Showing papers on "Brown rice published in 2021"

Microwave drying of germinated brown rice: Correlation of drying characteristics with the final quality

Abstract: Drying characteristics influence the formation of quality including visual color and gamma-aminobutyric acid (GABA) of germinated brown rice (GBR) subjected to microwave drying. In microwave drying, microwave intensities induced microscopic pores inside GBR to enhance the drying rate in initial stage, while rising temperatures caused gelatinization of starch granules to hinder the drying rate in later stage. The higher microwave intensity resulted in the greater non-uniformity of temperature inside the grain layer, which dominated the moisture content and final quality indexes of GBR. However, the coupling effects of temperature rising and moisture reducing failed to stimulate the glutamate decarboxylase (GAD) activity for the GABA synthesis, but may cause the degradation of GABA. The non-uniformity of microwave drying influenced the evaluation of GABA content in the dried GBR, and the suitable average grain temperature of 64–67 °C may retain relatively high GABA content. The critical temperature for preventing the serious browning and charred kernels inside the grain layer was 132 °C and 170 °C, respectively. Microwave intensity of 3–4 W/g may be suitable for drying of GBR considering high drying efficiency and product quality.

Value of Wholegrain Rice in a Healthy Human Nutrition

Abstract: Rice is one of the most widely consumed cereals in the world. The husks of harvested, unprocessed rice are not digested by humans and need to be removed to obtain edible grains, whereas the bran can be partially (brown rice) or totally removed (white rice). Brown rice is a wholegrain cereal and, as such, is known to have beneficial effects on human health. Recent epidemiological studies have shown that the consumption of whole grains can reduce the risk of metabolic disorders, cardiovascular diseases, and some types of cancer. However, white rice is preferred for reasons connected to appearance, taste, palatability, ease of cooking, tradition, safety, shelf-life, and lack of awareness about its benefits and availability. In this review, the latest scientific reports regarding the nutritional composition of brown rice and the evolution of the technology for its production will be briefly reviewed together with research on nutritional implications of brown rice consumption also in relation to cancer development in humans. A specific chapter is devoted to pigmented rice which, thanks to its composition, has attracted the growing interest of consumers worldwide. The need for further studies to help promote the consumption of wholegrain rice are also discussed.

Continuous microwave drying of germinated brown rice: Effects of drying conditions on fissure and color, and modeling of moisture content and stress inside kernel

Abstract: Suitable fissures in kernels and the golden yellow color are the desired visual quality to evaluate germinated brown rice (GBR) subjected to drying processing. To improve the visual quality of GBR ...

Nutritional and Functional Properties of Gluten-Free Flours

Abstract: This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

Food pantries select healthier foods after nutrition information is available on their food bank's ordering platform.

Abstract: Objective: In the USA, community-based food pantries provide free groceries to people struggling with food insecurity. Many pantries obtain food from regional food banks using an online shopping platform. A food bank introduced a visible nutrition rank (i.e. green, yellow or red) onto its platform. The hypothesis was that pantry orders would increase for the healthiest options (green) and decrease for the least healthy options (red). Design: Interrupted time series (ITS) analysis of a natural experiment. Monthly data included nutrition ranks of available inventory and itemised records of all products ordered during the 15-month baseline period and 14-month intervention. Setting: A New England food bank. Participants: The twenty-five largest food pantries in the network based on pounds of food ordered. Results: Descriptive analyses of 63 922 pantry ordering records before and after the visible ranks identified an increase in the proportion of green items ordered (39·3–45·4 %) and a decrease in the proportion of red items ordered (10·5–5·1 %). ITS analyses controlling for monthly changes in inventory available and pantry variables indicated that average monthly orders of green items increased by 1286 pounds (P < 0·001) and red orders decreased by 631 pounds (P = 0·045). Among the largest changes were increases in orders of fresh produce, brown rice, low-fat dairy and low-fat meats and decreases in orders of sugary juice drinks, canned fruit with added sugar, higher fat dairy and higher fat meats. Conclusions: This promising practice can support system-wide efforts to promote healthier foods within the food banking network.

Effects of ultrasound-assisted cellulase enzymatic treatment on the textural properties and in vitro starch digestibility of brown rice noodles

Abstract: The effects of ultrasound-assisted enzymatic (ult-enzymatic) treatment on the textural properties and starch digestibility of brown rice noodles were investigated. Brown rice was rich in dietary fibers, mainly insoluble dietary fiber (IDF). After the ult-enzymatic treatment, the IDF content and particle size of brown rice flour decreased, and the soluble dietary fiber (SDF) content increased. The ult-enzymatic treatment significantly influenced the pasting, thermal and rheological properties of rice flour, probably due to the changes of proximate composition and particle size distribution. Accordingly, the ult-enzymatic rice noodles with smooth surface and small air cell microstructure had better texture and cooking qualities, and slightly higher starch digestibility when compared to the untreated rice noodles. The glycemic index (GI) of the ult-enzymatic rice noodles with higher starch relative crystallinity was significantly lower than that of the polished ones. The correlation analyses exhibited that the SDF was beneficial to the reduction of starch digestibility, while had less damage to the texture of rice noodles. These results indicated that the ult-enzymatic treatment was a promising way to improve the textural properties of brown rice noodles and maintain a lower starch digestibility.

Effects of intermittent drying on physicochemical and morphological quality of rice and endosperm of milled brown rice

Abstract: The objective of this study was to evaluate the cumulative effects of intermittent drying in function of the number of cycles and exposure time of the grains to high temperatures in the dryer and its correlations with the physical, physicochemical and morphological quality of rice and brown rice. For drying rice, it is important to control the intermittence time and the air-drying temperature to minimize the effects of the process on grain quality. With an increase in the drying time, ruptures in brown rice endosperm and an increase in burned and chalky grains are observed. In addition, reductions in physicochemical composition and changes in the starch structure and crystallinity are also observed. The grouping of the treatments and the correlations of the qualitative variables indicate that a longer drying time has the most significant effect on rice quality. The physicochemical quality and the morphological structure of rice and brown rice are preserved when intermittent drying is carried out for 3 h, avoiding excessive heating (>39 °C) of the grain mass and thermal damage to the grain cell tissues and the physicochemical quality of rice.

Application of different foliar iron fertilizers for enhancing the growth and antioxidant capacity of rice and minimizing cadmium accumulation.

Abstract: Iron (Fe) fertilizer can reduce cadmium (Cd) uptake and toxicity in rice, but the underlying mechanisms of Cd mitigation by different fertilizers are poorly understood. Here, pot experiments in rice were conducted to characterize the effects of four types of foliar-applied Fe fertilizer (chelated ferrous Fe, ferric Fe, ionic ferrous Fe, and ferric Fe) at three doses (20, 50, and 100 mg L−1) on photosynthetic capacity, antioxidant ability, yield, and Cd accumulation in Cd-contaminated soil. The results showed that foliar Fe application increased the net photosynthesis rate by 19.3%, peroxidase (POD) by 18.2%, superoxide dismutase (SOD) by 26.9%, and catalase (CAT) by 19.6%, and led to a 7.2% increase in grain yield compared with the control. Moreover, foliar Fe application significantly reduced Cd accumulation by 15.9% in brown rice and decreased the translocation of Cd from roots to other plant tissues. Overall, application of moderate doses (50 mg L−1) of chelated ferrous Fe was the most effective method for reducing Cd uptake (decreasing the Cd concentration in brown rice by 29.0%) and toxicity in rice (decreasing malondialdehyde by 23.2% and increasing POD, SOD, and CAT by 54.4%, 51.6%, and 45.7%, respectively), which may stem from the fact that chelated ferrous Fe was a more stable and bioavailable source of Fe for rice. The Cd concentration in rice had negative relationship with Fe concentration, and the translocation of Cd from root to the other tissues was reduced by the higher Fe nutrition status in leaf, suggesting that a high Fe supply may decrease Cd content by inhibiting the expression of the Fe transport system. These results indicate that foliar application of chelated ferrous Fe provides a promising alternative approach for enhancing growth and controlling Cd accumulation in rice plants. Furthermore, these results advance our understanding of the associations between plant Fe nutrition status and Cd accumulation.

Nutrient digestibility and fecal characteristics, microbiota, and metabolites in dogs fed human-grade foods.

Abstract: Human-grade (HG) pet foods are commercially available, but they have not been well studied. Our objective was to determine the apparent total tract digestibility (ATTD) of HG pet foods and evaluate their effects on fecal characteristics, microbiota, and metabolites, serum metabolites, and hematology of dogs. Twelve dogs (mean age = 5.5 ± 1.0; BW = 11.6 ± 1.6 kg) were used in a replicated 4 × 4 Latin square design (n = 12/treatment). The diets included 1) Chicken and Brown Rice Recipe (extruded; Blue Buffalo); 2) Roasted Meals Tender Chicken Recipe (fresh; Freshpet); 3) Beef and Russet Potato Recipe (HG beef; JustFoodForDogs); and 4) Chicken and White Rice Recipe (HG chicken; JustFoodForDogs). Each period consisted of 28 d, with a 6-d diet transition phase, 16 d of consuming 100% of the diet, a 5-d phase for fecal collection, and 1 d for blood collection. All data were analyzed using the Mixed Models procedure of SAS 9.4. Dogs fed the extruded diet required a higher (P 0.05), but diet modified the relative abundance of nearly 20 bacterial genera. Similar to previous reports, these data demonstrate that the fecal microbiota of dogs fed HG or fresh diets is markedly different than those consuming extruded diets, likely due to ingredient, nutrient, and processing differences. Serum metabolites and hematology were not greatly affected by diet. In conclusion, the HG pet foods tested resulted in significantly reduced fecal output, were highly digestible, maintained fecal characteristics, serum chemistry, and hematology, and modified the fecal microbiota of dogs.

High protein brown rice flour, tapioca starch & potato starch in the development of gluten-free cupcakes

Abstract: Rice (Oryza sativa L.) is an important ingredient for the development of gluten free bakery products. The quality of these types of products varies depending on the levels of rice amylose, particle size of the rice flour, rice grain length as related to amylose content, water absorption rate and the use of other ingredients such as hydrocolloids. This research work was aimed to develop a cupcake using high protein brown rice flour (HPBRF) in combination with tapioca starch (TF) and potato starch (PS) of which the formulations were evaluated for textural properties, specific volume, and sensory attributes, using a Simplex-Centroid mixture design. In addition, rheological, pasting, and chemical attributes were evaluated for the high protein brown rice flour, tapioca starch & potato starch. In the development of the cupcake formulations, starch incorporation increased the cupcakes specific volume from 2.32 mL/g to a maximum of 3.85 mL/g and decreased hardness from 10.62 N to 1.9 N. As a result, the optimized formulation recommended to compare by sensory evaluation to a wheat flour cupcake (control) was 60 g/100 g brown rice flour, 30.7 g/100 g tapioca starch and 9.3 g/100 g potato starch giving a 100% desirability with an overall liking of 6.96.

High-temperature air fluidization improves cooking and eating quality and storage stability of brown rice

Abstract: Brown rice contains many valuable active ingredients; but due to its long cooking time, hard texture, heavy rice bran taste, and short shelf life, it is not widely accepted by consumers. Herein, we developed a novel processing technology so-called high-temperature air fluidization (HTAF) to treat brown rice. The effects of the HTAF treatment at 120 °C, 130 °C, and 140 °C for 60 s at a feed rate of 80 kg/h on the quality of brown rice were investigated. The results showed that the treatment with HTAF caused fissures to form on the surface and the interior of brown rice, and these fissures appeared to facilitate the penetration of water into the rice kernels during soaking. The optimal HTAF treatment temperature was 130 °C, the water adsorption of HTAF-treated brown rice at 130 °C (TBR-130) was increased to 25.3% after soaking for 160 min, which was higher than that of white rice and untreated brown rice (UBR; 13.7%). The optimal cooking time for TBR-130 was also 5 min shorter than that for UBR. The results further showed that TBR-130 had a larger degree of volume expansion compared to that of UBR, and cooked TBR-130 had softer texture than cooked UBR. The cohesiveness and sensory quality of TBR-130 were also higher than those of UBR, and the content of flavor compounds in TBR-130 was similar to that of white rice. HTAF caused no obvious damages to the main active components or nutritional components of TBR-130. Finally, TBR-130 had better chromaticity and higher storage stability than UBR. These results demonstrate that the HTAF treatment can improve cooking and eating quality and storage stability without causing obvious damages to nutritional quality of brown rice. This technology may play important roles in an attempt to promote the use of brown rice as staple foods.