Properties of Wild Rice/Pork Sausage Blends

Rivera, J.A.; Addis, P. B.; Epley, Richard J.; Asamarai, A.M.; Breidenstein, B. B.

doi:10.1111/j.1745-4573.1996.tb00619.x

Cited by 8 publications

(5 citation statements)

References 13 publications

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“…Few studies have focused on the role of wild rice in lipid peroxidation. When incorporated into meat products, crude or cooked wild rice was able to retard lipid oxidation − . Methanol extracts of wild rice grain and wild rice hull also enhanced the stability of ground beef, implying they can be effective antioxidants .…”

Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Commercial Wild Rice and Identification of Flavonoid Compounds in Active Fractions

Qiu

Beta

2009

J. Agric. Food Chem.

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The health benefits of whole grain consumption have been attributed to their content of complex carbohydrates, vitamins, minerals, and other phytochemical constituents. Wild rice is a whole grain finding applications in gourmet foods due to its nutritional value and unique taste. However, little is known about its antioxidant properties and phytochemical components. The objectives of this study were to evaluate the antioxidant properties of wild rice. Eleven commercial wild rice samples (raw, mixed, and processed) were extracted with acetone and fractionated using a Sephadex LH-20 column. 2,2-Diphenyl-1-picrylhydrazyl radical (DPPH(*)) scavenging activity, oxygen radical absorbance capacity (ORAC), and total phenolic content were evaluated to determine the antioxidant properties of wild rice. The antioxidant activity of wild rice was found to be 30 times greater than that of the control white rice. Significant differences (p < 0.05) in antioxidant activities were found among raw, mixed, and processed samples. For raw samples, DPPH(*) radical scavenging activities and ORAC values ranged from 611 to 917 micromol of Trolox equivalent (TE)/100 g and from 4069 to 6064 micromol of TE/100 g, respectively. For mixed and processed wild rice, DPPH(*) radical scavenging activities were 373 and 441 micromol of TE/100 g, respectively. The corresponding ORAC values were 2284 and 2557 micromol of TE/100 g. Total phenolic content (TPC) of raw wild rice varied from 2472 to 4072 mg of ferulic acid equivalent (FAE)/kg, higher than that of the mixed sample (1460 mg of FAE/kg) and processed sample (2076 mg of FAE/kg). TPC was highly correlated with total antioxidant activity of wild rice (r = 0.92). Tandem mass spectrometric techniques revealed the antioxidants identified in wild rice to be flavonoid glycosides (diglucosyl apigenin, glucosyl-arabinosyl apigenin, and diarabinosyl apigenin) in factions 2 and 3 and flavan-3-ols (catechin, epicatechin, and oligomeric procyanidin) in fractions 4 and 5.

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Section: Introductionmentioning

confidence: 99%

Antioxidant Activity of Commercial Wild Rice and Identification of Flavonoid Compounds in Active Fractions

Qiu

Beta

2009

J. Agric. Food Chem.

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“…The development of rancidity was measured using the TBARS distillation method (Tarladgis 1960). This method was preferred over the extraction method because it is known (Rivera et al 1996) that interference of the reactants with the starch present in some samples can occur. Cooking loss was measured gravimetrically, and pH was measured with a Fisher Accumat 925 pWion meter by homogenizing 50 g of sample in 100 mL of distilled water.…”

Section: Materials and Methods Experimentsmentioning

confidence: 99%

“…Several publications on the antioxidant properties of barley andor cooked wild rice have resulted (Katsanidis el al. 1997;Rivera et al 1996;Johnson et al 1994;Wu et al 1994;Minerich el af. 1991).…”

Section: Introductionmentioning

confidence: 99%

Inhibition of Rancidity and Improvement of Cooking Yield Can Allow for Precooking of Patties as a Means of Controlling Pathogens

Katsanidis

Addis

1999

Foodservice Res Int

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Precooking of patties can help eliminate the risk for spreading pathogenic microorganisms such as E. coli 0157:H7. However, precooking is not widely used because of the fast development of warmed‐over flavor (WOF), mostly due to lipid oxidation. Ground beef and ground pork patties were prepared with a dehydrated potato extract (NP‐3), cooked and stored. Cooking yield and development of rancidity over the storage period were measured. The functionality of NP‐3 was compared to pure starch and phosphates. NP‐3 was found to have significant antioxidant and water binding properties. These properties could allow the foodservice industry to produce and market a safer precooked patty that would not develop WOF with storage over a longer period of time.

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“…Today, Minnesota and California are the top producers of cultivated NWR, which is commonly sold as a whole grain and as a component of rice mixes, granola bars, and other plant‐based proteins (Oelke, 1993; Zhai et al., 2001). It is known as a regional delicacy in the Great Lakes Region, where local Minnesota butchers often use NWR in brat and burger recipes, to enhance flavor and texture (Oelke & Boedicker, 2000; Rivera et al., 1996).…”

Section: Introductionmentioning

confidence: 99%

Northern Wild Rice (Zizania palustris L.) breeding, genetics, and conservation

et al. 2023

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Cultivated Northern Wild Rice (NWR; Zizania palustris L.) is a high‐value, small commodity crop grown in irrigated paddies, primarily in Minnesota and California. Domestication of the species began ∼60 years ago as demand for the nutritional grain outpaced hand‐harvesting efforts from lakes and rivers in the Great Lakes region of the United States and Canada. Cultivated NWR cultivars are open‐pollinated and highly heterogeneous and have primarily been bred for seed retention, yield, and seed size. As a lowland crop, NWR's life cycle, particularly its unique seed physiology, poses challenges to breeding efforts, limiting selection cycles per year, and requiring annual grow‐outs of all germplasm. Recent efforts have increased the genomic resources available to NWR researchers, including a reference genome assembly and methodology optimization for genotyping‐by‐sequencing technologies. The species’ close phylogenetic relationship with white rice (Oryza sativa) also provides a unique opportunity to utilize comparative genomic approaches to identify genes conferring agronomic traits of interest in NWR, particularly domestication traits such as seed retention. Z. palustris is an enigmatic species with regional ecological, cultural, and agricultural significance in the Great Lakes. As NWR is grown in both the centers of origin and diversity, it is important for NWR plant breeders to be good stewards of our domesticated plants and include a diversity of stakeholders in our decision‐making processes. In this work, we have aimed to unpack some of the disputes regarding the breeding of cultivated NWR and the science behind our work. Additionally, we have discussed conservation efforts for natural stands of NWR which will help preserve the many ecosystem, nutritional, spiritual, and economic services provided by this important species.

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Properties of Wild Rice/Pork Sausage Blends

Cited by 8 publications

References 13 publications

Antioxidant Activity of Commercial Wild Rice and Identification of Flavonoid Compounds in Active Fractions

Antioxidant Activity of Commercial Wild Rice and Identification of Flavonoid Compounds in Active Fractions

Inhibition of Rancidity and Improvement of Cooking Yield Can Allow for Precooking of Patties as a Means of Controlling Pathogens

Northern Wild Rice (Zizania palustris L.) breeding, genetics, and conservation

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