Project Leader and Principal UC
Robin M. Saunders,
conducted by scientists of the Western Regional Research Center (WRRC),
USDA, Albany, CA, this research was supported in part by a rant from the
California Rice Research Board.
Dr. Robin M. Sounders heads the team of USDA food scientists working at the
Western Regional Research Center in Albany to develop new products made from
rice to expand the market demand for California grown rice. He examines the
center's new blended rice-soy-milk food for infants. Directly beyond him is a sample jar o f rice
germ in which a commercial interest has been generated because of its high
nutritional properties and consumer acceptance.
Increase the demand for and use of California rice through development of
new rice products and improved cooking performance.
Rice product development research to expand the demand for California rice
began with the USDA and the University of California in 1974. In 1980,
$17,500 in California rice industry support to USDA rice utilization
research attracted over $200,000 in federal funds, significantly
supporting the effort to develop new domestic uses specifically for
Research has concentrated on reducing stickiness of cooked California rice,
expanding uses of rice flour, and on the development, utilization, and
stability of other new rice products. The results:
- Research and development, and writing of specifications completed on new
blended rice food, rice-soy-milk (RSM), intended for eventual government
purchase programs for children and lactating women, including the Food for
Peace Program in developing countries.
- Grinding rice flour in different types of
mills produced flours with differing particle size and widely differing
properties for intended food uses.
- Rice germ has nutritional properties,
stability characteristics, and initial consumer acceptance, warranting its
selective milling for food uses.
- Rice brokens and second heads can be converted to a high protein rice
flour with nutritional advantages as a baby weaning food and a liquid
- Stabilization study of rice bran in a cooker-extruder is under way at
a California rice mill. A regression equation relating dietary fiber and
crude fiber has been established for rice foods and rice milling