. Chapters four, five, and six discuss women's access to justice, access to the formal sector, and the impact of international trade. The report concludes by looking at networking and advocacy as venues for taking the needed reforms forward.
Journal Article•
TL;DR: The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated in this paper, where the physicochemical property of rice floors were closely related to their particle size.
Abstract: The physicochemical properties of brown rice flours produced under different drying and milling conditions were investigated. Moisture contents of hot-air dried, microwave dried and zet-milled brown rice flours (BrWZH) were 10.7%,13.7% and 8.0%-8.6%, respectively. Water absorption indices (WAI) and water soluble indices (WSI) of roll-milled brown rice flours (BrWRH) were lower (0.40-0.59 g/g; 0.7-3.0%) than those of zet-milled brown rice flours (0.58-0.79 g/g; 4.0-7.3%). Zet-milled brown rice flours had higher Hunter L values and more damaged starch (94.1-96.8; 28.2%) compared to roll-milled brown rice flours (91.3-91.9: 15.5%). The percentage of damaged starch and L values of brown rice flours increased as particle size of brown rice flours decreased. Roll-milled polished rice flour (Control) had the highest L value and lowest amount of damaged starch (97.1; 8.2%). Control, BrWRH, BrWZH, and ultrafine brown rice flour (HBrZMU) had peak viscosity values of 321, 255, 221, and 162 RVU, respectively and trough viscosity values of 217, 185, 175, and 113 RVU, respectively. Peak and trough viscosity (Rapid Visco Analyzer; RVA) properties of rice floors decreased as the particle size of rice flours decreased. HBrZMU demonstrated a higher onset temperature compared to control by differential scanning calorimetric (DSC). Crystal melting enthalpy of control and brown rice flours were 10.4 J/g and 6.1-8.7 J/g, respectively. Results of this study suggested that physicochemical properties of brown rice flours were closely related to their particle size.
TL;DR: The final probenazole residues in soil, brown rice, and water were undetectable at levels of recommended and doubled dosage with an interval of 63 d, which would contribute to provide the scientific basis of using this fungicide.
Journal Article•
TL;DR: In this article, the effects of germination on the quality parameters of brown rice with a giant embryo (GE) were examined on the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE).
Abstract: Brown rice with a giant embryo (GE) was observed on the quality parameters of the enlargement of embryo, nutritional components, and physical properties, in comparison to normal embryo brown rice (NE). Also, the effects of germination on the quality parameters were examined. GE embryo was approximately 2.68 times larger than of NE rice. Total free sugars were significantly higher in GE rice (71.96 vs. 41.17 mg/100 g), and germinated rice increased in fructose, but decreased in sucrose and maltose. No significant difference in mineral contents was found in GE and NE rice and their germinated rice, whereas a significant increment was observed on reducing sugars and gamma-amino butyric acid (GABA) contents in GE rice. The lower water absorption index (WAI) of GE rice resulted in relatively lower pasting viscosity, whereas the increased WSI in germinated rice might be attributable to the significant increment of soluble components in GE rice.
TL;DR: The change of antioxidative character by germination of brown rice was evaluated in this paper, and the results suggest that SOD?like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.
Abstract: The change of antioxidative character by germination of brown rice was evaluated. From the total methanolic extract of brown rice, 2.5 ㎜?germinated brown rice, and 5 ㎜?germinated brown rice, SOD?like activity and nitrite scavenging ability were identified as antioxidative character. SOD?like activities and nitrite scav? enging abilities of all samples were changed dose?dependently and germination?dependently. After successive partitioning with hexane, ethyl acetate (EtOAc) and water, each fraction was tested for these activities. SOD? like activities of all fractions were increased by germination, and especially hexane fraction and EtOAc fraction of 5 ㎜?germinated brown rice had more strong activities than 50 ppm vitamin C. The EC 50 values of SOD?like activity showed a gradual decrease by germination and that of EtOAc fraction of 5 ㎜?germinated brown rice was 17 ppm, which was lower concentration than that of 50 ppm vitamin C. The IC 50 values of nitrite scavenging ability at pH 1.5 also underwent a great decrease by germination and germinated brown rice had the nitrite scavenging ability at lower concentration than brown rice. The results suggest that SOD?like activity and nitrite scavenging ability are thought to be enhanced by the germination effect.
Patent•
25 May 2006
TL;DR: The Germinated brow rice sour milk is produced with germinated gaze rice as main material, and through the process including soaking, pulping, liquefying, saccharifying, blending, homogenizing, sterilizing, fermenting, stirring, packing and cold storing as discussed by the authors.
Abstract: The germinated brow rice sour milk is produced with germinated brow rice as main material, and through the process including soaking, pulping, liquefying, saccharifying, blending, homogenizing, sterilizing, fermenting, stirring, packing and cold storing. The double enzyme process has the starch converted into low molecular weight saccharides, the effective components dissolved into the juice, the bad smell eliminated and the deposition prevented. The germinated brow rice sour milk has rice scent, special flavor of lactic acid bacteria fermentation, gamma-aminobutyric acid, vitamins and other nutritious components, and excellent health functions. The germinated brow rice sour milk is one kind of high quality health beverage suitable for children and teenage.