Product Development-88
 

 

 

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Project Leader and Principal  Investigators

Robin Saunders, research leader, Food Quality Research Unit, Western Regional Research Center, USDA, Albany, CA

 

RICE AS HEALTH FOOD-Laboratory research into the nutritional benefits of rice consumption has shown that bran will lower cholesterol levels in animal metabolisms.

Hamsters-and probably people, too-can lower their blood cholesterol levels by eating rice bran, according to two feeding trials conducted at the USDA's Western Regional Research Center.

Stabilized, full-fat rice bran performed as well as oat bran in combatting hypercholes terolemia.

Meanwhile, rice bran stabilizers have been installed at two more California mills (RGA and Comet), and WRRC researchers have monitored quality of stabilized rice bran being shipped to Pacific Rim countries. The researchers predict an increase in demand and significant improvement in price for stabilized rice bran in the domestic market.

Studies of rice popping, by both hot air and microwave treatment, showed that:

  • With hot air, all paddy rices gave excellent popped products, similar to old-fashioned popped wheat.
  • Brown and parboiled white rices, including brokens, popped well but with some variations.
  • Microwave popping in pouches gave "a pleasant toasted aroma and crispness" but was successful only with select parboiled rices.

Domestic glutinous (sweet, waxy) rices were compared to Japanese varieties to learn more about the manufacture of rice flours.

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