DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS
Location: Food Processing and Sensory Quality Research
Project Number: 6435-41000-092-00
Start Date: Nov 09, 2005
End Date: Aug 09, 2010
Through basic and applied research, new technologies for converting rice bran, hulls, endosperm components, in situ and isolated, into high value, high demand products that incorporate their unique nutritional and functional properties will be developed targeting the following objectives: 1) develop technologies for health-beneficial products from rice bran and hulls; and 2) develop technologies for rice-sweet potato products.
Physical and chemical methodologies will be employed for converting rice bran, rice hulls and their components into value-added products. Anticipated new processes and value-added products are: 1) efficient, environmentally-friendly processes for extraction of protein from full-fat and defatted rice bran for infant formulations, nutritional supplements, and food ingredients; 2) rice wax, bran, and hull fractions with desirable functional and health-beneficial properties (e.g., cholesterol-lowering, anti-oxidative); and 3) gluten-free rice and rice -sweet potato products with enhanced nutritional (e.g., vitamin- and antioxidant-rich, cholesterol-lowering) and unique functional (e.g., low oil-uptake) properties.