brown rice
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Optimization Studies for the
Improvement of Shelf-life of Brown Rice
Engr. Rosemarie G. Garcia
Food and Nutrition Research Institute
Presented at the PCIEERD RESEARCH COLLOQUIUM
Camarines Sur Polytechnic Colleges
Nabua, Camarines Sur
December 5, 2012
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The rice importation o Based on the data from the Bureau of
Agricultural Statistics, our top agricultural import in 2010 was well-polished rice
o Importation was valued at P7.38B for 2,378 thousand metric tons of rice
o Our rice production in 2010 was 10,315 thousand metric tons
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The micronutrient deficiencies
o Iron deficiency anemia was highest among pre school children 6 months to 5 years old based on the 2008 National Nutrition Survey
o Prevalence of anemia were highest in Cagayan Valley, SOCCSKSARGEN and Ilocos Regions
o Zinc deficiency was noted in 30.8%
of school-aged children, 32.2% in male adolescents, 31% in adults and 39.7% among lactating mothers
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The emerging health problems
o Prevalence of high FBS (> 126 mg/dL) increased from 3.4% to 4.8%, peaking at age 50-69 years old
o No. of overweight individuals had almost doubled since 1993
o Overweight and obesity affected 27 in every 100 adults
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Our solution
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Facts on brown rice
o Brown rice is more nutritious than white rice
o Bran layer is rich in fiber, minerals and B- vitamins
o Brown rice is low in glycemic index
o There is shorter milling time and higher output volume when brown rice is produced
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The problem with brown rice
o Shelf-life of brown rice is short
o Consumers are not aware of the health benefits of brown rice
o Brown rice is expensive and not readily available
o These had to be addressed to increase utilization of brown rice
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In 2011, the FNRI- DOST implemented a program on brown rice
Project 1: Optimization Studies for the Improvement of Shelf-life of Brown Rice
Project 2: Mineral Bioavailability, Dietary Fiber and Fermentability Characteristics of Optimized Brown Rice
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Objectives • To improve the shelf-life of brown
rice through process optimization
• To determine the retention of nutrients, microbiological safety, and sensory properties of brown rice after processing and during storage;
o To determine mineral bioavailability, dietary fiber and its fermentability characteristics
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Screening experiments
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Optimization experiments
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Storage studies
o Optimized brown rice from four (4) varieties kept in the storage facility of a commercial rice mill in San Leonardo, Nueva Ecija
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Summary of results
o The factors affecting the stability of brown rice were variety, time before treatment, heat treatment used, packaging and storage conditions
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Summary of results
o Optimized treatment parameters significantly prolonged the shelf-life of brown rice from 1-3 months to 4-9 months of storage at an actual rice mill storage facility
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B varietycontrol
B varietytreated
C varietycontrol
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D varietycontrol
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E varietycontrol
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% F
FA (
as o
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% FFA of brown rice after nine months of storage
0 month 1st month 2nd month 3rd month 4th month
5th month 6th month 7th month 8th month 9th month
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Summary of results
o Optimized brown rice were not significantly different compared to control brown rice in terms of overall acceptability and proximate composition
o All the brown rice samples were safe for human consumption
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0.0
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Control Treated Control Treated Control Treated Control Treated
B variety C variety D variety E variety
9 p
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Graphical representation of the acceptability of appearance of raw brown rice during storage
month 0 month 1 month 2 month 3 month 4
month 5 month 6 month 7 month 8 month 9
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Summary of results
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Summary of results
o All rice varieties have greater zinc content and bioavailability from optimized brown rice than milled rice.
o Similar results were obtained for iron and calcium content and bioavailability.
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Summary of results
o All brown rice from 4 varieties were good sources of dietary fiber and produced short chain fatty acids after dietary fiber fermentation and were more pronounced with propionate
o Propionate production from fiber fermentation may have a significant role in the prevention for risk of cardiovascular diseases.
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Recommendations/future work
o It is recommended that the optimized processing parameters be studied on a bigger scale and the technology be transferred to rice millers
o Use of alternative drying techniques for shorter and more cost-effective process in the production of stabilized brown rice
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Future work
o Intensive promotion and marketing strategy to be developed and implemented
o Roll-out of the technology to millers to make stabilized brown rice readily available for consumers
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Future work
o An intervention study is recommended to validate and document the promising health and nutritional benefits of brown rice varieties used in this study
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