scholarly journals Analysis of Fungal Contamination on Commercially Sold Rice in Puerto Rico

2018 ◽  
Vol 15 (2) ◽  
Author(s):  
Nicole Colón Carrión ◽  
Chad Lozada Troche
Keyword(s):  
Rice Variety ◽  
Fungal Endophytes ◽  
Brown Rice ◽  
P Value ◽  
Rice Grain ◽  
Penicillium Verrucosum ◽  
Normal Surface ◽  
White Rice ◽  
Rice Grains ◽  
Fungal Contaminants

Crops and stored grains are susceptible to pathogens that represent a threat to our health. The study presented herein compares the normal surface and endophytic fungal communities present on white and brown rice grains. One hundred grains of each rice variety was analyzed to determine their fungal contaminants and endophytes. Fungi were inoculated on SDA media, and purified in PDA media; morphological characterization was performed followed by amplification of the ITS region using PCR for all fungal isolates. Statistical analysis indicated significant differences between medium brown rice compared to white rice for surface and endophytic communities (p-value £ 0.05). In addition, a higher fungal diversity was found on brown rice grains compared to white rice. This variation may be due to differences in the processing methods used for each rice grain type. BLAST analysis revealed the presence of toxigenic strains of Aspergillus flavus, A.oryzae, Penicillium verrucosum, and P. viridicatum. The study of fungal growth in rice grains can contribute to the minimization of mycotoxin production by its prevention and control; therefore, decreasing crop contamination and human exposure to their metabolites. KEYWORDS: Fungi; Rice; Fungal contaminants; Fungal endophytes

Laboratory Study of Vibrio cholerae O1 Survival on Three Types of Boiled Rice (Oryza sativa L.) Held at Room Temperature

2008 ◽  
Vol 71 (12) ◽  
pp. 2453-2459 ◽  
Author(s):  
JOHN TANG YEW HUAT ◽  
YAP KOK LEONG ◽  
HING HIANG LIAN
Keyword(s):  
Vibrio Cholerae ◽  
Room Temperature ◽  
Brown Rice ◽  
Rice Grain ◽  
White Rice ◽  
Rice Grains ◽  
Cooked Rice ◽  
Glutinous Rice ◽  
Vibrio Cholerae O1 ◽  
Grain Surface

This study examined whether the survival of Vibrio cholerae O1 on contaminated cooked rice was influenced by the type of rice. Vibrios survived unchanged on clumps of glutinous white rice (wet, grains adhered) held at room temperature for 24 h. On nonglutinous white rice (slightly moist, grains separate), 30% viable vibrios remained at 24 h. On nonglutinous brown rice (moist, separate, covered with a mucus-like substance), the number of vibrios increased 2.7-fold at 24 h. Survival rates of vibrios on the surfaces of a row of five cooked rice grains after 2 h of exposure at room temperature were 86, 29, 12, and 4% for glutinous rice, white rice, and the endosperm and pericarp of brown rice, respectively. (Each boiled brown rice grain surface was partly pericarp and partly endosperm, which became exposed by a rupture of the pericarp.) Covering each inoculated grain with a similar cooked rice grain surface increased the corresponding figures to 93, 99, 60, and 94%. Scanning electron microscopy revealed that each type of cooked grain surface possessed a distinct microtopography. For example, the surfaces of glutinous rice grains consisted of separated overlapping strips with many holes, while the pericarps of brown rice were flat interspersed with small pits. In conclusion, each type of boiled rice produced a distinct survival pattern of V. cholerae O1 caused by both the distinct gross features and the fine surface characteristics of the rice. The significance of this finding is that the type of rice consumed can be a factor in cholera transmission by contaminated rice.

scholarly journals EFFECT OF COOKING METHODS AND RICE VARIETY ON THE SENSORY QUALITY AND CONSUMER ACCEPTANCE

2020 ◽  
Vol 15 (3) ◽  
pp. 159
Author(s):  
Annis Catur Adi ◽  
Mahmud Aditya Rifqi ◽  
Merryana Adriani ◽  
Farapti Farapti ◽  
Nila Reswari Haryana ◽  
...  
Keyword(s):  
Traditional Method ◽  
Sensory Quality ◽  
Rice Variety ◽  
Brown Rice ◽  
Quality Characteristic ◽  
Cooking Methods ◽  
Acceptance Test ◽  
Black Rice ◽  
Cooking Method ◽  
White Rice

Rice is the staple food of Indonesian which has superior taste which made it rooted in the eating culture in Indonesia. Nowadays, there is still limited research comparing cooking methods in various rice varieties. This study aim to analyze the eff ect of various cooking methods and rice variety on sensory quality. There were two cooking methods tested, traditional method that combines boiling and steaming, and rice cooker steaming method. Sensory test (quality characteristic) and acceptance test were measured using hedonic scale on 30 semi-trained panelist to evaluate the eff ect of cooking method on four rice variety, that are white rice Berlian Sae, white rice Super Slyp, brown rice, and black rice. Statistical test used was ANOVA and continued with Duncan test. Results showed diff erences in ratio of water and cooking time of various types of rice with diff erent methods. White rice (Slyp Super) with conventional cooking methods was more acceptable to panelist with the characteristics of bright colors, smell, neutral taste, and delicate texture. There was a signifi cant diff erence in panelist acceptance based on type of rice (p<0.05) which brown rice and black rice had lower acceptability than white rice. There was no signifi cant diff erence in acceptance by cooking method (p>0.05), but there was a tendency that traditional method has higher acceptability. Color indicator became main indicator for panelist determined overall acceptability, so that it can be considered in the development of rice cooking methods.

scholarly journals Studies on the Protein Status of White and Brown Rice Grain in Selected Varieties Cultivated in and around Tiruchirappalli District of Tamil Nadu

2020 ◽  
pp. 71-83
Author(s):  
S. Pandarinathan
Keyword(s):  
Tamil Nadu ◽  
Consumer Preferences ◽  
Brown Rice ◽  
Grain Protein ◽  
Rice Grain ◽  
Rice Varieties ◽  
White Rice ◽  
Relative Contribution ◽  
Protein Status ◽  
Albumin Content

A study was conducted to evaluate the Protein status of White and Brown Rice grain in selected varieties at Anbil Dharmalingam Agricultural College & Research Institute, Tiruchirappalli of Tamil Nadu, India during the period from June 2017 to May 2019. In the present study, sixteen different rice varieties cultivated in and around Tiruchirappalli district of Tamil Nadu as the test rice grains in terms of White and Brown rice in completely randomized design with three replications were tried. Screening and evaluation of protein content in 16 rice varieties were carried out to identify protein rich varieties. Biochemical analysis based on five different traits including contents of albumin(Alb), globulin(Glo), prolamin(Pro), glutelin(Glu) and total or gross grain storage protein (GGSP) were carried out. Results showed that the relative contribution of Albumin as 0.9 to 2.3 g/100 g, globulin as 0.67 to 2.3 g/100 g, prolamin as 0.28 to 2.73 g/100 g and glutelin as 2.0 to 6.18 g/100 g in Brown Rice; Albumin as 0.67 to 2.0 g/100 g, globulin as 0.652 to 2.0 g/100 g, prolamin as 0.20 to 2.3 g/100 g and glutelin as 1.684 to 5.258 g/100 g in White Rice. Results revealed a considerable variation also in gross grain protein contents among Brown and White rice of sixteen cultivars ranged from 5.087 to 9.644 g/100 g and 4.5 to 8.760 g/100 g respectively. Gross grain protein contents were higher in ASD-19, TKM (R) 12 and ADT 37 of Brown rice. Gross grain protein contents were higher in TKM (R) 12, ASD-19 and ADT-38 of White rice. The result on status of protein in Brown rice showed that ADT-40 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in TKM (R) 12, whereas the highest content of glutelin was found in ASD-19. The result of status of protein in White rice showed that TKM (R) 12 had the highest Albumin content. ADT 37 exhibited the highest globulin content. The lowest prolamin content was found in Anna (R) 4, whereas the highest content of glutelin was found in ASD-19. The highest Prolamin to Glutelin ratio was recorded in TKM (R) 12, CR 1009 /Ponmani and Anna (R) 4 for Brown rice. The overall results of this study revealed that ASD-19, TKM (R) 12 and CR 1009 /Ponmani were considered as Top three genotypes suitable for Tiruchirappalli district farmers based on consumer preferences.

scholarly journals Pesticidal effect of different botanicals and wood ash against Angoumois grain moth Sitotroga cerealella Olivier.

2017 ◽  
Vol 52 (1) ◽  
pp. 67-72
Author(s):  
Tahmina Akter ◽  
Ruhul Amin
Keyword(s):  
Rice Variety ◽  
Wood Ash ◽  
Terminalia Arjuna ◽  
Adult Longevity ◽  
Rice Grain ◽  
Sitotroga Cerealella ◽  
Tobacco Leaf ◽  
Angoumois Grain Moth ◽  
Rice Grains ◽  
Leaf Powder

Pesticidal effects of different botanicals (like neem, Azadirachta indica; Biskataly, Polygonum hydropiper Linn. karanja, Pongamia pinnata, arjun (Terminalia arjuna ) and tobacco, Nicotina  tabacum ) and wood ash were studied for the management of Angoumois grain moth, Sitotroga cerealella (Olivier) in stored rice grain at the Department of Entomology, Sher-e-Bangla Agricultural University, Dhaka, Bangladesh. For the studies, de-infested rice variety BR-11 was collected from farm store house. The treatments of the studies were: Neem leaf powder @ 10gm / kg of rice grains were mixed with seeds (T1); Biskatali leaf powder @ 10gm/kg of rice grains were mixed with seeds (T2); Karanja leaf powder @ 10gm / kg of rice grains were mixed with seeds (T3); Arjun leaf powder t @ 10gm / kg of rice grains were mixed with seeds (T4);  Tobacco leaf powder @ 10gm / kg of rice grains were mixed with seeds (T5); Wood ash @ 10gm / kg of rice grains were mixed with seeds (T6) and Control (T7) and experiment was laid out in a Completely Randomized Design (CRD) with four replications. In all generation (1st, 2nd and 3rd generation), the results showed that different botanicals and wood ash had pesticidal effect against angoumois grain moth. Among them tobacco leaf powder showed the highest toxic effect in case of the percent of mortality (100%), percent of adult emerged (0.00%), adult longevity (0.00) and repellency effect (75%) which closely followed by neem leaf powder (T1), whereas biskataly and karanja leaves powder showed lowest and the no repellency rate (0.00) was recorded in T3 and T6 treatment.Bangladesh J. Sci. Ind. Res. 52(1), 67-72, 2017 

Kesan Percambahan dan Rawatan Haba terhadap Gamma Amino Butyric Acid (GABA) dan Asid Amino dalam Beras Perang Cambah Varieti MR 219

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Zuwariah Ishak ◽  
Hasri Hassan ◽  
Siti Adira Mohd Zaidun
Keyword(s):  
Heat Treatment ◽  
Butyric Acid ◽  
Rice Variety ◽  
Brown Rice ◽  
Amino Acid Content ◽  
Gamma Amino Butyric Acid ◽  
Germinated Brown Rice ◽  
Isoleucine Leucine ◽  
White Rice ◽  
Amino Butyric Acid

The aim of this study was to evaluate the gamma amino butyric acid (GABA) and amino acid content in products obtained from MR 219 germinated brown rice. The investigation included MR 219 white rice, MR 219 brown rice, MR 219 germinated brown rice (GBR) with different germination time and heat treatment and commercial germinated brown rice. In this study GABA content in germinated brown rice variety MR 219 (35.59 mg/100 g) was significantly higher (p<0.05) than commercial germinated brown rice (12.60 mg/100 g), MR 219 brown rice (1.43 mg/100 g) and MR 219 white rice (0.82 mg/100 g). Results indicated that heat treatment significantly alter the amount of GABA, serine, glutamic, histidine, threonine, alanine, proline, valine, lysine, isoleusine and leucine. It was found that the essential amino acids; histidine, threonine, tyrosine, valine, lysine, isoleucine, leucine and phenylalanine showed significant increase (P<0.05) in MR 219 germinated brown rice compared to other germinated brown rice samples.

Rough Rice Grain Drying (BRSMG CONAI) at Temperatures of 60 and 80°C in Oven

2016 ◽  
Vol 369 ◽  
pp. 148-151
Author(s):  
J.V. Silva ◽  
C.M.R. Franco ◽  
E.M.A. Pereira ◽  
T.H.F. Andrade ◽  
A.G. Barbosa de Lima
Keyword(s):  
Moisture Content ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Practical Method ◽  
Rice Grain ◽  
Rice Grains ◽  
Mass Transfer Processes ◽  
Rough Rice ◽  
Grain Drying ◽  
Drying Conditions

Rice (Oryza sativa L.) is a greatly important socio-economic crop. Immediate threshing and drying of wet harvested grains, to reach 18–19% (w.b) moisture content, is a practical method used by individual farmers to slow deterioration and increase selling prices. However, rough rice grain is different from other grains because it has an outer cover shell (palea and lemma) and a bran layer. Thus, the heat and mass transfer processes that take place during grain drying are different from those of other cereal grains, so understanding the effect of different treatments, drying temperature, moisture content and the gradients in rice grains is essential to optimize the drying conditions. In this sense, the current study aims to analyze the moisture removal and its effects on the stress cracking and the number of brown rice grains (BRSMG CONAI variety) at the temperatures of 60 and 80°C.

Mercury Emission from Artisanal Buladu Gold Mine and its Bioaccumulation in Rice Grains, Gorontalo Province, Indonesia

2014 ◽  
Vol 931-932 ◽  
pp. 744-748 ◽  
Author(s):  
Anwar Mallongi ◽  
Poranee Pataranawat ◽  
Preeda Parkpian
Keyword(s):  
Dry Deposition ◽  
Hazard Quotient ◽  
Brown Rice ◽  
Target Hazard Quotient ◽  
Gold Mine ◽  
White Rice ◽  
Rice Grains ◽  
Top Soil ◽  
Rice Consumption ◽  
Potential Risks

Available forms of mercury (Hg) released from artisanal gold mine activities could be taken up increasingly by plants via root and leaf stomata. Total mercury (THg) concentrations in dry deposit, surface soil and rice grains were investigated as well as the potential risks in september 2011 from three rice fields of concern. The results revealed that the concentrations of THg in dry deposition, top soil (0 to 5 cm depth), sub soil (6 to 10 cm depth) and rice grains (Oriza sativa L.) both brown (once milled) and white (twice milled) grains were ranged from 166 to 322 m-2 day-1, 484 to 4244 μg kg-1dw, 122 to 1812 μg kg-1ww, and 113 to 1084 μg kg-1ww, respectively. Hazard quotient (HQ) values for dry deposition, top soil and sub soil were ranged from 3 to 7, 5 to 42 and 5 to 36, respectively. Target hazard quotient (THQ) for brown and white rice grains consumptions were found in the range of 0.1 to 1.6 and 0.1 to 1.0, respectively. THQ values through brown rice consumption exceeded the guideline (>1) presented that the brown rice in these areas should not be safe for consumption and are at risks for the whole lifespan. However, the THQ values of both brown and white rice grains in some areas were still low and should be safe for the whole life span consumption.

scholarly journals Yield and quality of brown rice noodles processed from early-season rice grains

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Min Huang ◽  
Zhengwu Xiao ◽  
Jiana Chen ◽  
Fangbo Cao
Keyword(s):  
Loss Rate ◽  
Brown Rice ◽  
Consumer Preference ◽  
Early Season ◽  
White Rice ◽  
Rice Grains ◽  
Yield And Quality ◽  
Acceptable Range ◽  
Nutritional Benefits

AbstractProducing rice noodles using early-season rice grains is a way to bypass difficulties in marketing early-season rice that does not meet consumer preference for soft-textured rice. In recent years, brown rice foods including noodles have attracted great attention due to their health and nutritional benefits. This study was conducted to evaluate the yield and quality of brown rice noodles processed from two early-season rice cultivars. Results showed that the yield of brown rice noodles was 12–19% higher than that of white rice noodles. Although the cooked break rate and cooking loss rate were 5–10% higher in brown rice noodles compared to white rice noodles, both were within an acceptable range for brown rice noodles. Cooked brown rice noodles had 21–27% lower hardness and chewiness than cooked white rice noodles, though differences in the elasticity parameters springiness, cohesiveness, and resilience were not significant or were inconsistent between cooked brown and white rice noodles. These results suggest that it is feasible to process early-season rice to produce brown rice noodles of desirable yield and quality.

CHANGES OF PHYSICO-CHEMICAL INDEXES AND CHEMICAL ELEMENTS OF GRAIN OF RICE REGUL BY ITS PROCESSING INTO THE GROATS

2018 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.П. ДОНЕНКО ◽  
Ю.Н. СЕДОЙ
Keyword(s):  
Chemical Elements ◽  
Rice Variety ◽  
Rice Grain ◽  
Grain Production ◽  
Rice Grains ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Rice Samples ◽  
Permissible Levels ◽  
Physical And Chemical

Определены физико-химические показатели и содержание химических элементов четырех образцов риса сорта Регул, отобранных после основных стадий процесса переработки зерна риса-сырца в крупу на ООО «Южная рисовая компания» (ЮРК) (ст. Холмская, Краснодарский край), – очищенного риса-сырца, риса после шелушения, шлифования и полировки для выявления чистоты продукции. Установлено, что в результате переработки зерна риса в крупу снижается содержание жира, фосфора, общей золы и сырой клетчатки, энергетическая ценность рисовой крупы возрастает. Содержание химических элементов в рисовой крупе соответствует предельно допустимым уровням содержания токсичных элементов, определенным ТР ТС 015/2011 «О безопасности зерна». Основные металлы содержатся в наружных слоях зерновки, мг/кг: медь 1,6 ± 0,4; свинец 1,4 ± 0,4; цинк 1,9 ± 0,5; железо 95,0; марганец 5,2 ± 1,3; диоксид кремния 6,5%. В образцах риса после полировки они не обнаружены. Содержание свинца в рисовой крупе составляет менее 0,5 мг/кг. Технология производства рисовой крупы на ООО «ЮРК» обеспечивает удаление токсичных микропримесей и чистоту произведенной продукции. Physical and chemical indicators and content chemical elements for four samples of rice variety Regul selected after the main stages of the processing of raw rice grain into cereals at the LLC “South Rice Company” (SRC) (village Kholmskaya, Krasnodar region) to determine the purity of the products: purified raw rice, rice after peeling, grinding and polishing. It is established that as a result of processing grain of rice in croup, the content of fat, phosphorus, total ash and crude fiber decreases, the energy value of rice cereal increases. Content of chemical elements in the rice crop meets the maximum permissible levels of toxic elements in accordance with TR CU 015/2011 “An grain safety”. Basic metals are contained in the outer layers of the grains, mg/kg: copper 1,6 ± 0,4; plumbum 1,4 ± 0,4; zinc 1,9 ± 0,5; iron 95,0; manganese 5,2 ± 1,3; silicon dioxide 6,5%. In rice samples after polishing they are not found. The content of lead in rice grains is less than 0,5 mg/kg. The technology of rice grain production at LLC “SRC” provides removal of toxic micro-impurities and purity of the products.

scholarly journals Nitrogen Application Practices to Reduce Cd Concentration in Rice (Oryza Sativa L.) Grains

2021 ◽  
Author(s):  
Qingyun Zhou ◽  
Hui Wang ◽  
Chao Xu ◽  
Shen Zheng ◽  
Meiyan Wu ◽  
...  
Keyword(s):  
Transport Coefficient ◽  
Oryza Sativa L ◽  
Brown Rice ◽  
Fertilizer Treatment ◽  
Rice Grain ◽  
N Application ◽  
Cd Accumulation ◽  
Rice Roots ◽  
Rice Grains ◽  
Cd Transport

Abstract Cd pollution in paddy soils creates challenges in rice grain production, thereby threatening food security. The effectiveness of different base-tillering-panicle urea application ratio and the combined basal application of urea and Chinese milk vetch (CMV, Astragalus sinicus L.) in minimizing Cd accumulation in rice grains was explored in a Cd-contaminated acidic soil via a field experiment. The results indicated that under similar N application rates, an appropriate amount of urea applied at the panicle stage or the combined basal application of urea and CMV decreased Cd absorption by rice roots and its accumulation in rice grains, as compared with that of conventional N application (control). Furthermore, under a 3:4:3 base-tillering-panicle urea application ratio or for basal application of CMV at high levels, Cd concentrations in brown rice were significantly lower (40.7% and 34.1%, respectively) than that of control. Cd transport coefficient from root to straw was significantly higher than that of control when an appropriate amount of urea was applied at the panicle stage or urea and CMV were applied basally, whereas the Cd transport coefficient from straw to brown rice was relatively lower. Moreover, soil pH, or the concentrations of CEC and CaCl2-Cd under different N fertilizer treatment was not significantly different. However, rice grain yield increased by 29.4% with basal application of a high amount of CMV compared with that of control. An appropriate amount of urea applied at the panicle stage or the combined basal application of urea and CMV decreased Cd absorption by rice roots and inhibited its transport from straw to brown rice, thus reducing Cd concentration in brown rice. Therefore, combined with the key phase of Cd accumulation in rice, a reasonable urea application ratio or a basal application of high amounts of CMV can effectively reduce Cd concentration in brown rice.

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