Showing papers on "Brown rice published in 2016"

Influence of low pressure cold plasma on cooking and textural properties of brown rice

Abstract: The aim of this research is to study the effect of low pressure cold plasma on the cooking and textural properties of brown rice at two different power levels (40 and 50 W) and different treatment times (5 and 10 min). Cold plasma processing of foods is an emerging non thermal technology mainly used to change surface properties of substrates and microbial inactivation. Proximate composition, cooking properties and textural characteristics of plasma processed brown rice were investigated. SEM, contact angle and surface energy analysis were done to study the changes in surface morphology of plasma treated rice. It was observed that after the plasma treatment the cooking time was reduced significantly from 29.1 min to 21.1 min with respect to plasma power and time of treatment. The increase in degree of gelatinization of the cooked samples supported the decrease in cooking time. The water uptake was increased from 2.2 to 2.36 g/g after the treatment. Textural parameters showed there is decrease in hardness from 40.47 N to 30.09 N and chewiness. The extent of plasma treatment was observed as decrease in contact angle and increase in surface energy, making surface more hydrophilic and thus rice grains absorbs more water resulting in lesser cooking time. Based on the results it can be concluded that plasma application can significantly change cooking and textural properties. Industrial relevance The present work is suitable for the instant rice production industries. This technology can be used by the industries designing rice cooker. This can also be used by the countries for cooking rice, where resources are scarcity.

Biofortification of wheat, rice and common bean by applying foliar zinc fertilizer along with pesticides in seven countries

Abstract: Rice (Oryza sativa L.), wheat (Triticum aestivum L.) and common bean (Phaseolus vulgaris L.) are major staple food crops consumed worldwide. Zinc (Zn) deficiency represents a common micronutrient deficiency in human populations, especially in regions of the world where staple food crops are the main source of daily calorie intake. Foliar application of Zn fertilizer has been shown to be effective for enriching food crop grains with Zn to desirable amounts for human nutrition. For promoting adoption of this practice by growers, it is important to know whether foliar Zn fertilizers can be applied along with pesticides to wheat, rice and also common bean grown across different soil and environmental conditions. The feasibility of foliar application of zinc sulphate (ZnSO4.7H2O) to wheat, rice and common bean in combination with commonly used five fungicides and nine insecticides was investigated under field conditions at the 31 sites-years of seven countries, i.e., China, India, Pakistan, Thailand, Turkey, Brazil and Zambia. Significant increases in grain yields were observed with foliar Zn/foliar Zn + pesticide (5.2–7.7 % of wheat and 1.6–4.2 % of rice) over yields with no Zn treatment. In wheat, as average of all experiments, higher grain Zn concentrations were recorded with foliar Zn alone (41.2 mg kg−1) and foliar Zn + pesticide (38.4 mg kg−1) as compared to no Zn treatment (28.0 mg kg−1). Though the magnitude of grain Zn enrichment was lesser in rice than wheat, grain Zn concentrations in brown rice were significantly higher with foliar Zn (24.1 mg kg−1) and foliar Zn + pesticide (23.6 mg kg−1) than with no Zn (19.1 mg kg−1). In case of common bean, grain Zn concentration increased from 68 to 78 mg kg−1 with foliar Zn alone and to 77 mg kg−1 with foliar Zn applied in combination with pesticides. Thus, grain Zn enrichment with foliar Zn, without or with pesticides, was almost similar in all the tested crops. The results obtained at the 31 experimental site-years of seven countries revealed that foliar Zn fertilization can be realized in combination with commonly-applied pesticides to contribute Zn biofortification of grains in wheat, rice and common bean. This agronomic approach represents a useful practice for the farmers to alleviate Zn deficiency problem in human populations.

Effect of a Brown Rice Based Vegan Diet and Conventional Diabetic Diet on Glycemic Control of Patients with Type 2 Diabetes: A 12-Week Randomized Clinical Trial

Abstract: Objective Several intervention studies have suggested that vegetarian or vegan diets have clinical benefits, particularly in terms of glycemic control, in patients with type 2 diabetes (T2D); however, no randomized controlled trial has been conducted in Asians who more commonly depend on plant-based foods, as compared to Western populations. Here, we aimed to compare the effect of a vegan diet and conventional diabetic diet on glycemic control among Korean individuals. Materials and Methods Participants diagnosed with T2D were randomly assigned to follow either a vegan diet (excluding animal-based food including fish; n = 46) or a conventional diet recommended by the Korean Diabetes Association 2011 (n = 47) for 12 weeks. HbA1c levels were measured at weeks 0, 4, and 12, and the primary study endpoint was the change in HbA1c levels over 12 weeks. Results The mean HbA1c levels at weeks 0, 4, and 12 were 7.7%, 7.2%, and 7.1% in the vegan group, and 7.4%, 7.2%, and 7.2% in the conventional group, respectively. Although both groups showed significant reductions in HbA1C levels, the reductions were larger in the vegan group than in the conventional group (-0.5% vs. -0.2%; p-for-interaction = 0.017). When only considering participants with high compliance, the difference in HbA1c level reduction between the groups was found to be larger (-0.9% vs. -0.3%). The beneficial effect of vegan diets was noted even after adjusting for changes in total energy intake or waist circumference over the 12 weeks. Conclusion Both diets led to reductions in HbA1c levels; however, glycemic control was better with the vegan diet than with the conventional diet. Thus, the dietary guidelines for patients with T2D should include a vegan diet for the better management and treatment. However, further studies are needed to evaluate the long-term effects of a vegan diet, and to identify potential explanations of the underlying mechanisms. Trial Registration CRiS KCT0001771

Evaluation of cold plasma treatments for improved microbial and physicochemical qualities of brown rice

Abstract: This study evaluated the microbial and physicochemical characteristics of brown rice (BR) treated with cold plasma. Cold plasma was generated in a plastic container (250 W, 15 kHz, ambient air) and the cold plasma was applied to BR samples for periods of 5, 10 and 20 min. When BR samples were inoculated with Bacillus cereus , Bacillus subtilis , and Escherichia coli O157:H7, a 20 min plasma treatment resulted in a reduction in bacterial counts by approximately 2.30 log CFU/g. The pH of the BR decreased slightly after the 5 min plasma treatment. BR with hunter color L* showed an increase in pH, and the a* and b* values decreased as a result of the plasma treatment. The α-amylase activity and water uptake rate increased significantly (p

Expansion and functional properties of extruded snacks enriched with nutrition sources from food processing by-products.

Abstract: Rich sources of protein and dietary fiber from food processing by-products, defatted soybean meal, germinated brown rice meal, and mango peel fiber, were added to corn grit at 20 % (w/w) to produce fortified extruded snacks. Increase of total dietary fiber from 4.82 % (wb) to 5.92-17.80 % (wb) and protein from 5.03 % (wb) to 5.46-13.34 % were observed. The product indicated high expansion and good acceptance tested by sensory panels. There were 22.33-33.53 and 5.30-11.53 fold increase in the phenolics and antioxidant activity in the enriched snack products. The effects of feed moisture content, screw speed, and barrel temperature on expansion and nutritional properties of the extruded products were investigated by using response surface methodology. Regression equations describing the effect of each variable on the product responses were obtained. The snacks extruded with feed moisture 13-15 % (wb) and extrusion temperature at 160-180 °C indicated the products with high preference in terms of expansion ratio between insoluble dietary fiber and soluble dietary fiber balance. The results showed that the by-products could be successfully used for nutritional supplemented expanded snacks.

Disruption of OsSULTR3;3 reduces phytate and phosphorus concentrations and alters the metabolite profile in rice grains.

Abstract: Two low phytic acid (lpa) mutants have been developed previously with the aim to improve the nutritional value of rice (Oryza sativa) grains. In the present study, the impacts of lpa mutations on grain composition and underlying molecular mechanisms were investigated. Comparative compositional analyses and metabolite profiling demonstrated that concentrations of both phytic acid (PA) and total phosphorus (P) were significantly reduced in lpa brown rice, accompanied by changes in other metabolites and increased concentrations of nutritionally relevant compounds. The lpa mutations modified the expression of a number of genes involved in PA metabolism, as well as in sulfate and phosphate homeostasis and metabolism. Map-based cloning and complementation identified the underlying lpa gene to be OsSULTR3;3. The promoter of OsSULTR3;3 is highly active in the vascular bundles of leaves, stems and seeds, and its protein is localized in the endoplasmic reticulum. No activity of OsSULTR3;3 was revealed for the transport of phosphate, sulfate, inositol or inositol 1,4,5 triphosphate by heterologous expression in either yeast or Xenopus oocytes. The findings reveal that OsSULTR3;3 plays an important role in grain metabolism, pointing to a new route to generate value-added grains in rice and other cereal crops.

The Profile and Bioaccessibility of Phenolic Compounds in Cereals Influenced by Improved Extrusion Cooking Treatment

Abstract: The aim of this study was to investigate the effect of Improved Extrusion Cooking Treatment (IECT) on the phenolics and its bioaccessibility in cereals, represented by brown rice, wheat, and oat. Data showed that total phenolic content and total antioxidant activity in free form were significantly decreased, while the bound form was increased after IECT. After IECT, the total free phenolic acids of brown rice and wheat were significantly decreased by 5.88% and 45.66%, respectively, while the total bound phenolic acids of brown rice, wheat, and oat were significantly increased by 6.45%, 8.78%, and 9.10%, respectively. Brown rice provided the most bioaccessible phenolics and antioxidant compounds, followed by oat and wheat. IECT significantly decreased the bioaccessible phenolics of brown rice and oat by 31.09% and 30.95%, while it had minimal effect on the bioaccessible phenolics of wheat. These results showed that IECT greatly affected the phenolics and its bioaccessibiltiy of cereals, with the effect depending on cereal matrix and the sensitivity of free and bound phenolics. Furthermore, bioaccessible phenolic acids of raw and processed cereals were considerably low, and it slightly contributed to the bioaccessible phenolics.

Authenticity of Rice (Oryza sativa L.) Geographical Origin based on Analysis of C, N, O, and S Stable Isotope Ratios: A preliminary case report in Korea, China, and Philippine

Abstract: BACKGROUND Although rice (Oryza sativa L.) is the third largest food crop, relatively fewer studies have been reported on rice geographical origin based on light element isotope ratios in comparison with other foods such as wine, beef, juice, oil and milk. Therefore this study tries to discriminate the geographical origin of the same rice cultivars grown in different Asian countries using the analysis of C, N, O and S stable isotope ratios and chemometrics. RESULTS The δ15NAIR, δ18OVSMOW and δ34SVCDT values of brown rice were more markedly influenced by geographical origin than was the δ13CVPDB value. In particular, the combination of δ18OVSMOW and δ34SVCDT more efficiently discriminated rice geographical origin than did the remaining combinations. Principal component analysis (PCA) revealed a clear discrimination between different rice geographical origins but not between rice genotypes. In particular, the first components of PCA discriminated rice cultivated in the Philippines from rice cultivated in China and Korea. CONCLUSION The present findings suggest that analysis of the light element isotope composition combined with chemometrics can be potentially applicable to discriminate rice geographical origin and also may provide a valuable insight into the control of improper or fraudulent labeling regarding the geographical origin of rice worldwide. © 2015 Society of Chemical Industry

Compositional Analysis of Whole Grains, Processed Grains, Grain Co-Products, and Other Carbohydrate Sources with Applicability to Pet Animal Nutrition

Abstract: Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed. Crude protein, amino acid, fat, dietary fiber, resistant starch, and mineral concentrations were highly variable among the respective fractions (i.e., barley flake vs. malted barley vs. steamed rolled barley) as well as among the various grains (i.e., barley flake vs. brown rice vs. canary grass seed). These ingredients not only provide a readily available energy source, but also a source of dietary fiber, resistant starch, essential amino acids, and macrominerals for pet diets.

Two-year stability of immobilization effect of sepiolite on Cd contaminants in paddy soil.

Abstract: The long-term stability of immobilization effect of immobilization agents was critical to the remediation practices. Two years consecutive in situ field-scale demonstration was conducted in Hunan province, with the purpose to certify the long-term stability of immobilization effect of sepiolite on Cd contaminants in paddy soil in the aspect of soil extraction and plant uptake. Natural sepiolite was selected as immobilization, and rice was the model plant. The immobilization effect of sepiolite on Cd contaminants in paddy soil was significant in the first year and remained at the second year. The Cd content of brown rice, 0.025 M HCl extractable Cd content and exchangeable Cd content of paddy soil decreased remarkably. The application of sepiolite led to an obvious increase in pH value of paddy soil and carbonate bounded fraction of Cd in soil. The immobilization effect was maintained even at the second year without any additional amendments. The results indicated the interaction of sepiolite and cadmium was a long-term process. The additional sepiolite at the second year had no significant lift effect on immobilization so that it was unnecessary to add sepiolite every year based on the immobilization effect and operation cost. The dynamics of available Cu, Zn, and Mn contents in paddy soil in two consecutive years indicated sepiolite had negligible effects on the bioavailability of trace metals. The result of the current research confirmed the stability of immobilization effect of sepiolite.

Tailoring Grain Storage Reserves for a Healthier Rice Diet and its Comparative Status with Other Cereals

Abstract: A global rise of diet-related noncommunicable diseases calls for a focus on diet-based nutritional intervention across the entire socioeconomic consumer spectrum. We review recent reports in the area of healthier rice aimed at developing rice grains with improved dietary fiber compositions (increased amounts of nonstarch polysaccharides and resistant starch), and less digestible starch (higher amylose and phospholipid complex in the endosperm) resulting in reduced glycemic impact upon grain consumption. We furthermore elaborate on the interconnections of elevated amounts of protein and a balanced composition of essential amino acids. The importance of a nutritious aleurone layer and its role in lipid storage and micronutrient composition is discussed briefly in the context of brown rice benefits. We identify gene targets for precision breeding that will facilitate the production of rice grains and rice-based products to mitigate the impact of nutrition-related preventable diseases.

Arsenic speciation in rice and risk assessment of inorganic arsenic in Taiwan population

Abstract: This study assessed the total arsenic content and arsenic speciation in rice to determine the health risks associated with rice consumption in various age–gender subgroups in Taiwan. The average total arsenic levels in white rice and brown rice were 116.6 ± 39.2 and 215.5 ± 63.5 ng/g weight (n = 51 and 13), respectively. The cumulative cancer risk among males was 10.4/100,000. The highest fraction of inorganic/total arsenic content in white rice ranged from 76.9 to 88.2 % and from 81.0 to 96.5 % in brown rice. The current study found different arsenic speciation of rice in southern Taiwan, where the famous blackfoot disease has been reported compared with arsenic speciation from other Taiwan areas. Therefore, rice and other grains should be further monitored in southern Taiwan to evaluate whether arsenic contamination is well controlled in this area.