Product Development-91



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Project Leader and Principal USDA Investigators

R.N. Sayre, Cereal Product Utilization Research Unit, Western Regional Research Center, ARS, USDA

M.M. Bean

R.H. Edwards

W. Yokohama

T.S. Kahlon

A.P. Mossman

C.A. Hudson

F.I. Chow

M.M. Chiu

J. Weldwood

A. Soria


 New rice products are being developed with the help of scientists at the Agricultural Research Service in Albany.
Scientists with the USDA Agricultural Research Service in Albany focus their efforts on technological improvements that will ultimately lead to new products for domestic and foreign markets. The following summarizes their 1991 work in stabilized rice bran, extrusion - w technology, rice quality assessment and rice flours.

Ongoing studies with hamsters and chickens continue to support evidence of the cholesterol-lowering properties of rice bran.Full-fat rice bran consistently lowers blood plasma and liver cholesterol in both hamsters and chicks. However, fractions from the full-fat rice have not shown a consistent effect. This work has been reported to several scientific societies and the Journal of Nutrition.

Researchers worked with private companies to develop new cereal products made from rice flour run through a twin-screw extruder. Different configurations were examined to determine the amount of energy transferred in the process, information needed to develop products with specific characteristics.

Researchers are encouraged by results supporting the capability of near-infrared reflectance (NIR) technology to accurately predict the amylose content of rice. This technology will greatly speed the quality evaluation of rice and is in the process of being transferred to equipment manufacturers and the rice industry for analyzing amylose content.

ARS scientists also worked with manufacturers of rice flour and food processors to evaluate the quality characteristics and uses of rice flour.

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