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United States Department of Agriculture

Agricultural Research Service

Related Topics

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

Location: Food Processing and Sensory Quality Research

2008 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
1) Completed repair of jet cooker assembly to extract protein, starch and oil from rice bran and resumed research. (Jet cooker was damaged due to Hurricane Katrina flooding.) 2) Research is underway to develop calcium-fortified, low oil-uptake sweet potato fries.

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” and problem 2A, “New Product Technology.”


4.Accomplishments
1. HEAT-MOISTURE TREATED RICE STARCH.

Rice kernels contain about 90% starch, and the starch is responsible for how rice performs as an ingredient in foods. The purpose of this research was to improve the processing properties of the starch without using chemicals. A heat-moisture treatment (HMT) process was developed. The starch was soaked in low amounts of water (20–40%) at high temperature (110°C) for 8 hours. The HMT improved the viscosity and gelling stability of the starch. This research provides the food industry with a chemical-free process for rice starch that has improved properties and will be useful as an ingredient in food products. 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” and problem 2A, “New Product Technology.”


5.Significant Activities that Support Special Target Populations
None.


6.Technology Transfer

Number of New Commercial Licenses Executed1
Number of Newspaper Articles and Other Presentations for Non-Science Audiences1
Number of Other Technology Transfer1

Review Publications
Shih, F.F., Daigle, K.W., King, J., An, H., Ali, R. 2008. Physico-chemical properties of rice starch modified by hydrothermal treatments. Cereal Chemistry. 84:527-531.

Boue, S.M., Shih, F.F., Shih, B.Y., Daigle, K.W., Carter Wientjes, C.H., Cleveland, T.E. 2008. Effect of Biotic Elicitors on Enrichment of Antioxidant Properties and Induced Isoflavones in Soybean. Journal of Food Science. 73:H43-H49.

Champagne, E.T. 2008. Rice aroma and flavor: a literature review. Cereal Chemistry. 85(5):445-454.

Last Modified: 8/19/2014
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