Location: Food Processing and Sensory Quality Research
Project Number: 6054-41000-112-000-D
Project Type: In-House Appropriated
Start Date: Jul 28, 2020
End Date: Jul 27, 2025
Objective:
1. Develop commercially viable processing technologies that produce health-promoting foods from whole grain rice and rice co-products. [NP306, C1, PS1A, 1B] (S. Boue, J. Beaulieu)
1.1. In this sub-objective research will characterize different rice processing techniques with emphasis on increasing health-promoting rice components (phytonutrients). Processing will include different cooking methods of table rice, parboiling, drum drying and extrusion of rice co-products.
1.2. Establish temporal boundaries during sprouting between de novo synthesis of health-beneficial phytonutrient compounds versus catabolic loss or change in macronutrients.
2. Enable commercial uses of whole grain rice and other crops as sprouts and microgreens in value-added foods and functional products. [NP306, C1, PS1B, 1C] (J. Beaulieu, S. Boue, Vacant - Sensory Scientist)
2.1. Develop value-added products (e.g. beverages, powders, flours) from select, optimized, sprouted colored bran rice and grain varieties, and commercially important sprouted crops.
2.2. Rice flour enriched with phytonutrients by sprouting and resistant starch by processing (from Sub-Objective 1.1) will be utilized as an ingredient in several rice functional foods.
Approach:
Brown and colored rice will be analyzed using different cooking methods to determine methods to produce resistant starch and determine health benefits. Several processing methods will require rice to be milled to a flour. Rice processing methods and assays (in vitro and in vivo) to produce resistant starch and determine health benefits: Measurement of starch types will be conducted and compared to other starch sources. An in vitro fermentation system will be utilized to determine the effects of rice and rice ingredients on gut health. Research at the SRRC will germinate several rice varieties, including sprouted germinated brown rice, high protein rice and colored rice. Green technologies will deliver a free-flowing germinated brown rice beverage, with limited GRAS additions. A process developed at the SRRC has created the foundation for preliminary germinated brown rice beverages. Rice flour that is enhanced with resistant starch and polyphenolics from sprouted rice will be extruded into foods and analyzed for bioactive and phytonutrient content. Rice flour without added resistant starch and not sprouted will be the control. A sensory panel will determine if flavor and texture are comparable to foods produced from commercially available rice flour.
