BACKGROUND Micronized ferric pyrophosphate (MFPP) in extruded rice kernels mixed in a rice-based meal could be an effective strategy for improving iron status of children in India. OBJECTIVE The objective was to determine the impact of MFPP supplied through extruded rice kernels in a rice-based meal on iron status of children participating in the midday meal (MDM) scheme in India. DESIGN Th...

Cooked white rice (CWR) provides up to 71% of the dietary protein for many people worldwide. The protein digestibility-corrected amino acid (AA) score is the method adopted by FAO/WHO to evaluate protein quality. Our group has proposed the metabolic availability (MA) of AAs as another determinant of protein quality. It measures the percentage of an indispensable AA that is incorporated during p...

Head rice yield (HRY) and eating qualities can be improved by accelerated newly harvest paddy rice aging. In this study, microwave heating of continuous microwave dryer was applied to heat the newly harvested paddy rice. The microwave power level (MWL), exposure times (ET), and heating rounds (HR) on accelerated rice aging properties such as head rice yield and pasting properties, water uptake,...

PURPOSE Recently, an increase in the number of patients sensitized to rice allergen with or without clinical symptoms has been reported. This study was designed to determine the major allergens in rice and their clinical significance. METHODS Twenty-four children (15 boys and 9 girls; mean age, 16.3 months) with allergic disease, who were sensitized to rice antigen (by UniCAP) in the Pediatri...

Emerging data indicate that rice consumption may lead to potentially harmful arsenic exposure. However, few human data are available, and virtually none exist for vulnerable periods such as pregnancy. Here we document a positive association between rice consumption and urinary arsenic excretion, a biomarker of recent arsenic exposure, in 229 pregnant women. At a 6-mo prenatal visit, we collecte...

Improved eating quality is a major breeding target in japonica rice due to market demand. In this study, we performed genetic analysis to identify quantitative trait loci (QTLs) that control rice eating quality traits using 192 recombinant inbred lines (RILs) derived from a cross between two japonica cultivars, 'Suweon365' and 'Chucheongbyeo'. We evaluated the stickiness (ST) and overall evalua...

Forty-eight male weanling rats (91 g) were utilized to study the nutritional adequacy of cooked polished white rice. Rats were individually housed, and allowed ad libitum access to one of six treatment diets. Treatment diets were 1) polished white rice plus 10% casein and 0.18% methionine, CAS, 2) polished white rice, WHR, 3) polished white rice plus 0.45% lysine, LYS, 4) polished white rice pl...

Purple rice bran contains high amounts of natural antioxidants that consist of water- and lipid-soluble compounds. Hexane-insoluble and hexane-soluble fractions were separated from 100% methanolic extract from purple rice bran (RBE-HI and RBE-HS, respectively). Total anthocyanin, tannin, flavonoid, and phenolics contents were determined in those fractions, and their antioxidant capacities were ...

Two isolates of fungal entomopathogen Beauveria bassiana (Balsamo) Vuillemin (Hypocreales: Clavicipitaceae) were grown on cooked rice using diphasic liquid-solid fermentation in plastic bags to produce and harvest spore powder. The cultures were dried and significant differences were found for isolates and time of harvest. The spores were harvested manually and mechanically and after the cultur...

Sensory texture characteristics of cooked rice for three cultivars (74 samples) were predicted using an extrusion cell and a novel data analysis method (i. e. Spectral Stress Strain Analysis). Eight sensory texture characteristics were evaluated and force values from the instrumental tests were used in combination with Partial Least Squares regression to evaluate predictive models for each of t...