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rice</title> <meta name="description" content="Search results for: brown rice"> <meta name="keywords" content="brown rice"> <meta name="viewport" content="width=device-width, initial-scale=1, minimum-scale=1, maximum-scale=1, user-scalable=no"> <meta charset="utf-8"> <link href="https://cdn.waset.org/favicon.ico" type="image/x-icon" rel="shortcut icon"> <link href="https://cdn.waset.org/static/plugins/bootstrap-4.2.1/css/bootstrap.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/plugins/fontawesome/css/all.min.css" rel="stylesheet"> <link href="https://cdn.waset.org/static/css/site.css?v=150220211555" rel="stylesheet"> </head> <body> <header> <div class="container"> <nav class="navbar navbar-expand-lg navbar-light"> <a class="navbar-brand" href="https://waset.org"> <img src="https://cdn.waset.org/static/images/wasetc.png" alt="Open Science Research Excellence" title="Open Science Research Excellence" /> </a> <button class="d-block d-lg-none navbar-toggler ml-auto" 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id="custom-search-input"> <div class="input-group"> <i class="fas fa-search"></i> <input type="text" class="search-query" name="q" placeholder="Author, Title, Abstract, Keywords" value="brown rice"> <input type="submit" class="btn_search" value="Search"> </div> </div> </form> </div> </div> <div class="row mt-3"> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Commenced</strong> in January 2007</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Frequency:</strong> Monthly</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Edition:</strong> International</div> </div> </div> <div class="col-sm-3"> <div class="card"> <div class="card-body"><strong>Paper Count:</strong> 884</div> </div> </div> </div> <h1 class="mt-3 mb-3 text-center" style="font-size:1.6rem;">Search results for: brown rice</h1> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">884</span> Response Surface Methodology for the Optimization of Paddy Husker by Medium Brown Rice Peeling Machine 6 Rubber Type</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Bangphan">S. Bangphan</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Bangphan"> P. Bangphan</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Ketsombun"> C. Ketsombun</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Sammana"> T. Sammana </a> </p> <p class="card-text"><strong>Abstract:</strong></p> Optimization of response surface methodology (RSM) was employed to study the effects of three factor (rubber of clearance, spindle of speed, and rice of moisture) in brown rice peeling machine of the optimal good rice yield (99.67, average of three repeats). The optimized composition derived from RSM regression was analyzed using Regression analysis and Analysis of Variance (ANOVA). At a significant level α=0.05, the values of Regression coefficient, R2 adjust were 96.55% and standard deviation were 1.05056. The independent variables are initial rubber of clearance, spindle of speed and rice of moisture parameters namely. The investigating responses are final rubber clearance, spindle of speed and moisture of rice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brown%20rice" title="brown rice">brown rice</a>, <a href="https://publications.waset.org/abstracts/search?q=response%20surface%20methodology%20%28RSM%29" title=" response surface methodology (RSM)"> response surface methodology (RSM)</a>, <a href="https://publications.waset.org/abstracts/search?q=peeling%20machine" title=" peeling machine"> peeling machine</a>, <a href="https://publications.waset.org/abstracts/search?q=optimization" title=" optimization"> optimization</a>, <a href="https://publications.waset.org/abstracts/search?q=paddy%20husker" title=" paddy husker"> paddy husker</a> </p> <a href="https://publications.waset.org/abstracts/17663/response-surface-methodology-for-the-optimization-of-paddy-husker-by-medium-brown-rice-peeling-machine-6-rubber-type" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/17663.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">574</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">883</span> Effect of Roasting Treatment on Milling Quality, Physicochemical, and Bioactive Compounds of Dough Stage Rice Grains</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Chularat%20Leewuttanakul">Chularat Leewuttanakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Khanitta%20Ruttarattanamongkol"> Khanitta Ruttarattanamongkol</a>, <a href="https://publications.waset.org/abstracts/search?q=Sasivimon%20Chittrakorn"> Sasivimon Chittrakorn</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice during grain development stage is a rich source of many bioactive compounds. Dough stage rice contains high amounts of photochemical and can be used for rice milling industries. However, rice grain at dough stage had low milling quality due to high moisture content. Thermal processing can be applied to rice grain for improving milled rice yield. This experiment was conducted to study the chemical and physic properties of dough stage rice grain after roasting treatment. Rice were roasted with two different methods including traditional pan roasting at 140 °C for 60 minutes and using the electrical roasting machine at 140 °C for 30, 40, and 50 minutes. The chemical, physical properties, and bioactive compounds of brown rice and milled rice were evaluated. The result of this experiment showed that moisture content of brown and milled rice was less than 10 % and amylose contents were in the range of 26-28 %. Rice grains roasting for 30 min using electrical roasting machine had high head rice yield and length and breadth of grain after milling were close to traditional pan roasting (p > 0.05). The lightness (L*) of rice did not affect by roasting treatment (p > 0.05) and the a* indicated the yellowness of milled rice was lower than brown rice. The bioactive compounds of brown and milled rice significantly decreased with increasing of drying time. Brown rice roasted for 30 minutes had the highest of total phenolic content, antioxidant activity, α-tocopherol, and ɤ-oryzanol content. Volume expansion and elongation of cooked rice decreased as roasting time increased and quality of cooked rice roasted for 30 min was comparable to traditional pan roasting. Hardness of cooked rice as measured by texture analyzer increased with increasing roasting time. The results indicated that rice grains at dough stage, containing a high amount of bioactive compounds, have a great potential for rice milling industries and the electrical roasting machine can be used as an alternative to pan roasting which decreases processing time and labor costs. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title="bioactive compounds">bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=cooked%20rice" title=" cooked rice"> cooked rice</a>, <a href="https://publications.waset.org/abstracts/search?q=dough%20stage%20rice%20grain" title=" dough stage rice grain"> dough stage rice grain</a>, <a href="https://publications.waset.org/abstracts/search?q=grain%20development" title=" grain development"> grain development</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a> </p> <a href="https://publications.waset.org/abstracts/91670/effect-of-roasting-treatment-on-milling-quality-physicochemical-and-bioactive-compounds-of-dough-stage-rice-grains" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/91670.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">163</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">882</span> Rice Bran Material Enrichment of Granulated Cane Brown Sugar to Increase Policosanol Contents</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Monthana%20Weerawatanakorn">Monthana Weerawatanakorn</a>, <a href="https://publications.waset.org/abstracts/search?q=Hajime%20Tamaki"> Hajime Tamaki</a>, <a href="https://publications.waset.org/abstracts/search?q=Yonathan%20Asikin"> Yonathan Asikin</a>, <a href="https://publications.waset.org/abstracts/search?q=Koji%20Wada"> Koji Wada</a>, <a href="https://publications.waset.org/abstracts/search?q=Makoto%20Takahashi"> Makoto Takahashi</a>, <a href="https://publications.waset.org/abstracts/search?q=Chi-Tang%20Ho"> Chi-Tang Ho</a>, <a href="https://publications.waset.org/abstracts/search?q=Min-Hsiung%20Pan"> Min-Hsiung Pan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice bran and sugarcane are significant sources of wax containing policosanol (PC), the cholesterol-lowering nutraceutical available in the market. The processing of rice bran oil causes the loss of PC content into various waste products. Therefore, we hypothesise that defatted rice bran (DRB) as agricultural waste product and rice bran oil (RBO) retain a varying but significant amount of PC wax. Non-centrifugal cane sugar (NCS) or cane brown sugar has been consumed worldwide and possesses various health benefits. Since PC wax is mainly in the outer layer rinds of cane, PC contents of the granulated sugar are reduced due to the peeling step. The study aimed to increase PC contents of the granular brown sugar by adding wax extracted from DRB and RBO and to investigate the toxicity of the developed products. The results showed that the total PC contents including long chain aldehyde of products were increased to the maximum level of 147.97 mg/100 g and 40.14 mg/100 g for extracted wax and rice bran oil addition, respectively. PC content of RBO was found to be 96.93 mg/100 g. DRB is promising source of policosanol (6,044.7 mg/100 g). The 28-day toxicity evaluations of the developed sugar revealed no adverse effects on the liver, spleen or kidney. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=enrichment" title="enrichment">enrichment</a>, <a href="https://publications.waset.org/abstracts/search?q=sugarcane" title=" sugarcane"> sugarcane</a>, <a href="https://publications.waset.org/abstracts/search?q=policosanol" title=" policosanol"> policosanol</a>, <a href="https://publications.waset.org/abstracts/search?q=defatted%20rice%20bran" title=" defatted rice bran"> defatted rice bran</a>, <a href="https://publications.waset.org/abstracts/search?q=wax" title=" wax"> wax</a> </p> <a href="https://publications.waset.org/abstracts/54229/rice-bran-material-enrichment-of-granulated-cane-brown-sugar-to-increase-policosanol-contents" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/54229.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">371</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">881</span> Rice Mycotoxins Fate During In vitro Digestion and Intestinal Absorption: the Effect of Individual and Combination Exposures</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Carolina%20S.%20Monteiro">Carolina S. Monteiro</a>, <a href="https://publications.waset.org/abstracts/search?q=Eug%C3%A9nia%20Pinto"> Eugénia Pinto</a>, <a href="https://publications.waset.org/abstracts/search?q=Miguel%20A.%20Faria"> Miguel A. Faria</a>, <a href="https://publications.waset.org/abstracts/search?q=Sara%20C.%20Cunha"> Sara C. Cunha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> About half of the world's population eats rice daily, making it the primary food source for billions of people. Besides its nutrition potential, rice can be a significant route of exposure to many contaminants. Mycotoxins are an example of such contaminants that can be present in rice. Among them, ochratoxin (OTA), citrinin (CIT), and zearalenone (ZEN) are frequently reported in rice. During digestion, only a fraction of mycotoxins from food can be absorbed (bioaccessible fraction), influencing their ability to cause toxic effects. Insufficient knowledge of the bioavailability of mycotoxins, alone and in combination, may hinder an accurate risk assessment of contaminants ingested by humans. In this context, two different rice (Oryza sativa) varieties, Carolino white and Carolino brown, both with and without turmeric, were boiled and individually spiked with OTA, CIT, and ZEN plus with its combination. Subsequently, samples were submitted to the INFOGEST harmonized in vitro digestion protocol to evaluate the bioaccessibility of mycotoxins. Afterward, the in vitro intestinal transport of the mycotoxins, both alone and in combination, was evaluated in digests of Carolino white rice with and without turmeric. Assays were performed with a monolayers of of Caco-2 and HT-29 cells. Bioaccessibility of OTA and ZEN, alone and in combination, were similar in Carolino white and brown rice with or without turmeric. For CIT, when Carolino white rice was used, the bioaccessibility was higher alone than in combination (62.00% vs. 25.00%, without turmeric; 87.56% vs. 53.87%, with turmeric); however, with Carolino brown rice was the opposite (66.38% vs. 75.20%, without turmeric; 43.89% vs. 59.44%, with turmeric). All the mycotoxins, isolated, reached the higher bioaccessibility in the Carolino white rice with turmeric (CIT: 87.56%; OTA: 59.24%; ZEN: 58.05%). When mycotoxins are co-present, the higher bioaccessibility of each one varies with the type of rice. In general, when turmeric is present, bioaccessibility increases, except for CIT, using Carolino brown rice. Concerning the intestinal absorption in vitro, after 3 hours of transport, all mycotoxins were detected in the basolateral compartment being thus transported through the cells monolayer. ZEN presented the highest fraction absorbed isolated and combined, followed by CIT and OTA. These findings highlight that the presence of other components in the complex dietary matrix, like turmeric, and the co-presence of mycotoxins can affect its final bioavailability with obvious implications for health risk. This work provides new insights to qualitatively and quantitatively describe mycotoxin in rice fate during human digestion and intestinal absorption and further contribute to better risk assessment. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioaccessibility" title="bioaccessibility">bioaccessibility</a>, <a href="https://publications.waset.org/abstracts/search?q=digestion" title=" digestion"> digestion</a>, <a href="https://publications.waset.org/abstracts/search?q=intestinal%20absorption" title=" intestinal absorption"> intestinal absorption</a>, <a href="https://publications.waset.org/abstracts/search?q=mycotoxins" title=" mycotoxins"> mycotoxins</a> </p> <a href="https://publications.waset.org/abstracts/179300/rice-mycotoxins-fate-during-in-vitro-digestion-and-intestinal-absorption-the-effect-of-individual-and-combination-exposures" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/179300.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">65</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">880</span> Phenolic Compounds and Antioxidant Capacity of Nine Genotypes of Thai Rice (Oryza sativa L.)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Pitchaon%20Maisuthisakul">Pitchaon Maisuthisakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Ladawan%20Changchub"> Ladawan Changchub</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice (Oryza sativa L.) is a staple diet in Thailand. Rice cultivation is traditional occupation of Thailand which passed down through generations. The 1 Rai 1 san project is new agricultural theory according to sufficient economy using green technology without using chemical substances. This study was conducted to evaluate total phenolics using HPLC and colorimetric methods including total anthocyanin content of Thai rice extracting by simulated gastric and intestinal condition and to estimate antioxidant capacity using DPPH and thiocyanate methods. Color and visible spectrum of rice grains were also investigated. Rice grains were classified into three groups according to their color appearance. The light brown grain genotypes are Sin Lek, Jasmine 105, Lao Tek and Hawm Ubon. The red group is Sang Yod and Red Jasmine. Genotypes Kum, Hawm Kanya and Hawm Nil are black rice grains. Cyanidin-3-O-glucoside was found in only black rice genotypes, whereas chlorogenic acid was found in all rice grains. The black rice had higher phenolic content than red and light brown samples. Phenolic acids constitute a small portion of phenolic compounds after digestion in human and contribute to the antioxidant activity of Thai rice grains. Anthocyanin contents of all rice extracts ranged from 45.9 to 442.1 mg CGE/kg. All rice extracts showed the antioxidant efficiency lower than ferulic acid. Genotype Kum and Hawm nil exhibited the ability of antioxidant efficiency higher than α-tocopherol. Interestingly, the visible spectrum of only black rice genotypes showed the maximum peak at 530-540 nm. The results suggest that consumption of black rice gives more health benefits of grain to consumer. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice" title="rice">rice</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolic" title=" phenolic"> phenolic</a>, <a href="https://publications.waset.org/abstracts/search?q=antioxidant" title=" antioxidant"> antioxidant</a>, <a href="https://publications.waset.org/abstracts/search?q=anthocyanin" title=" anthocyanin "> anthocyanin </a> </p> <a href="https://publications.waset.org/abstracts/25542/phenolic-compounds-and-antioxidant-capacity-of-nine-genotypes-of-thai-rice-oryza-sativa-l" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/25542.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">358</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">879</span> Use of Green Coconut Pulp as Cream, Milk, Stabilizer and Emulsifier Replacer in Germinated Brown Rice Ice Cream</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Naruemon%20Prapasuwannakul">Naruemon Prapasuwannakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Supitcha%20Boonchai"> Supitcha Boonchai</a>, <a href="https://publications.waset.org/abstracts/search?q=Nawapat%20Pengpengpit"> Nawapat Pengpengpit</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The aim of this study was to determine physicochemical and sensory properties of germinated brown rice ice cream as affected by replacement of cream, milk, stabilizer, and emulsifier with green coconut pulp. Five different formulations of ice cream were performed. Regular formulation of ice cream consisted of GBR juice, milk cream, milk powder, stabilizer, emulsifier, sucrose and salt. Replacing of cream, milk, stabilizer, and emulsifier with coconut pulp resulted in an increase in viscosity and overrun, but a decrease in hardness, melting rate, lightness (l*) and redness (a*). However, there was no significant difference among all formulations on any sensory attributes. The results also showed that the ice cream with replacement of coconut pulp contained less fat and protein than those of the regular ice cream. The findings suggested that green coconut pulp can be used as alternative ingredient to replace fat, milk stabilizer and emulsifier even in a high carbohydrate ice cream formulation. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=ice%20cream" title="ice cream">ice cream</a>, <a href="https://publications.waset.org/abstracts/search?q=germinated%20brown%20rice" title=" germinated brown rice"> germinated brown rice</a>, <a href="https://publications.waset.org/abstracts/search?q=coconut%20pulp" title=" coconut pulp"> coconut pulp</a>, <a href="https://publications.waset.org/abstracts/search?q=milk" title=" milk"> milk</a>, <a href="https://publications.waset.org/abstracts/search?q=cream" title=" cream"> cream</a> </p> <a href="https://publications.waset.org/abstracts/8201/use-of-green-coconut-pulp-as-cream-milk-stabilizer-and-emulsifier-replacer-in-germinated-brown-rice-ice-cream" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/8201.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">227</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">878</span> Effect of Gamma Radiation, Age of Paddy, Rice Variety and Packaging Materials on the Surface Free Fatty Acid Content of Brown Rice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Zenaida%20M.%20De%20Guzman">Zenaida M. De Guzman</a>, <a href="https://publications.waset.org/abstracts/search?q=Davison%20T.%20Baldos"> Davison T. Baldos</a>, <a href="https://publications.waset.org/abstracts/search?q=Gilberto%20T.%20Diano"> Gilberto T. Diano</a>, <a href="https://publications.waset.org/abstracts/search?q=Jeff%20Darren%20G.%20Valdez"> Jeff Darren G. Valdez</a>, <a href="https://publications.waset.org/abstracts/search?q=Levelyn%20Mitos%20Tolentino"> Levelyn Mitos Tolentino</a>, <a href="https://publications.waset.org/abstracts/search?q=Gina%20B.%20Abrera"> Gina B. Abrera</a>, <a href="https://publications.waset.org/abstracts/search?q=Ma.%20Lucia%20Cobar"> Ma. Lucia Cobar</a>, <a href="https://publications.waset.org/abstracts/search?q=Cristina%20Gragasin"> Cristina Gragasin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> One of the factors affecting the quality of brown rice is the free fatty acid produced from surface lipids. It is the purpose of the study to determine the effect of gamma radiation, packaging materials and age and variety of paddy on the surface free fatty acid content using two different brown rice variety, namely, RC-160 and SL-7, packed in two different packaging materials, namely, regular polyethylene bag and Super bag irradiated at 0.5 and 1.0 kGy. Brown rice was produced from 2-week old (Lot 1) and two months old paddy (Lot 2) and irradiated at the Co-60 Multipurpose Irradiation Facility, PNRI. The surface Free Fatty Acid (FFA) content was obtained following the AOCS Official Method (1982) with some modifications. The experiment was laid out using Split-Plot Randomized Control Block Design. Analysis of variance (ANOVA) showed that the effects of variety, age of paddy and interactions of both were both significant. The surface FFA of SL-7 variety was found to be significantly higher than the RC-160 variety for all radiation doses. Likewise, Lot 2 was observed to have higher surface FFA than Lot 1 regardless of packaging material and radiation dose. It was observed that the surface FFA of both varieties packed in both packaging materials increased significantly up to the 2nd or 3rd month of storage and remains the same until the 5th month. On the other hand, radiation dose did not significantly affect the surface free fatty acid content for all storage/sampling time while the packaging material significantly interacts with the type of variety and radiation dose. Gamma radiation was proven to have no significant effect on the surface free fatty acid at 0.5 and 1.0 kGy and further analyses are needed to determine the action of gamma radiation to the activity of enzyme (lipase-induced and microbial) responsible for the production of other lipolytic products and the effect of gamma radiation on the integrity of the packaging materials. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=brown%20rice" title="brown rice">brown rice</a>, <a href="https://publications.waset.org/abstracts/search?q=free%20fatty%20acid" title=" free fatty acid"> free fatty acid</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma%20radiation" title=" gamma radiation"> gamma radiation</a>, <a href="https://publications.waset.org/abstracts/search?q=polyethylene%20bag" title=" polyethylene bag "> polyethylene bag </a> </p> <a href="https://publications.waset.org/abstracts/58253/effect-of-gamma-radiation-age-of-paddy-rice-variety-and-packaging-materials-on-the-surface-free-fatty-acid-content-of-brown-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/58253.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">389</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">877</span> Effect of Flour Concentration and Retrogradation Treatment on Physical Properties of Instant Sinlek Brown Rice</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Supat%20Chaiyakul">Supat Chaiyakul</a>, <a href="https://publications.waset.org/abstracts/search?q=Direk%20Sukkasem"> Direk Sukkasem</a>, <a href="https://publications.waset.org/abstracts/search?q=Patnachapa%20Natthapanpaisith"> Patnachapa Natthapanpaisith</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Sinlek rice flour beverage or instant product is a dietary supplement for dysphagia, or difficulty swallowing. It is also consumed by individuals who need to consume supplements to maintain their calorific needs. This product provides protein, fat, iron, and a high concentration of carbohydrate from rice flour. However, the application of native flour is limited due to its high viscosity. Starch modification by controlling starch retrogradation was used in this study. The research studies the effects of rice flour concentration and retrogradation treatment on the physical properties of instant Sinlek brown rice. The native rice flour, gelatinized rice flour, and flour gels retrograded under 4 °C for 3 and 7 days were investigated. From the statistical results, significant differences between native and retrograded flour were observed. The concentration of rice flour was the main factor influencing the swelling power, solubility, and pasting properties. With the increase in rice flour content from 10 to 15%, swelling power, peak viscosity, trough, and final viscosity decreased; but, solubility, pasting temperature, peak time, breakdown, and setback increased. The peak time, pasting temperature, peak viscosity, trough, and final viscosity decreased as the storage period increased from 3 to 7 days. The retrograded rice flour powders had lower pasting temperature, peak viscosity, breakdown, and final viscosity than the gelatinized and native flour powders. Reduction of starch viscosity by gelatinization and controlling starch retrogradation could allow for increased quantities of rice flour in instant rice beverages. Also, the treatment could increase the energy and nutrient densities of rice beverages without affecting the viscosity of this product. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=instant%20rice" title="instant rice">instant rice</a>, <a href="https://publications.waset.org/abstracts/search?q=pasting%20properties" title=" pasting properties"> pasting properties</a>, <a href="https://publications.waset.org/abstracts/search?q=pregelatinization" title=" pregelatinization"> pregelatinization</a>, <a href="https://publications.waset.org/abstracts/search?q=retrogradation" title=" retrogradation"> retrogradation</a> </p> <a href="https://publications.waset.org/abstracts/57640/effect-of-flour-concentration-and-retrogradation-treatment-on-physical-properties-of-instant-sinlek-brown-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/57640.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">240</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">876</span> Method Development for the Determination of Gamma-Aminobutyric Acid in Rice Products by Lc-Ms-Ms</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Cher%20Rong%20Matthew%20Kong">Cher Rong Matthew Kong</a>, <a href="https://publications.waset.org/abstracts/search?q=Edmund%20Tian"> Edmund Tian</a>, <a href="https://publications.waset.org/abstracts/search?q=Seng%20Poon%20Ong"> Seng Poon Ong</a>, <a href="https://publications.waset.org/abstracts/search?q=Chee%20Sian%20Gan"> Chee Sian Gan</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Gamma-aminobutyric acid (GABA) is a non-protein amino acid that is a functional constituent of certain rice varieties. When consumed, it decreases blood pressure and reduces the risk of hypertension-related diseases. This has led to more research dedicated towards the development of functional food products (e.g. germinated brown rice) with enhanced GABA content, and the development of these functional food products has led to increased demand for instrument-based methods that can efficiently and effectively determine GABA content. Current analytical methods require analyte derivatisation, and have significant disadvantages such as being labour intensive and time-consuming, and being subject to analyte loss due to the increased complexity of the sample preparation process. To address this, an LC-MS-MS method for the determination of GABA in rice products has been developed and validated. This developed method involves a relatively simple sample preparation process before analysis using HILIC LC-MS-MS. This method eliminates the need for derivatisation, thereby significantly reducing the labour and time associated with such an analysis. Using LC-MS-MS also allows for better differentiation of GABA from any potential co-eluting compounds in the sample matrix. Results obtained from the developed method demonstrated high linearity, accuracy, and precision for the determination of GABA (1ng/L to 8ng/L) in a variety of brown rice products. The method can significantly simplify sample preparation steps, improve the accuracy of quantitation, and increase the throughput of analyses, thereby providing a quick but effective alternative to established instrumental analysis methods for GABA in rice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=functional%20food" title="functional food">functional food</a>, <a href="https://publications.waset.org/abstracts/search?q=gamma-aminobutyric%20acid" title=" gamma-aminobutyric acid"> gamma-aminobutyric acid</a>, <a href="https://publications.waset.org/abstracts/search?q=germinated%20brown%20rice" title=" germinated brown rice"> germinated brown rice</a>, <a href="https://publications.waset.org/abstracts/search?q=method%20development" title=" method development"> method development</a> </p> <a href="https://publications.waset.org/abstracts/52865/method-development-for-the-determination-of-gamma-aminobutyric-acid-in-rice-products-by-lc-ms-ms" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/52865.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">267</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">875</span> Diffusion Mechanism of Aroma Compound (2-Acetyl-1-Pyrroline) in Rice During Storage</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Mary%20Ann%20U.%20Baradi">Mary Ann U. Baradi</a>, <a href="https://publications.waset.org/abstracts/search?q=Arnold%20R.%20Elepa%C3%B1o"> Arnold R. Elepaño</a>, <a href="https://publications.waset.org/abstracts/search?q=Manuel%20Jose%20C.%20Regalado"> Manuel Jose C. Regalado</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Aromatic rice has become popular and continues to command higher price than ordinary rice because of its distinctive scent that makes it special. Freshly harvested aromatic rice exhibits strong aromatic scent but decreases with time and conditions during storage. Of the many volatile compounds in aromatic rice, 2-acetyl-1-pyrroline (2AP) is a major compound that gives rice its popcorn-like aroma. The diffusion mechanism of 2AP in rice was investigated. Semi-empirical models explaining 2AP diffusion as affected by temperature and duration were developed. Storage time and temperature affected 2AP loss via diffusion. The amount of 2AP in rice decreased with time. Free 2AP, being volatile, is lost due to diffusion. Storage experiment indicated rapid 2AP loss during the first five weeks and subsequently leveled off afterwards; attaining level of starch bound 2AP. Decline of 2AP during storage followed exponential equation and exhibited four stages; i.e. the initial, second, third and final stage. Free 2AP is easily lost while bound 2AP is left, only to be released upon exposure to high temperature such as cooking. Both free and bound 2AP is found in endosperm while free 2AP is in the bran. Around 63–67% of total 2AP was lost in brown and milled rice of MS 6 paddy kept at ambient. Samples stored at higher temperature (27°C) recorded higher 2AP loss than those kept at lower temperature (15°C). The study should be able to guide processors in understanding and controlling parameters in storage to produce high quality rice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=2-acetyl-1-pyrroline" title="2-acetyl-1-pyrroline">2-acetyl-1-pyrroline</a>, <a href="https://publications.waset.org/abstracts/search?q=aromatic%20rice" title=" aromatic rice"> aromatic rice</a>, <a href="https://publications.waset.org/abstracts/search?q=diffusion%20mechanism" title=" diffusion mechanism"> diffusion mechanism</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage "> storage </a> </p> <a href="https://publications.waset.org/abstracts/14755/diffusion-mechanism-of-aroma-compound-2-acetyl-1-pyrroline-in-rice-during-storage" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14755.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">338</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">874</span> Wild Rice (Zizania sp.): A Potential Source for Functional Foods and Nutraceuticals</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Farooq%20Anwar">Farooq Anwar</a>, <a href="https://publications.waset.org/abstracts/search?q=Gokhan%20Zengin"> Gokhan Zengin</a>, <a href="https://publications.waset.org/abstracts/search?q=Khalid%20M.%20Alkharfy"> Khalid M. Alkharfy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Wild rice (Zizania sp.) is an annual cross-pollinated, emergent, aquatic grass that mainly grows naturally in the Great Lakes region of the North America. The nutritional quality attributes of wild rice are superior to the conventional brown rice (Oryza sativa L.) in terms of higher contents of important minerals (especially phosphorous, potassium, magnesium and calcium), B-complex vitamins, vitamin E and amino acids. In some parts of the world, wild rice is valued as a primary food source. The lipids content of wild rice is reported to be low in the range of 0.7 and 1.1%, however, the lipids are recognized as a rich source of polyunsaturated fatty acids (including linoleic and α-linolenic acid) and phytosterols in addition to containing reasonably good amount of tocols. Besides, wild rice is reported to contain an appreciable amount of high-value compounds such as phenolics with antioxidant properties. Presence of such nutritional bioactives contributes towards medicinal benefits and multiple biological activities of this specialty rice. The present lecture is mainly designed to focus on the detailed nutritional attributes, profile of high-value bioactive components and pharmaceutical/biological activities of wild rice leading to exploring functional food and nutraceutical potential of this food commodity. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=alpha-linolenic%20acid" title="alpha-linolenic acid">alpha-linolenic acid</a>, <a href="https://publications.waset.org/abstracts/search?q=phenolics" title=" phenolics"> phenolics</a>, <a href="https://publications.waset.org/abstracts/search?q=phytosterols" title=" phytosterols"> phytosterols</a>, <a href="https://publications.waset.org/abstracts/search?q=tocols" title=" tocols"> tocols</a>, <a href="https://publications.waset.org/abstracts/search?q=wild%20rice%20lipids" title=" wild rice lipids"> wild rice lipids</a> </p> <a href="https://publications.waset.org/abstracts/38406/wild-rice-zizania-sp-a-potential-source-for-functional-foods-and-nutraceuticals" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/38406.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">510</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">873</span> Experimental Study on Effects of Addition of Rice Husk on Coal Gasification</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Bharath">M. Bharath</a>, <a href="https://publications.waset.org/abstracts/search?q=Vasudevan%20Raghavan"> Vasudevan Raghavan</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20V.%20S.%20S.%20S.%20Prasad"> B. V. S. S. S. Prasad</a>, <a href="https://publications.waset.org/abstracts/search?q=S.%20R.%20Chakravarthy"> S. R. Chakravarthy</a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this experimental study, effects of addition of rice husk on coal gasification in a bubbling fluidized bed gasifier, operating at atmospheric pressure with air as gasifying agent, are reported. Rice husks comprising of 6.5% and 13% by mass are added to coal. Results show that, when rice husk is added the methane yield increases from volumetric percentage of 0.56% (with no rice husk) to 2.77% (with 13% rice husk). CO and H<sub>2</sub> remain almost unchanged and CO<sub>2</sub> decreases with addition of rice husk. The calorific value of the synthetic gas is around 2.73 MJ/Nm<sup>3</sup>. All performance indices, such as cold gas efficiency and carbon conversion, increase with addition of rice husk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bubbling%20fluidized%20bed%20reactor" title="bubbling fluidized bed reactor">bubbling fluidized bed reactor</a>, <a href="https://publications.waset.org/abstracts/search?q=calorific%20value" title=" calorific value"> calorific value</a>, <a href="https://publications.waset.org/abstracts/search?q=coal%20gasification" title=" coal gasification"> coal gasification</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20husk" title=" rice husk"> rice husk</a> </p> <a href="https://publications.waset.org/abstracts/90338/experimental-study-on-effects-of-addition-of-rice-husk-on-coal-gasification" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90338.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">228</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">872</span> Comparative Analysis of the Antioxidant Capacities of Pre-Germinated and Germinated Pigmented Rice (Oryza sativa L. Cv. Superjami and Superhongmi)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Soo%20Im%20Chung">Soo Im Chung</a>, <a href="https://publications.waset.org/abstracts/search?q=Lara%20Marie%20Pangan%20Lo"> Lara Marie Pangan Lo</a>, <a href="https://publications.waset.org/abstracts/search?q=Yao%20Cheng%20Zhang"> Yao Cheng Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Su%20Jin%20Nam"> Su Jin Nam</a>, <a href="https://publications.waset.org/abstracts/search?q=Xingyue%20Jin"> Xingyue Jin</a>, <a href="https://publications.waset.org/abstracts/search?q=Mi%20Young%20Kang"> Mi Young Kang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice (Oryza sativa L.) is one of the most widely consumed grains. Due to the growing number of demand as a potential functional food and nutraceutical source and the increasing awareness of people towards healthy diet and good quality of living, more researches dwell upon the development of new rice cultivars for population consumption. However, studies on the antioxidant capacities of newly developed rice were limited as well as the effects of germination in these rice cultivars. Therefore, this study aimed to focus on analysis of the antioxidant potential of pre-germinated and germinated pigmented rice cultivars in South Korea such as purple cultivar Superjami (SJ) and red cultivar Super hongmi (SH) in comparison with the non-pigmented Normal Brown (NB) Rice. The powdered rice grain samples were extracted with 80% methanol and their antioxidant activities were determined. The Results showed that pre-germinated pigmented rice cultivars have higher Fe2+ Chelating Ability (Fe2+), Reducing Power (RP), 2,2´-azinobis[3-ethylbenzthiazoline]-6-sulfonic acid (ABTS) radical scavenging and Superoxide Dismutase activity than the control NB rice. Moreover, it is revealed that germination process induced a significant increased in the antioxidant activities of all the rice samples regardless of their strains. Purple rice SJ showed greater Fe2+ (88.82 + 0.53%), RP (0.82 + 0.01) , ABTS (143.63 + 2.38 mg VCEAC/100 g) and SOD (59.31 + 0.48%) activities than the red grain SH and the control NB having the lowest antioxidant potential among the three (3) rice samples examined. The Effective concentration at 50% (EC50) of 1, 1-Diphenyl-2-picrylhydrazyl (DPPH) and Hydroxyradical (-OH) Scavenging activity for the rice samples were also obtained. SJ showed lower EC50 in terms of its DPPH (3.81 + 0.15 mg/mL) and –OH (5.19 + 0.08 mg/mL) radical scavenging activities than the red grain SH and control NB rice indicating that at lower concentrations, it can readily exhibit antioxidant effects against reactive oxygen species (ROS). These results clearly suggest the higher antioxidant potential of pigmented rice varieties as compared with the widely consumed NB rice. Also, it is revealed in the study that even at lower concentrations, pigmented rice varieties can exhibit their antioxidant activities. Germination process further enhanced the antioxidant capacities of the rice samples regardless of their types. With these results at hand, these new rice varieties can be further developed as a good source of bio functional elements that can help alleviate the growing number of cases of metabolic disorders. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20capacity" title="antioxidant capacity">antioxidant capacity</a>, <a href="https://publications.waset.org/abstracts/search?q=germinated%20rice" title=" germinated rice"> germinated rice</a>, <a href="https://publications.waset.org/abstracts/search?q=pigmented%20rice" title=" pigmented rice"> pigmented rice</a>, <a href="https://publications.waset.org/abstracts/search?q=super%20hongmi" title=" super hongmi"> super hongmi</a>, <a href="https://publications.waset.org/abstracts/search?q=superjami" title=" superjami"> superjami</a> </p> <a href="https://publications.waset.org/abstracts/31157/comparative-analysis-of-the-antioxidant-capacities-of-pre-germinated-and-germinated-pigmented-rice-oryza-sativa-l-cv-superjami-and-superhongmi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31157.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">444</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">871</span> The Effect of Electric Field Distributions on Grains and Insect for Dielectric Heating Applications</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=S.%20Santalunai">S. Santalunai</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Thosdeekoraphat"> T. Thosdeekoraphat</a>, <a href="https://publications.waset.org/abstracts/search?q=C.%20Thongsopa"> C. Thongsopa</a> </p> <p class="card-text"><strong>Abstract:</strong></p> This paper presents the effect of electric field distribution which is an electric field intensity analysis. Consideration of the dielectric heating of grains and insects, the rice and rice weevils are utilized for dielectric heating analysis. Furthermore, this analysis compares the effect of electric field distribution in rice and rice weevil. In this simulation, two copper plates are used to generate the electric field for dielectric heating system and put the rice materials between the copper plates. The simulation is classified in two cases, which are case I one rice weevil is placed in the rice and case II two rice weevils are placed at different position in the rice. Moreover, the probes are located in various different positions on plate. The power feeding on this plate is optimized by using CST EM studio program of 1000 watt electrical power at 39 MHz resonance frequency. The results of two cases are indicated that the most electric field distribution and intensity are occurred on the rice and rice weevils at the near point of the probes. Moreover, the heat is directed to the rice weevils more than the rice. When the temperature of rice and rice weevils are calculated and compared, the rice weevils has the temperature more than rice is about 41.62 Celsius degrees. These results can be applied for the dielectric heating applications to eliminate insect. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=capacitor%20copper%20plates" title="capacitor copper plates">capacitor copper plates</a>, <a href="https://publications.waset.org/abstracts/search?q=electric%20field%20distribution" title=" electric field distribution"> electric field distribution</a>, <a href="https://publications.waset.org/abstracts/search?q=dielectric%20heating" title=" dielectric heating"> dielectric heating</a>, <a href="https://publications.waset.org/abstracts/search?q=grains" title=" grains"> grains</a> </p> <a href="https://publications.waset.org/abstracts/10956/the-effect-of-electric-field-distributions-on-grains-and-insect-for-dielectric-heating-applications" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/10956.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">408</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">870</span> Evaluation of Toxic Elements in Thai Rice Samples</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=W.%20Srinuttrakul">W. Srinuttrakul</a>, <a href="https://publications.waset.org/abstracts/search?q=V.%20Permnamtip"> V. Permnamtip</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Toxic elements in rice samples are great concern in Thailand because rice (<em>Oryza sativa</em>) is a staple food for Thai people. Furthermore, rice is an economic crop of Thailand for export. In this study, the concentrations of arsenic (As), cadmium (Cd) and lead (Pb) in rice samples collected from the paddy fields in the northern, northeastern and southern regions of Thailand were determined by inductively coupled plasma mass spectrometry. The mean concentrations of As, Cd and Pb in 55 rice samples were 0.112±0.056, 0.029±0.037 and 0.031±0.033 mg kg<sup>-1</sup>, respectively. All rice samples showed As, Cd and Pb lower than the limit data of Codex. The estimated daily intakes (EDIs) of As, Cd, and Pb from rice consumption were 0.026±0.013, 0.007±0.009 and 0.007±0.008 mg day<sup>-1</sup>, respectively. The percentage contribution to Provisional Tolerable Weekly Intake (PTWI) values of As, Cd and Pb for Thai male (body weight of 69 kg) was 17.6%, 9.7%, and 2.9%, respectively, and for Thai female (body weight of 57 kg) was 21.3%, 11.7% and 3.5%, respectively. The findings indicated that all studied rice samples are safe for consumption. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=arsenic" title="arsenic">arsenic</a>, <a href="https://publications.waset.org/abstracts/search?q=cadmium" title=" cadmium"> cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=ICP-MS" title=" ICP-MS"> ICP-MS</a>, <a href="https://publications.waset.org/abstracts/search?q=lead" title=" lead"> lead</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a> </p> <a href="https://publications.waset.org/abstracts/79457/evaluation-of-toxic-elements-in-thai-rice-samples" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/79457.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">260</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">869</span> Bioavailability of Iron in Some Selected Fiji Foods using In vitro Technique</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Poonam%20Singh">Poonam Singh</a>, <a href="https://publications.waset.org/abstracts/search?q=Surendra%20Prasad"> Surendra Prasad</a>, <a href="https://publications.waset.org/abstracts/search?q=William%20Aalbersberg"> William Aalbersberg</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Iron the most essential trace element in human nutrition. Its deficiency has serious health consequences and is a major public health threat worldwide. The common deficiencies in Fiji population reported are of Fe, Ca and Zn. It has also been reported that 40% of women in Fiji are iron deficient. Therefore, we have been studying the bioavailability of iron in commonly consumed Fiji foods. To study the bioavailability it is essential to assess the iron contents in raw foods. This paper reports the iron contents and its bioavailability in commonly consumed foods by multicultural population of Fiji. The food samples (rice, breads, wheat flour and breakfast cereals) were analyzed by atomic absorption spectrophotometer for total iron and its bioavailability. The white rice had the lowest total iron 0.10±0.03 mg/100g but had high bioavailability of 160.60±0.03%. The brown rice had 0.20±0.03 mg/100g total iron content but 85.00±0.03% bioavailable. The white and brown breads showed the highest iron bioavailability as 428.30±0.11 and 269.35 ±0.02%, respectively. The Weetabix and the rolled oats had the iron contents 2.89±0.27 and 1.24.±0.03 mg/100g with bioavailability of 14.19±0.04 and 12.10±0.03%, respectively. The most commonly consumed normal wheat flour had 0.65±0.00 mg/100g iron while the whole meal and the Roti flours had 2.35±0.20 and 0.62±0.17 mg/100g iron showing bioavailability of 55.38±0.05, 16.67±0.08 and 12.90±0.00%, respectively. The low bioavailability of iron in certain foods may be due to the presence of phytates/oxalates, processing/storage conditions, cooking method or interaction with other minerals present in the food samples. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=iron" title="iron">iron</a>, <a href="https://publications.waset.org/abstracts/search?q=bioavailability" title=" bioavailability"> bioavailability</a>, <a href="https://publications.waset.org/abstracts/search?q=Fiji%20foods" title=" Fiji foods"> Fiji foods</a>, <a href="https://publications.waset.org/abstracts/search?q=in%20vitro%20technique" title=" in vitro technique"> in vitro technique</a>, <a href="https://publications.waset.org/abstracts/search?q=human%20nutrition" title=" human nutrition"> human nutrition</a> </p> <a href="https://publications.waset.org/abstracts/27271/bioavailability-of-iron-in-some-selected-fiji-foods-using-in-vitro-technique" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/27271.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">529</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">868</span> Cadmium Contamination in Rice Cultivation in the City of Savadkooh in Iran</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Ghazal%20Banitahmasb">Ghazal Banitahmasb</a>, <a href="https://publications.waset.org/abstracts/search?q=Nazanin%20Khakipour"> Nazanin Khakipour</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Potential contamination of rice by heavy metals such as Copper, Cobalt, Cadmium, Arsenic, Chromium, Mercury, Nickel, Lead and Magnesium in soil, water and pesticides affect the quality and nutritional properties of rice. The aim of this study was to evaluate the contamination of rice cultivated in the city of Savadkooh to Cadmium and its comparison with international standards. With the study on different areas of Savadkooh(a city in Mazanaran Province) 7 samples of rice with the soil in which they were grown was taken for sampling. According to the results of all rice grown in Savadkooh city there are some Cadmium but the amount measured is less than specified in the national standard, and is safe for consumers to use. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=cadmium" title="cadmium">cadmium</a>, <a href="https://publications.waset.org/abstracts/search?q=heavy%20metals" title=" heavy metals"> heavy metals</a>, <a href="https://publications.waset.org/abstracts/search?q=rice" title=" rice"> rice</a>, <a href="https://publications.waset.org/abstracts/search?q=Savadkooh" title=" Savadkooh"> Savadkooh</a> </p> <a href="https://publications.waset.org/abstracts/37617/cadmium-contamination-in-rice-cultivation-in-the-city-of-savadkooh-in-iran" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/37617.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">308</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">867</span> Effects of a Dwarfing Gene sd1-d (Dee-Geo-Woo-Gen Dwarf) on Yield and Related Traits in Rice: Preliminary Report</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Bhattarai">M. Bhattarai</a>, <a href="https://publications.waset.org/abstracts/search?q=B.%20B.%20Rana"> B. B. Rana</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Kamimukai"> M. Kamimukai</a>, <a href="https://publications.waset.org/abstracts/search?q=I.%20Takamure"> I. Takamure</a>, <a href="https://publications.waset.org/abstracts/search?q=T.%20Kawano"> T. Kawano</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Murai"> M. Murai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The sd1-d allele at the sd1 locus on chromosome 1, originating from Taiwanese variety Dee-geo-woo-gen, has been playing important role for developing short-culm and lodging-resistant indica varieties such as IR36 in rice. The dominant allele SD1 for long culm at the locus is differentiated into SD1-in and SD1-ja which are harbored in indica and japonica subspecies’s, respectively. The sd1-d of an indica variety IR36 was substituted with SD1-in or SD1-ja by recurrent backcrosses of 17 times with IR36, and two isogenic tall lines regarding the respective dominant alleles were developed by using an indica variety IR5867 and a japonica one ‘Koshihikari’ as donors, which were denoted by '5867-36' and 'Koshi-36', respectively. The present study was conducted to examine the effect of sd1-d on yield and related traits as compared with SD1-in and SD1-ja, by using the two isogenic tall lines. Seedlings of IR36 and the two isogenic lines were transplanted on an experimental field of Kochi University, by the planting distance of 30 cm × 15 cm with two seedlings per hill, on May 3, 2017. Chemical fertilizers were supplied by basal application and top-dressing at a rate of 8.00, 6.57 and 7.52 g/m², respectively, for N, P₂O₅ and K₂O in total. Yield, yield components, and other traits were measured. Culm length (cm) was in the order of 5867-36 (101.9) > Koshi-36 (80.1) > IR36 (60.0), where '>' indicates statistically significant difference at the 5% level. Accordingly, sd1-d reduced culm by 41.9 and 20.1 cm, compared with SD1-in and SD1-ja, respectively, and the effect of elongating culm was higher in the former allele than in the latter one. Total brown rice yield (g/m²), including unripened grains, was in the order of IR36 (611) ≧ 5867-36 (586) ≧ Koshi-36 (572), indicating non-significant differences among them. Yield-1.5mm sieve (g/m²) was in the order of IR36 (596) ≧ 5867-36 (575) ≧ Koshi-36 (558). Spikelet number per panicle was in the order of 5867-36 (89.2) ≧ IR36 (84.7) ≧ Koshi-36 (79.8), and 5867-36 > Koshi-36. Panicle number per m² was in the order of IR36 (428) ≧ Koshi-36 (403) ≧ 5867-36 (353), and IR36 > 5867-36, suggesting that sd1-d increased number of panicles compared with SD1-in. Ripened-grain percentage-1.5mm sieve was in the order of Koshi-36 (86.0) ≧ 5867-36 (85.0) ≧ IR36 (82.7), and Koshi-36 > IR36. Thousand brown-rice-grain weight-1.5mm sieve (g) was in the order of 5867-36 (21.5) > Koshi-36 (20.2) ≧ IR36 (19.9). Total dry weight at maturity (g/m²) was in the order of 5867-36 (1404 ) ≧ IR36 (1310) ≧ Kosihi-36 (1290). Harvest index of total brown rice (%) was in the order of IR36 (39.6) > Koshi-36 (37.7) > 5867-36 (35.5). Hence, sd1-d did not exert significant effect on yield in indica genetic background. However, lodging was observed from the late stage of maturity in 5867-36 and Koshi-36, particularly in the former, which was principally due to their long culms. Consequently, sd1-d enables higher yield with higher fertilizer application, by enhancing lodging resistance, particularly in indica subspecies. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice" title="rice">rice</a>, <a href="https://publications.waset.org/abstracts/search?q=dwarfing%20gene" title=" dwarfing gene"> dwarfing gene</a>, <a href="https://publications.waset.org/abstracts/search?q=sd1-d" title=" sd1-d"> sd1-d</a>, <a href="https://publications.waset.org/abstracts/search?q=SD1-in" title=" SD1-in"> SD1-in</a>, <a href="https://publications.waset.org/abstracts/search?q=SD1-ja" title=" SD1-ja"> SD1-ja</a>, <a href="https://publications.waset.org/abstracts/search?q=yield" title=" yield"> yield</a> </p> <a href="https://publications.waset.org/abstracts/92289/effects-of-a-dwarfing-gene-sd1-d-dee-geo-woo-gen-dwarf-on-yield-and-related-traits-in-rice-preliminary-report" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/92289.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">169</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">866</span> Flavonoid Content and Antioxidant Potential of White and Brown Sesame Seed Oils</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Fatima%20Bello">Fatima Bello</a>, <a href="https://publications.waset.org/abstracts/search?q=Ibrahim%20Sani"> Ibrahim Sani</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Medicinal plants are the most important sources of life saving drugs for the majority of world’s population. People of all continents have used hundreds to thousands of indigenous plants in curing and management of many diseases. Sesame (Sesamum indicum L.) is one of the most widely cultivated species for its nutritious and medicinal seeds and oil. This research was carried out to determine the flavonoid content and antioxidant potential of two varieties of sesame seeds oil. Oil extraction was done using Soxhlet apparatus. The percentage oil yield for white and brown seeds were 47.85% and 20.72%, respectively. Flavonoid was present in both seeds with concentration of 480 mg/g and 360 mg/g in white and brown sesame seeds, respectively. The antioxidant potential was determined at different oil volume; 1.00, 0.75, 0.50 and 0.25ml. The results for the white and brown sesame seed oils were 96.8 and 70.7, 91.0 and 65.2, 83.1 and 55.4, 77.9 and 50.2, respectively. The white seed oil has higher oil yield than the brown seed oil. Likewise, the white seed oil has more flavonoid content than the brown seed oil and also better reducing power than the brown seed oil. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=antioxidant%20potential" title="antioxidant potential">antioxidant potential</a>, <a href="https://publications.waset.org/abstracts/search?q=brown%20sesame%20seeds" title=" brown sesame seeds"> brown sesame seeds</a>, <a href="https://publications.waset.org/abstracts/search?q=flavonoid%20content" title=" flavonoid content"> flavonoid content</a>, <a href="https://publications.waset.org/abstracts/search?q=sesame%20seed%20oil" title=" sesame seed oil"> sesame seed oil</a>, <a href="https://publications.waset.org/abstracts/search?q=Sesamum%20indicum%20L." title=" Sesamum indicum L."> Sesamum indicum L.</a>, <a href="https://publications.waset.org/abstracts/search?q=white%20sesame%20seeds" title=" white sesame seeds "> white sesame seeds </a> </p> <a href="https://publications.waset.org/abstracts/32097/flavonoid-content-and-antioxidant-potential-of-white-and-brown-sesame-seed-oils" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/32097.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">458</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">865</span> Improvement of Monacolin K. and Decreasing of Citrinin Content in Korkor 6 (RD 6) Red Yeast Rice </h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Emon%20Chairote">Emon Chairote</a>, <a href="https://publications.waset.org/abstracts/search?q=Panatda%20Jannoey"> Panatda Jannoey</a>, <a href="https://publications.waset.org/abstracts/search?q=Griangsak%20Chairote"> Griangsak Chairote</a> </p> <p class="card-text"><strong>Abstract:</strong></p> A strain of Monascus purpureus CMU001 was used to prepared red yeast rice from Thai glutinous rice Korkor 6 (RD 6). Adding of different amounts of histidine (156, 312, 625, and 1250 mg in 100 g of rice grains)) under aerobic and air limitation (air-lock) condition were used in solid fermentation. Determination of the yield as well as monacolin K content was done. Citrinin content was also determined in order to confirm the safety use of prepared red yeast rice. It was found that under air-lock condition with 1250 mg of histidine addition gave the highest yield of 37.40 g of dried red yeast rice prepared from 100 g of rice. Highest 5.72 mg content of monacolin K was obtained under air-lock condition with 312 mg histidine addition. In the other hand, citrinin content was found to be less than 24462 ng/g of all dried red yeast rice samples under the experimental methods used in this work. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=red%20yeast%20rice" title="red yeast rice">red yeast rice</a>, <a href="https://publications.waset.org/abstracts/search?q=Thai%20glutinous%20rice" title=" Thai glutinous rice"> Thai glutinous rice</a>, <a href="https://publications.waset.org/abstracts/search?q=monacolin%20K." title=" monacolin K."> monacolin K.</a>, <a href="https://publications.waset.org/abstracts/search?q=citrinin" title=" citrinin"> citrinin</a> </p> <a href="https://publications.waset.org/abstracts/14323/improvement-of-monacolin-k-and-decreasing-of-citrinin-content-in-korkor-6-rd-6-red-yeast-rice" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/14323.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">246</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">864</span> Potassium Fertilization Improves Rice Yield in Aerobic Production System by Decreasing Panicle Sterility</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Abdul%20Wakeel">Abdul Wakeel</a>, <a href="https://publications.waset.org/abstracts/search?q=Hafeez%20Ur%20Rehman"> Hafeez Ur Rehman</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Umair%20Mubarak"> Muhammad Umair Mubarak</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice is the second most important staple food in Pakistan after wheat. It is not only a healthy food for the people of all age groups but also a source of foreign exchange for Pakistan. Instead of bright history for Basmati rice production, we are suffering from multiple problems reducing yield and quality as well. Rice lodging and water shortage for an-aerobic rice production system is among major glitches of it. Due to water shortage an-aerobic rice production system has to be supplemented or replaced by aerobic rice system. Aerobic rice system has been adopted for production of non-basmati rice in many parts of the world. Also for basmati rice, significant efforts have been made for aerobic rice production, however still has to be improved for effective recommendations. Among two major issues for aerobic rice, weed elimination has been solved to great extent by introducing suitable herbicides, however, low yield production due weak grains and panicle sterility is still elusive. It has been reported that potassium (K) has significant role to decrease panicle sterility in cereals. Potassium deficiency is obvious for rice under aerobic rice production system due to lack of K gradient coming with irrigation water and lowered indigenous K release from soils. Therefore it was hypothesized that K application under aerobic rice production system may improve the rice yield by decreasing panicle sterility. Results from pot and field experiments confirm that application of K fertilizer significantly increased the rice grain yield due to decreased panicle sterility and improving grain health. The quality of rice was also improved by K fertilization. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=DSR" title="DSR">DSR</a>, <a href="https://publications.waset.org/abstracts/search?q=Basmati%20rice" title=" Basmati rice"> Basmati rice</a>, <a href="https://publications.waset.org/abstracts/search?q=aerobic" title=" aerobic"> aerobic</a>, <a href="https://publications.waset.org/abstracts/search?q=potassium" title=" potassium"> potassium</a> </p> <a href="https://publications.waset.org/abstracts/45484/potassium-fertilization-improves-rice-yield-in-aerobic-production-system-by-decreasing-panicle-sterility" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/45484.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">393</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">863</span> Removal of Heavy Metal Using Continous Mode</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Abd%20elfattah">M. Abd elfattah</a>, <a href="https://publications.waset.org/abstracts/search?q=M.%20Ossman"> M. Ossman</a>, <a href="https://publications.waset.org/abstracts/search?q=Nahla%20A.%20Taha"> Nahla A. Taha</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The present work explored the use of Egyptian rice straw, an agricultural waste that leads to global warming problem through brown cloud, as a potential feedstock for the preparation of activated carbon by physical and chemical activation. The results of this study showed that it is feasible to prepare activated carbons with relatively high surface areas and pore volumes from the Egyptian rice straw by direct chemical and physical activation. The produced activated carbon from the two methods (AC1 and AC2) could be used as potential adsorbent for the removal of Fe(III) from aqueous solution contains heavy metals and polluted water. The adsorption of Fe(III) was depended on the pH of the solution. The optimal Fe(III) removal efficiency occurs at pH 5. Based on the results, the optimum contact time is 60 minutes and adsorbent dosage is 3 g/L. The adsorption breakthrough curves obtained at different bed depths indicated increase of breakthrough time with increase in bed depths. A rise in inlet Fe(III) concentration reduces the throughput volume before the packed bed gets saturated. AC1 showed higher affinity for Fe(III) as compared to Raw rice husk. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice%20straw" title="rice straw">rice straw</a>, <a href="https://publications.waset.org/abstracts/search?q=activated%20carbon" title=" activated carbon"> activated carbon</a>, <a href="https://publications.waset.org/abstracts/search?q=Fe%28III%29" title=" Fe(III)"> Fe(III)</a>, <a href="https://publications.waset.org/abstracts/search?q=fixed%20bed%20column" title=" fixed bed column"> fixed bed column</a>, <a href="https://publications.waset.org/abstracts/search?q=pyrolysis" title=" pyrolysis"> pyrolysis</a> </p> <a href="https://publications.waset.org/abstracts/15530/removal-of-heavy-metal-using-continous-mode" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/15530.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">249</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">862</span> Improvement of Oxidative Stability of Edible Oil by Microencapsulation Using Plant Proteins</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=L.%20Le%20Priol">L. Le Priol</a>, <a href="https://publications.waset.org/abstracts/search?q=A.%20Nesterenko"> A. Nesterenko</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20El%20Kirat"> K. El Kirat</a>, <a href="https://publications.waset.org/abstracts/search?q=K.%20Saleh"> K. Saleh</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Introduction and objectives: Polyunsaturated fatty acids (PUFAs) omega-3 and omega-6 are widely recognized as being beneficial to the health and normal growth. Unfortunately, due to their highly unsaturated nature, these molecules are sensitive to oxidation and thermic degradation leading to the production of toxic compounds and unpleasant flavors and smells. Hence, it is necessary to find out a suitable way to protect them. Microencapsulation by spray-drying is a low-cost encapsulation technology and most commonly used in the food industry. Many compounds can be used as wall materials, but there is a growing interest in the use of biopolymers, such as proteins and polysaccharides, over the last years. The objective of this study is to increase the oxidative stability of sunflower oil by microencapsulation in plant protein matrices using spray-drying technique. Material and methods: Sunflower oil was used as a model substance for oxidable food oils. Proteins from brown rice, hemp, pea, soy and sunflower seeds were used as emulsifiers and microencapsulation wall materials. First, the proteins were solubilized in distilled water. Then, the emulsions were pre-homogenized using a high-speed homogenizer (Ultra-Turrax) and stabilized by using a high-pressure homogenizer (HHP). Drying of the emulsion was performed in a Mini Spray Dryer. The oxidative stability of the encapsulated oil was determined by performing accelerated oxidation tests with a Rancimat. The size of the microparticles was measured using a laser diffraction analyzer. The morphology of the spray-dried microparticles was acquired using environmental scanning microscopy. Results: Pure sunflower oil was used as a reference material. Its induction time was 9.5 ± 0.1 h. The microencapsulation of sunflower oil in pea and soy protein matrices significantly improved its oxidative stability with induction times of 21.3 ± 0.4 h and 12.5 ± 0.4 h respectively. The encapsulation with hemp proteins did not significantly change the oxidative stability of the encapsulated oil. Sunflower and brown rice proteins were ineffective materials for this application, with induction times of 7.2 ± 0.2 h and 7.0 ± 0.1 h respectively. The volume mean diameter of the microparticles formulated with soy and pea proteins were 8.9 ± 0.1 µm and 16.3 ± 1.2 µm respectively. The values for hemp, sunflower and brown rice proteins could not be obtained due to the agglomeration of the microparticles. ESEM images showed smooth and round microparticles with soy and pea proteins. The surfaces of the microparticles obtained with sunflower and hemp proteins were porous. The surface was rough when brown rice proteins were used as the encapsulating agent. Conclusion: Soy and pea proteins appeared to be efficient wall materials for the microencapsulation of sunflower oil by spray drying. These results were partly explained by the higher solubility of soy and pea proteins in water compared to hemp, sunflower, and brown rice proteins. Acknowledgment: This work has been performed, in partnership with the SAS PIVERT, within the frame of the French Institute for the Energy Transition (Institut pour la Transition Energétique (ITE)) P.I.V.E.R.T. (www.institut-pivert.com) selected as an Investments for the Future (Investissements d’Avenir). This work was supported, as part of the Investments for the Future, by the French Government under the reference ANR-001-01. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=biopolymer" title="biopolymer">biopolymer</a>, <a href="https://publications.waset.org/abstracts/search?q=edible%20oil" title=" edible oil"> edible oil</a>, <a href="https://publications.waset.org/abstracts/search?q=microencapsulation" title=" microencapsulation"> microencapsulation</a>, <a href="https://publications.waset.org/abstracts/search?q=oxidative%20stability" title=" oxidative stability"> oxidative stability</a>, <a href="https://publications.waset.org/abstracts/search?q=release" title=" release"> release</a>, <a href="https://publications.waset.org/abstracts/search?q=spray-drying" title=" spray-drying"> spray-drying</a> </p> <a href="https://publications.waset.org/abstracts/90642/improvement-of-oxidative-stability-of-edible-oil-by-microencapsulation-using-plant-proteins" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/90642.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">137</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">861</span> Effects of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=E.%20Ataye-Salehi">E. Ataye-Salehi</a>, <a href="https://publications.waset.org/abstracts/search?q=P.%20Taghinia"> P. Taghinia</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Sheikholeslami"> Z. Sheikholeslami </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari bread (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased, but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control. But 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barbari%20bread" title="Barbari bread">Barbari bread</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/12265/effects-of-pretreated-rice-bran-on-wheat-dough-performance-and-barbari-bread-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/12265.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">289</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">860</span> Impact of Pretreated Rice Bran on Wheat Dough Performance and Barbari Bread Quality</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=P.%20Taghinia">P. Taghinia</a>, <a href="https://publications.waset.org/abstracts/search?q=E.%20Ataye-Salehi"> E. Ataye-Salehi</a>, <a href="https://publications.waset.org/abstracts/search?q=Z.%20Sheikholeslami"> Z. Sheikholeslami </a> </p> <p class="card-text"><strong>Abstract:</strong></p> In this research, roasted and sonicated rice bran were added at 0, 5%, 10%, and 15% (w/w) in wheat flour for the production of Barbari breead (semi-voluminous Iranian bread). Dough's rheological properties and textural and sensory characteristics of bread were investigated. The results showed that water absorption, development time and the degree of dough softening were increased but dough stability was decreased by adding pretreated rice bran. Adding pretreated rice bran was increased, the moisture content and L* value of bread crust. The texture of samples which contained 10% pretreated rice bran during 3 hours after baking was less stiff than of control, but 48 hours after baking there was no significant difference between samples which contained 5%, 10% of rice bran and the sample without rice bran. Finally, the samples with 10% rice bran were selected as the best productive samples in this research by panelists. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=Barbari%20bread" title="Barbari bread">Barbari bread</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20bran" title=" rice bran"> rice bran</a>, <a href="https://publications.waset.org/abstracts/search?q=roasting" title=" roasting"> roasting</a>, <a href="https://publications.waset.org/abstracts/search?q=ultrasound" title=" ultrasound"> ultrasound</a> </p> <a href="https://publications.waset.org/abstracts/11428/impact-of-pretreated-rice-bran-on-wheat-dough-performance-and-barbari-bread-quality" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/11428.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">407</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">859</span> Quantitative Analysis of the High-Value Bioactive Components of Pre-Germinated and Germinated Pigmented Rice (Oryza sativa L. Cv. Superjami and Superhongmi)</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lara%20Marie%20Pangan%20Lo">Lara Marie Pangan Lo</a>, <a href="https://publications.waset.org/abstracts/search?q=Soo%20Im%20Chung"> Soo Im Chung</a>, <a href="https://publications.waset.org/abstracts/search?q=Yao%20Cheng%20Zhang"> Yao Cheng Zhang</a>, <a href="https://publications.waset.org/abstracts/search?q=Xingyue%20Jin"> Xingyue Jin</a>, <a href="https://publications.waset.org/abstracts/search?q=Mi%20Young%20Kang"> Mi Young Kang</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Being the world’s most consumed grain crop, rice (Oryza sativa L.) demands’ have increase and this prompted the development of new rice cultivars with high bio-functional properties than the commonly used white rice. Ordinary rice variety is already known to be a potential source for a number of nutritional as well as bioactive compounds. To further enhance the rice’s nutritive values, germination is done in addition to making it more tasty and palatable when cooked. Pigmented rice, on the other hand, has become increasingly popular in the recent years for their greater antioxidant potential and other nutraceutical properties which can help alleviate the occurrence of the increasing incidence of metabolic diseases. Combining these two (2) parameters, this research study is sought to quantitatively determine the pre-germinated and germinated quantities of the major bioactive compounds of South Korea’s newly developed purplish pigmented rice grain cultivar Superjami (SJ) and red pigmented rice grain Superhongmi (SH) and compare them against the non-pigmented Normal Brown (NB) rice variety. Powdered rice grain cultivars were subjected to 72-hour germination period and the quantities of GABA, γ-oryzanol, ferulic acid, tocopherol and tocotrienol homologues were compared against their pre-germinated condition using γ- amino butyric acid (GABA) analysis and High Performance Liquid Chromatography (HPLC). Results revealed the effectiveness of germination in enhancing the bioactive components in all rice samples. GABA contents in germinated rice cultivars increased by more than 10-fold following the order: SJ >SH >NB. In addition, purple rice variety (SJ) has higher total γ-oryzanol and ferulic acid contents which increased by > 2-fold after germination followed by the red cultivar SH then the control, NB. Germinated varieties also possess higher total tocotrienol content than their pre-germinated state. As for the total tocopherol content, SJ has higher quantity, but the red-pigmented SH (0.16 mg/kg) is shown to have lower total tocopherol content than the control rice NB (0.86 mg/kg). However, all tocopherol and tocotrienol homologues were present only in small amounts ( < 3.0 mg/kg) in all pre-germinated and germinated samples. In general, all of the analyzed pigmented rice cultivars were found to possess higher bioactive compounds than the control NB rice variety. Also, regardless of their strain, germinated rice samples have higher bioactive compounds than their pre-germinated counterparts. This only shows the effectiveness of germinating rice in enhancing bioactive constituents. Overall, these results suggest the potential of the pigmented rice varieties as natural source of nutraceuticals in bio-functional food development. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=bioactive%20compounds" title="bioactive compounds">bioactive compounds</a>, <a href="https://publications.waset.org/abstracts/search?q=germinated%20rice" title=" germinated rice"> germinated rice</a>, <a href="https://publications.waset.org/abstracts/search?q=superhongmi" title=" superhongmi"> superhongmi</a>, <a href="https://publications.waset.org/abstracts/search?q=superjami" title=" superjami"> superjami</a> </p> <a href="https://publications.waset.org/abstracts/31151/quantitative-analysis-of-the-high-value-bioactive-components-of-pre-germinated-and-germinated-pigmented-rice-oryza-sativa-l-cv-superjami-and-superhongmi" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/31151.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">399</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">858</span> The Expression Patterns of Thai Moderately Salt Tolerant Rice and High Salt Tolerant Rice in Response to Salt Stress</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Kongngern%20K.">Kongngern K.</a>, <a href="https://publications.waset.org/abstracts/search?q=Homwonk%20C."> Homwonk C.</a>, <a href="https://publications.waset.org/abstracts/search?q=Theerakulpisut%20P."> Theerakulpisut P.</a>, <a href="https://publications.waset.org/abstracts/search?q=Roytrakul%20R."> Roytrakul R.</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Rice cultivation is crucial globally, especially in Asia. Soil salinity poses a significant challenge for agricultural lands. Understanding the expression patterns of different rice varieties under salt stress can provide insights for developing more salt-tolerant cultivars. This study aims to compare the expression patterns of two rice varieties, Thai moderately salt-tolerant rice (Leaung Anan) and high salt-tolerant rice (Pokkali), in response to salt stress. By analyzing protein expression, the research seeks to identify key proteins associated with salt tolerance in rice. The expression patterns of the two rice varieties under salt stress were analyzed using 1D-SDS-PAGE, NanoLC-MS/MS, and MEV software. These methods enabled the researchers to assess the differential expression of proteins in the leaf sheaths of the rice plants. These results indicate that the study identified 18 proteins, exhibited significantly different expression patterns between the two rice cultivars under salt stress. Notably, certain proteins, such as Os05g0364500 and pr1-like protein, showed contrasting expression profiles in the two varieties. The up-regulated proteins, predominantly observed in the salt-tolerant rice, may contribute to the survival of rice plants under salt stress and may provide valuable insights for breeding programs aiming to enhance salt tolerancein rice cultivars. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=mass%20spectrometry" title="mass spectrometry">mass spectrometry</a>, <a href="https://publications.waset.org/abstracts/search?q=proteomics" title=" proteomics"> proteomics</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20leaf%20sheaths" title=" rice leaf sheaths"> rice leaf sheaths</a>, <a href="https://publications.waset.org/abstracts/search?q=salt%20stress" title=" salt stress"> salt stress</a> </p> <a href="https://publications.waset.org/abstracts/194601/the-expression-patterns-of-thai-moderately-salt-tolerant-rice-and-high-salt-tolerant-rice-in-response-to-salt-stress" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/194601.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">7</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">857</span> Cooking Attributes of Rice Stored under Varying Temperature and Moisture Regimes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Lakshmi%20E.%20Jayachandran">Lakshmi E. Jayachandran</a>, <a href="https://publications.waset.org/abstracts/search?q=Manepally%20Rajkumar"> Manepally Rajkumar</a>, <a href="https://publications.waset.org/abstracts/search?q=Pavuluri%20Srinivasa%20Rao"> Pavuluri Srinivasa Rao </a> </p> <p class="card-text"><strong>Abstract:</strong></p> The objective of this research was to study the changes in eating quality of rice during storage under varying temperature and moisture regimes. Paddy (IR-36) with high amylose content (27%) was stored at a temperature range between 10 to 40°C and moisture content from 9 to 18% (d.b.) for 6 months. Drastic changes in color and parameters representing cooking qualities, cooked rice texture, and surface morphology occurred after 4 months of storage, especially at elevated temperature conditions. Head rice yield was stable throughout the storage except at extreme conditions of temperature and moisture content. Yellowing of rice was prominent at combinations of high temperature and moisture content, both of which had a synergistic effect on the b* values of rice. The cooking time, length expansion ratio and volume expansion ratio of all the rice samples increased with prolonged storage. The texture parameter, primarily, the hardness, cohesiveness, and adhesiveness of cooked rice samples were higher following storage at elevated temperature. Surface morphology was also significantly affected in stored rice as compared to fresh rice. Storage of rice at 10°C with a grain moisture content of 10% for 2 months gave cooked rice samples with good palatability and minimal cooking time. The temperature was found to be the most prominent storage parameter for rough rice, followed by moisture content and storage duration, influencing the quality of rice. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=rice" title="rice">rice</a>, <a href="https://publications.waset.org/abstracts/search?q=cooking%20quality" title=" cooking quality"> cooking quality</a>, <a href="https://publications.waset.org/abstracts/search?q=storage" title=" storage"> storage</a>, <a href="https://publications.waset.org/abstracts/search?q=surface%20morphology" title=" surface morphology"> surface morphology</a> </p> <a href="https://publications.waset.org/abstracts/85370/cooking-attributes-of-rice-stored-under-varying-temperature-and-moisture-regimes" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/85370.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">178</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">856</span> Identification of Rice Quality Using Gas Sensors and Neural Networks</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=Moh%20Hanif%20Mubarok">Moh Hanif Mubarok</a>, <a href="https://publications.waset.org/abstracts/search?q=Muhammad%20Rivai"> Muhammad Rivai</a> </p> <p class="card-text"><strong>Abstract:</strong></p> The public's response to quality rice is very high. So it is necessary to set minimum standards in checking the quality of rice. Most rice quality measurements still use manual methods, which are prone to errors due to limited human vision and the subjectivity of testers. So, a gas detection system can be a solution that has high effectiveness and subjectivity for solving current problems. The use of gas sensors in testing rice quality must pay attention to several parameters. The parameters measured in this research are the percentage of rice water content, gas concentration, output voltage, and measurement time. Therefore, this research was carried out to identify carbon dioxide (CO₂), nitrous oxide (N₂O) and methane (CH₄) gases in rice quality using a series of gas sensors using the Neural Network method. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=carbon%20dioxide" title="carbon dioxide">carbon dioxide</a>, <a href="https://publications.waset.org/abstracts/search?q=dinitrogen%20oxide" title=" dinitrogen oxide"> dinitrogen oxide</a>, <a href="https://publications.waset.org/abstracts/search?q=methane" title=" methane"> methane</a>, <a href="https://publications.waset.org/abstracts/search?q=semiconductor%20gas%20sensor" title=" semiconductor gas sensor"> semiconductor gas sensor</a>, <a href="https://publications.waset.org/abstracts/search?q=neural%20network" title=" neural network"> neural network</a> </p> <a href="https://publications.waset.org/abstracts/186677/identification-of-rice-quality-using-gas-sensors-and-neural-networks" class="btn btn-primary btn-sm">Procedia</a> <a href="https://publications.waset.org/abstracts/186677.pdf" target="_blank" class="btn btn-primary btn-sm">PDF</a> <span class="bg-info text-light px-1 py-1 float-right rounded"> Downloads <span class="badge badge-light">48</span> </span> </div> </div> <div class="card paper-listing mb-3 mt-3"> <h5 class="card-header" style="font-size:.9rem"><span class="badge badge-info">855</span> Salinity Effects on Germination of Malaysian Rice Varieties and Weedy Rice Biotypes</h5> <div class="card-body"> <p class="card-text"><strong>Authors:</strong> <a href="https://publications.waset.org/abstracts/search?q=M.%20Kamal%20Uddin">M. Kamal Uddin</a>, <a href="https://publications.waset.org/abstracts/search?q=H.%20Mohd%20Dandan"> H. Mohd Dandan</a>, <a href="https://publications.waset.org/abstracts/search?q=Ame%20H.%20Alidin"> Ame H. Alidin</a> </p> <p class="card-text"><strong>Abstract:</strong></p> Germination and seedling growth of plant species are reduced in saline due to an external osmotic potential. An experiment was conducted at the laboratory, Faculty of Sustainable Agriculture, Universiti Malaysia Sabah, to compare the salt effect on seed germination and growth of weedy rice and cultivated rice. Seeds (10 in each) were placed in petri dishes. Five salinity levels 0 (distilled water), 4, 8, 12 and 16 dSm-1 (NaCl) were applied. The number of germinated seeds was recorded daily. The final germination percentage, germination index (GI), seedling vigour index (SVI) mean germination time (MGT), shoot and root dry weight were estimated. At highest salinity (16 dSm-1) germination percentage was higher (100%) in weedy rice awn and weedy rice compact. Lowest germination percentage was in MR219 and TQR-8 (50-60%). Mean germination time (MGT) was found higher in all weedy rice biotypes compared to cultivated rice. At highest salinity (16dSm-1) weedy rice open produced the highest MGT (9.92) followed by weedy rice compact (9.73) while lowest MGT was in MR219 (9.48). At highest salinity (16dSm-1) germination index was higher in weedy rice awn (11.71) and compact type (9.62). Lowest germination index was in MR219 (5.90) and TQR-8 (8.94). At the highest salinity (16 dSm−1), seedling vigor index was highest in weedy rice awn (6.06) followed by weedy rice compact (5.26); while lowest was in MR219 (2.11) followed by MR269 (3.82).On the basis of Germination index, seedling vigor index and growth related results it could be concluded that weedy rice awn, compact and open biotypes were more salt tolerant compared to other cultivated rice MR219, MR269, and TQR-8. <p class="card-text"><strong>Keywords:</strong> <a href="https://publications.waset.org/abstracts/search?q=germination" title="germination">germination</a>, <a href="https://publications.waset.org/abstracts/search?q=salinity" title="salinity">salinity</a>, <a href="https://publications.waset.org/abstracts/search?q=rice%20and%20weedy%20rice" title="rice and weedy rice">rice and weedy rice</a>, <a href="https://publications.waset.org/abstracts/search?q=sustainable%20agriculture" title=" sustainable agriculture"> sustainable agriculture</a> </p> <a 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