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ARS Home » Southeast Area » New Orleans, Louisiana » Southern Regional Research Center » Food Processing and Sensory Quality Research » Research » Publications at this Location » Publication #154184
Title: VALUE-ADDED RICE PRODUCTS

Author
item WILKINSON, HEIDI - USA RICE FEDERATION
item Champagne, Elaine

Submitted to: Rice Chemistry and Technology
Publication Type: Book / Chapter
Publication Acceptance Date: 11/2/2003
Publication Date: 1/5/2004
Citation: Wilkinson, H.C., Champagne, E.T. 2004. Value-added rice products. The rice grain and its composition. Rice Chemistry and Technology. Champagne, E.T., ed. American Association of Cereal Chemists, St. Paul, MN. 473-494.

Interpretive Summary: Rice consumption in the United States has been rising steadily for the last few decades. Per capita consumption has grown from around 15.75 pounds per person in 1984-1985 to 27.09 pounds in 1999-2000. The use of rice in various value-added rice products is in large part responsible for this increase in consumption. This chapter, describes an array of value-added rice products, processes for their preparation, and applications for rice and its components as ingredients. As part of the 3rd edition of the American Association of Cereal Chemists monograph "Rice Chemistry and Technology," this chapter will be a resource to researchers and industry seeking information about value-added uses for rice.

Technical Abstract: Rice consumption has seen tremendous growth in the United States in the last two decades and is poised to continue to rise in the years to come. The use of rice in value-added products and as a food ingredient, in addition to its traditional use as a table food, has helped to increase rice consumption. This chapter describes value-added rice products, processes for their manufacture, and applications for rice and its components as ingredients.