Milled Rices Research Articles

Characterization, Quality Assessment and Comparison of Selected Rice Landraces (Anadi, Bhotange, and Kalo Nuniya) of Nepal

This study aimed to characterize, assess and compare the milling-, physical-, cooking-, and eating qualities of brown and milled rice landraces (Kalo Nuniya, Anadi, and Bhotange). Paddysamples (~10 kg each) were cleaned, sun-dried to bring the moisture content to about 13-14%, shelled and then milled to obtain brown (unpolished) rice and milled (white/polished) rice, respectively. Milling-, physical-, cooking-, eating-, and nutritional properties of the rices were studied. The data generated were statistically analyzed using Genstat®version 12.1 for two-way ANOVA, and MS-Excel version 2019 for the Jarque-Bera test of homogeneity, correlation, and to generate graphical presentations. Bhotangehad better brown rice recovery (BRR=76.70%) and milled rice recovery (MRR=58.91%). Anadiand KaloNuniyahad poorer BRR (71.11%) and MRR (49.97%), respectively. Classifying rice samples based on the ‘grain type’, Anadi-, Bhotange-, and KaloNuniya-white were found to be of Medium-, Long-and Medium-'grain type'. Similarly, Anadi-, Bhotange-,and KaloNuniya-brown were found to be of Medium-, Medium-and Small-'grain type', respectively. In terms of size (1000-kernel weight, TKW), Anadi, Bhotangeand KaloNuniya(all white/polished) were found to be 'Small', 'Small' and 'Tiny'. Equilibrium moisture content during soaking (EMC-S) negatively (moderate degree) correlated with apparent amylose content (AAC) for both milled-(R2=0.73) and brown rices (R2=0.70). In white-rices, apparent water uptake ratio (AWUR) showed moderate degree of positive correlation (R2=0.367) with length/breadth (l/b) ratio. But for brown rices, AWUR showed high degree of positive correlation (R2=0.793) with l/b ratio. Volume expansion ratio (VER) positively (moderate degree) correlated (R2=0.63) with AAC for milled rices. This simple correlation established between 2 parameters (assuming other factors to be the same) with few data points cannot be generalized and further investigations are needed to establish solid correlations. Both Bhotangewhite and Bhotangebrown, respectively, had better cooking properties with lower solid loss (both 1.36 ± 0.11%), cooking times (17.67±1.52 and 25.33±2.51 min), higher VER (2.78±0.03 and 2.70±0.04), and l/b ratios after cooking (3.03±0.03 and 2.59±0.03). Anadiwhite had a sticky texture shown by the least VER (2.63 ± 0.13) and the lowest AAC (15.70±1.03%). Classifying rice samples based on the ‘AAC’, Anadi-, Bhotange-,and KaloNuniya-white had Low-, Low-, and Intermediate AAC. Anadi-, Bhotange-, and KaloNuniya-brown had very Low-, Low-, and Low AAC, respectively. Classifying rice samples based on the GT, Anadi-, Bhotange-, and KaloNuniya-white had Low-, Low-, and Intermediate GT. Similarly, Anadi-, Bhotange-, and KaloNuniya-white had Intermediate-, High-, and High-GT, respectively.

Improving γ-Oryzanol and γ-Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices

Rice is an important source of γ-oryzanol (GO) and γ-aminobutyric acid (GABA), which are bioactive compounds that may benefit blood lipid and pressure control. Both GO and GABA can be improved by germination and fermentation. Fermentation with A. oryzae produces Koji, a rice-based starter for Amazake, a naturally sweet beverage. Germinated rice (brown and milled rice), were tested to improve those bioactive compounds during the fermentation process. The resulting Koji was optimised to GO and GABA through a response surface methodology; α-amylase activity and starch content were also assessed. The different rice matrix resulting from the germination largely impacted the biosynthesis of GABA, α-amylase and starch contents. Amazake, obtained by germinated rice, has increased GO and GABA contents when compared to the one obtained from milled rice (from a non-detectable value to 27.65 ± 0.23 mg/100 g for GO and from 163.95 ± 24.7 to 271.53 ± 5.7 mg/100 g for GABA). A panel of 136 Portuguese consumers tasted the beverage in a blind overall tasting test followed by an informed test, using 9-point scales. The consumer scores had a mean value of 4.67 ± 1.9 and 4.9 ± 1.8, meaning that cultural differences may play an important role with regard to liking and accepting Amazake.

Resistant starch levels and in vitro starch digestibility of selected cooked Philippine brown and milled rices varying in apparent amylose content and glycemic index

Resistant starch (RS) content, starch digestibility, and hydrolysis index (HI) were analyzed in vitro for four selected Philippine rice varieties varying in apparent amylose content (AC) and glycemic index (GI), in cooked brown and milled rice forms. Starch digestibility curves were studied in relation to AC and reported GI values. Brown and milled rices of Improved Malagkit Sungsong 2 (IMS2), NSIC Rc160, IR64, and PSB Rc10 were cooked on separate beakers placed in automatic electric rice cookers and based on pre-determined water:rice ratios. RS levels of cooked milled rices ranged from 0.15 to 0.99% (mean = 0.45%). Their corresponding cooked brown rices had RS contents ranging from 0.24 to 1.61% (mean = 1.05%), with PSB Rc10 having the highest levels in both forms. HI ranged from 59.3 to 102.2%, with the highest noted for the waxy rice, IMS2, while corresponding brown rices had significantly lower HI spanning 49.2–66.9%. Previously reported GI values of these varieties were positively correlated with HI and estimated GI in this study. RS and non-resistant starch levels, and HI were highly correlated with AC. In vitro starch digestibility studies, as related to AC and GI, may be useful in screening for rice grain and nutritional properties aimed at developing new varieties with desirable quality and enhanced nutritional and functional properties.

Analysis of apparent amylose content of market milled rice via digital image photometry using a smartphone camera

Apparent amylose content (AC) of market milled rice was analyzed through digital image photometry (DIP) utilizing a smartphone camera and a free-access software (ImageJ). The DIP-AC method was validated using seven test samples and applied to a set of 17 commercially available milled rices varying in AC. A light box was constructed to accommodate a cuvette and a smartphone while ImageJ was used for digital image analysis towards quantifying AC. Smartphone camera settings were also optimized using the red, green, and blue (RGB) values of the digital images of amylose-iodine blue solutions. ISO 100 combined with shutter speed 1/640 was the optimum and most suitable settings combination when B values were used to generate calibration curves yielding a high degree of linearity (r = 0.995–0.998). Validation showed the DIP-AC method to be accurate based on the conventional ultraviolet–visible (UV-vis) spectrophotometric AC assay. It was also found to be repeatable and precise for non-waxy rice samples only, yielding RSD values below 7% among all replications made within one day and across different days. With the optimized DIP-AC assay, limits of detection and quantitation of AC that is capable of iodine binding at alkaline pH and influencing cooked rice texture, were 0.2% and 0.4% (milled rice basis at 12–14% moisture), respectively. The reported DIP-AC method can be a reliable and accurate assay for determining AC of non-waxy milled rice alternative to UV–vis spectrophotometry. Further refinement of the DIP-AC method is warranted to improve precision in measuring AC of milled waxy rice.

A study of the in vitro protein digestibility of indica and japonica cultivars

Protein digestibility was determined in 18 indica and japonica raw milled rices using an in vitro pH-drop method with three- or four-enzyme system. Similar protein digestibility was found between indica and japonica rices, which is in agreement with the in vivo digestibilities in human. Cooking improved protein digestibility in the four-enzyme assay, while reducing agents exhibited apparent inhibition in multienzyme digestibility of indica and japonica rices. A significant correlation was detected between protein content and the estimates of digestibility, whereas no significant correlation was found between amylose content and digestibility estimates. SDS–PAGE analysis showed a significant difference in the degradation extent of prolamin between multienzyme and pepsin digestion, which might contribute to the inconsistence between results of this study and previous findings that in vitro protein digestibility of japonica rice was higher than that of indica rice. In addition, our results supported the previous report that waxy gene product level is not a major determinant of protein digestibility in milled rice.

Relationship of starch changes to puffing expansion of parboiled rice

'Intan' variety of paddy (Oryza sativa) was tested for puffing. It was parboiled under a wide range of paddy moisture content, steaming pressure and time, as also temperature and time of sand heating. The resulting milled rices were studied for their diverse properties including puffing. Indices of starch changes in the samples were calculated as: (1) gelatinisation index from the solubility of amylose in 0.2 N KOH; (2) amylopectin retrogradation from the post-production drop in room-temperature hydration power of the parboiled paddy during air-drying, (3) thermal breakdown of starch from the drop in gel permeation chromatographic fraction I of starch; lipid-amylose complexation indirectly from (4) drop in rate of water uptake during cooking and (5) cooked-rice firmness. It was found that the puffing expansion was very highly correlated with the combined above 5 indices of starch changes, as much as 90% of the variation in puffing being explainable on that basis. Puffing was promoted by gelatinisation as well as lipid-amylose complexation, but was retarded by amylopectin retrogradation and probably starch breakdown.

In vitro measurement of resistant starch of cooked milled rice and physico-chemical characteristics affecting its formation

Resistant starch (RS) content was determined in 10 indica and japonica milled rices with different levels of amylose. The effect of microbial growth during starch digestion on the measurement of RS, and the correlation between physico-chemical characteristics and RS contents of milled rice were analysed. Results indicated a significant decrease ( P < 0.01) in assay values of RS after antibiotics addition, and the markedly decreased sample pH due to fermentation might be the main reason for errors in RS determination. Correlation analyses showed that RS contents of milled rice were closely related to amylose content ( r = 0.75, P < 0.05) and protein content ( r = 0.78, P < 0.01). No significant correlation existed between RS content and some relatively simple physical properties, such as width, shape and elongation ratio of rice grain, which were reported to be good indictors of rate of rice starch digestion, while a significant positive correlation was found between elongation ratio and digestible starch in cooked milled rice ( r = 0.67, P < 0.05).

Physicochemical, cooking and textural properties of milled rice from different Indian rice cultivars

Milled rices from 23 varieties were evaluated for physicochemical, cooking and textural properties. The relationship between different properties was determined using Pearson correlation. Thousand kernel weight, bulk density, length–breadth ( L/B) ratio, and amylose content varied between 13.3–19.9 g, 0.77–0.88 g/ml, 2.62–4.55 and 2.3–15.4%, respectively among the various cultivars. Minimum cooking time, water uptake ratio, gruel solid loss, and elongation ratio varied between 13.3–24.0 min, 2.37–4.45, 1.88–8.53% and 1.29–1.74, respectively. Textural properties, such as maximum force, cohesiveness, packability, hardness and chewiness, determined using an Instron Universal Testing Machine varied between 57–266 N, 40–220 N, 10.0–27.0 mm, 20–91 N/mm, and 1505–6969 N mm, respectively. Cooking time showed a negative correlation with amylose content ( r=−0.70, p⩽0.01) and a positive correlation with bulk density of milled rice ( r=0.333, p⩽0.05). Gruel solid loss showed a significant positive correlation with the amylose content ( r=0.880, p⩽0.01) and was negatively correlated with cooking time ( r=−0.708, p⩽0.01). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. All textural parameters showed a significant correlation with each other and had a positive correlation with amylose and negative correlation with cooking time.

Effects of Various Steeping Periods on Physical and Sensory Characteristics of Yukwa (Korean Rice Snack)

ABSTRACTThis experiment was conducted to investigate the effect of various steeping periods on the physical and sensory properties of yukwa, which is a traditional Korean oil‐puffed snack made of waxy rice, using milled waxy rices (cv. Shinsunchalbyeo) steeped for 0, 1, 3, 6, 9, 12, and 15 days. As the steeping period changed from 0 to 15 days, the cross‐sectional area and expansion ratio of yukwa evaluated by image analysis significantly increased from 226 to 437 mm2 and from 805 to 1,874%, respectively. Conversely, the ratio of length to height and density of yukwa significantly decreased with an increase in steeping period duration. The Hunter a value of yukwa tended to increase, whereas b value tended to decrease, as steeping period increased. Among the mechanical textural parameters, hardness was greatly affected by the steeping period range, with values ranging from 1,358 to 25,514 dyne/cm2. Sensory results showed that sour aroma, color uniformity, and original flavor tended to increase, but hardness, crispiness, color roughness, oil flavor, and oil aroma tended to decrease in yukwa with the longer steeping period. From these observations, it can be concluded that the steeping period of waxy rice has an influence on the physical and sensory properties of yukwa.

Comparative Protein Digestibility in Growing Rats of Cooked Rice and Protein Properties of Indica and Japonica Milled Rices

College,Laguna, Philippines.Received 1 ABSTRACT Eight indica and japonica milled rices with low amylose content and low starch gelatinisation temperature were analysed for cooked rice energy and N balance in growing rats and for protein properties. Digestible energy values were similar. Japonica rices Koshihikari and Sasanishiki had higher true digestibility (TD) and net protein utilisation in rats than indica rices IR24 and PR23383-15. Similar results were obtained from in vitro proteolysis. High TD of cooked rices was not significantly correlated with low prolamin content in raw rice and with low waxy gene product (protein bound to starch granule) but was significantly correlated with low cysteine content in protein and with low denatured prolamin content in cooked rice. In two pairs of cooked waxy milled rices, which are devoid of waxy gene product, japonica rice still tended to show higher rat TD and in vitro protein digestibility than indica rice, consistent with lower cysteine content in japonica protein.

Determination of Apparent Amylose Content in Japanese Milled Rice Using Near-Infrared Transmittance Spectroscopy.

The objective of the present study was to develop a method to analyze apparent amylose content (AAC) of Japanese milled rices using near-infrared transmittance spectroscopy (NIT). Samples (n=110, varieties=37), harvested in 1996, were collected at various sites throughout Japan. Whole-grain milled rice was scanned using a near-infrared range (833-1050 nm with 8 nm steps and 27 wavelengths) transmittance filter type spectrometer. The AACs of samples were in the range of 13.1% to 20.7% (SD: 1.53). The wide range AAC (0-35.3%) partial least squares (PLS) model was found to be inadequate for accurate prediction of the narrow AAC range (13.2-20.7%) of the rice samples. The statistical performance of PLS modeling (11 factors) for narrow range AAC analyses gave a standard error of cross-validation (SECv) of 0.78 and square of regression coefficient (R2) of 0.74. The AAC model was applied to 20 unknown samples of products from different crop year (1997), and gave a standard error of prediction (SEP) of 1.25, R2 of 0.49 on the validation set. These results suggested that this model based on NIT spectroscopy could be applied for rapid and nondestructive measurement of narrow range AAC of Japanese milled rices.

Amylopectin Staling of Cooked Milled Rices and Properties of Amylopectin and Amylose

ABSTRACTStarches of waxy rices that showed varietal differences in hardness testing of cooked rice after amylopectin staling and high‐amylose content (AC) rices differing in gel consistency (GC) and starch gelatinization temperature (GT) were studied to determine the factors related to varietal differences in amylopectin staling of cooked rice. Intermediate‐ and high‐GT starches showed greater amylopectin staling of gelatinized rice by hardness testing values or differential scanning calorimetry (DSC) endotherm than did low‐GT starches in both waxy and nonwaxy rices. Isoamylase‐debranched amylopectins of waxy rices differed in the ratio of weight‐average degree of polymerization (DPw) fractions, but these fraction ratios were not simply related to differences in amylopectin staling of cooked rice. Among high‐AC rices, amylopectin from low‐GT starch was confirmed to have higher iodine affinity (2.3–2.5%) than amylopectin from intermediate‐GT starches (1.7–1.8%), regardless of GC. Within high‐AC starch of the same GT type, soft‐GC rice corresponded with more A + B1 DPw 16–18 and less B3 DPw 150–200 fractions of debranched amylopectin and low DPw of amylose. Amylopectin of amylose extender mutant of IR36 was confirmed to have a longer chain length than ordinary rice amylopectin: the debranched amylopectin has more B2 DPw 47–51 fraction, less A + B1 DPw fraction, but no B4 fraction with DPw &gt; 200. Only high‐AC amylopectin had debranched fraction with DPw &gt;120.

LITERATURE ABSTRACTS

GENERAL PRINCIPLES: Cell Wall Compitions and Enzymes of Potatoes, Jicamas and Chinese Water Chestnuts. R. PresseyGENERAL PRINCIPLES: Stress Relaxation Behavior of Apple Pomace and Effect of Temperature, Pressing Aid and Compaction Rate on Juice Yield. S. H. I. Al‐Mashat and C. A. ZuritzGENERAL PRINCIPLES: Linear Programming and Response Surface Methodology to Optimize Surimi Gel Texture. J. S. Chen, C. M. Lee and C. CrapoGENERAL PRINCIPLES: The Relationship of the Microstructure of Cooked Ham to its Properties and Quality. K. Katsaras and K. D. BudrasINSTRUMENTAL MEASUREMENTS: Dynamic Rheological Measurement of Structure Development in High‐Methoxyl Pectin/Fructose Gels. M. A. Rao and H. J. CooleyINSTRUMENTAL MEASUREMENTS: Evolution of Mechanical Characteristics of Tomatoes of Two Varieties During Ripening. R. Thiagu, N. Chand and K. V. R. RamanaMETHODOLOGY &amp; INSTRUMENTATION: Experimental Evidence of Slip Development in Capillaries and a Method to Correct for End Effects in the Flow of Xanthan Solutions. L. de Vargas, J. Perez‐Gonzalez and J. de J. Romero‐BarenqueMETHODOLOGY &amp; INSTRUMENTATION: Measurement of Biaxial Extensional Viscosity of Wheat Flour Doughs. H. Huang and J. L. KokiniMETHODOLOGY &amp; INSTRUMENTATION: Development and Evaluation of an Automated Grain Breakage Tester for Determining Corn Breakage Susceptibility. S. A. Watson, W. D. Kreider, M. J. Sciarini and H. M. KeenerMETHODOLOGY &amp; INSTRUMENTATION: Evaluation of a Modified Stein Breakage Tester for More Rapid Determination of Corn Breakage Susceptibility. S. A. Watson and H. M. KeenerSENSORY ASSESSMENT: A Study of Texture‐Flavor Interactions Using Free‐Choice Profiling. I. Jaime, D. J. Mela and N. BratchellFACTORS AFFECTING TEXTURE: Physical and Sensory Characteristics of Low Fat Ground Beef Patties. M. F. Miller, M. K. Andersen, C. B. Ramsey and J. O. ReaganFACTORS AFFECTING TEXTURE: Carbohydrate or Protein Based Fat Mimicker Effects on Ice Milk Properties. K. Schmidt, A. Lundy, J. Reynolds and L. N. YeeFACTORS AFFECTING TEXTURE: Rheological Behavior of Frozen and Thawed Low‐Moisture Part‐Skim Mozzarella Cheese. H. A. Diefes, S. S. H. Rizvi and J. A. BartschFACTORS AFFECTING TEXTURE: Base‐Mediated Firmness Retention of Sweetpotato Products. W. M. Walter, Jr., H. P. Fleming and R. F. McFeetersFACTORS AFFECTING TEXTURE: Rheological Relationships Between Surimi Sol and Gel as Affected by Ingredients. B. Yoo and C. M. LeeFACTORS AFFECTING TEXTURE: Changes in Rheological Properties of Hydroxypropyl Potato Starch Pastes During Freeze‐Thaw Treatments. III. Effect of Cooking Conditions and Concentration of Starch Paste. H. R. Kim, P. Muhrbeck and A.‐C. EliassonFACTORS AFFECTING TEXTURE: Amylopectin‐Staling of Cooked Nonwaxy Milled Rices and Starch Gels. C. M. Perez, C. P. Villareal, B. O. Juliano and C. G. BiliadensFACTORS AFFECTING TEXTURE: The Role of Xanthan Gum in White Layer Cakes. R. A. Miller and R. C. HoseneyFACTORS AFFECTING TEXTURE: Effects of Flour Type and Dough Retardation Time on the Sensory Characteristics of Pizza Crust. D. M. Larsen, C. S. Setser and J. M. FaubionGENERAL PRINCIPLES: Sedimentation of a Single Particle in Systems of Xanthan with Locust Bean Gum in Relation to the Rheological Behaviour. H. Luyten W. Kloek and T. van VlietINSTRUMENTATION &amp; METHODOLOGY: Development of a Single‐Kernel Wheat Characterization System. C. R. Martin. R. Rouser and D. L. BrabecINSTRUMENTATION &amp; METHODOLOGY: Measurement of Single‐Kernel Wheat Hardness Using Near‐Infrared Transmittance. S. R. DelwicheINSTRUMENTATION &amp; METHODOLOGY: Modal Analysis of the Dynamic Behavior of Pineapples and Its Relation to Fruit Firmness. H. Chen and J. Dr BaerdemaekerINSTRUMENTATION &amp; METHODOLOGY: Breakage Susceptibility of Corn of Different Stress‐Crack Categories. S. Gunasekaran and K. Muthukumarappan

Viscosity and Flow Properties of Cooked Milled Rice Slurries

AbstractThe applicability of a microcone plate viscometer for measuring some rheological properties of cooked milled rice slurries was studied on milled rices differing in cooked rice texture properties. Viscosity and flow parameters of 10 or 12.5% boiled milled rice slurries were estimated by Power Law Model with a Wells‐Brookfield RVTCP microcone plate viscometer with 2.4 cm diam. 1.565° cone at 25°C and compared with data from other methods. Cooking of the sample was critical in obtaining reproducible results. Selected pairs of samples of similar amylose contents differing in cooked‐rice texture properties by sensory and instrument methods differed also in Power Law parameters flow behavior index n and consistency coefficient m. Apparent viscosity at 10 and 20 rpm may be used to index m, but not n. Differences in m and apparent viscosity were not always those predicted by other texture indexes. Alkali spreading value at adjusted KOH concentrations may be useful in texture differentiation among rices with similar values in 1:7% KOH.

Breeding of high protein quality rice

Three breeding lines (F8) of rice, derived from cross between Brimful X Koshihikari were tested for protein, amino acid, growth test with rats and yield parameters in field trials. The breeding lines had higher protein and amino acid concentrations than the leading Japanese cultivar Koshihikari, which was grown as a control. Grain yield in the breeding lines was lower than that of Koshihikari (4.5 t/ha). The grain-protein yield of the breeding lines was higher (500 kg/ha) than that of Koshihikari (440 kg/ha). The average gain in weight of rats fed brown and milled rices of the breeding line was 19 and 21 g, respectively: in control rats fed Koshihikari average gain was −1 and 8 g. These results showed that the breeding lines of rice can be developed which possess higher food value than the available varieties.

SENSORY AND INSTRUMENTAL EVALUATION OF TEXTURE OF COOKED AND RAW MILLED RICES WITH SIMILAR STARCH PROPERTIES

Three pairs of milled rices with similar starch properties (low gelatinization temperature waxy, and low gelatinization temperature low amylose, and intermediate gelatinization temperature intermediate amylose) were assessed for cooked rice properties by two industry taste panels and for raw and cooked rice properties by 30‐member Filipino consumer panels. Only slight differences in texture within pairs were noted by the two industry taste panels who had not been trained to assess boiled raw rice or waxy rice. The Filipino consumer panel gave significantly higher ranked scores for one low‐amylose variety in both raw and cooked forms. Malagkit Sungsong suman sa antala was ranked higher than modern waxy rices. Instrumental methods for translucency and whiteness of raw rice and Instron hardness and stickiness of cooked rice were not able to detect differences perceived by the Filipino consumer panels.

Varietal differences in properties of extrusion-cooked rice flour

Ten milled rices differing in starch properties were extrusion cooked through a twin screw extruder at 15% moisture and 120, 135 and 150°C. Instron hardness values of extrudate were lowest at 150°C. Extrusion cooking drastically reduced viscosity in 0·2 n KOH and in water without any decrease in amylose content and with little increase in reducing sugars. Spherical protein bodies were intact in the protein masses uniformly dispersed in the gelatinized starch matrix. Amylose content and gel consistency of raw rice flour were significantly correlated with expansion ratio only at 135°C, water absorption and solubility indexes at all temperatures and with gel viscosity of extrudates. Only gel consistency of raw flour correlated with cold paste viscosity of extrudate. Final gelatinization temperature of starch was not significantly correlated with any extrudate property.

Kinetic studies on cooking of tropical milled rice

Four aged tropical milled rices differing in amylose content and/or starch gelatinization temperature (GT) were presoaked for 30 min and cooked in calculated weights of water based on amylose content at 80, 90, 100, 110 and 120°C. Differences in cooking rates were evident below 100°C. Activation energy of cooking, derived from Arrhenius plots of cooking rate constant and reciprocal temperature, ranged from 76 to 121 kJ/mole at 80–90°C and 31–57 kJ/mole at 90–120°C. Cooking rates were lower and activation energy values were higher for intermediate GT samples than for low GT samples.

Protein and energy utilization of brown, undermilled and milled rices by preschool children

The protein and energy utilization of brown, undermilled and milled rices (variety IR32) were studied in 5–6 preschool children through diets in which 2/3 of N was from rice and 1/3 from casein or milk powder at 200 or 250 mg N/kg body weight. Brown rice was not significantly inferior to milled rice in terms of nitrogen absorption and retention by the children. Its energy and fat contents were, however, less utilized than those of milled rice. Children on the control casein or milk diets showed better apparent nitrogen absorption than those on the rice-based diets but nitrogen retention of all the diets was similar in all three experiments.

CONSUMER PREFERENCE AND PROPERTIES OF RAW AND COOKED MILLED RICE

Consumer preference tests for raw and cooked rices were run on representative consumers 16 years and older in a selected Philippine village. For four sets of samples, major criteria for selecting raw milled rice were grain whiteness and hardness, and aroma and flavor for boiled rice. Actual preference ranks suggested partiality to white raw rice and low‐amylose, intermediate‐amylose and high‐amylose boiled rice in order of decreasing preference. Soft texture due to low amylose content probably contributed to better flavor of boiled rice.Selection criteria for one set of waxy rices were aroma and whole, big grains for raw rice, and aroma and cohesiveness for rice cake suman sa antala. Properties disliked in suman were flakiness, and coarse, hard, and soft textures. Among five low‐gelatinization temperature, waxy milled rices, the traditional, aromatic, coarse‐grained Malagkit Sungsong was preferred over newer rices with less aroma and with longer grains in both raw and suman forms.