Cereal Chem. 77(5):551-555Rice bran contains high amounts of beneficial antioxidants including tocopherols, tocotrienols, and oryzanols. Current rice milling technology produces rice bran from different layers of the kernel caryopsis. Under current practices, these layers are combined and then steam-extruded to form a stabilized rice bran pellet that is storage-safe prior to oil extraction. Each of these rice bran intermediates can vary in antioxidant content. The objective of this study was to investigate the changes in selected antioxidants in rice bran from both long-and medium-grain rice during commercial milling and bran processing. Rice bran collected from various milling breaks of a commercial system had varying antioxidant levels. Bran collected after milling break 2 had the highest levels of tocopherol and tocotrienol. Oryzanol concentration was significantly higher in outer bran layers. Results also indicate that the long-grain rice bran averaged ≈15% more antioxidants than the medium-grain rice bran.

The effect of finish heating method (oven heating, immersion frying and controlled dynamic radiant (CDR) heating) on mechanical properties, color and sensory properties of par‐fried French fries was evaluated. Peak breaking force was highest for CDR‐heated French fries. An equivalent b value (yellowness) for the crust of immersion‐fried and CDR‐heated French fries was found by using color analysis. Sensory evaluation indicated overall acceptability of CDR‐heated French fries equivalent to immersion fried‐French fried potatoes. Finish heating of par‐fried French fries using CDR heating showed promise to produce a reduced‐fat fried product, as well as an alternative process to traditional immersion finish frying.

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Milled rice from a laboratory mill and a commercial-scale mill was evaluated for head rice yield using a shaker table and a machine-vision system called the GrainCheck. Comparisons were made for both medium-and long-grain rice varieties. For each variety, samples with different levels of broken kernels were analyzed to determine the performance of the two instruments over a range of head rice yields. Percentage head rice was also measured by the FGIS for commercially milled samples to compare the shaker table and the GrainCheck with an official measurement. Head rice yield values were found significantly different between the two instruments for all of the laboratory-milled samples but the mean head rice yield variation was equivalent for both instruments. Commercially milled rice showed that the FGIS and GrainCheck percentage whole kernel measurements were equivalent while the shaker table average was seven percentage points less. Similar trends were found for both varieties.