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United States Department of Agriculture

Agricultural Research Service

Research Project: DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AMD FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS
2007 Annual Report


1a.Objectives (from AD-416)
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.


1b.Approach (from AD-416)
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.


3.Progress Report
Completed 95% of the repair of jet cooker assembly to extract protein, starch and oil from rice bran. Jet cooker was damaged due to Hurricane Katrina flooding. Initiated research to develop rice bran-meat products in collaboration with Southern University, Baton Rouge, LA. Initiated development of sweet potato-rice bread. Developed edible films using pullulan and rice wax.


4.Accomplishments
a. EDIBLE RICE WAX FILMS. -- Edible films, normally prepared by hydrophilic (water soluble or dispersible) starch and proteins, are useful as a special form of food or as coating and carriers of flavor and nutritional additives. To develop desirable food-use properties, highly hydrophilic starch or polysaccharide films need modifications to improve their resistance to water vapor permeability. For that purpose, the incorporation of hydrophobic (water-resisting) ingredients, such as oil and wax, has normally been practiced. Unit scientist prepared edible films using rice wax and pullulan (a good film making polysaccharide) as the main ingredients. The developed rice wax-based films have desirable water vapor permeability and will be useful as carriers of flavor and nutritional additives or as barriers for separation, protection and preservation purposes. Up to 34% rice wax can be used in these films, which not only promotes the use and add values to a surplus agricultural commodity but also enhances human health by introducing a superior nutritional ingredient to our diet to meet the demand of health conscious consumers. This research aligns with National Program 306, "Quality and Utilization of Agricultural Products, and addresses component “New Processes, New Uses, and Value-added Food and Biobased Products.” Addresses problem 2A, "New Product Technology."


5.Significant Activities that Support Special Target Populations
Development of gluten-free rice products supports nutritional needs of those with Celiac Sprue and other intestinal diseases.


6.Technology Transfer

Number of non-peer reviewed presentations and proceedings4
Number of newspaper articles and other presentations for non-science audiences1

Review Publications
Kadan, R.S., Phillippy, B.Q. 2007. Effects of yeast and bran on phytate degradation and minerals in rice bread. Journal of Food Science and Technology. 72(4):C208-C211.

Kadan, R.S., Schluckebier, M. 2007. Rice bread for people with celiac disease. American Institute of Baking International. XXIX(1):1-6.

Anderson, A.K., Guraya, H.S. 2007. Effects of microwave heat-moisture treatment on properties of waxy and non-waxy rice starches. Journal of Food Chemistry. 97(2):318-323.

Last Modified: 11/25/2014
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