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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 #241046
Title: Value-added uses of co-products from the milling of rice.

Author
item Shih, Frederick

Submitted to: USDA-MOST Food Safety/Ag Processing Workshop
Publication Type: Abstract Only
Publication Acceptance Date: 6/28/2004
Publication Date: 7/5/2004
Citation: Shih, F.F. 2004. Value-added uses of co-products from the milling of rice. USDA-MOST Food Safety/Ag Processing Workshop.

Interpretive Summary:

Technical Abstract: In addition to the polished whole white rice, various co-products, including rice bran and broken rice, are generated during the milling of rice. In spite of plentiful supply and high nutrition, rice bran, and to a lesser extent, broken rice kernels are under-priced and under-utilized. The present review focuses on selected examples in developing methods to promote the use of and add value to these co-products. Rice products with up to 92% protein were prepared. Edible films were developed using the protein-enriched products and the polysaccharide pullulan. Rice flour or its starch component was modified for improved functional properties, and then used to prepared batters, which compared favorably to traditional wheat batters in general qualities, but absorbed as much as 70% less oil during frying.