The physical attributes, chemical composition, and physicochemical properties of 2 medium-grain rice cultivars from Arkansas (Bengal, Medark) and from California (M202, M204) were compared when grown in their respective locations and grown together in Arkansas to better understand the impacts of heredity and environment on medium-grain rice quality. Variations existed in grain dimensions, parti...

To determine the antioxidant effects of rice hull extract exposed to far-infrared radiation, the added extracts were compared with sesamol in cooked turkey breast. Rice hull extract showed antioxidant properties in cooked turkey breast by reducing lipid oxidation and volatile aldehydes. Far-infrared radiation increased significantly the antioxidant activities of rice hull extracts. Rice hull ex...

Vitamin-A deficiency (VAD) is a major malnutrition problem in South Asia, where indica rice is the staple food. Indica-type rice varieties feed more than 2 billion people. Hence, we introduced a combination of transgenes using the biolistic system of transformation enabling biosynthesis of provitamin A in the endosperm of several indica rice cultivars adapted to diverse ecosystems of different ...

Cooked rice of 'Sasanishiki' is soft and not as sticky as those of Japanese leading cultivars 'Koshihikari' and 'Hitomebore'. As a method for efficient selection of a breeding line having a good eating quality like that of 'Sasanishiki', the use of physical properties of cooked rice and cooking quality was examined. There were differences of physical properties of the surface layer, starch-iodi...

OBJECTIVE To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of m...

ACAC), and fatty acid synthetase (FAS) were studied in male Wistar rats after a period of starvation and refeeding of diets containing 400 g glucose, or raw or cooked starches as the source of carbohydrate/kg. Starches fed included maize, potato, wheat, rice, and tapioca. 2. When compared to the responses of rats given the glucose-containing diet, rats given raw maize-or rice-starch-containing ...

Fermented rice is known as a healthy food due to the presence of lactic acid bacteria. The study was carried out identify and characterise bacteria (LAB) from white red fermented Bg (Bathalagoda) varieties. Fermentation naturally by soaking red, white, raw, cooked in sterile distilled water (1:3) overnight at 27 °C an earthen pot. Potentially probiotic bacterial were isolated species confirmed ...

BACKGROUND Micronized ferric pyrophosphate (MFPP) in extruded rice kernels mixed in a rice-based meal could be an effective strategy for improving iron status of children in India. OBJECTIVE The objective was to determine the impact of MFPP supplied through extruded rice kernels in a rice-based meal on iron status of children participating in the midday meal (MDM) scheme in India. DESIGN Th...

Head rice yield (HRY) and eating qualities can be improved by accelerated newly harvest paddy rice aging. In this study, microwave heating of continuous microwave dryer was applied to heat the newly harvested paddy rice. The microwave power level (MWL), exposure times (ET), and heating rounds (HR) on accelerated rice aging properties such as head rice yield and pasting properties, water uptake,...

PURPOSE Recently, an increase in the number of patients sensitized to rice allergen with or without clinical symptoms has been reported. This study was designed to determine the major allergens in rice and their clinical significance. METHODS Twenty-four children (15 boys and 9 girls; mean age, 16.3 months) with allergic disease, who were sensitized to rice antigen (by UniCAP) in the Pediatri...