Composition of Rice, Influence of Variety and Environment on Physical and Chemical Composition

McCall, Elizabeth R.; Jurgens, Julian F.; Hoffpauir, Carroll L.; Pons, Walter A.; Stark, S. M.; Cucullu, Alva F.; Heinzelman, D. C.; Cirino, Vidabelle O.; Murray, MA

doi:10.1021/jf60016a003

Cited by 26 publications

(8 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The chemical properties were primilarly influenced by cultivars, agreeing with results reported by McCall et al. (), Gomez (), and Sar, Tizzotti, Hasjim, and Gilbert (), but not affected by aging in this study. Noomhorm, Kongseree, and Apintanapong () did not observe any changes in rice chemical composition when rice stored at varying temperatures and durations.…”

Section: Resultssupporting

confidence: 93%

Effects of cultivar and aging on parboiled rice properties

2018

View full text Add to dashboard Cite

Background and objectives Parboiled rice is an important commodity, and its properties are affected by parboiling conditions and feedstock properties. This study investigated the impact of cultivar and aging on parboiled rice properties under different parboiling conditions. Findings Regardless of parboiling conditions, cultivar with greater protein content had greater milling yields and cooked rice hardness, and lower deformed kernels and water absorption than low protein content cultivar. Deformed kernel had shown that aging effect was more significant on low protein content cultivar. Cultivar was the most important factor affecting parboiled rice properties and followed closely by soaking and steaming temperatures. Aging accounted for more than 10% of the total variance, and aging generally resulted in increased cooked rice hardness, and decreased deformed kernels, whiteness, pasting viscosities, and soluble solids. Conclusions Parboiled rice prepared from freshly harvested and aged rice displayed different properties. Cultivar with a greater protein content showed to have better protection against severe parboiling condition while preserving desired properties. Aging effect was more evident for rice of a low protein content. Even under different parboiling conditions, parboiled fresh‐harvested and aged rice still resulted in different properties. Significance and novelty The present study suggests the importance of protein content in the cultivar effect and its impact on aging effect.

show abstract

Section: Resultssupporting

confidence: 93%

Effects of cultivar and aging on parboiled rice properties

2018

View full text Add to dashboard Cite

show abstract

“…Systematic investigations regarding G × E main and interaction effects on rice starch properties have been documented in various regions of the world as early as 1948. Pioneering work by McCall et al involved the analyses of eight cultivars grown in Arkansas, Louisiana, and Texas in 1948, 1949, and 1950. The team reported that both cultivar and environment had a highly significant influence on milling fraction (hull, bran, and milled rice) mass percentages, milled rice yield, and milled rice chemical composition.…”

Section: Genotype–environment Effects On Starch Structurementioning

confidence: 99%

Impact of environmental factors on rice starch structure: A review

2014

View full text Add to dashboard Cite

Among cereal grains, rice is the world's leading source of caloric energy in the human diet. About 90% of a milled rice kernel is starch (dry weight basis), thus justifying the need to understand the impacts of factors affecting starch composition and behavior when processed. This review presents past and current perspectives regarding the effects of growing environment on the macro, micro, and nano level structures of rice starch. The environmental elements considered in this work are: air temperature, atmospheric carbon dioxide, light, water, and soil nutrients. All these elements are essential for plant development and reproduction. The effect of air temperature is the most widely explored aspect of the environment in relation to rice production and grain quality. This could be attributed in part to the recently purported and highly publicized global warming phenomenon. Amylose content has remained a major predictor of rice starch quality but emerging instrumental techniques have facilitated more thorough research addressing the fine structure of amylopectin, which constitutes ∼70% of the starch present in a milled rice kernel. Kernel chalkiness appears to be the most common visual manifestation of environment‐related stress. Typically, there are genotype by environment interactions; this may result in inconsistent temporal and spatial findings. However, such interactions may prove useful in identifying particular genotypes that are adaptable and stable across growing locations.

show abstract

“…About 90% of the phosphorus in rice bran is in the form of phytic acid or phytate (McCall et al, 1953). Not only is this phosphorus only 18% available (Corley et al, 1980) but several other minerals in rice bran may be complexed with phytate.…”

Section: Introductionmentioning

confidence: 99%

Utilization of rice bran in diets for domestic fowl and ducklings

Farrell

1994

World's Poultry Science Journal

View full text Add to dashboard Cite

Rice bran constitutes about 10% of brown rice and is used as an animal feed. There are 40-45 million tonnes of rice bran produced annually, mainly in the Far East and South-east Asia. In these areas hull adulteration can occur, reducing the quality of the bran. This can now be detected by a simple colormetric method. Rancidity is a major problem due to the high oil content of the bran. Rapid hydrolysis of the oil is followed by oxidation with the changes being accelerated in warm, humid conditions. The effects on nutritive value and acceptability are unclear. An analysis of Australian produced rice bran (on a dry matter basis) gives a mean crude protein concentration of l50g/kg, ether extract of 220 g/kg and neutral detergent fibre of 220 g/kg. The amino acid profile is generally superior to that of cereal grains. Digestibility of the oil is much less in young chickens than in adult birds resulting in a 28-35% lower metabolizable energy (ME) depending on cultivar. Equations for predicting the ME of rice bran for birds at different ages, and chemical components from rice hull content of rice bran are given. Digestibility of amino acids in rice bran is also lower for young chickens than adult birds. Inclusion of rice bran in chicken diets in excess of 20% frequently depresses growth, but higher levels can be tolerated by ducklings. Results with ducklings suggest that the composition of the basal diet to some extent influences the response of birds when rice bran is included in the diet. The inclusion of animal protein elicits an improved performance compared with that of an all-vegetable based diet. Defatted rice bran (DFRB) gives the same performance as full fat bran when equalized for ME. Laying birds can tolerate high levels of rice bran. Although some reports indicate successful inclusion of well above 600 g/kg, a practical upper limit of 450 g/kg seems to be accepted. Defatted rice bran at 250 g/kg diet resulted in leg problems, increased mortality and reduced egg output. Shell grit alleviated the problem. So far, attempts to improve the nutritive value of rice bran through addition of feed enzymes have had limited success. Feed phytase has been successful in releasing phosphorus from phytate in rice bran which is present at up to 50 g/kg dry matter. Improving the nutritional value of rice bran by heat treatment is probably not economical, although extrusion cooking will stabilize the oil before extraction and is used to stabilize rice bran for human food. Feed enzymes may be effective when a suitable combination is found.

show abstract

Composition of Rice, Influence of Variety and Environment on Physical and Chemical Composition

Cited by 26 publications

References 5 publications

Effects of cultivar and aging on parboiled rice properties

Effects of cultivar and aging on parboiled rice properties

Impact of environmental factors on rice starch structure: A review

Utilization of rice bran in diets for domestic fowl and ducklings

Contact Info

Product

Resources

About