Consumption Of Brown Rice Research Articles

How much does the carcinogenic risk of inorganic arsenic exposure from rice increase with higher brown rice consumption? An estimation for five regions around the world

Substituting brown rice for white rice can increase the carcinogenic risk of inorganic arsenic (iAs) exposure, given that brown rice has a higher iAs content than white rice. This study estimated changes in the incremental lifetime cancer risk (ILCR) of iAs exposure from rice with increases in the proportion of brown to total rice consumption (PBT) in five regions around the world, including North America, Latin America, Europe, Asia, and Oceania. The results demonstrated that the magnitude of the increase in the ILCR of iAs exposure from rice expressed as an increase in PBT, ranged from 0.02 to 0.43 per 10,000 people for each 10 % increase in PBT. The highest increase was observed in Asia, followed by Latin America, North America, Oceania, and Europe. The daily rice consumption rate rather than the increase in iAs content is the critical factor responsible for regional differences in higher carcinogenic risk with increased PBT. This study also suggests that when considering the carcinogenic risks of iAs exposure from rice, substituting brown rice for white rice is feasible in North America and Europe but not in Asia and Latin America, while in Oceania, a partial substitution of brown rice for white rice (<55 %) is feasible.

Maternal brown rice diet alleviates adverse effects of maternal obesity on offspring metabolism via enhancing DNA demethylation of AdipoR2

The prevalence of maternal obesity is increasing at an alarming rate, with maternal insufficient circulating adiponectin being identified as a crucial link to offspring metabolic disorders. Nutritional interventions during pregnancy have shown promise in mitigating the negative impacts of maternal obesity on offspring health. It is recommended that pregnant women with chronic metabolic diseases increase their consumption of whole grains such as brown rice. However, the specific mechanism through which brown rice consumption by obese pregnant women improves metabolic homeostasis in their offspring remains unclear. Here, we investigated the effects of a brown rice diet during pregnancy on the metabolic homeostasis of offspring exposed to maternal obesity. We found that the systemic energy metabolism homeostasis and the risk of obesity induced by high-fat diet (HFD) in the offspring of obese mothers were altered by the maternal brown rice diet during pregnancy, including reducing systemic and hepatic lipid levels, improving insulin resistance, and protecting hepatic steatosis. Mechanistically, the maternal brown rice diet induced DNA methylation reprogramming in the livers of offspring mice, resulting in enhanced demethylation of the adiponectin receptor AdipoR2 and increased transcription of AdipoR2 mRNA. Adiponectin binding to AdipoR2, regulated hepatic lipid metabolism through AMPKα and PPARα-mediated pathways, effectively ameliorating metabolic disorders in offspring of obese mothers. Our study provides novel insights into combating obesity risk and lays the groundwork for further exploration of the physiological benefits of whole grain brown rice.

Trends and Characteristics of Brown Rice Consumption among Adults in Japan: An Analysis of the National Health and Nutrition Surveys, 2012-2019.

Brown rice is a familiar whole grain in Japan. We examined national trends in brown rice consumption among Japanese adults aged ≥20 years old, using individual-level data from the National Health and Nutrition Surveys conducted between 2012 and 2019. We employed multivariable logistic regression to identify factors associated with brown rice consumption. The 95th percentile of daily brown rice intake remained at 0.0 g throughout the study period. The percentage of brown rice consumers increased from 1.8% (95% confidence interval: 1.6-2.1) in 2012 to 2.6% (95% confidence interval: 2.0-3.4) in 2019. Compared with individuals who consumed only white rice, brown rice consumers had significantly higher mean intake levels of macronutrients, legumes, vegetables, fruits, and nuts. Brown rice consumption was positively associated with certain sociodemographic characteristics (being female, older age, residing in a major city, living without very young children, and having higher education levels) and health behaviors (lower body mass index, engaging in regular exercise, and being a former or never smoker). Despite its potential nutritional benefits in balanced diets, only a small fraction of adults in Japan consume brown rice, indicating a need for further promotion, particularly among individuals with characteristics associated with brown rice consumption.

Abstract 3045: Dietary Whole-grain Rice Differentially Regulates HDL-associated MicroRNAs And Hepatic Lipase In Healthy Japanese Volunteers.

Background: The Japanese population consumes a diet high in rice. Dietary whole-grain (brown) rice has advantageous health benefits over white rice, largely predicted to be conferred by brown rice bran, germ, and fiber. We have previously reported that high-density lipoproteins (HDL) transport microRNAs (miRNA) and deliver functional RNA to recipient hepatocytes. Here, we hypothesize that dietary brown rice reorganizes functional small RNA (sRNA) cargo on circulating HDL and regulates systemic lipid metabolism through hepatic HDL-miRNA uptake. Methods: Healthy subjects (n=13, 20-65 y.o., 38.5% male) consumed 150 g/serving for all 3 meals of (1) white rice, (2) brown rice, and (3) white rice for 3 days with intervals of 4 to 7 days. At day 4, plasma HDL-cholesterol (HDL-C) and total plasma lipids were measured by direct and enzymatic methods. Total RNA was isolated HDL purified by size-exclusion chromatography from human plasma. HDL-sRNA sequencing was completed using NovaSeq6000 (Illumina). HTGL protein levels were measured by ELISA (IBL). Results: Plasma cholesterol, HDL-C, and non-HDL-C levels were not immediately affected by dietary brown rice; however, HDL-C levels were increased after a delay of 10 days. Nevertheless, HDL-associated miR-203-3p and miR-205-5p were found to be significantly decreased in subjects with brown rice consumption compared to white rice. miR-203-3p is predicted to target and suppress hepatic lipase ( LIPC , HTGL). Plasma levels of HTGL were not altered by brown rice, but HTGL protein levels were found to be significantly decreased when the brown rice diet was switched back to white rice, and miR-203-3p levels returned to HDL particles. Conclusions: Dietary brown rice reduces HDL-associated miR-203-3p and miR-205-5p after 3 days and differentially regulates the systemic level of a putative miR-203-3p target gene. These results support that HDL-miR-203-3p functionality may be responsive to brown rice diets and post-transcriptionally regulate LIPC gene expression in recipient hepatocytes. These observations can potentially be used to design dietary supplements to regulate HDL-miRNA function in the liver to control systemic lipid metabolism.

Rice bran is a key structure affecting high nutrition and low toxicity of indica hybrid rice (Oryza sativa L.)

Rice is a staple for over half of the world's population. However, it presents toxicity risks. In this study, 23 indica rice varieties were selected; the concentration and accumulation of 18 elements in husk, bran, and milled rice were measured. The correlations between elements differ, with specific correlation networks in each grain layer, with the bran layer being the most complex. Cd and As in the bran layer accounted for 16.6% and 39.7% of the total accumulation in brown rice, respectively. Removal of the bran layer significantly reduced Fe by 35.2% and Zn by 30.2%. With the goals of high nutrition and low toxicity, the CY6709 and LLY7810 brown rice varieties were suitable without modification, whereas JY781 is best milled to reduce the risk of heavy-metal poisoning. Overall, the bran layer was enriched with both toxic and nutrient elements. To ensure greater nutrient intake, we encourage more brown rice consumption. Moreover, rice varieties should be milled according to their distributions of toxic elements to reduce safety concerns.

Secondary analysis of a randomized trial testing community health educator interventions for diabetes prevention among refugees with depression: effects on nutrition, physical activity and sleep

BackgroundRefugees have high levels of psychological distress that hamper lifestyle change efforts. We previously reported that community health educator (CHE) diabetes prevention interventions decreased HbA1c and depressive symptoms among Cambodian-American refugees with depression; this paper reports health behavior outcomes of those interventions.MethodsParticipants were aged 35–75, Khmer speaking, at risk for diabetes, and met study criteria for likely depression by either a) antidepressant medication and/or b) prolonged elevated depressive symptoms. Participants were randomized to one of three CHE interventions: 1) lifestyle intervention called Eat, Walk, Sleep (EWS), 2) EWS plus medication therapy management with a pharmacist/CHE team (EWS + MTM), or, 3) social services (SS; control). Physical activity and sleep were measured with 7 days of actigraphy. Nutrition was measured as carbohydrates as reported in a culturally tailored food frequency questionnaire. Assessments were at baseline, end point (12 months), and follow-up (15 months).ResultsThe n = 188 participants were 78% female, average age of 55 years, half had a household income < $20,000, and modal education was 7.0 years. Individuals in the two treatment groups that received the EWS intervention significantly increased their brown rice consumption (p < .001, Cohen’s d = 0.76) and their moderate-to-vigorous activity (p = .039, d = 0.32). No intervention changed sleep duration, timing, efficiency or wake after sleep onset. Across groups, individuals who increased brown rice consumption, increased vigorous activity and decreased total sleep time variability showed decreased HbA1c, with small effect sizes.ConclusionsCHEs may improve nutrition and physical activity in refugees with depression but more intensive interventions may be required to impact sleep. Improvements in all three behaviors appear to be associated with HbA1c loweringTrial registrationClinicalTrials.gov identifier NCT02502929.

Barriers and facilitators of brown rice consumption among staff at Durban University of Technology, South Africa

South Africa is experiencing an epidemiological and nutrition transition that is characterised by a surge in the prevalence of overweight and obesity, with an increase in the consumption of energy-dense, low nutritive value foods and beverages and a marked decrease in physical activity. Numerous studies have documented the healthful benefits of making the transitional shift from white rice to brown rice. The aim of this study was to explore the barriers and facilitators of brown rice consumption among staff at Durban University of Technology in South Africa. In this exploratory qualitative study, focus group discussions (FGDs) were conducted to gain an understanding of brown rice consumption among staff at the university. The study sample comprised of non-diabetic, permanent and contract staff at the University. Three focus group discussions were conducted until meaning saturation was reached; two were face to face and one online. Data were analysed using the thematic analysis method. Participants perceived healthy foods as safe and nutrient-dense, with consumption leading to positive health outcomes whereas unhealthy foods were perceived as energy-dense, nutrient-poor and hyper-palatable. The main determinants of food choice included peer and family influence, psychological state, education, availability, affordability, state of health and taste. Factors that influenced rice choice included sensory acceptability, availability, affordability, cultural acceptability, and convenience. Major barriers of brown rice consumption included family preferences and influence, sensory acceptability, time-intensive preparation, affordability, knowledge and skills. Two facilitators of brown rice consumption emerged: natural sensory appeal and healthful benefits. The sensory attributes of brown rice have had limited consumer acceptance, compelling the activation of consumer education and visually enticing cues in preparation methods and extended application uses in food products. This study found that the inclusion and acceptance of brown rice into the participants’ diet is limited. A multi-stakeholder approach towards consumer education and practical preparation solutions is likely to positively influence consumer acceptance of brown rice. Innovative and creative food behaviour modifications should be promoted to channel change towards healthier food choices for a positive impact on health and wellness. Key words: Brown rice, focus group discussions, perception, barriers, facilitators, consumption

Exposure to Inorganic Arsenic in Rice in Brazil: A Human Health Risk Assessment.

In certain populations, rice is the main source of exposure to inorganic arsenic (iAs), which is associated with cancer and non-cancer effects. Although rice is a staple food in Brazil, there have been few studies about the health risks for the Brazilian population. The objective of this study was to assess the risks of exposure to iAs from white rice and brown rice in Brazil, in terms of the carcinogenic and non-carcinogenic effects, and to propose measures to mitigate those risks. The incremental lifetime cancer risk (ILCR) and hazard quotient (HQ) were calculated in a probabilistic framework. The mean ILCR was 1.5 × 10-4 for white rice and 6.0 × 10-6 for brown rice. The HQ for white and brown rice was under 1. The ILCR for white and brown rice was high, even though the iAs concentration in rice is below the maximum contaminant level. The risk for brown rice consumption was lower, which was not expected. Various mitigation measures discussed in this report are estimated to reduce the risk from rice consumption by 5-67%. With the support of public policies, measures to reduce these risks for the Brazilian population would have a positive impact on public health.

A Non-Randomized Trial Investigating the Impact of Brown Rice Consumption on Gut Microbiota, Attention, and Short-Term Working Memory in Thai School-Aged Children.

While dietary fiber has been shown to influence the composition of gut microbiota and cognitive function in adults, much less is known about the fiber-microbiome-cognition association in children. We profiled gut microbiota using quantitative PCR (qPCR) and evaluated cognitive function using the Corsi block-tapping test (CBT) and the psychomotor vigilance test (PVT) before, during, and after the dietary intervention of 127 school-aged children in northern Thailand. While we found that Sinlek rice (SLR) consumption did not significantly alter the abundance of gut microbiota or the cognitive performance of school-aged children, we did find age to be associated with variations in both the gut microbiota profiles and cognitive outcomes. Gammaproteobacteria was significantly lower in the control and SLR groups during the middle time points of both phases (Weeks 4 and 61), and its abundance was associated with age. Cognitive performance using CBT and PVT were also found to be age-sensitive, as older children outperformed younger children on both of these cognitive assessments. Finally, a multiple factor analysis (MFA) revealed that age and cognitive performance best explain individual variation in this study. Collectively, these findings further describe the influence of host variables on the microbial profiles and cognitive outcomes of school-aged children consuming Sinlek rice in Thailand.

OPTIMIZATION OF PROCESS CONDITIONS FOR GERMINATING PIGMENTED RED KAVUNI RICE USING RESPONSE SURFACE METHODOLOGY (RSM)

Recent years, people have been seeking natural and wholesome food, predominantly functional food, which plays a vital role in disease prevention. Germinated brown rice is one of the feasible techniques to improve the nutritional quality to promote brown rice consumption. To optimize the process conditions of germination, Response Surface Methodology (RSM), a statistical computation technique based on two-factor and three-level Central Composite Design (CCD), was employed to optimize the conditions of germinated brown rice. The optimized state was 16 hours of soaking and 72 hours of germination had the highest overall acceptability, shorter cooking span, and potent antioxidant activity. The results showed a good fit with the proposed quadratic model for overall acceptability (R2=0.99), cooking time (R2=0.97) and anti-oxidant activity (R2=0.98). Germinated brown rice could be added and used as a nutritional ingredient shortly. It will be in high demand because of nutritional and nutraceutical properties for the forthcoming generations. Keywords: Red Kavuni, germinated brown rice, Response surface methodology

Comparative effects of black pigmented and non-pigmented brown rice on hypolipidemic activity and their mechanisms of action in high fat diet-induced hamsters

Brown rice consumption is known to have numerous therapeutic benefits. This study aimed to examine the bioactive components of black-pigmented (BRW) and non-pigmented (TK9W) brown rice and their comparative effects on hypolipidemic activity in high-fat diet (HFD)-induced hamsters. The results showed that besides total flavonoids and dietary fibers, BRW displayed higher total phenol and anthocyanin contents than TK9W. At 100 mg/kg/BW, although both BRW and TK9W significantly decreased the levels of serum and hepatic total cholesterols (TC) and triglycerides (TG), and increased the levels of serum high-density lipoprotein cholesterol (HDL-C) and fecal TC in HFD-induced hamsters, BRW was more effective than TK9W in lowering serum low-density lipoprotein cholesterol (LDL-C) and hepatic TG. BRW and TK9W also effectively down-regulated fatty acid synthase and PPARγ, and up-regulated lipoprotein lipase and PPARα expression in liver tissues at this dose level. This study demonstrates that, although BRW appears to have better hypolipidemic activity than TK9W, brown rice of different pigmentation effectively decreased the levels of serum and hepatic TG and TC, increased the serum HDL-C and fecal TC, as well as modulated the lipid metabolism-related protein expression in liver tissues.

The application of biochar and oyster shell reduced cadmium uptake by crops and modified soil fertility and enzyme activities in contaminated soil

Abstract. Soil pollution with cadmium (Cd) has been threatening the human health. In this study, we investigated the possibility of applying biochar and oyster shell to reduce Cd uptake by crops and modify soil quality. A field study based on the rice–oilseed rape rotation was done, and the treatments were comprised without amendments (PA0) and with 15 000 kg ha−1 biochar (PA1), 15 000 kg ha−1 oyster shell (PA2), and 7500 kg ha−1 biochar and 7500 kg ha−1 oyster shell (PA3). Results revealed that both oyster shell and biochar reduced the HOAc-extractable Cd in soil. Compared to PA0, the HOAc-extractable Cd in the PA1, PA2, and PA3 treatments was reduced by 4.76 %–20.79 %, 17.86 %–38.61 %, and 5.95 %–10.89 %, respectively. The cooperative application of biochar and oyster shell reduced the Cd accumulation in brown rice and oilseed by 29.67 % and 19.74 %, respectively, compared to control and thus decreased the hazard quotient (HQ) from the consumption of brown rice and oilseed. The addition of biochar slightly increased soil organic matter. In addition, the available P in the PA2 and PA3 treatments was significantly (p&lt;0.05) increased by 200.96 %–295.92 % and 187.46 %–280.04 % compared to the control. Moreover, the cooperative application of biochar and oyster shell enhanced the activities of urease, catalase, and β-galactosidase by 139.44 %–147.56 %, 10.71 %–34.31 %, and 82.08 %–244.38 %, respectively. These results demonstrated that the utilization of biochar and oyster shell might be an effective pathway to reducing Cd uptake by crops and improving soil fertility and enzyme activities.

The Effect of Brown Rice Consumption on Blood Sugar Levels in Menopause in Tamanan Village, Kediri City in 2022

Increased blood sugar occurs at menopause age because at the age of menopause there is an increase in blood components which results in blood sugar levels being higher and difficult to reduce if not with regular injections of the hormone insulin. Blood sugar disease occurs due to disorders of the pancreas gland which can disrupt the production of the hormone insulin. Based on a preliminary study in Tamanan Village on 30 menopausal women respondents, 20 of them (66.67%) suffered from increased blood sugar levels. The purpose of this study was to determine the effect of brown rice consumption on blood sugar levels in menopause. The research design used was a pre-experimental study with a one-group pretest-posttest design. The population in this study were all postmenopausal women who experienced an increase in blood sugar levels in Tamanan village. By purposive sampling, a sample of 16 people was obtained. The research instrument used was an observation sheet. Data were analyzed using paired t-test. The results showed that the average blood sugar level before giving brown rice was 131.94 mg/dl. The average blood sugar level after being given brown rice was 123.56 mg/dl. From the results of statistical tests with = 0.05 obtained p value = 0.000 so that p-value &lt; then H0 is rejected and H1 is accepted. This study concludes that there is an effect of the consumption of brown rice on blood sugar levels during menopause. Based on the research results, postmenopausal women should consume brown rice and pay attention to the consumption of balanced nutrition, so that blood sugar levels are controlled and health status can be optimal.

Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis.

Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of BR products. To enhance its quality, BR was solid-state fermented with single and mixed strains of Lb. plantarum, S. cerevisiae, R. oryzae, A. oryzae, and N. sitophila. Effects of solid-state fermentation (SSF) with different strains on the nutrition and sensory characteristics of BR were analyzed by spectroscopic method, chromatography, and sensory assessment. Contents of arabinoxylans, β-glucan, γ-oryzanol, phenolic, and flavonoid were significantly increased by 41.61%, 136.02%, 30.51%, 106.90%, and 65.08% after SSF, respectively (p < 0.05), while the insoluble dietary fiber and phytic acid contents reduced by 42.69% and 55.92%. The brightness and sensory score of BR significantly improved after SSF. Furthermore, cluster analysis (CA) and principal component analysis (PCA) were employed to evaluate BR quality. Three clusters were obtained according to CA, including BR fermented for 30 h and 48 h, BR fermented for 12 h, and the control group. Based on PCA, the best SSF processing technology was BR fermented with Lb. plantarum (0.5%, v/w) and S. cerevisiae (0.5%, v/w) at 28 °C for 48 h (liquid-to-solid ratio 3:10).

Impact of consumption of brown rice on glycaemic and lipid profile in type 2 diabetics

Background: Along with pharmacotherapy and exercise, nutrition is also instrumental in comprehensive management of diabetes mellitus (DM). The study aimed to determine the effects of brown rice substitution on glycaemic and lipid profile in patients of type 2 DM.Methods: A hospital-based, non-blinded, randomized interventional study was conducted for 3-months period on DM patients in which brown rice substitution was assigned to the study group and the control group consumed regular white rice. Compliance for diet and medication was assured with telephonic interviews. Their glycaemic and lipid profile were analysed before the start of intervention and after 3-months and results were compared. Results: FBG, PPBG and HbA1c were significantly reduced in both study (n=95) and control (n=98) groups after the interventional period, with greater reduction in the study group. In the study group, there was significant decrease in levels of triglycerides, total and LDL cholesterol and increase in levels of HDL cholesterol after the intervention as compared to that of the control group.Conclusions: Substitution of brown rice with white rice for period of 3 months was associated with better glycaemic control and lipid profile. It has potential as a feasible and sustainable dietary intervention for DM with significant health benefits.

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice.

Brown rice is superior to white rice in nutritional value and in the prevention of chronic diseases. However, it is not the preference of consumers and the relative consumption of brown rice is limited due to a number of factors including chewiness and perceived hard texture after cooking. While both early harvested brown rice and germinated brown rice have been shown to contain superior nutritional components, there is limited knowledge on textural properties of these types of brown rice relative to standard brown rice, and how varieties may affect such properties. Thus, the present study examined the effect of variety, early harvest, and germination on those properties of eight rice varieties with contrasting amylose content and known texture in terms of milled rice. Early harvest and germination decreased pasting viscosities and cooked grain hardness. However, their effect on the characteristics of flour and whole grains differed, in which germination had a greater effect on pasting properties, while early harvest on the texture of cooked grains. The softer texture of brown rice, about 32% lower, could be achieved by germination and 46% by harvesting early. There was a good relationship between pasting characteristics, particularly setback and hardness among different varieties in brown rice, germinated brown rice, and also in early harvest brown rice. This is the first time the comparison of texture between the three brown rice types has been reported. The results also provide new options for the selection of desired characteristics for food processing and brown rice consumption.

Concentrations of essential and toxic elements and health risk assessment in brown rice from Qatari market

Twenty-two brown rice varieties available in the Qatari market were analyzed for essential and toxic elements by ICP-MS. Found concentrations (µg/kg) were: As: 171 ± 78 (62–343), Cd: 42 ± 60 (4–253), Cr: 515 ± 69 (401–639), Pb: 6 ± 7 (<MDL-26), and U: 0.1 ± 0.5 (<MDL-2). One third of the samples contained high levels of arsenic. Significant differences (p < 0.008) in concentrations were observed for many elements based on both the grains’ country of origin and size. Calculated carcinogenic risk according to published speciation data of inorganic arsenic and chromium(VI) available in the literature for rice is > 1 in million, may possibly be > 1 in 10,000 based on conservatively high brown rice consumption rates of 200 g/d or 400 g/d in Qatar. These elevated risks may be applicable to specific population subgroups with diabetic conditions who consume only brown rice. Non-cancer risks are mainly derived from Mn, V, Se, and Cd with a hazard index > 1 from some brown rice samples.

Brown Rice Consumption and Changes in the Metabolic Risk Factors of Non-communicable Diseases in Selected Overweight and Obese Filipinos

Human studies on the health benefits of brown rice (BR) are limited, especially in the Philippines, even though rice is the staple food. This is the first randomized controlled investigation on the effects of BR consumption on metabolic risk factors of non-communicable diseases (NCDs) in selected overweight and obese Filipino adults. Out of 60 eligible male and female participants (30–59 yr old) randomly assigned to the BR and white rice (WR) groups, 52 completed the study. This was organized in a semi-free-living condition with 6-wk dietary intervention and 6-wk followup. Participants were assessed at 0, 2, 4, 6, 8, 10, and 12 wk for overweight/obesity parameters and blood pressure (BP), and at 0, 6, and 12 wk for fasting blood sugar (FBS) and lipid profile. More metabolic risk factors were significantly reduced at post-intervention in the BR group [body mass index (BMI), visceral fat (VF), systolic BP (SBP), diastolic BP (DBP), FBS, total cholesterol (TC), and low-density lipoprotein (LDL)] than in the WR group [SBP, DBP, TC, LDL, and triglycerides (TG)]. Most of the parameters in the BR group significantly improved at follow-up including the high-density lipoprotein (HDL). Therefore, the BR-based diet was more effective in improving the metabolic risk factors status than the WR-based diet. Although a statistically significant difference was not detected between the groups, the percent change had small clinical significance – particularly in BMI, DBP, FBS, TC, LDL, and HDL. Hence, in clinical practice, BR could help ameliorate the metabolic risk factors of NCDs among overweight and obese Filipinos. Further investigations are needed to elucidate the effects of BR on metabolic risk factors.

Ready to eat shelf-stable brown rice in pouches: effect of moisture content on product's quality and stability.

Despite several nutritional benefits of brown rice (BR) its consumption remains limited compared to white rice. Two of the major barriers to its consumption are long cooking time and limited shelf life. However, those two hurdles can be overcome through the development of shelf-stable BR pouches to create new ready-to-eat (RTE) products, a food category that is gaining important market shares. Nevertheless, scarce information is available on the production and shelf-life stability of ready-to-eat BR products. The first objective of this study was the determination of the optimal moisture range to fully cook BR. The second objective was to determine the effect of moisture content and storage time on two fundamental parameters for consumer’s acceptance of rice: color and texture. Three RTE BR pouches with moisture contents of 54%, 57% and 60% were produced and texture and color were evaluated after 1 year of storage. Significant changes in hardness and stickiness were reported during long-term storage. Moisture content negatively affected hardness and positively affected stickiness. Furthermore, storage time and moisture showed a significant effect on rice color. The present results provide information that will be useful to design new RTE meals to promote brown rice consumption.

Consumer Acceptance of Brown and White Rice Varieties.

Rice is consumed as a staple food by more than half of the world’s population. Due to a higher fibre and micronutrient content, brown rice is more nutritious than white rice, but the consumption of brown rice is significantly lower than that of white rice, primarily due to sensory attributes. Therefore, the present research aimed to identify the sensory attributes which drive liking of Australian-grown brown and white rice varieties. Participants (n = 139) tasted and scored (9-point hedonic scale) their liking (i.e., overall liking, aroma, colour and texture) of brown and white rice types of Jasmine (Kyeema), Low GI (Doongara), and Medium grain rice (Amaroo). In addition, participants scored aroma, colour, hardness, fluffiness, stickiness, and chewiness, on Just About Right Scales. A within-subjects crossover design with randomised order (William’s Latin Square design) was used with six repeated samples for liking and Just About Right scales. Penalty analyses were applied to determine the relative influence of perception of sensory attributes on consumer liking of the rice varieties. Across all varieties, white rice was liked more than brown rice due to the texture and colour, and Jasmine rice was preferred over Low GI and Medium Grain. Rice texture (hardness and chewiness) was the most important sensory attribute among all rice varieties and aroma was important for driving of liking between white rice varieties.