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Rice Kernel (rice + kernel)

Distribution by Scientific Domains

Chemistry	85%

Selected Abstracts

Three-Dimensional Lipid Distribution of a Brown Rice Kernel

JOURNAL OF FOOD SCIENCE, Issue 7 2002
Y. Ogawa
ABSTRACT: Lipid distribution was successfully observed in a brown rice kernel (Oryza sativa L.) 3-dimension-ally (3D) by means of a virtual 3D visualizing model. Sections of an untreated rice kernel were collected on an adhesive tape with preservation of its shape. The actual distribution of lipid was visualized by staining. A virtual 3D visualizing model of the lipid distribution was produced from the stained sequential sections of the rice kernel. Lipid is not only located at the outer layer of the rice kernel but also in lower tissues beneath the seed coat and around the embryo. Lipid distribution at dorsal and ventral sides could also be visualized. [source]

Physicochemical Characterization and Consumer Acceptance by Asian Consumers of Aromatic Jasmine Rice

JOURNAL OF FOOD SCIENCE, Issue 1 2004
S. SUWANSRI
ABSTRACT: Physicochemical properties and acceptance by Asian consumers in the United States of 3 commercially U. S.-grown and 12 imported jasmine rice samples were evaluated. Rice kernels, flour, and starch were characterized for physical, chemical, pasting, and thermal properties. Amylose content, gel type, hardness-to-stickiness ratio, surface fat, protein, and pasting properties significantly affected the eating and cooking qualities and physical appearances of the rice samples; these variables were key to distinguishing the major quality differences and to differentiating U. S.-grown from imported jasmine rice. Data collected from this study could be useful to rice producers, importers, or rice breeders for understanding the physicochemical characteristics of aromatic jasmine rice and its acceptance by Asian consumers. [source]

Inter-relationships Amongst Grain Characteristics, Grain-Filling Parameters and Rice (Oryza sativa L.) Milling Quality

JOURNAL OF AGRONOMY AND CROP SCIENCE, Issue 4 2001
S. Jongkaewwattana
Resistance to breakage is a desirable trait of the rice kernel. Many factors, such as the genetics of the cultivar, the plant growth environment and the conditions of the milling process, will affect kernel breakage. Although many papers have discussed the factors that may affect and improve rice milling quality, few have related the grain-filling process to head rice, the unbroken polished kernels obtained after milling. The objectives of this paper were: (i) to characterize the interrelationships amongst grain filling and grain structural characteristics; (ii) to determine whether the grain-filling process and grain characteristics affect head rice, and (iii) to suggest a pathway through which grain characteristics can influence head rice recovery. An analysis of the interrelationships amongst all grain characteristics suggested that variables of grain structure (size, volume and per cent hull) have a decisive influence on the grain-filling process (rate and duration of grain filling). The grain-filling process will affect final grain traits such as weight and density, which in turn will have a direct impact on head rice. In addition, non-uniformity, whether expressed in terms of variable grain size and shape or grain filling and maturity, has a detrimental effect on rice milling quality. The implication of these findings is that rice breeders need to pay more attention to selecting plant types that have a high degree of uniformity of grain characteristics on the panicle, and to those traits (such as greater grain size, weight and density) that have a positive impact on yield and milling quality. Beziehungen zwischen Korneigenschaften, Kornfüllungsparametern und Reis (Oryza sativa L.)-Vermahlungsqualität Bruchresistenz von Reiskörnern ist eine wünschenswerte Eigenschaft. Viele Faktoren, wie Genetik, Umwelt des Pfanzenwachstums und Voraussetzungen der Vermahlung, beeinflussen die Bruchresistenz der Körner. Obwohl viele Veröffentlichungen die Faktoren diskutieren, die die Mahlqualität beinträchtigen oder verbessern, beziehen sich nur wenige auf den Kornfüllungsvorgang zu ungebrochenen polierten Körner nach dem Mahlvorgang. Ziel der Untersuchungen war es: zu charakterisieren die Beziehungen zwischen Kornfüllung und Kornstruktur; zu bestimmen, ob der Kornfüllungsprozess und Korneigenschaften die Bruchresistenz von Reis beeinflussen können; und vorzuschlagen eine Behandlung durch die Korneigenschaften die Wiedergewinnung von Bruchreis beieinflußt werden kann. Eine Analyse der Beziehungen zwischen den Korneigenschaften weist darauf hin, dass Variable der Kornstruktur (Größe, Umfang und Antiel der Schale) einen deutlichen Einfluß auf den Kornfüllungsprozess haben (Rate und Dauer der Kornfüllung). Der Kornfüllungsprozess beeinflußt Korngewicht und Korndichte, die eine unmittelbare Auswirkung auf ungebrochene Körner nach dem Mahlvorgang haben. Auch Uneinheitlichkeit in Korngröße und Kornform oder Kornfüllung und Kornreife haben einen ungünstigen Einfluß auf die Vermahlungsqualität von Reis. Hieraus ergibt sich der Hinweis, daß Reiszüchter in der Selketion auf einen hohen Grad von Einheitlichkeit der Körner der Rispe und deren Eigenschaften (hohe Korngröße, Korngewicht und Korndichte), die einen Einfluß auf Ertrag und Mahlqualität haben, achten sollten. [source]

Three-Dimensional Lipid Distribution of a Brown Rice Kernel

MODELING VARIETAL EFFECT ON THE WATER UPTAKE BEHAVIOR OF MILLED RICE (ORYZA SATIVA L.) DURING SOAKING

JOURNAL OF FOOD PROCESS ENGINEERING, Issue 6 2007
B.K. YADAV
ABSTRACT Milled rice is soaked until saturation before cooking and other processing. The soaking behavior of the milled rice is affected by varietal factor as well as initial moisture content (M0) of the samples. In the present study, tests were performed for milled whole kernels of 10 rice varieties ranging from low to high amylose content (16,29% d.b.) with three initial moisture levels (approximately 8, 12 and 16% d.b.) for monitoring water uptake in rice kernels during soaking at room temperature (25 ± 1C), in relation to the varietal differences manifested by the physicochemical properties. The water uptake by milled rice kernels took place at a faster rate in the beginning and was followed by a diminishing rate finally leading to a saturated value during soaking. The water uptake of the kernels during soaking could be best expressed by a modified exponential relationship with R2 values ranging from 0.971 to 0.998 for all varieties. The slope of the fitted straight line between actual and estimated moisture contents of milled rice during soaking using a modified exponential relationship was about unity (0.998) with a high R2 value of 0.989 and a root mean square error of 1.2% d.b. The parameters of the fitted model were the function of the M0 and the physicochemical properties of the milled rice. Using developed relationship, the water uptake of the milled rice during soaking could be estimated from its M0 and the physicochemical properties within±10% of the actual values. PRACTICAL APPLICATIONS This information would be useful for the scientific world working on the soaking characteristics of various varieties of rice, mainly for the modeling of the soaking process. It could also be used as a tool in selecting the rice varieties to meet their desired water uptake properties in relation to their psychochemical properties by rice breeder scientists. [source]