Quality Of Brown Rice Research Articles

Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum

Understanding the characteristic changes of retrogradation behavior and edible quality of brown rice modified with inhibiting retrogradation enzymes of Ganoderma lucidum

Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis

Effect of storage temperature on the quality of brown rice revealed by integrated GC–MS and lipidomics analysis

Level of Consumer Satisfaction Towards Brown Rice in Malang District: A Customer Satisfaction Index (CSI) Analysis

In general, the current demand for brown rice does not receive the same attention from the public as white rice. So, it is important to further understand consumer behavior related to consuming brown rice because this has an impact on consumer satisfaction and has an impact on the strategies formulated by producers. Thus, this study aims to assess the level of consumer satisfaction with brown rice and evaluate the performance and importance of certain attributes. The variables analyzed include product quality, price, and benefits. This study applied a quantitative approach with Accidental Sampling technique, involving 100 respondents who were analyzed using the Customers Satisfaction Index (CSI) technique. The results of these findings indicate that the product quality variable (Taste) has the highest level of importance and performance, with values of 4.56 and 4.49, respectively. The level of satisfaction of brown rice consumers in Pakis District, Malang Regency, reached 74.53%, which is classified as satisfied (range 60.1% - 80.0%). The suggestions given are that producers need to improve the quality of brown rice in terms of taste, color, and texture, while marketers are advised to utilize social media and creative campaigns to attract young consumers and offer discounts for large purchases to increase customer satisfaction.

Effects of degree of milling on bran layer structure, physicochemical properties and cooking quality of brown rice

Effects of varying degree of milling (DOM) (0–22%) on the bran layer structure, physicochemical properties, and cooking quality of brown rice were explored. As the DOM increased, bran degree, protein, lipid, dietary fiber, amylose, mineral elements, and color parameters (a* and b* values) of milled rice decreased while starch and L* value increased. Microscopic fluorescence images showed that the pericarp, combined seed coat-nucellus layer, and aleurone layer were removed in rice processed at DOM of 6.6%, 9.2%, and 15.4%, respectively. The pasting properties, thermal properties, and palatability of rice increased as the DOM increased. Principal component and correlation analysis indicated that excessive milling lead to a decline in nutritional value of rice with limited impact on enhancing palatability. Notably, when parts of aleurone cell wall were retained, rice samples exhibited high cooking and sensory properties. It serves as a potential guide to the production of moderately milled rice.

Effects of atmospheric pressure plasma treatment on the quality and cellulose modification of brown rice

This study investigates the effect of atmospheric pressure dielectric barrier pulsed discharge plasma treatment on cooking quality and cellulose modification of brown rice. The results showed that 15 min of plasma treatment reduced the cooking time, hardness, and chewiness of brown rice by 27.40%, 30.68%, and 40.23%, respectively, compared to the control. The etching of the brown rice skin and the formation of water channels lead to increased water absorption. This led to a significant increase in palatability of the treated brown rice. In addition, the crystallinity and average particle size (Dhkl) of the treated brown rice were reduced to 10.93% and 42.85% of the initial level, respectively, and the cellulose solubility increased from 8.20% to 55.20%. The surface microstructure was also found to fracture and destroy of the cellulose structure. These findings suggest that plasma made the originally dense fiber structure of brown rice epidermis loose through the etching effect, thus improving the cooking quality of brown rice. The present conclusions offer fundamental insights into the interaction between plasma treatment and brown rice, which should be beneficial for applying plasma in whole-grain processing.

Gamma irradiation as a method to enhance antioxidant activity and inhibit rancidification of brown rice

Brown rice is a nutrient-rich alternative to white rice, but its higher lipid content makes it prone to rancidification. This study investigated the impact of gamma irradiation on the antioxidant activity and rancidification of brown rice. The results revealed that irradiation at doses of 5 and 10 kGy significantly increased the total phenolic content and radical scavenging activity of SL-218 brown rice. Exposure to 5 kGy of gamma radiation led to a 7.23% decrease in the free fatty acid (FFA) content compared to the control, as confirmed by Fourier-transform infrared spectroscopy analysis. Long-term storage studies using SL-7 and RC-160 brown rice varieties at lower doses (0.5 and 1 kGy) validated the reduction in FFA content. These findings highlight the potential of gamma irradiation to enhance the quality of brown rice by effectively reducing FFA content and improving its antioxidant activity.

Nutritional and organoleptic quality of brown rice based nutri-bar during ambient storage

The present investigation was carried out with the objective to assess the nutritional and organoleptic quality of brown rice based nutri-bar during storage period of 90 days. Varied percentages of brown rice, oats and flaxseeds were mixed together to form seven different treatment combinations. For the development of nutri-bar brown rice, oats and flaxseeds were blended in the ratios of 100:00:00, 85:5:10, 80:10:10, 75:15:10, 70:20:10, 65:25:10 and 60:30:10 per cent, respectively. Prepared treatments of nutri-bar were packed in aluminium laminates and stored under ambient storage conditions. The quality of nutri-bar was assessed for its nutritional and organoleptic parameters at 30 days interval until 90 days. The highest mean crude protein (12.11 %), crude fat (8.59 %), crude fibre (6.42 %), ash (2.49 %), iron (6.44 mg/100g), calcium (82.21 mg/100g) and potassium (447.34 mg/100g) were recorded in treatment T7 (60:30:10:: Brown rice: Oats: Flaxseeds), whereas treatment T1 (100:00:00:: Brown rice: Oats: Flaxseeds) recorded highest carbohydrates of 75.69 per cent. On the basis of organoleptic evaluation, the highest mean overall acceptability score of 7.82 was recorded in T5 (70:20:10:: Brown rice: Oats: Flaxseeds) and was adjudged as superior among all the treatments of nutri-bar. Thus, nutritious bar can be developed by incorporating 20% oats and 10% flaxseed with 70 % brown rice.

Effects of ultrasound combined with hydrothermal treatment on the quality of brown rice

In order to improve the rough mouthfeel of brown rice, the effects of ultrasound (U) combined with hydrothermal (H) treatment on texture, sensory score and cooking quality of brown rice were studied, and the improvement mechanism was revealed from the aspects of room temperature water absorption, water droplet contact angle, microstructure and starch ordered structures. The results showed that ultrasound hydrothermal treatment cycle (UH-UH) can significantly improve the eating quality of brown rice. After UH-UH, the hardness, chewiness, optimal cooking time and volume expansion rate all reached to the level of white rice, and the stickiness significantly increased from 0.126 N of the control to 1.114 N. The sensory score of cooked brown rice rose from 57.37 to 76.70. On the other hand, room temperature water absorption rate far exceeded that of white rice, and the water droplet contact angle and relative crystallinity decreased significantly. In addition, scanning electron microscopy found that the cracks and micropores on the surface of treated brown rice grains increased greatly, which may be the underlying reasons for the improvement in the eating quality of brown rice. This study helps to provide a new way for producing high-quality brown rice.

Evaluation of the Available Energy Value and Amino Acid Digestibility of Brown Rice Stored for 6 Years and Its Application in Pig Diets.

Long-term storage may reduce the nutritional quality of brown rice, so the present study aimed to evaluate the nutritional values of long-term-stored nutrition in pig diets. In Exp. 1, 18 Landrace × Yorkshire (L × Y) barrows with an initial body weight (IBW) of 25.48 ± 3.21 kg were randomly assigned to three treatments, including a corn-based diet, one-year-stored brown rice (BR1) diet, and six-year-stored brown rice (BR6) diet, to determine the digestible energy (DE) and metabolizable energy (ME) values of stored brown rice. In Exp. 2, 24 barrows (L × Y; IBW: 22.16 ± 2.42 kg) fixed with ileal T-cannula were randomly allotted to four dietary treatments, including a corn diet, two stored brown rice diets, and a nitrogen-free diet, to evaluate the amino acid (AA) digestibility of the stored brown rice. In Exp. 3 and 4, 108 crossbred weaned piglets (L × Y; IBW: 9.16 ± 0.89 kg) and 90 crossbred growing pigs (L × Y; IBW: 48.28 ± 3.51 kg) were allotted to three treatment diets, including a control diet and two stored brown rice diets, respectively, to investigate the application of stored brown rice in weaned piglets and fully grown pig diets. The results indicated that there was no significant difference in the DE and ME values between corn and stored brown rice (p > 0.05), while the apparent ileal digestibility (AID) of arginine, histidine, asparagine + aspartic acid (Asx), and the standardized ileal digestibility (SID) of arginine and histidine were higher in the stored brown rice diet compared to the corn diet (p < 0.05). Compared to the corn, the stored brown rice showed no significant effects on growth performance, nutrient-apparent total tract digestibility (ATTD), and serum biochemical indices (p > 0.05) but showed decreased activity in the various digestive enzymes in the duodenum, jejunum, and ileum of the weaned piglets (p < 0.05). Also, the stored brown rice diet showed no significant effects on growth performance, carcass traits, meat quality, as well as the fatty acid profiles in the longissimus dorsi muscle of fully grown pigs compared with the corn diet (p > 0.05). In conclusion, the brown rice stored for 6 years under good conditions had no obvious changes in the available energy and nutrient values. Although it may reduce digestive enzyme activity in the small intestines of the piglets, the stored brown rice showed no obvious adverse effects on growth performance and meat quality and can be effectively used in pig diets.

Enhanced antioxidant capacity of brown rice vinegar supplemented with soy residue

AbstractBackground and ObjectivesThis study aimed to prepare and use soy residue as a supplement to enhance the antioxidant activities of grain vinegar, which has relatively lower antioxidant activities than fruit vinegar. Brown rice vinegar (BRV) was supplemented with 30% (BROV3) and 50% (BROV5) soy residue, respectively.FindingsAfter 3 days of alcohol fermentation, the BROVs had lower sugar content (6.43–9.4 °Brix [Bx]), alcohol content (4.47%–7.5%), and pH (3.65–3.66) but higher acidity (0.75%) than BRV (12.47 °Bx, alcohol content 11%, pH 3.72, acidity 0.66%). During 10 days of acetic fermentation, the BROVs showed higher pH (3.23–3.38) and lower acidity (4.05%–4.35%) than BRV (pH 2.88, acidity 4.86%). As the soy residue was increased, the contents of essential amino acids increased from 22.03 mg/L (BRV) to 515.27 mg/L (BROV5), but those of desirable volatile compounds decreased, and those of undesirable compounds increased. The polyphenolics, flavonoids, and isoflavone contents and 2,2‵‐diphenyl‐1‐picrylhydrazyl (DPPH) and 2, 2‐azino‐bis‐3‐ethylbenzothiazoline‐6‐sulfonic acid (ABTS)+ radical‐scavenging activities of the BROVs increased while increasing soy residue.ConclusionsAlthough soy residue addition decreased certain desirable volatile compounds and increased certain undesirable ones, overall, it improved the antioxidant activity and quality of brown rice vinegar.Significance and NoveltyThe potential of soy residue for enhancing vinegar functionality was confirmed.

Improving the eating quality of brown rice by defatting combined with hydrothermal treatment

Aiming at consumer acceptability of brown rice such as cooking difficulty and coarse taste, the effects of defatting and hydrothermal treatment alone or in combination on the texture and sensory score of cooked brown rice were studied, and the improvement mechanism was explored through cooking quality and microscopic morphology. The results showed that defatting combined with hydrothermal treatment could significantly improve the quality of brown rice, the hardness and chewiness of treated cooked brown rice decreased respectively from 20.385 N and 10.221 N to 14.494 N and 6.886 N, and the sensory score increased from 68.90 to 83.50. The room temperature water absorption rate of the treated brown rice increased from 10.72 % to 29.71 %, which was much higher than that of polished rice. The cooking quality of the treated brown rice was obviously improved, the optimal cooking time decreased from 30.33 min to 22.67 min, and the heating water absorption, volume expansion rate and solid loss increased from 147.32 %, 255.20 % and 13.35 mg/g to 219.15 %, 400.39 % and 22.49 mg/g, respectively. Scanning electron microscope showed that defatting combined with hydrothermal treatment significantly increased cracks and micropores of brown rice grains, which may be the intrinsic reason for the improvement in room temperature water absorption rate and cooking quality of brown rice and thus eating quality of cooked brown rice. The results are of great significance for promoting the staple consumption of whole-grain brown rice with broad application prospects.

EVALUASI KINERJA HUSKER TIPE DOUBLE PASS KAPASITAS 1000 – 1200 Kg/Jam

Rice is the staple food of the majority of the Indonesian population. Rice is processed from paddy rice through several stages, starting from harvesting, threshing, cleaning, drying, stripping the rice husk, polishing, and packaging. Processing rice mechanically increases production and reduces yield losses. Husker is one of the machines used to remove the chaff (the outer husks) of grains of rice. This study aims to evaluate the performance of a double pass rice husker machine with 1000-1200 kg per hour in Sonorejo Village, Padangan District, Bojonegoro Regency. Husker has been operated for five years, whether the engine's performance is still according to SNI standards or has decreased according to its economic life. Parameters observed in this study include grain weight, feeding time, weight and time of stripping, quality of brown rice, and fuel consumption. The data obtained were analyzed to obtain the value of feeding capacity, stripping capacity, efficiency, rate of fuel consumption, and the quality of the brown rice, then analyzed descriptively. The results of the performance evaluation showed the value of feeding capacity 996.4 ±1.5 kg/hour, stripping capacity 768 ± 20.1 kg/hour, efficiency 76.1±1.5 %, yield 83.3±0.65 and fuel consumption rate 2.07±0.05 l/hour. The percentage of brown rice is 74.7±1.26, correspondingly with the SNI requirements of at least 70%. The evaluation results of the observed huskers showed that the husker is still feasible to operate.

Effect of Media and Roasting Time on Quality of Brown Rice Tea (Oriza Nivara)

This study aims to determine the interaction between the effect of roasting media and roasting time on the quality of brown rice (Oryza nivara) tea. This research was conducted at the Food Product Development and Analysis Laboratory at the Faculty of Science and Technology, University of Muhammadiyah Sidoarjo from September 2021 to December 2021. This research was conducted using a factorial randomized block design (RAK) with the first factor being the treatment of roasting media consisting of 2 levels, namely T1 (Earth Frying Pan), T2 (Metal Frying Pan) and the second factor is the roasting time consisting of 3 levels, namely S1 (Roasting Time 40 minutes), S2 (Roasting Time 50 minutes), S3 (Roasting Time 60 minutes). The results showed that there was an interaction between roasting media and roasting time on the quality of brown rice (Oryza nivara) tea color parameters using the color reader method, water content, crude fiber content and organoleptic (taste) but there was no interaction on ash content and organoleptic parameters. (color, aroma). The best parameters are found in the T1S2 treatment (Soil Frying Pan and Roasting Time 50 minutes) which shows the value of crude fiber content of 12.08%, moisture content of 2.10%, lightness value of 76.73, redness value of 1.53, yellowness value of 4.98. , 0.00% ash content, taste organoleptic 0.00, color organoleptic 0.88, aroma organoleptic 0.00.

The promoted hydrolysis effect of cellulase with ultrasound treatment is reflected on the sonicated rather than native brown rice

Brown rice is nutritionally superior to polished white rice, as it maintains a large content of external bran that involves a series of bioactive compounds. However, the presence of bran also restricts water diffusion and results in adverse quality of brown rice. In this work, ultrasound conditions were optimized for cellulase to improve its hydrolysis effect on rice bran, and combinations of enzymatic and ultrasound treatment in different manners were conducted on brown rice, to improve the textural attributes. The results showed significant improvements in the catalytic activity and efficiency of cellulase after ultrasonication at the optimal intensity of 1.67 W cm−3 and duration of 30 min, with the conformational variation of cellulase observed from the fluorescence spectra and circular dichroism (CD). Despite the enhanced activity of ultrasonicated cellulase, it leaded to a similar rice surface morphology and a comparable amount of released glucose, and equivalent textural parameters of brown rice treated by native cellulase. However, for the pre-sonicated brown rice, the ultrasonicated cellulase showed a significantly higher hydrolysis capacity than the untreated enzyme, suggesting the important influence of ruptured bran surface on amplifying the hydrolysis effect of cellulase. Compared to the successive ultrasound stimulation on both cellulase and brown rice, ultrasound-assisted cellulase treatment on brown rice produced less glucose from rice bran, but induced similar textural properties of brown rice, possibly resulting from the simultaneously promoting effect of ultrasonication on cellulase and water diffusion. Ultimately, this study highlighted that the mild rice surface rupture is a crucial factor to display the promoted hydrolysis effect of ultrasonicated cellulase on brown rice. Ultrasound-assisted cellulase treatment potentially provides an effective strategy to improve the edible quality of brown rice.

Effects of grain thickness on yield and quality of rice varieties in Jilin province

The correlation between the grain thickness and the yield and quality of brown rice was studied using 9 japonica rice varieties harvested in Jilin Province in 2019. The results showed that there were significant differences between the grain thickness of different varieties. The grading of different grain thickness had a great influence on the grains per panicle and the seed setting rate in the yield components. Further, there was no significant correlation between grain thickness and grain type (aspect ratio), while a strong and significant negative correlation was identified between grain-thickness grading (< 2.0 mm) and processing quality. In addition, grain thickness was found to have a positive effect on the quality of taste. In conclusion, grain length, width, and thickness are independent genetic traits. The ratio of thicker grain-thickness-grading would increase with an improvement in the yield and processing quality, and an increase in the thinner grain-thickness-grading ratio would lead to degradation with regard to appearance and taste. The grain thickness of brown rice has an important impact on the quality of the rice.

Regional and Yearly Variation of Brown Rice Quality, and Their Factors in Brewer’s Rice Cultivar ‘Ginnoyume’ in Kochi Prefecture.

Regional and Yearly Variation of Brown Rice Quality, and Their Factors in Brewer’s Rice Cultivar ‘Ginnoyume’ in Kochi Prefecture.

Combined amendment improves soil health and Brown rice quality in paddy soils moderately and highly Co-contaminated with Cd and As

In situ remediation technology applied aims to not only decrease cadmium (Cd) and arsenic (As) uptake by rice but also improve soil health and rice quality in contaminated paddy soils. Here the effects of a combined amendment, consisting of limestone, iron powder, silicon fertilizer, and calcium-magnesium-phosphate fertilizer, with three application rates (0, 450, and 900 g m−2) on soil health, rice root system, and brown rice quality were compared in moderately versus highly Cd and As co-contaminated paddy fields. After the amendment application, soil pH, cation exchange capacity, four kinds of soil enzyme activities increased (sucrase, urease, acid phosphatase, and catalase), and concentrations of leached Cd/As decreased, as measured by the DTPA (diethylene triamine pentaacetic acid) and TCLP (toxicity characteristic leaching procedure). Changes in the above soil indicators promoted soil health. In both fields, the dithionite-citrate-bicarbonate (DCB)-Fe and DCB-Mn concentration in iron plaque increased and root length became longer. Changes in the above root system indicators reduced the root system's absorption of Cd and As but increased that of nutrients. Under 900 g m−2 treatment, the Cd concentration in brown rice of two sites decreased by 55.8% and 28.9%, likewise inorganic As (iAs) decreased by 50.0% and 21.1%, whereas essential amino acids increased by 20.4% and 20.0%, respectively. Furthermore, the Cd and iAs concentrations in brown rice were <0.2 mg kg−1 (maximum contaminant level of Cd and iAs in the Chinese National Food Safety Standards GB2762-2017 for brown rice) under the 900 g m−2 in the moderately contaminated field. These results suggest the combined amendment can improve soil health and brown rice quality in the moderately and highly Cd- and As-co-contaminated paddy soils, offering potential eco-friendly and efficient remediation material for applications in such polluted paddy soils.

Variations in the appearance quality of brown rice during the four stages of milling

The milling of rice plays a key role in determining rice quality, and the evaluation of the appearance quality is an efficient method to distinguish the degree of milling (DOM). The appearance and morphological characteristics in Japonica rice with different milling times were analyzed by scanning electron microscopy (SEM), white light interference, the bran degree, as well as whiteness and color parameters. Based on the changes in the appearance and morphology of rice, the milling process could be divided into four stages: the brown rice stage (DOM = 0.00%), the seed coat crushing stage (0.00%＜DOM≤4.56%), the aleurone layer grinding stage (4.98%≤DOM≤8.72%), and the endosperm polishing stage (DOM≥9.13%). The surface cortex on both sides of the rice grain was easily milled while the abdomen and back of the rice grain were more difficult. The root mean square height (Sq) value of the sample increased initially with the bran degree (DOM≤6.56%) and decreased with further milling, the whiteness, transmittance, and L-value of the samples showed gradual increases, the Satake milling meter (MM1D) DOM increased from 0% to 102%, and the a and b values gradually decreased to 180% and 58%, respectively. Based on the appearance and morphological characteristics, the Stage III (Aleurone layer grinding stage, 4.98%≤DOM≤8.72%) gave the best quality during milling.

高知県酒造好適米品種「吟の夢」における玄米品質の地域間，年次間およびその発生要因

高知県酒造好適米品種「吟の夢」における玄米品質の地域間，年次間およびその発生要因

Effects of red lentil protein addition on textural quality and starch digestibility of brown rice noodles

SummaryIn this study, the additions of red lentil, rice protein and lentil protein on the quality of brown rice (BR) noodles were investigated, aiming to develop nutritionally fortified noodles with both desirable textural quality and lower starch digestibility. The results showed that the additives reduced the hardness, cohesiveness and chewiness, and increased cooking loss and turbidity of rice noodles. The addition of lentil protein had less effect on the texture quality of rice noodles when compared with the red lentil and rice protein. Lentil protein decreased the starch digestibility of BR noodles, thereby reducing the estimated glycemic index (eGI) from 70.48 to 65.33. XRD and FTIR revealed that lentil protein increased the relative crystallinity and 1047/1022 cm−1 ratio. Ordered structure could effectively limit the interaction between amylase and starch, and reduce its digestibility. Therefore, lentil protein was more suitable to be added in BR noodles to reduce starch digestibility.