Improved Rice & Greater Use 70

Improved Rice and Greater Use-70
	CONSUMER RICE HABITS NEED CLARIFICATION Scheduled for 1971 is a study of consumer attitudes on rice, covering housewives of California first, and later the rest of the Country. This will help industry develop new specialized products that use rice. RICE PROTEIN CONTENT IS OF PRIME IMPORTANCE Rice is the principal food of more than 60 percent of the people in the world. Hence, increasing the amount and quality of the protein in the California rice kernel could mean a premium product in great demand. There are at least three ways in which the rice protein content can be increased, but probably the best will be breeding lines with higher protein. This project has already made progress. LINES ARE BEING DEVELOPED THAT APPROACH 9 PERCENT PROTEIN This is about 50 percent better than the 6-6%s percent of present California varieties, and these should do Well in the market. High-protein lines crossed with California varieties have protein contents varying from 5%2 to 12 percent: Further selection continues. SIMAZINE SHOWS PROMISE FOR INCREASING RICE PROTEIN Applying simazine to flooded rice in the heading stage gave mature grain of higher protein content. This rice germinated and grew more uniformly than low protein control seed, and the seedlings grew faster. The technique has not been cleared for commercial use--and further work is needed in any case. LONG-GRAIN VARIETIES NEEDED FOR MARKET EXPANSION Much of the world and the U.S. domestic market prefers long-grain rice. Therefore, California must develop a high-yielding high-quality long-grain variety of its own for this market. The best long-grain varieties developed thus far need not only warm days but warm nights, so they do not yield the maximum under cool night temperatures. Sixteen outstanding long-grain lines were tested in yield trials in 1970. One potential variety yielded more (over 80 cwt) than the standard California varieties in Butte County but was not satisfactory in cooler areas. One of the most promising of the new varieties is an early-maturing long grain presently called 5915. BROWN RICE MAY HAVE A LONGER SHELF LIFE California varieties make an excellent brown rice and are proving popular with U.S. consumers. To improve marketing opportunities, studies have been conducted to improve stability. Coating with glucose and talc or calcium citrate is being tried, as now done with milled rice for a gloss effect. Antioxidants also may be used for extending shelf life. MILLING TO REMOVE 2-3 PERCENT OF THE KERNEL GIVES A GOOD PRODUCT The aim was to determine how much milling gave rice flours with desirable processing characteristics and maximum nutrients at least cost while leaving residual kernels with the best cooking quality. The 2-3 percent milling figures apply to six representative rices of short, medium, and long grain. Further comparisons were then made of Texas Belle Patna, California Belle Patna, and Calrose, and a Belle Patna and a Calrose parboiled rice. The outer-layer flours have a high nutrient content (12-20 percent protein) and can be used in porridges, gravies, meat extenders, etc. A milk like beverage formula developed from them is being refined further. PROTEIN RECOVERY FROM BRAN IS COMING ALONG About 40 percent of the total bran protein has been extracted as an 85 percent concentrate. Pilot-plant studies are needed to develop this and other extraction ideas. A STABLE BRAN IS BEING STUDIED Enzymes in bran are being studied so as to inactivate them. Lipase has been considered to blame for bran instability, but other enzymes (lipoxygenase and peroxidase) also may need research. RICE BREAD APPEARS QUITE FEASIBLE The flour, made from broken rice grains, is valuable for its nonallergenic properties. First results are most encouraging in tests of bread made with the rice flour and no wheat flour.

Improved Rice and Greater Use-70

CONSUMER RICE HABITS NEED CLARIFICATION

Scheduled for 1971 is a study of consumer attitudes on rice, covering housewives of California first, and later the rest of the Country. This will help industry develop new specialized products that use rice.

RICE PROTEIN CONTENT IS OF PRIME IMPORTANCE

Rice is the principal food of more than 60 percent of the people in the world. Hence, increasing the amount and quality of the protein in the California rice kernel could mean a premium product in great demand. There are at least three ways in which the rice protein content can be increased, but probably the best will be breeding lines with higher protein. This project has already made progress.

LINES ARE BEING DEVELOPED THAT APPROACH 9 PERCENT PROTEIN

This is about 50 percent better than the 6-6%s percent of present California varieties, and these should do Well in the market. High-protein lines crossed with California varieties have protein contents varying from 5%2 to 12 percent: Further selection continues.

SIMAZINE SHOWS PROMISE FOR INCREASING RICE PROTEIN

Applying simazine to flooded rice in the heading stage gave mature grain of higher protein content. This rice germinated and grew more uniformly than low protein control seed, and the seedlings grew faster. The technique has not been cleared for commercial use--and further work is needed in any case.

LONG-GRAIN VARIETIES NEEDED FOR MARKET EXPANSION

Much of the world and the U.S. domestic market prefers long-grain rice. Therefore, California must develop a high-yielding high-quality long-grain variety of its own for this market. The best long-grain varieties developed thus far need not only warm days but warm nights, so they do not yield the maximum under cool night temperatures.

Sixteen outstanding long-grain lines were tested in yield trials in 1970. One potential variety yielded more (over 80 cwt) than the standard California varieties in Butte County but was not satisfactory in cooler areas.

One of the most promising of the new varieties is an early-maturing long grain presently called 5915.

BROWN RICE MAY HAVE A LONGER SHELF LIFE

California varieties make an excellent brown rice and are proving popular with U.S. consumers. To improve marketing opportunities, studies have been conducted to improve stability. Coating with glucose and talc or calcium citrate is being tried, as now done with milled rice for a gloss effect. Antioxidants also may be used for extending shelf life.

MILLING TO REMOVE 2-3 PERCENT OF THE KERNEL GIVES A GOOD PRODUCT

The aim was to determine how much milling gave rice flours with desirable processing characteristics and maximum nutrients at least cost while leaving residual kernels with the best cooking quality. The 2-3 percent milling figures apply to six representative rices of short, medium, and long grain. Further comparisons were then made of Texas Belle Patna, California Belle Patna, and Calrose, and a Belle Patna and a Calrose parboiled rice. The outer-layer flours have a high nutrient content (12-20 percent protein) and can be used in porridges, gravies, meat extenders, etc. A milk like beverage formula developed from them is being refined further.

PROTEIN RECOVERY FROM BRAN IS COMING ALONG

About 40 percent of the total bran protein has been extracted as an 85 percent concentrate. Pilot-plant studies are needed to develop this and other extraction ideas.

A STABLE BRAN IS BEING STUDIED

Enzymes in bran are being studied so as to inactivate them. Lipase has been considered to blame for bran instability, but other enzymes (lipoxygenase and peroxidase) also may need research.

RICE BREAD APPEARS QUITE FEASIBLE

The flour, made from broken rice grains, is valuable for its nonallergenic properties. First results are most encouraging in tests of bread made with the rice flour and no wheat flour.