Rice Utilization & Product Development 74

Rice Utilization and Product Development-74
Project Leader and Principal UC Investigators B.S. Luh, Rice Utilization and Product Development Romelo Altares Martin Yan B.L. Yih A.K. Sutton	Your Rice Research Board is placing emphasis upon research designed to develop products made from California rice. By discovering rice products attractive to consumers, we hope to stimulate and broaden the domestic demand for California rice. The project began with a 2-year study at the University of California, Davis, of consumer product preferences and knowledge of rice characteristics (1971-72). Since 1973, Dr. B. S. Luh, Department of Food Science and Technology, has made considerable progress in new rice product development research. WORK IN 1974. Research work on canning, freezing and dehydration of precooked Calrose rice under various processing conditions was conducted. The approaches were (a) to improve the protein content of the processed rice with dry beans and textured vegetable proteins; (b) to improve the color, texture and flavor of processed rice by controlling the processing conditions; (c) to evaluate the nutritive value, chemical and physical characteristics, palatability, and storage stability of the precooked rice products;, and (d) to develop new rice products for human consumption. þ MAJOR ACCOMPLISHMENTS. During 1974 good results have been obtained with canned high protein rice, frozen rice in boil-in-the-bag type containers, and freeze-dried rice. It was shown that the medium grain rice can be used for processing if the processing conditions are properly controlled. The work is being continued on the chemical and physical properties of the processed rice, and nutritive and sensory qualities of the product. The industry potentially can make good use of the results to promote more utilization of medium grain rice for processing. þ In 1975 the research to develop canned rice products will be replaced with research projects to utilize both short and medium grain varieties for processing into puddings, snack foods and other special products. Because of the promising 1974 results, projects with freeze-drying and precooked frozen rice will be appropriately expanded.

Rice Utilization and
Product Development-74

Project Leader and Principal UC Investigators

B.S. Luh, Rice Utilization and Product Development

Romelo Altares

Martin Yan

B.L. Yih

A.K. Sutton

Your Rice Research Board is placing emphasis upon research designed to develop products made from California rice. By discovering rice products attractive to consumers, we hope to stimulate and broaden the domestic demand for California rice. The project began with a 2-year study at the University of California, Davis, of consumer product preferences and knowledge of rice characteristics (1971-72). Since 1973, Dr. B. S. Luh, Department of Food Science and Technology, has made considerable progress in new rice product development research.

WORK IN 1974. Research work on canning, freezing and dehydration of precooked Calrose rice under various processing conditions was conducted. The approaches were (a) to improve the protein content of the processed rice with dry beans and textured vegetable proteins; (b) to improve the color, texture and flavor of processed rice by controlling the processing conditions; (c) to evaluate the nutritive value, chemical and physical characteristics, palatability, and storage stability of the precooked rice products;, and (d) to develop new rice products for human consumption.

þ MAJOR ACCOMPLISHMENTS. During 1974 good results have been obtained with canned high protein rice, frozen rice in boil-in-the-bag type containers, and freeze-dried rice. It was shown that the medium grain rice can be used for processing if the processing conditions are properly controlled. The work is being continued on the chemical and physical properties of the processed rice, and nutritive and sensory qualities of the product. The industry potentially can make good use of the results to promote more utilization of medium grain rice for processing.

þ In 1975 the research to develop canned rice products will be replaced with research projects to utilize both short and medium grain varieties for processing into puddings, snack foods and other special products. Because of the promising 1974 results, projects with freeze-drying and precooked frozen rice will be appropriately expanded.