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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 #169210
Title: DEVELOPING NOVEL PROCESSES FOR INCORPORATING THE UNIQUE NUTRITIONAL AND FUNCTIONAL PROPERTIES OF RICE INTO VALUE-ADDED PRODUCTS

Author
item Champagne, Elaine
item Guraya, Harmeet
item Shih, Frederick
item Kadan, Ranjit

Submitted to: Meeting Proceedings
Publication Type: Proceedings
Publication Acceptance Date: 3/22/2005
Publication Date: 10/14/2005
Citation: Champagne, E.T., Guraya, H.S., Shih, F.F., Kadan, R.S. 2005. Developing novel processes for incorporating the unique nutritional and functional properties of rice into value-added products. World Rice Research Conference.

Interpretive Summary: An expanding global rice market and diet diversification, have presented the rice industry in the United States and other developed countries challenges and opportunities to develop new markets for rice. Value-added rice products, that capture the unique nutritional and functional attributes of rice, offer a means to keep rice as a mainstay of the diet and expand domestic markets. This paper highlights new product introductions in the United States, and technologies recently developed at the USDA-ARS Southern Regional Research Center, for value-added rice products. Products developed at the Center include; economically-feasible, environmentally-friendly physical processes for quick-cooking brown rice and rice starch isolation, low oil-uptake rice batter and donuts, gluten-free rice bread, and fungi-free rice straw for export.

Technical Abstract: Global trade has expanded with advances in technologies leading to record yields of high quality rice. Countries, that at one time were importers or had only a small share of the export market, now are major exporters. The United States, once the lead exporter of high quality rice, has been hit hard by this shrinking export market. Outside of the United States, countries such as Brazil, China, Japan, Taiwan, and India, have been faced with declining per-capita consumption due to diet diversification. Value-added rice products, that capture the unique nutritional and functional attributes of rice, offer a means to keep rice as a mainstay of the diet and expand domestic markets. This paper highlights new product introductions in the United States and technologies recently developed at the USDA-ARS Southern Regional Research Center for value-added rice products. Products developed at the Center include; economically-feasible, environmentally-friendly physical processes for quick-cooking brown rice and rice starch isolation, low oil-uptake rice batter and donuts, gluten-free rice bread, and fungi-free rice straw for export.