Fried Rice Research Articles

Distribution of Enterobacteria in Ready-to-Eat Food in Cafeterias and Retail Food Outlets in Benin City: Public Health Implications

Background: The aim of this study was to determine the occurrence and antibiotic susceptibility profile of enterobacteria isolated from ready-to-eat foods within Benin metropolis, Nigeria.Methods: This was a descriptive study of 210 ready-to-eat food samples comprising fried rice, jollof rice, moi-moi, salad, oil beans, non-oil beans, and African salad obtained from roadside food vendors between January and June 2017. Isolation and identification of enterobacteria isolates were carried out using standard bacteriological and molecular methods. Antibiotic susceptibility profile was carried out using the disc diffusion method.Results: The mean mesophilic bacterial count expressed in log10 CFU/g from the ready-to-eat foods ranged from oil beans (4.3±0.52) to African salad (7.2±1.38). Escherichia coli count ranged between oil beans (1.8±0.16) and African salad (4.1±0.10). Salmonella species count ranged from non-oil beans (2.3±0.17) to African salad (5.2±0.09). Significant differences were observed from the population count of the ready-to-eat foods (p < 0.05). Bacterial isolates recovered from the ready-to-eat foods include Pseudomonas aeruginosa, Citrobacter freundii, Enterobacter cloacae, Salmonella enterica, Escherichia coli, Klebsiella oxytoca. The highest occurrence of the bacterial isolates was Escherichia coli 23(41.07%) while the least was Citrobacter freundii 3(5.36%) and Enterobacter cloacae 3(5.36%). The antimicrobial susceptibility profile of the bacterial isolates revealed that all bacterial isolates were 100% resistant to cefepime, ceftazidime, cefuroxime, ertapenem, and meropenem; with considerable sensitivity to kanamycin and gentamycin.Conclusion: The occurrence of these bacterial isolates in the foods constitutes public health risk to consumers as these pathogens have been associated with foodborne infections.
 Keywords: Antibiotic-resistant; Enterobacteria; Foodborne pathogens; Microbial quality; Public health; Street foods

The Effect of Price and Taste on The Purchase

Many business people who open a culinary business as a human need that serves fast food and drinks. Based on the habit of these people who prefer to buy fast food and drinks, it will benefit these business people, one of which is a culinary or restaurant business. Ranging from snacks to heavy food. Consisting of regional food, and even Korean food. Competition between culinary businesses is increasingly high. Aisy Drink is one of the hundreds of culinary businesses that sell fast food and beverages. Many menu choices provided, such as fried rice, noodles, and kebabs. Likewise, the drink, there are many choices of flavors. By carrying out the theme of hospitality, this place is a favorite choice of youth and other circles. However, buyers are increasingly here increasingly quiet. The results of observations by researchers with other similar businesses, the price in Aisy Drink is quite expensive, both food and drinks. The food was pegged at a price above twenty thousand, while the drinks were in the range of fifteen thousand rupiahs. The researcher is interested in researching this matter and the researcher hopes that this research can become an example for other prospective entrepreneurs, especially graduates from STIE Bima.

The Salt Flip: Sensory mitigation of salt (and sodium) reduction with monosodium glutamate (MSG) in "Better-for-You" foods.

We tested the hypothesis that reduced‐salt versions of four “better‐for‐you” dishes enhanced with monosodium glutamate (MSG) through a “Salt Flip” in an amount that still substantially reduced total sodium matched the consumer acceptance of normal‐salt versions. Three versions each—standard recipe with normal salt, reduced salt, and reduced salt with MSG, of four dishes—roasted vegetables (RV), quinoa bowl (QB), savory yogurt dip (SD), and pork cauliflower fried rice (CR) were evaluated by 163 consumers for overall liking and liking of appearance, flavor, and texture/mouthfeel on the nine‐point hedonic scale, preference, adequacy of flavor, saltiness, and aftertaste on just‐about‐right (JAR) scales, likeliness to order, and sensory characteristics by check‐all‐that‐apply. For each dish, the MSG recipe was liked the same (or significantly more for SD, P < 0.05) than the standard recipe, and better than the reduced salt recipe for QB and CR. The same was true of likeliness to order. MSG recipes of QB and SD were significantly preferred to the standard recipes, with no difference for RV and CR. MSG recipes were consistently described as “delicious,” “flavorful,” and “balanced.” Penalty‐lift analysis showed that “delicious,” “flavorful,” “balanced,” “fresh,” and “savory”; and “bland,” “rancid,” and “bitter,” were positive and negative drivers of liking, respectively. Two of three uncovered preference clusters, accounting for 68% of consumers, consistently liked MSG recipes, and the same or more so than standard recipes. We conclude that MSG can successfully be used to mitigate salt and sodium reduction without compromising consumer acceptance of better‐for‐you foods.Practical ApplicationThe Salt Flip offers a promising dietary sodium reduction strategy through the addition of monosodium glutamate (MSG) to reduced‐salt, savory, better‐for‐you foods that does not compromise consumer acceptance of their sensory profile.

Prevalence of Bacillus cereus in ready-to-eat boiled and fried rice in the Tamale Metropolis of Ghana

The most popular street vended foods in Ghana; fried rice, Jollof and Waakye were examined in the Tamale Metropolis from April to May 2015 to determine the prevalence of B. cereus. Street vended Fried rice, Jollof rice and Waakye were purchased, transported aseptically and Bacteriological Analytical Manual guidelines were used to isolate and enumerate B. cereus. The samples were classified based on the microbial loads of &lt;103 cfu/g, 103≤104 cfu/g and &gt;105 cfu/g for satisfactory, borderline and unsatisfactory respectively. Fried rice recorded the highest number of unsatisfactory samples 18/30 (60.0%), followed by Waakye 8/30 (26.7%) and the least was Jollof 7/30 (23.3%). There is the need for regular training for vendors and further work to determine toxins produced by B. cereus.

Say no to bat fried rice: changing the narrative of coronavirus and Chinese food

The fear of Chinese food in the United States has risen with the advent of COVID-19, amidst widespread news reports pinpointing a wildlife wet market in Wuhan, China as the origin site of the novel coronavirus. Although scientific evidence for the exact pathway of zoonotic transmission is not yet conclusive, racist, anti-Chinese memes were quick to circulate, including a T-shirt design posted on social media by an art director at Lululemon, which featured an image of “bat fried rice” with the words “No Thank You” in chopstick font on the sleeves. It is important to address the facts of wildlife trade and consumption in China, but it is equally crucial to fight back against racist characterizations of Chinese food as “bat fried rice” with a different kind of Instagrammable image. I have taught an undergraduate seminar on the cultural history of Chinese food at the University of North Carolina at Chapel Hill for the past eight years, and this year, one of my students shared a photograph of a Chinese family celebrating the New Year in one of her assignments. This image distilled everything I associate with Chinese food— the joy of gathering with family—and stands as a powerful rebuke to the narrative of fear and disgust, replacing it instead with a vision of Chinese food as familiar source of comfort.

Dietary Assessment of Infants 4∼6 Years Old: Data from Korea National Health and Nutrition Examination Survey 2013∼2017

Abstract Objectives The objective of this study was to examine the food and nutrition intake of Korean infants(aged 4∼6 years). Methods To accomplish this research, data were collected from the 2013∼2017 KNHANES (Korea National Health and Nutrition Examination Survey) by the dietary intake survey(24-h recall method). This study included (478 aged 4 years, 462 aged 5 years and 454 aged 6 years, total: 1394) infants 4∼6 years old. To analyze the dietary assessment of Korean infants, the general characteristics, dietary behaviors, the frequently consumed foods(rice, fruit and vegetable) and food/nutrition intake were analyzed. Results The frequently consumed rice foods of infants were cooked white rice (ssalbab), cooked grain rice (japgogbab) and fried rice (bokkeumbab). The frequently consumed fruit and vegetable foods of infants were apple, mandarin and pear. Conclusions The results of this study can be used to provide basic data for the dietary guideline and nutrition education to improve the dietary life of Korean infants. Funding Sources This study was supported by the grant from the Cooperative Research Program for Agriculture Science &amp; Technology Development (no. PJ01416602), Rural Development Administration, Republic of Korea.

Survival Pattern and Toxin Production of Pathogens in Spiced and Non Spiced Fried Rice

Aims: There is no data regarding the survival rate of pathogens in party foods held at different temperature and time interval in Nigeria. Hence, the need to study the survival rate of selected food borne pathogens in Fried rice (spiced and non – spiced) served at parties, monitor toxin production and the rate at which it is produced with respect to time and holding temperature as well as determine the effect of spices on the survival of food pathogens.&#x0D; Place and Duration of Study: Lagelu and Ibadan North Local Government Authority Area of Ibadan, Oyo State, Nigeria, between May 2017 and September 2017.&#x0D; Methodology: We obtained 10 fried rice samples (5 spiced and 5 non- spiced) from different parties inside sterile food warmers and transferred to the Food Microbiology Laboratory. Pathogens inoculated were obtained from the culture collection unit of the Food Microbiology laboratory and they were Bacillus cereus, Staphylococcus aureus, Salmonella typhi and Escherichia coli. Inoculum size of the pathogens was determined prior to inoculation. Initial temperature of the fried rice sample was taken and after inoculation, samples were taken at an interval of 2 hours to determine the survival rate of the pathogens. Brine Shrimp Lethality (BSL) assay was used to determine the level of toxin produced.&#x0D; Results: The microbial load of all pathogens inoculated increased from its initial size as the holding temperature reduces and holding time increases. For E. coli, there was an increase from 5.3 log10CFU/g to 9.3 log10CFU/g and 8.3 log10CFU/g in non–spiced fried rice and spiced fried rice, respectively, initial load for S. typhi also increase from 4.1 log10CFU/g to 9.1 and 8.4, for B. cereus and S. aureus there was an increase form 6.3 log10CFU/g to 9.0 and 8.4 for non-spiced and spiced rice respectively. Toxicity test shows that the lethal dose was high at 8 hours (LC50:1.5) which connotes that the toxicity was high at this holding time.&#x0D; Conclusion: Holding cooked foods at ambient temperature for 6 h or longer without appropriate reheating constitute a major critical control point for party food. Keeping foods at the right temperatures is an essential food safety practice. Adequate knowledge and application of this by caterers will reduce the rate of food borne illness in the country.

A Review on the Recent Flavoring Herbal Medicines of Today

Background: Herbs are the most trending taste enhancers, carrying multiple benefits. Sprinkling them in minute amounts in pasta, salads, sautéed vegetables, curries, fried rice or adding them in dips and sauces can lead to enhanced flavours. The fresh and dried versions serve the same purpose, especially when the fresh ones are not available. Objective: The objective of this article is to explore and review trending flavouring herbs of the present era with reference to the knowledge available from previous texts. Materials and Methods: A literature review has been performed on various herbs such as dill, cilantro, parsley, chives, mint, oregano, etc, which can be used as healthy and taste enhancing sprinklers and garnishers for foods. Results: There are various herbs present in nature in many forms and patterns, some provide anti-inflammatory benefits, are anti-microbial and most of them are digestive in nature. Conclusion: These herbs are very rich in phytoconstituents, having multiple properties like anti-oxidant and carminative effects. They are superior as compared to artificial additives as well.

The physics of tossing fried rice

Fried rice is a 1500-year-old dish that is prepared using wok tossing, a technique that enables food to undergo temperatures of 1200°C without burning. Tossing of the heavy wok at high speed may be one contributor to shoulder pain, which is reported by 64.5% of Chinese restaurant chefs. In this combined experimental and theoretical study, we report the wok tossing kinematics of five professional restaurant chefs. The wok toss has a period of 0.3 s and involves two directions of movement: translation, which slides the rice along the wok, and rotation, which throws the rice into the air. We report the chosen kinematics of the chefs and use a theoretical model to predict the trajectory of rice based on projectile motion. Using our model, we rank all possible kinematics in terms of three metrics: the proportion of the rice that is tossed, its flight height and the angular displacement of the rice. We identify an optimal regime for making fried rice and suggest ways that wok tossing may be improved. This study may inspire the design of stir-fry robotics and exoskeletons to reduce the rate of muscle strain injury among professional chefs.

Epidemiologic Investigation of a Cluster of Deaths due to Eating Fried Rice Balls Intentionally Tainted with Quinalphos, Sironko District, Uganda, a case series, 2017

BACKGROUND: Quinalphos is an organophosphate chemical chiefly used as a pesticide. On 13 November 2017, a cluster of unexplained deaths was reported in Village X, Sironko District, Eastern Uganda. We investigated to identify the scope and exposures for the cluster of deaths, and recommend control-measures.

Dust mite ingestion-associated, exercise-induced anaphylaxis: a case report and literature review

BackgroundOral mite anaphylaxis (OMA) is a condition characterized by severe allergic reactions after ingesting food containing dust mite-contaminated flour. Physical exertion is recognized as a common trigger factor inducing anaphylaxis. The association of OMA with exercise-induced anaphylaxis has rarely been reported.Case presentationWe report a 29-year-old Thai woman who had dust mite ingestion-associated, exercise-induced anaphylaxis who tolerated the same bag of contaminated flour without exercise. A sample of contaminated cooking flour was examined under a light microscope. Living mites, Dermatophagoides farinae, were detected by a medical entomologist based on the morphology. We performed skin test to both mite-contaminated and newly opened Gogi® cooking flour, common aeroallergens, food allergens, and all other ingredients in the fried coconut rice cake 5 weeks after the anaphylactic episode. Specific IgE tests, using ImmunoCAP were also performed.ConclusionsDust mite ingestion-associated, exercise-induced anaphylaxis may be misdiagnosed as wheat-dependent exercise-induced anaphylaxis and should be suspected in patients with anaphylaxis linked to food intake and exercise, but who have no apparent evidence to the index food ingredients on allergy workup.

Takeaway food in Chengdu, Sichuan province, China: Composition and nutritional value.

The popularity of takeaway has caused health problems. To analyse the basic nutrients and composition of popular takeaway meals in Chengdu, China. We randomly collected 105 takeaway meals from takeaway platforms. The quality of ingredients such as grains, vegetables, and meat were assessed and weighed. The samples were then homogenised, and the nutrients were detected following the AOAC Official Methods of Analysis. Compared with Chinese and US dietary reference intakes, the average energy, protein, salt, fat, vitamin, and available carbohydrate contents exceeded dietary recommendations for one takeaway meal. By contrast, the whole grain, vegetable, fruit, dairy product, egg, mineral, and dietary fibre contents were insufficient. Food compositions and basic nutrients differed among takeaway meals prepared with various cooking methods and meats. Fried rice had the lowest nutritional value. The fried dish set meal had high energy density. The nutrient content of poultry takeaway meals was more balanced compared with other meals assessed, and salt and fat were excessive in mixed meat meals. In addition, meatless takeaway meals tended to have high fat content because of excess vegetable oil added for better taste. Takeaway meals should have lower contents of energy, fat, carbohydrate, and salt and higher contents of whole grains, vegetables, fruits, dairy products, and eggs. Attention should be paid to the high energy density of the fried dish set meal to prevent resultant health problems such as obesity. Consumers, takeaway outlets, and government agencies need to work together to address the health problems.

Detection of Food Poisoning (Bacillus cereus) Pathogen in Cooked and Refrigerated Rice Samples

&#x0D; Rice is a staple food of Pakistan. It is being contaminated with several food poisoning causing bacterial and mold contaminants. In this study 100 different rice samples were collected from local market of Karachi city. The presence of Bacillus cereus vegetative cell and survival of their spores were quantitavely analyzed after cooking and refrigeration. From the study it was observed that out of 100 rice samples, 25% cooked/refrigerated samples were positive for the presence of B.cereus spores , even there were few samples which showed increase of count due to improper (cooking and refrigeration ) which causes the germination and proliferation of spores into vegetative cells under favorable conditions. The detection of increased count of B. cereus even after cooking and refrigeration treatments is very alarming since cooking is supposed to be best treatment given to the raw food. Different rice dishes are being frequently consumed by the general population and are also available on different shops (as biryanis or fried rice), hence, detection of B. cereus in cooked rice samples will be useful to control any outbreak of food poisoning cases especially in summer seasons.&#x0D; &#x0D;

BIOCHEMICAL CHARACTERIZATION AND ANTIMICROBIAL SUSCEPTIBILITY OF Bacillus cereus ISOLATES FROM SOME RETAILED FOODS IN OGUN STATE, NIGERIA

Food borne disease caused by Bacillus cereus has been a major health issue because of its ability to cause two syndromes: diarrhoeal and emetic which sometimes lead to death. Six hundred (600) samples of some retailed foods: cooked rice, jollof rice, fried rice, meat pie, smoked fish: African chad, Titus, blue whiting, fried meat, smoked hide, carrot, runner beans, cabbage and raw green pea were collected from the eight main markets in Ogun State. Serial dilutions of the samples were carried out and cultured on Mannitol Egg Yolk Polymyxin Agar (MYP) using the spread plate technique. B. cereus was confirmed with standard biochemical methods. Antibiotic susceptibility was performed by the Kirby – Bauer disc diffusion method with nine antibiotics. The mean microbial load in the retailed food was in the range of 1.00 x 104 – 8.92 x 104cfu/g. All the isolates were gram positive rods, catalase and citrate positive. Most of the isolates were motile (97.7%). Two hundred and twenty one (221) isolates were confirmed as B. cereus with biochemical tests. They were 100% sensitive to gentamicin and 100% resistant to penicillin and ampicillin which are β – lactam antibiotics. All the isolates showed resistance to more than two antibiotics. This study has clearly revealed the presence of B. cereus in some retailed foods sold in Ogun State, Nigeria in which all the isolates were resistant to β-lactam antibiotics. Therefore, extreme caution should be taken when handling foods to avoid contamination by B. cereus and prevent any future food-borne outbreak by B. cereus.

The Integration of Recipes with a Standardizable Food Description FACET for Cadmium Exposure Risk Assessment.

Existing food classification and description systems provide users with limited information related to exposure assessment. Our aim in this work is to propose a standardized food description facet called the Taiwan Food Recipe (TFR) system as an emerging tool for food composition, with detailed food ingredient information, including names, proportions, weights of uncooked and cooked foods, etc. The composite foods listed in the Taiwan Nutrition and Health Survey were collected into a list and as consumption data. The TFR system is intended to help analysts reduce potential estimation bias, where, for example, risk assessment results may be overestimated or underestimated due to the complexity of the composition in the composite foods. Based on a Taiwanese food database, we further illustrate and demonstrate how the TFR system can be applied to the assessment of risk of cadmium (Cd) exposure in rice ingredients in the composite food products. In the original system (HFDFC system), the composite food intakes used total weight to estimate the hazard index (HI) of cadmium in the exposure risk assessment, but the percentage of rice was not 100%. The proposed TFR system estimates the percentage of rice and actual intakes in composite foods. Fried rice, sushi, and rice balls in the study were the most common foods containing rice and had higher consumption rates among Taiwan’s rice-based composite foods. The HIs of fried rice, sushi, and rice balls were 0.09, 0.10, and 0.13, respectively, in the HFDFC system. In the TFR system, the HIs of rice in fried rice, sushi, and rice balls were 0.06, 0.04 and 0.05, respectively. The HI of other components in fried rice, sushi, and rice balls were 0.03, 0.06 and 0.08, respectively. More precise HIs were thus shown. The TFR system contributes to global food classification and description systems by providing an appropriate, standardized, and generalized framework for exposure assessments.

Influence of process parameters on the physico-chemical and microstructural properties of rice crackers: A case study of novel spray-frying technique

The physico-chemical and microstructural properties of fried rice crackers were studied as a function of spray-frying. Fried rice crackers were produced using the spray- and deep-frying techniques and their moisture content, oil uptake, color, texture (i.e., hardness, expansion ratio, and bulk density), and microstructure were compared. For spray-frying, the heat distribution inside the frying chamber, the effects of spraying rate of oil (0.3, 0.5, and 0.7 L/s), and spinning speed of the frying basket (60, 80, and 100 rpm) were evaluated. Although the average temperature varied at each depth of the fryer, it did not influence overall heat distribution. Results also revealed that higher spraying rate and spinning speed resulted in higher moisture loss, higher oil uptake, darker color, and less crispiness. Compared with deep-frying, the oil uptake of spray-fried samples was lower by 45.4%. The color of the spray-fried crackers was better than that of the deep-fried samples. SEM micrographs showed that the cellular structure and integrity of the cell wall of deep-fried rice crackers were more deformed. They also had larger pore diameter and deeper and larger cavities, leading to higher oil content and crispier texture than spray-fried samples. Rice crackers fried using a spraying rate of 0.7 L/s and spinning speed of 100 rpm resulted in the most desirable physico-chemical qualities. Although the texture properties of the resulting rice crackers could still be improved, spray-frying could be an alternative technique in producing high-quality rice crackers with very low oil content.

Bacillus cereus in fried rice meals: Natural occurrence, strain dependent growth and haemolysin (HBL) production

This study investigated B. cereus levels in fried rice meals in Milan (Italy) and the effect of a post contamination. Spores of three B. cereus (ATCC 14579, clinical isolate GPe2 and an isolate from fried rice R1) were inoculated in fried rice with ham, scrambled egg and peas, then stored at 10 °C and 15 °C for 5 days; the L2 component of haemolysin BL was quantified in the product. In a second trial, inoculated fried rice was submitted to microwave heating (2 min at 600 W) to investigate a possible decrease in bacterial loads. At 15 °C, spores germinated very quickly, followed by a fast growth especially of B. cereus R1 (+5.92 Log CFU g−1 from T0), statistically higher if compared to ATCC 14579 and GPe2 strains at 15 °C (P < 0.05 and P < 0.01). The production of HBL toxin by the R1 strain significantly started after 2 days in samples at 15 °C, while the production by ATCC and GPe2 strains was more modest and late. At 10 °C, R1 showed a significant fast growth (+4.64 Log CFU g−1 from T0) and significant HBL toxin production (from T4), if compared to GPe2 and ATCC strains that showed absent or very slow growth (P < 0.05).

Coffee Processed Product Innovation in Kampung Pelita Bondowoso

Bondowoso has been known as a city of tape. This district also has the potential of coffee plantations that have produced products until it is known as the Republic of Coffee. The purpose of this activity is to increase public knowledge about various kinds of processed coffee, provide value added products, and attract consumers to come to visit the region. The method used is trial and error and utilizes the University of Jember Real Lecture Program where the target area is Sub-District Tamansari, Bondowoso District, Bondowoso Regency. The results of the activities include the emergence of innovations in processed coffee products such as: coffee dawet, coffee marrow porridge, Cilok Kopi, coffee fried rice and coffee ladrang. This activity was supported by PKK ladies and received support from Blue Gas. Such innovation activities are quite interesting for the community because they are able to make various kinds of processed foods from coffee. It&amp;#39;s just that more intensive training is needed so that these processed products can support Bondowoso tourism.

The Freezing of Rice Products in Box Containers: Temperature Profile Prediction, Model Validation and Physical Characteristics

Abstract In this study, a three-dimensional finite difference method is applied to develop a mathematical model for the simulation of heat transfer phenomena in cooked white rice and fried rice in polypropylene boxes during the freezing process. The main objective was to develop a tool for predicting time/temperature profiles that can be applied under various freezing conditions. The results indicate fair agreement between experimental data and model predictions. The model precision can be improved if incorporating the heat transfer mechanism occurring at the head space and the equations for accurately estimating changes of freezing point temperatures and thermophysical properties of rice along freezing process. Textural properties of frozen rice samples after microwave warming were apparently different from the freshly cooked samples. Rapid freezing provided soft and nonsticky texture of cooked white rice after warming while slow freezing resulted in the fried rice with the most similar texture to freshly cooked fried rice.

Study on quality standard of rice as excipients during rice stir-frying method

Commercially available japonica rice and indica rice with different trade names were collected,and then based on the method of rice stir-frying,their many indexes were evaluated,for example the physical and chemical properties such as appearance color,grain type,broken kernel ratio,length-width ratio,1 000-grain weight,specific heat capacity,moisture content,amylose content,and protein content. The discriminant function analysis was used to determine the effective factors affecting the quality of rice as excipients. The results showed that two types of rice could be distinguished by rice color parameter a*,grain parameter circularity,1 000-grain weight and amylose content. These four effective factors can be used as the quality evaluation indexes for fried rice as excipients.Protein is one of the main components of rice,and its content affects the quality of rice. There is a significant difference in the protein content between japonica rice and indica rice. Therefore,protein content should be used as one of the evaluation indexes for rice quality. After comprehensive consideration,it is suggested that the red-green value a*shall not be less than 0. 50; the circularity not less than 53. 0,the 1 000-grain weight not less than 16. 0 g,the amylose content not less than 12. 0% and the protein content not less than4. 0% in the japonica rice; the red-green value a*shall not be lower than-1. 0,the circularity not less than 41. 0,the 1 000-grain weight not less than 13. 0 g,the amylose content not less than 9. 0% and the protein content not less than 3. 5% in the indica rice. In this study,the quality evaluation standards for rice as excipients( japonica rice,indica rice) were supplemented and improved,laying foundation for the development of quality standards for rice as excipients with the rice stir-frying method.