Rice: Importance for Global Nutrition.

In four mixed media composed of (1) brown and polished rice, Oryza sativa L., (2) brown and rough rice, (3) polished and rough rice, and (4) brown, polished, and rough rice, feeding and oviposition of the rice weevil, Sitophilus oryzae (L.), were observed. In all media, the weevil rarely exploited rough rice. The rice weevil fed on brown rice more frequently than on polished rice, but did not concentrate on brown rice in the media containing both brown and polished rice. The feeding preference index for brown rice over polished rice was ≍1.9. Females laid more eggs on brown rice than on polished rice. In the media containing both brown and polished rice, females laid eggs exclusively on brown rice; the preference index for brown rice over polished rice was ≍19.3. Mortality of the weevil during development in the medium without brown rice was significantly higher than in the media with brown rice. Life table statistics for the weevil in the four media showed that brown rice was the critical factor determining population development. Thus, the weevil's strong oviposition preference for brown rice allows it to maximize its fitness when feed with a variety of resources of different qualities. The relative impact of oviposition versus feeding preferences of the weevil on its reproductive success is discussed.

Synchrotron-based X-ray fluorescence (S-XRF) was utilized to locate arsenic (As) in polished (white) and unpolished (brown) rice grains from the United States, China, and Bangladesh. In white rice As was generally dispersed throughout the grain, the bulk of which constitutes the endosperm. In brown rice As was found to be preferentially localized at the surface, in the region corresponding to the pericarp and aleurone layer. Copper, iron, manganese, and zinc localization followed that of arsenic in brown rice, while the location for cadmium and nickel was distinctly different, showing relatively even distribution throughout the endosperm. The localization of As in the outer grain of brown rice was confirmed by laser ablation ICP-MS. Arsenic speciation of all grains using spatially resolved X-ray absorption near edge structure (micro-XANES) and bulk extraction followed by anion exchange HPLC-ICP-MS revealed the presence of mainly inorganic As and dimethylarsinic acid (DMA). However, the two techniques indicated different proportions of inorganic:organic As species. A wider survey of whole grain speciation of white (n=39) and brown (n=45) rice samples from numerous sources (field collected, supermarket survey, and pot trials) showed that brown rice had a higher proportion of inorganic arsenic present than white rice. Furthermore, the percentage of DMA present in the grain increased along with total grain arsenic.

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

Method validation for As speciation in rice using LC-ICP-MS and the inorganic arsenic limit for Brazilian rice

Rice is one of the most important staple foods for the human population, necessitating continuous monitoring for mycotoxin risk in particular in the sub-tropical area, such as India. In the present study, a total of eighty-one samples comprising brown (n = 36) and polished (white) rice (n = 45) intended for direct human consumption were collected from markets across various districts of Tamil Nadu, India, and analysed for ochratoxin A (OTA) and fungal contamination. Aspergillus ochraceus, an ochratoxigenic fungus belonging to Aspergillus section Circumdati, exhibits optimal growth and OTA production at temperatures ranging from 25 °C to 30 °C. Among the fungal isolates, Aspergillus niger and A. ochraceus were the most prevalent, occurring in 50 out of 81 samples (62%). A. ochraceus demonstrated a significantly higher OTA-producing capacity compared to A. niger, with an OTA concentration range of 12.3–196.8 µg/kg and 0.2–2.8 µg/kg. Chemical analysis of fifty fungal-contaminated market rice samples revealed that 76% (38/50) were contaminated with OTA. Further, detectable levels of OTA were observed in 83% of brown rice and 69% of polished rice samples, with the highest frequency falling within the range of 1–<3 µg/kg. However, none of the tested rice samples exceeded the acceptable OTA threshold set by the Food Safety and Standards Authority of India (FSSAI) (20 µg/kg), with all concentrations falling below the national regulatory limit. This study represents further insight into OTA exposure in rice, with greater concern regarding brown rice than white rice, and emphasizes the necessity of implementing sound and safe storage practices, effective management strategies, and continuous monitoring programs to prevent OTA contamination throughout the Indian rice supply chain.

Complex Carbohydrates in Australian Rice Products—Influence of Microwave Cooking and Food Processing

For long-term food sustainability and security, it is crucial to recognize and preserve Indigenous rice varieties and their diversity. Yoom Noon is one of the non-glutinous rice (Oryza sativa L.) varieties being conserved as part of the Phanang Basin Area Development Project, which is administered by the Royal Initiative of Nakhon Si Thammarat in Southern Thailand. The goal of this research was to compare the nutritional profiles of Yoom Noon white rice, brown rice, and germinated brown rice. The results indicated that carbohydrate content was found to be the most plentiful macronutrient in all processed Yoom Noon rice types, accounting for 67.1 to 81.5% of the total. White rice had the highest carbohydrate content (p < 0.05), followed by brown rice and germinated brown rice. Brown rice had more protein and fat than white rice (p < 0.05). The maximum protein, dietary fiber, and ash content were found in germinated brown rice, followed by brown rice and white rice (p < 0.05). White rice had the highest amylose content, around 24% (p < 0.05), followed by brown rice (22%), and germinated brown rice (20%). Mg levels in all white, brown, and germinated brown rice ranged from 6.59 to 10.59 mg/100 g, which was shown to be the highest among the minerals studied (p < 0.05). Zn (4.10-6.18 mg/100 g) was the second most abundant mineral, followed by Fe (3.45-4.92 mg/100 g), K (2.61-3.81 mg/100 g), Mn (1.20-4.48 mg/100 g), Ca (1.14-1.66 mg/100 g), and Cu (0.16-0.23 mg/100 g). Se was not found in any processed Yoom Noon rice. Overall, brown rice had the highest content of macro- and micronutrients (p < 0.05). In all processed rice, thiamin was found in the highest amount (56-85 mg/100 g), followed by pyridoxine (18-44 g/100 g) and nicotinamide (4-45 g/100 g) (p < 0.05). Riboflavin was not identified in any of the three types of processed Yoom Noon rice. Individual vitamin concentrations varied among processed rice, with germinated brown rice having the highest thiamine content by around 1.5 and 1.3 folds compared to white and brown rice, respectively. The GABA level was the highest in germinated rice (585 mg/kg), which was around three times higher than in brown rice (p < 0.05), whereas GABA was not detectable in white rice. The greatest total extractable flavonoid level was found in brown rice (495 mg rutin equivalent (RE)/100 g), followed by germinated brown rice (232 mg RE/100 g), while white rice had no detectable total extractable flavonoid. Brown rice had the highest phytic acid level (11.2 mg/100 g), which was 1.2 times higher than germinated brown rice (p < 0.05). However, phytic acid was not detected in white rice. White rice (10.25 mg/100 g) and brown rice (10.04 mg/100 g) had the highest non-significant rapidly available glucose (RAG) values, while germinated brown rice had the lowest (5.33 mg/100 g). In contrast, germinated brown rice had the highest slowly available glucose (SAG) value (9.19 mg/100 g), followed by brown rice (3.58 mg/100 g) and white rice (1.61 mg/100 g) (p < 0.05).

The consumption of good tasting rice, mainly soft-textured white rice with low amylose content, has substantially increased in China as living standards improve. However, this diet change may increase the risk of developing type II diabetes because the soft-textured white rice is generally less resistant to digestion and has a higher glycemic index. In contrast, intake of brown rice is inversely associated with type II diabetes risk. This study was conducted to test the possibility that brown rice processed from soft-textured cultivars has both acceptable texture and improved health benefits. Texture and digestion properties were compared between white and brown rice of five indica cultivars preferred by Chinese consumers. Mean hardness was 33% higher while mean springiness was 5% lower for cooked brown rice than for cooked white rice. As compared to cooked white rice, cooked brown rice had a 41% longer mean active digestion duration but 31% lower mean glucose production rate and 11% lower mean total glucose production from starch digestion. However, the differences in texture and starch digestion properties between cooked brown and white rice were affected by cultivar identity. Brown rice processed from suitable cultivars with both a relatively thinner bran layer and relatively higher grain amylose content met consumer requirements in terms of acceptable texture and improved health benefits.

Background and ObjectivesIn recent years, brown rice (BR) has become popular among the consumers due its nutritional excellence and health benefits as compared to polished or white rice. The objective of this review paper is to compare composition, health benefits, hurdles, shelf life, and potential ways to enhance the consumption of BR as compared to white rice.FindingsBrown rice is the whole grain rice which includes the endosperm, embryo, and bran layers. Nutritionally, BR is superior to white rice and an improved source of vitamins, minerals, fiber, γ‐oryzanol, and phytochemical components which can support the human health. However, the polishing process removes most of the health promoting components from the BR. Considerable difference has been reported in the nutritional composition of brown and polished rice. Brown rice is gaining popularity among health conscious consumers as compared to white rice but there are also certain hurdles such as a shorter shelf life, sensory perception, and lack of awareness about its benefits and availability which limits market potential. However, innovative and optimization process technologies will help in the promotion and improved consumption of BR instead of white rice.ConclusionBR is a valuable source of nutritional components which are lost once it is subjected to a polishing process as many nutrients are concentrated in the bran layer. The limitations associated with the consumption of BR have previously effected consumption but the demand for BR has increased which has been attributed to promotion of potential health benefits.Significance and noveltyBR consumption has potential to contribute to improve the health as part of a healthy diet and reduce the burden of various noncommunicable diseases.

Polished white rice (WR), high in refined carbohydrates, the main staple in South India is associated with enhanced risk of diabetes. Brown Rice (BR), with lower glycemic load, high fibre content and micronutrients, is a healthier choice. Two hundred and twelve Persons with Diabetes (PwD) attending a tertiary diabetes care centre in a city in South India responded to a questionnaire documenting types, frequency and reasons for rice consumption, awareness and beliefs about BR. A sub-set of 10, participated in qualitative interviews, which additionally, explored the influence of traditional beliefs on and consumption patterns of rice, barriers to BR consumption and willingness to accept it in their diet. Ninety-three percent reported consuming WR with traditional usage (97 %) being the main reason for its preference. Brand image, grain size, texture and taste, of rice were other decisional considerations. Awareness about health benefits of BR was limited, with 69 % and 51 % believing it to be nutritious and helping to reduce blood sugar respectively. Appearance, texture, taste and cost were deterrents to its use. Over half agreed to switch to BR if they believed it would improve their health. Participants with a shorter duration of diabetes were more willing to change to BR. The study highlights the need to promote greater literacy regarding health benefits of BR and other forms of less polished rice. Larger trials examining the effectiveness of BR viz-a viz other types of less polished rice on blood glucose levels, metabolic factors and nutritional content among PwD are needed.

The present study was carried out to investigate the effect of parboiling process on physicochemical, nutritional properties, Milling quality and organoleptically of brown and white rice.The obtained results revealed that, physical properties of brown and white rice varied from one variety to another.Giza 182 rice variety was significantly the longest length among Giza 179 rice variety.In addition, parboiling process had no effect on the length and width of either brown or the white rice at P ≤ 0.07.The paddy rice of raw (Giza 179) had the highest percentage of broken grains and the lowest percentages of head rice and Brown rice as compared with (Giza 182) variety, where parboiling process led to decrease the percentage of broken rice from 32.40 to 4.28% for Giza 179 and from 16.50 to 5.50 for Giza 182.In addition, parboiling process help to increase the head rice and white rice percentages.Water uptake, sedimentation value of white rice were significantly higher than that of brown rice.white rice variety of Giza 179 had the lowest cooking time among all of the tested rice samples (17 min.).water uptake and sedimentation values decreased as a function of parboiling process but cooking time increased for all rice samples.Gel consistency (GC) varied significantly among varieties in both brown and white rice.Alkali spreading value in brown rice varieties showed lower values in comparing with white rice varieties.white rice variety of Giza 182 had the highest Alkali spreading value, Elongation and Amylose content among the other varieties.Moreover, it were decreased upon subjecting rice to parboiling process.Brown rice of two rice varieties had higher contents of crude protein, ether extract and ash but lower content of total carbohydrates than those of white rice.Parboiling process lowered the percentage of the crude protein and ether extract in both brown and white rice .whereas, it increased the ash and minerals content in white rice samples.The cooked white rice of Giza 182 variety had the highest mean scores for the palatability characteristics among all of the tested rice samples.In addition, parboiling process helped to decrease the mean score for the palatability characteristics but the values were still acceptable by the panelists.

1867-P: White and Brown Rice Supplementation Changes High-Fat Diet–Induced Dysbiosis of Gut Microbiome and Improves Energy and Glucose Metabolism

Whole-grain products such as brown rice have been associated with lower risk of metabolic disorders including diabetes. We examined the acceptability and tolerability of substituting brown rice for white rice and the feasibility of introducing brown rice into the diet through a long-term trial to lower the risk of type 2 diabetes. Fifty-one adults residing in Abuja, Nigeria, participated in this study. Using purposeful sampling for focus group discussions (FGDs), participants were enrolled based on their age (19-25 vs. 40-60 years) and body mass index (BMI) (normal weight vs. overweight/obese). Participants tasted four meals with different constitution of brown and white rice (25:75%, 50:50%, 75:25%, and 100% brown rice). Twelve FGDs were conducted, six before and six after the food tasting. Two-hour postprandial blood glucose was measured after consumption of each rice meal. The mean age of the participants was 39 (±14) years, their mean BMI was 25.6 (±5.2) and about half of them were male. Most of the participants (61%) reported that rice was their main source of carbohydrate and 67% consumed rice at least five times/week. Before the food tasting, participants considered white polished rice superior to brown rice with regard to quality, taste, and nutritional value. After the food tasting, most of the participants (49%) indicated a preference for the 100% brown rice, 19% preferred the 25% brown rice, 18% preferred the 50% brown rice, and 7% preferred the 75% brown rice meals. Factors that may affect the acceptability of brown rice include its appearance, longer cooking time, cost, limited availability, and poor appreciation of its nutritional value. In general, 2-h postprandial glucose levels were lower, after consumption of meals with higher proportion of brown rice. This study provides valuable insight into the acceptability of brown rice as a substitute for white rice in Nigeria. If confirmed in larger studies, these results highlight the importance of increasing awareness on the nutritional value of brown rice and support the rationale for conducting a large-scale intervention trial to examine the effect of brown rice consumption on blood sugar levels among Nigerians.

The present work aimed to compare the chemical evaluation of white, brown and black rice. Chemical composition, amylose content and minerals conten (Mg, Na, Zn, Mn, Fe, Ca and K) were determined. The results showed that ash, crude fiber, protein and oil contents had decreased in white rice compared with brown and black rice, whereas the hydrolysable carbohydrate was increased in white rice than brown and black rice. In addition, black rice had lowered content of amylose compared with white and brown rice. White rice was lowered in all minerals and black rice was higher contents of Mg, Zn, Mn, Fe and K. Meanwhile, Na and Ca were higher in brown rice compared with black rice. In conclusion, this study found that brown and black rice are high contents of chemical composition and minerals.

The physicochemical properties and structural features of proteins of concentrates (PC) from white and brown rice are described. Differences in a degree of proteolysis and the relationship between the functional and technological properties of proteins and their structure were established. Proteins from white rice had lower molecular weights (MW) than proteins from brown rice: 1.3–199.5 kDa versus 1.5–251.1 kDa. Most proteins were grouped in three low-molecular-weight fractions (МW 11.7–27.5 kDa) in PC from white rice and in one fraction with the high molecular weight (182–251.1 kDa) in PC from brown rice. In the process of hydrolysis, the MW of proteins (high-molecular-weight) of PC from white rice decreased from 199.5 to 120.2 kDa with generation of peptides with a molecular weight of &lt;1.3 kDa, while the MW remained unchanged upon hydrolysis of proteins of PC from brown rice. In the composition of PC from white rice, flavonoids interacted with protein fractions with molecular weights of 131, 10, and 4.0 kDa; while in PC from brown rice, they interacted with only one fraction with a molecular weight of 216 kDa. The quantity of flavonoids in PC from white rice was 2.3 times less than that in PC from brown rice. Elements of protein secondary structure were established for PC: α–helix, 310 — helix, β-structure, β-bends, and irregular shape. Proteolysis of proteins was accompanied by a decrease in the number of α-helices, increase in the proportion of β-structures and irregular regions, weakening of the hydrophobic properties of proteins and an increase in the number of S–S bonds; PC from brown rice was characterized by a higher content of –СН2 groups from the flavonoid family, as well as by a higher degree of unsaturation of groups of benzene nuclei, ketone and ester groups. A negative correlation was found between the foaming ability of PC and the upper boundaries of molecular weights (r = — 0.95), quantity of high-molecular weight proteins (r = — 0.80) and aggregation constants, and a positive correlation (r = + 0.8) with the number of S–S bonds. The high foaming ability is interrelated with proteins with a molecular weight of no more than 120 kDa. The results are intended to regulate the functional properties of protein products based on the characteristics of the physicochemical properties of native and modified proteins.