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ABSTRACT
Long-grain nonparboiled, long-grain parboiled, and American basmati-type brown rice were bombarded with parboiled rice flour particles to create microperforations on the water-resistant outer layer of the kernels. These microperforations in the treated rice significantly increased the rate of hydration. Optimum conditions to produce microperforations without removal of the bran included air pressure maintained at 413 kPa and a parboiled rice flour average particle size of 124 µm. The optimum blasting time was 40-60 sec, depending on the type of rice. The relative hardness of the fully cooked flour-blasted rice was the same at half the cooking time of the untreated brown rice but % water absorption of the untreated flour-blasted brown rice was higher because it required longer time to cook. Overall, untreated brown rice was [asymptotically =]4.7% higher in % water absorption due to longer cooking time in comparison with the treated counterpart. The blasting treatment resulted in shorter cooking time and firmer and less gummy cooked rice as compared to freshly cooked untreated brown rice.
Cereal Chem. 88(1):51-55
Rice is the main food staple of over half of the world population. It is usually consumed as white rice. Typically 10% of the weight of brown rice is removed during milling. Ironically, this 1 0% of the brown rice (the bran) is the most nutritious part of the grain. It contains 15-20% oil, 12-16% protein, 7-11% fiber, 34-52% available carbohydrate, and 7-10% ash (McCaskill 1999). Rice bran is a rich source of dietary fiber comprising insoluble and soluble polysaccharides (Saunders 1990). The proteins in rice bran contain [asymptotically =]34% lysine (Shih et al 1999) and therefore have high nutritional value with a reported protein efficiency ratio (PER) of 1.6-1.9 (Hargrove 1994). Rice bran oil reduces serum cholesterol (Sharma and Rukhmani 1987; Seetharamaiah and Chandrasekhara 1989; Kahlon et al 1990, 1992; Rukhmani and Raghuram 1991). Rice bran solubles have significantly reduced hyperglycemia when fed to diabetic patients (Qureshi et al 2002).
Despite the high nutritional content of brown rice, its consumption in the United States is low compared to white rice. There are several reasons for this including the drawback that brown rice requires longer cooking time (40-45 min) than white rice due to its slow rate of hydration. The other problem...