White Rice Research Articles

Pulsed Electric Field for Quick-Cooking Rice: Impacts on Cooking Quality, Physicochemical Properties, and In Vitro Digestion Kinetics

Pulsed electric field (PEF) is one of the emerging technologies that has been applied in many aspects of the food industry. This study examined the impacts of a PEF on the cooking quality, physicochemical properties, nutritional factors, and in vitro protein and starch digestion of two varieties of rice, including Jasmine 105 (white non-glutinous rice) and San Pa Tong 1 (white glutinous rice). Response surface methodology (RSM) and a three-level, three-factor Box–Behnken design were employed to assess the effects of the pulse number, electric field strength, and frequency on cooking time. The findings demonstrated that the number of pulses was a crucial factor influencing cooking time. Under optimal conditions (3347–4345 pulses, electric field strengths of 6–8 kV/cm, and frequencies ranging from 6 to 15 Hz), the rice cooking time was significantly reduced by 40–50% (p < 0.05) when compared to a conventional method. Moreover, PEF-treated rice showed a significant enhancement in in vitro protein and starch digestibility (p < 0.05), as well as retained a higher content of rapidly digestible starch. These results suggested that PEF treatment is a promising green technology for producing a novel quick-cooking rice with an improved eating quality.

Comparing the Growth Rates of Ipomoea aquatica Using Washed Rice Water From Different Rice Varieties

Numerous agricultural sectors rely on chemical fertiliser to accelerate crop development, as demand continues to expand each year. Synthetic fertilisers may leak into groundwater, increasing its toxicity and resulting in water contamination. Alternatives such as washed rice water may be utilised to mitigate the environmental impact of chemicals. This research aims to assess the effects of washed rice water on the growth rate of Ipomoea aquatica. Three types of rice water were used in this study: washed white rice water, washed brown rice water, and washed sticky rice water. Two of the rice water served as the control and each was treated with distilled water and NPK fertiliser. Significant values were determined using Analysis of Variance (ANOVA) and post-hoc tests for multiple comparisons. Resultantly, washed white rice water demonstrated the most significant effect in increasing the growth of the plant height, length of root, number of leaves, circumference of the stem and suitability of soil pH. Alternative methods such as washed white rice water could be employed to reduce the cost of agricultural operations to protect the environment from further degradation.

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.

Genetic Variability and Correlation Studies in Red Rice (Oryza sativa L.) for Yield Related Traits and Grain Zinc, Iron and Protein Content

Aims: Nutrient deficiencies, particularly zinc (Zn), iron (Fe) and protein, pose severe health risks especially in children and lactating women. Red rice is significantly rich in iron, zinc and protein compared to white rice. The present investigation was undertaken in this context to elucidate information on variability and character association in red rice genotypes to identify effective selection criteria for grain yield and quality improvement of red rice genotypes. Study Design: Randomized complete block design with two replications. Place and Duration of Study: Zonal Agricultural and Horticultural Research Station, Brahmavar, Udupi during Kharif 2023. Methodology: A total of 108 red rice genotypes were used in the study and observations were recorded for ten characters. Protein was estimated by Kjeldhal method, zinc and iron content by Atomic absorption spectrophotometer (AAS) method. The data collected was subjected to statistical procedures using R software. Results: Analysis of variance revealed significant variation among the genotypes for all the characters studied. Grain Zn (11.4-44.7ppm), Fe (13.11-37.12ppm) and protein (5.0-11.43%) showed wide range of variability. High genotypic and phenotypic coefficient of variation was observed for Zn, number of productive tillers per plant, Fe, grain yield per plant, number of grains per panicle and plant height. Correlation studies revealed that grain yield per plant exhibited significant positive association with yield component traits. Protein and Fe content had negative association with grain yield. Conclusion: The traits that have high PCV, GCV, heritability and genetic advance as per cent mean are controlled by additive gene action which is very valuable for selection. The traits that are positively correlated with grain yield can be used for indirect selection which aids crop improvement. Karthika, Bilihallga and Shahara genotypes have high protein, iron and zinc respectively, which can be used in the further breeding program to develop nutritionally rich varieties.

Rapid Method for Simultaneous Determination of γ-Oryzanol Compounds in Rice (Oryza sativa) Grains using UV-Vis Spectroscopy and Chemometrics

Rice (Oryza sativa) contains γ-oryzanol, which consists of 4 main compounds: Cycloartenol ferulate, 2,4-methylenecycloartanyl ferulate, campesterol ferulate, and β-sitosterol ferulate, that contribute to the health benefits of rice. This research aimed to develop a rapid method to determine the 4 major γ-oryzanol compounds in 45 varieties covering pigmented (black and red) and non-pigmented (white) rice grain. The method was developed by integrating UV-Vis spectroscopy with chemometrics, specifically principal component analysis (PCA) and partial least square (PLS) regression. Sampling was performed across the Indonesian archipelago collecting 180 samples, which comprises 60 samples for each type of rice in form of rice husk, bran, whole grain, and polished rice. The results of PCA on the spectroscopic data successfully identified distinction for the 3 types of rice attributable by different type and levels of chemical compound in the grain. White rice exhibited a characteristic absorption at 325 nm while in pigmented (red and black) rice showed a maximum absorbance at 280 nm, indicating the presence of different composition of chemical compounds. A reliable model to predict the 4 major γ-oryzanol compounds was established with R2 calibration, R2 cross-validation, and R2 prediction higher than 0.9 was obtained using the spectroscopic data in the range from 200 to 400 nm. However, the PLS modeling was unsuccessful for red and black rice samples most likely due to the interfering high absorption of red colored compounds. Compared to the existing techniques for analyzing individual compounds of the γ-oryzanol by high-performance liquid chromatography, the newly developed approach using UV-Vis spectroscopy combined with chemometrics is more practical, faster, and cost-efficient and mainly, solvent and residues free. HIGHLIGHTS A rapid method was developed to determine 4 major γ-oryzanol compounds in rice. This method integrates UV-Vis spectroscopy with PCA and PLS regression chemometrics. PCA successfully identified the distinction among white, red, and black rice types. Reliable PLS models were established for white rice with R2 values above 0.9. The developed approach is more practical, faster, and residue-free than HPLC. GRAPHICAL ABSTRACT

Phosphine Sorption on Paddy Rice: Effects on Fumigation and Grain Quality Parameters.

During storage, infestation by insect pests occurs, causing quantitative and qualitative losses in grains, which requires the control of these insects with phosphine gas. Rice husk has a high phosphine adsorption capacity, influencing the gas concentration during fumigation and potentially leading to inefficient fumigation. Additionally, the high sorption of rice husk results in a higher residue of phosphine in the grain. Therefore, the objective of this study was to evaluate the phosphine sorption and phosphine residue in rice husk, paddy rice, and brown rice, as well as the industrial quality (head rice yield, rehydration capacity, cooking time, colorimetric profile) of brown and white rice during storage. To achieve this, fumigation of paddy rice, brown rice, and rice husks with 3.0 g·m-3 of phosphine was carried out for 240 h (recommended duration in the industry). A high sorption rate was observed in the rice husk (94.77%), paddy rice (97.61%), and, lastly, brown rice (35.17%). Due to the high sorption rate, only brown rice maintained a concentration above the recommended level for effective pest control (400 ppm for 120 h). Higher phosphine residues than permitted were observed in the rice husk (0.25 ppm). Lower rice head yields were observed in non-fumigated rice samples when analyzing the brown rice samples (66.21% for paddy rice and 65.01% for brown rice). A greater rehydration capacity was observed in fumigated samples at the beginning of storage when analyzing the brown rice samples (1.21 for paddy rice, 1.23 for brown rice), reducing the cooking time (24.00 for paddy rice, 23.80 for brown rice). More studies should be carried out to evaluate the effectiveness of fumigation on paddy rice, considering the high sorption rate of the paddy.

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.

Rice and its nutritional significance

Rice is a staple food for millions of populations in the world and originated from a wild grass to a crop. The Asian civilization was built on rice. The rice cultivation changed the lives of hunters into farmers. The domestication of rice in India dates back to the 7th millennium BC. Due to industrialization, the traditional practice of hand pounding was overtaken by rice processing mills, which led to the production of white polished rice, devoid of many nutrients. Studies confirmed that higher consumption of white rice increased the risk for diabetes and cardiovascular disease, high in India. In the current scenario, the disease prevalence is increasing, and customers are in search of nutritious foods with potential health benefits. This paper outlines the origin of rice and its nutritional value.

Impact of starch profile on glycemic index of coloured and non-pigmented genotypes of rice (Oryza sativa L.)

Abstract Rice serves as a crucial staple food, supplying energy and nutrients to roughly half the global population. Consumers prefer to take mostly the white rice, but pigmented rice is enriched with anthocyanin and has potential health benefits. The study of 27 rice genotypes consisting of eight non-pigmented and 19 pigmented genotypes were estimated for protein content, antioxidant activity and starch profile including total starch(TS), Resistant Starch(RS), Slowly Digestible Starch(SDS), Rapidly Digestible Starch(RDS), Amylose content(AC), and Glycemic Index (GI). This study shows that RS and SDS levels have a negative correlation with GI, whereas RDS has a positive association with the glycemic index. The starch content and amylose content were not showing any direct relation with the GI. There was minimal variation in the glycemic index between pigmented and non-pigmented rice varieties. Keywords: Antioxidant activity, glycemic index, pigmented rice, resistant starch, slowly digestible starch, starch profile

Use of rice flour to produce plant-based yogurt alternatives.

Plant-based yogurt alternatives (YAs) are in demand due to the societal prevalence of milk sensitivities and allergies and some consumers abstaining from animal-derived products. Producing rice flour YAs has considerable potential because rice flour is hypoallergenic, more economical compared to plant milks, and there are no commercial rice-based YAs. A new higher protein variety of rice was developed, Frontière, which is sold as both brown and white rice. Therefore, the overall goals of this study were (1) to compare physicochemical properties of YAs from Frontière brown (Frontière brown rice flour [FBRF]) and white (Frontière white rice flour [FWRF]) high-protein rice flours to regular protein level rice flours and (2) to evaluate the sensory quality of Frontière YAs compared to commercial plant-based oat yogurt. Rice flours were fermented with Streptococcus thermophilus, Lactobacillus delbrueckii subsp. bulgaricus, and Lacticaseibacillus rhamnosus (a probiotic) to produce FBRF- and FWRF-YAs. A consumer study was conducted to compare FBRF- and FWRF-YAs to a commercially available oat-based YA. Consumers rated the YAs using 9-point hedonic and just-about-right (JAR) scales. Protein, fat, and ash levels were greater, whereas starch levels and peak viscosities were lower for BRFs than for WRFs. The use of BRF resulted in longer fermentation times but higher bacteria counts for YAs. FWRF-YA was preferred in terms of overall flavor and liking, sweetness, and tartness. Purchase intent (PI) for FWRF-YA increased 2.6 times after providing a health claim. This research showed that rice flour can be used to produce YAs with probiotic counts above the minimum recommended, which provides added health benefits for consumers. PRACTICAL APPLICATION: This research provides a possible new use of Frontière high-protein rice flour to produce plant-based yogurts. This will help the rice industry by adding value, and those who are vegan, allergic to casein, or lactose-intolerant will have another option for a plant-based yogurt. Moreover, the greater levels of probiotic bacteria found in the brown rice flour YAs can potentially provide greater health benefits, making brown rice flour a better choice for making rice-based YAs.

Carcinogenic risks of inorganic arsenic in white rice in Asia

This study estimated the incremental lifetime cancer risk (ILCR) of inorganic arsenic (iAs) from white rice ingestion in eight countries (China, Korea, Pakistan, Saudi Arabia, Thailand, Vietnam, Bangladesh, and Cambodia) in Asia by using data collected from published literature (n = 4857). ILCR of iAs exposure from white rice ingestion substantially varied with region, ranging from 0.37 to 13.46 per 10000 people, with an average of 6.12 per 10000 people. Bangladesh had the highest ILCR, followed by Cambodia, Vietnam, Thailand, China, Korea, Saudi Arabia, and Pakistan. Carcinogenic risks of iAs exposure from white rice ingestion in China, Korea, Thailand, Vietnam, Bangladesh, and Cambodia are at an unacceptable level (more than 1 per 10000 people). Linear regression analysis indicated that ingestion rate and inorganic arsenic content were the critical factors determining regional differences in carcinogenic risk of iAs exposure from white rice ingestion in Asia.

The impact of milling degree on physicochemical, nutritional, rheological, textural properties, and in vitro digestibility of rice: From brown rice to white rice

The objective of this study was to characterize the rice milling fractions acquired at each stage of a commercial milling system. This characterization included an analysis of color, ash content, dietary fiber, mineral composition, as well as antinutritional compounds like phytic acid, trypsin inhibitor activity, and saponin. Additionally, we investigated in vitro starch and in vitro protein digestibility, along with pasting, cooking, and textural properties.Our findings revealed that milling improved the visual appeal of rice (e.g., volume expansion, weight gain, whiteness) and notably enhanced its starch digestibility. However, milling reduced dietary fiber, mineral content, antinutrients, cooking time, and texture characteristics such as hardness, chewiness, gumminess, springiness, and cohesiveness to varying degrees. Certain parameters, such as dietary fiber, exhibited a gradual change with the duration of milling, while others, such as mineral content and texture, showed significant variation at the initial stage of milling, particularly at the first mill.

Bilateral Trade Welfare Impacts of India’s Export Ban of Non-Basmati Rice Using the Global Partial Equilibrium Simulation Model (GSIM)

India, the world’s leading rice exporter, banned the export of non-Basmati white rice, accounting for 25% of its total exports (or 10% of the global rice trade). The ban aims to ensure availability to domestic Indian consumers and reduce domestic market prices, impacting global rice market accessibility, consumers, and producers across twelve regions. The study utilized the global simulation model (GSIM) to analyze the effects of trade restrictions on industries. The model uses national product differentiation to assess trade policy changes at global, regional, or national scales. It examined importer and exporter effects on trade values, tariff revenues, exporter surplus, and importer surplus. It found that India’s Voluntary Export Restraint (VER) ban on non-Basmati rice resulted in a higher local price and a negative global net welfare impact of USD 1.7 billion. The losses decreased to USD 1.4 billion when importing countries responded by reducing rice import tariffs by 25% and USD 1.1 billion when importing countries reduced tariffs by 75%. Sub-Saharan Africa, the Middle East, North Africa, and the Gulf Cooperation Council regions were most affected. The study also found minimal impact on consumer surplus in India due to inelastic rice demand.

Nutritional quality and diversity in Ghana’s school feeding programme: a mixed-methods exploration through caterer interviews in the Greater Accra Region

BackgroundThe Ghana School Feeding Programme (GSFP) provides public primary school pupils with a free daily meal. Each meal is expected to follow set menus, providing 30% of children’s’ (6-12 years) energy requirements. This study assessed the nutritional quality and diversity of planned and provided GSFP meals, engaging school caterers to identify how meal quality in the Greater Accra Region could be enhanced.MethodsA cross-sectional mixed methods study design was used. Multistage sampling was used to select 129 schools implementing the GSFP in six districts of the Greater Accra Region. GSFP district menus were collected as well as a one-week school caterer recall of provided school meals. The meal served on the day of data collection was recorded and photographed. Nutritional quality was evaluated based on nutrient profiling methods: energy density (low<125kcal/100g; medium 125-225kcal/100g; high>225kcal/100g) and nutrient density (low<5%; medium 5-10%; high>10%). Meal diversity was assessed by a simple count composed of 5 food groups: cereals, pulses/nuts/seeds, animal-source, vegetables and fruits. Caterers’ views on programme facilitators and barriers were also explored.ResultsPlanned menus included 14-20 weekly options, composed of eight minimally processed traditional dishes. All meals, except white rice, had a high nutrient density/100g. Energy density was varied (low, n=2; medium, n=2; high, n=4). Meals included only 2/5 or 3/5 food groups, mainly starchy staples, pulses/nuts/seeds, and sometimes vegetables. Fruit was never reported. About half of caterers (51.1%) reported deviating from the planned menus: 11.7% served alternative meals, with some including animal-sourced food (17.0%), and 39.4% repeated meals provided during the week, often based on starchy staples, influencing overall nutritional quality. Most caterers reported food item cost and lack of food purchase guidelines as barriers to providing school meals, while food safety training and guidelines for food preparation were facilitators.ConclusionsWhile school meals are composed of minimally processed, nutrient dense, local foods, there are notable gaps in meal diversity and compliance, as reflected in provided meals. Caterer compliance to planned menus varied greatly, reflecting recent food price inflation. Upwardly adjusting the current meal allocation of 1.2 cedis (0.22USD) per child per day could enhance access to more affordable, nutritious and diverse foods in school meals.

Effect of Colchicine and Bio-catharantin on the DNA Relative Content and Stomatal Structure of Black Rice (Oryza sativa L. var. Jeliteng)

&lt;p&gt;Black rice (&lt;em&gt;Oryza sativa&lt;/em&gt; L. var. Jeliteng), known for its health benefits compared to white rice, faces challenges in productivity. Among varieties, this black rice is popular in Indonesia but shows low yield. Research on improving black rice through genetic manipulation with antimitotic substances is limited. Therefore, this study aims to compare the effects of colchicine and Bio-catharantin on the germination rate, DNA relative content, and stomatal structure of &lt;em&gt;O. sativa &lt;/em&gt;L. var. Jeliteng. Seeds were treated with colchicine (0.1%, 0.2%, and 0.3%) and Bio-catharantin (0.1%, 0.2%, 0.3%, 0.4%, and 0.5%) at soaking durations of 12, 24, and 48 hours. Germination was assayed, ploidy was determined using flow cytometry, and stomatal traits, including size and density, were examined microscopically. The results showed that Bio-catharantin did not exhibit any toxic effects on germination rates, whereas colchicine reduced germination starting at 0.2% concentration. Both chemical agents modified the DNA relative content of Jeliteng black rice. Colchicine generally increased stomatal length and width while decreasing stomatal density, with significant changes at 0.3% concentration for 24 hours. Bio-catharantin also altered stomatal traits, enhancing length and width in most cases but significantly reducing density under certain conditions. Bio-catharantin emerged as a promising alternative to colchicine for inducing chromosomal mutations in plants, offering benefits in altered stomatal structures without the toxic effects on germination, compared to colchicine.&lt;/p&gt;

Health Hazards Associated with Dietary Exposure of Female Rat to Cadmium-Contaminated Cooked Rice: Biochemical, Hormonal, and Histopathological Analysis.

The actual exposure, bioavailability, and body burden of dietary cadmium (Cd) vary with the food matrix. Here, we evaluated the health hazards of 45-day long-term exposure of growing Sprague-Dawley (SD) female rats to a natural and endogenous Cd-contaminated brown and white cooked rice dietary model. Cd was found mainly in the duodenum, kidney, and liver; the cecum and colon also contained substantial amounts of Cd in rats fed Cd-contaminated cooked white rice (cWR-test) but not Cd-contaminated cooked brown rice (cBR-test). Damage due to Cd exposure was reflected in liver dysfunction, altered estradiol levels, and distinctive pathologies in organ systems, although urinary Cd (U-Cd) excretion and blood Cd (B-Cd) were not detectable, suggesting that these are not the most accurate or appropriate biomarkers for evaluating dietary Cd exposure. Brown rice, despite being higher in Cd, can reduce Cd absorption and distribution in organs and increase the volume of Cd-containing feces, even achieving slightly higher excretion and lower apparent absorption rates of Cd than white rice, thereby reducing Cd damage to the body. The beneficial components of brown rice such as more dietary fiber, rice bran oil and polyphenol were speculated therefore to confer a degree of protection or repair. Nevertheless, the high apparent absorption levels observed here (> 5%) and signs of significant physical damage indicate that more stringent Cd intake guidelines and measures are needed to minimize Cd levels in rice.

Association of Dietary Patterns, Suspected Sarcopenia, and Frailty Syndrome among Older Adults in Poland-A Cross-Sectional Study.

The association of sarcopenia and frailty syndrome with dietary patterns is not yet well recognized. The aim of the study was to evaluate the association among dietary patterns, suspected sarcopenia, and frailty syndrome among older people in Poland. The study was conducted in 2022 and 2023 among people aged 55 and older. The sample was chosen arbitrarily. The following questionnaires were used in the study: the KomPAN (assessment of frequency of food intake and sociodemographic characteristics), the SARC-F (assessment of risk of sarcopenia), and the EFS (diagnosis of frailty syndrome). To confirm the suspicion of sarcopenia, muscle strength was assessed using the HGS and FTSST, and physical fitness was assessed using the GST. Based on the frequency of food consumption, 11 DPs (factors) were selected using PCA analysis. SARC-F, HGS, FTSST, and GST results were used to identify homogeneous groups (clusters) using cluster analysis, a k-means method. Two clusters were identified: cluster 1 (the non-sarcopenic cluster, or nSC) and cluster 2 (the sarcopenic cluster, or SC). Associations between variables were assessed using logistic regression. Suspected sarcopenia was found in 32.0% of respondents, more in men than women, and more among those either over 75 or 65 and under. EFS results showed that the risk (22.1%) or presence of frailty syndrome (23.8%) was more common in men than women and more common in those aged 75 and older than in other age groups. Male gender; older age; and unfavorable dietary patterns, i.e., consumption of white bread and bakery products, white rice and pasta, butter, and potatoes (factor 1) and cheese, cured meat, smoked sausages, and hot dogs (factor 9), increased the likelihood of sarcopenia and frailty syndrome, while the pattern associated with fruit and water consumption (factor 7) had the opposite effect. Confirmation of the importance of dietary patterns in the etiology and pathogenesis of sarcopenia and frailty syndrome should be documented in prospective cohort studies.

Parasitoids and Predators as Biological Agents against White Stem Borer (Scirpophaga innotata)

One of the primary challenges in rice cultivation is the disturbance caused by pest infestations. Among the pests that frequently cause damage to rice plants is the white rice stem borer (Scirpophaga innotata). The life cycle of Scirpophaga innotata comprises egg, larva, pupa, and adult stages. This article is based on a literature review and discusses the natural enemies most commonly encountered at each stage of the Scirpophaga innotata life cycle. The findings of this article can be summarized as follows: Natural enemies of the white rice stem borer during the egg stage include parasitoids such as Trichogramma japonicum Ashm., Tetrastichus schoenobii, and Telenomus rowani, as well as the predator Conocephalus sp. During the larva-pupa stage, parasitoids such as Apantheles sp., Bracon sp., Tropobracon sp., and Temelucha bigutella are present, along with predators like Miscrapis crocea and Harmonia octomaculata. Regarding the adult stage, parasitoids were not found to be natural enemies of adult S. innotata. However, the most commonly encountered predators include Coccinella transversalis (Thunberg) and Paederus sp.

Impact of pressure and temperature on the hydration resistance of rice

Crop soaking, a hydration process driven by diffusion, is essential for applications such as milling and germination. This study investigated the moisture absorption of rice kernels during soaking, considering factors like pressure and temperature. The experimental data were analyzed using the Peleg model to understand hydration kinetics, revealing a strong correlation between empirical and regression data, with determination coefficients mostly exceeding 0.99. The study also assessed soaking hydration resistance, identifying contributions from various rice layers, including the husk and bran. Moisture content increased gradually with soaking time, with higher temperatures enhancing absorption. Under normal pressure, white rice absorbed water faster than paddy and brown rice, with brown rice exhibiting higher hydration resistance. Interestingly, paddy rice soaked faster than brown rice under certain conditions due to the air layer between husk and bran, which was eliminated under vacuum or higher temperatures, though the water replacing the air remained unabsorbed. This study aggregated hydration resistance from each kernel to determine layer resistance and specific diffusivity of husk and bran.

The effects of brown rice as functional food on Lee Index, adipose tissues and PRDM16 levels in obesity model &lt;i&gt;Rattus norvegicus&lt;/i&gt;

Brown rice is a functional food known to improve the Lee Index, influencing PRDM16 levels in obesity conditions. Therefore, this study aims to determine the differences in Lee Index, Brown Adipose Tissue (BAT) weight, White Adipose Tissue (WAT) weight, BeAT weight, total body fat, and PRDM16 levels of obese model rats with the intervention of brown and white rice, as well as ℽ-oryzanol. A true experimental method was used with a post-test-only control group in vivo design. The obesity model was constructed with male Sprague Dawley rats (Rattus norvegicus), divided into five diet groups namely standard and HFHF diet control, as well as HFHF + brown rice, HFHF + white rice, and HFHF + ℽ-oryzanol combination diet. The experiment was carried out for 26 weeks, with details of 14 weeks to form an obese model and 12 weeks for the intervention. Before statistical correlation was tested, Lee index values, adipose tissues, and PRDM16 were analyzed. The anthropometric data collection method was carried out by weighing before and after the intervention, while adipose tissue was collected by weighing after sacrifice. The immunofluorescence method was used to collect the expression of PRDM16 and the mean of PRDM16 levels was analyzed in the ImageJ application. After the data collection process, analysis was performed using SPSS to determine possible differences in each group. Normally distributed data were analyzed using One-Way ANOVA, while those without normal distribution were assessed using the Kruskall-Walis method and the Mann Whitney-U advanced test, with a p-value of &lt;0.05 considered significantly different.The result showed that there were differences among several groups regarding total body fat (p=0.012), WAT (p=0.026), and BAT (p=0.025). However, no differences were found between all groups regarding the Lee index (p=0.275), BeAT (p=0.079), and PRDM16 level (p=0.292). In conclusion, brown rice intervention did not significantly affect Lee index values, the expression of PRDM16, and adipose tissue weights at the end of the intervention.