Germinated brown rice is commonly consumed in Asia for its enhanced nutritional properties such as gamma-aminobutyric acid (GABA) and softer cooked texture. However germination decreases milling yield and alters some physicochemical properties, and most germinated rice studies evaluated medium-grain and aromatic rice cultivars. This study compared the effects of germination duration and parboil...

Cooked grains of ae rice cultivars are too hard and non-sticky due to the presence of long-chain amylopectin, and ae rice cultivars are therefore called ``super-hard rice'' and cannot be used as table rice. However, they are promising in terms of their bio-functionality such as preventing diabetes. Miso (soybean paste) is a yeast-fermented food, made from steamed soybeans, salt, and inoculated ...

Weaner pigs (n = 72) were fed 1 of 4 diets. These were based on either cooked rice and animal protein, cooked rice and lupin, wheat and lupin, or wheat and animal protein. Twenty-six of the pigs were slaughtered after 1 month. Those fed the highly digestible cooked rice and animal protein diet had drier colonic contents and faeces, lighter large intestines, and the contents of their large intes...

Improving the eating quality of cooked rice has been one of the most important objectives in rice breeding programs. Eating quality of cooked rice is a complex trait including several components, such as external appearance, taste, aroma, and texture. Therefore, dissection of these components followed by marker-assisted selection of detected QTL(s) may be a useful approach for achieving desirab...

Emerging evidence supports that cooked rice (Oryza sativa L.) contains metabolites with biomedical activities, yet little is known about the genetic diversity that is responsible for metabolite variation and differences in health traits. Metabolites from ten diverse varieties of cooked rice were detected using ultra performance liquid chromatography coupled to mass spectrometry. A total of 3,09...

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures o...

Objective: The goal of this study was to identify commonly consumed grain food patterns in US adults (≥19 years old; N = 14,384) and compare nutrient intakes, with focus on 2015-2020 Dietary Guidelines’ shortfall nutrients, diet quality, and health parameters of those consuming various grain food patterns to those not consuming grains. Methods: This study conducted secondary analyses of the Nat...

BACKGROUND Millions of people worldwide consume arsenic-contaminated rice; however, little is known about the uptake and bioavailability of arsenic species after arsenic-contaminated rice ingestion. OBJECTIVES In this study, we assessed arsenic speciation in greenhouse-grown and supermarket-bought rice, and determined arsenic bioavailability in cooked rice using an in vivo swine model. RESU...

Rice is a staple carbohydrate throughout much of the world. Previous work indicated that resistant starch (RS) content of rice consumed in India varied with rice variety and cooking method. This study quantified RS in 4 white rice varieties (jasmine, long grain, medium grain, and short grain) cooked in three manners (oven baked, conventional rice cooker, and pressure cooker), and analyzed for R...

An experiment was conducted to compare different dietary vegetable sources of starch and protein on the coefficient of apparent total tract digestibility (CATTD) of energy and nutrients and performance of piglets from 29 to 60 d of age. The experiment was completely randomized with 6 treatments arranged factorially with 3 sources of starch (cooked-flaked corn, cooked-flaked rice, and pea starch...