Progress In Understanding Rice Grain Quality
Bienvenido O. Juliano
Senior Consultant, PhilRice Los Baños, Philippine

Considerable progress has been made recently in our understanding of rice cooking
and cooked rice texture. Major indicators of eating quality are apparent amylose content(AC), gelatinization temperature (GT), and gel consistency (GC). The granule bound starchsynthase 1 microsatellite (CT)n simple sequence repeats in noncoding region of exon 1 andG/T single nucleotide polymorphism (SNP) at intron 1 splice site associate with AC. SNP3and SNP5 of the soluble synthase SSIIa associate with GT through the distribution of thelength of short outer chains of debranched amylopectin with DP 6-24 glucose units. HardGC in high AC rices is due to high content (>10%) of long-chain (LC) amylopectin (DP>1000 glucose units), as indexed by high RVA/Amylograph consistency and high waterinsoluble “amylose” (actually LC amylopectin) in boiling water. Instrument hardness offreshly cooked, staled, and staled and reheated cooked rice may also be measured to index
amylopectin staling. AC influences glycemic index, resistant starch, dietary (soluble) fiberand satiety index of cooked rice. The major aroma compound in rice, 2-acetyl-1-pyrroline,
exists in both free and bound forms and associated with at least two genes. Rice bran is richin available linoleic acid, dietary fiber, vitamins, minerals (except iron), antioxidants(including phytic acid) and anthocyanins in pigmented rices. Consumption of some brownrice with milled rice would take advantage of the nutraceuticals of rice bran. Researches are
ongoing to make rice more nutritious in countries where rice is the staple food, such as
higher-amylose content (>35%, high resistant starch), presence of ß-carotene (Golden Rice)and higher levels of micronutrients, iron and zinc, in milled rice.

1 ¡ Ý¶e ×§  % yi %e í e ×§ D ,1 TÀ E v
fD×Ì­EejE½E¦E¬F  lb;AÐVUT&ÚrEejFÀWfäD5?)T&2E  à½E¸¹FÏ50ß5% E  o\`-R%
 DÆ o\`Eç¸¹DC=:%2Eàe@FäÅEÜÈt.«4U%±ÔÞN´SÊ1:&Ç  l¸¹ÞF  o\`uDÎ<%9E©G)DC=?)T&e½EË¸¹ÞFäÅE*<N0% DF êW|M:.% DF  êJ@Î<:& EÉÑDQTA% dºÄÀ¸¹Þ. \`@(T.%eFÆ oo\`@}<Æ êW|MT&eE½E¼FfDÃÀ

ë" $#!" "! ìAÀ #!" "Eh¼ã.(T& keEfC¦¼FÀ.  |M%fD{jEL¼@%55%9En.;X;XVS%yjELÃÀë! ìE±ÔA¸¹.+Ê1%ÃÀE¸¹Þ.  E ê-R  DF êJ@w5:&>JSÂ
SE(T3åEj®.+:&î e jE ä zA ÀäejEfäF¾µ@%-RÄÅAÁÅAr1?Ð*&ÄÅFÀAè@%ÁÅF
\Y^_Z[¿Eá¾W6& kJ@)VPTäÅcÖEkFäzEfäFÄÅ. 5-C-=:& l£äzEfäFÄÅ. WÕ+%ÄÅE*<À.

êW|MT&ÚrEejFÀWfäA6T&Ù%¯QSyEjFèä.0%¯°(T)F9E{EjFÀäWL&6CV<%ej~EÚrFÀWfäA5?äH?)T&2UF,ÀE¹Fâ.){EE

D(T-R@(T&5-5%2EjE0FÀDæ¥K²)&{jFIAXBEägEA/,ÀFª-8C)fä@%]`Oé.(=?NåWäHC)A³JC)A)VUT&,ÀE±ÔDFØ¨'Cx.·U:&p7%eEaj:SEà±ÔÞF;X;X´SÊ1% F   @%  DF  DÎ<:%×¢EmF»VR7   u@(T.%ÛF  -R  D´5:&J:%qD,)?N{D,)?NÃÀ

ë! ìE±ÔÞ.+Ê1%¶D¤y¹E,À.Òs.Í0%ÞDq@Ó4U?)T&2ě T *  ;ã Ē, ÏT,ãĒ,Ï-^Q,ă:&  ĒV-UĒ'mĒ
É?¬

O÷NÉ
đ&;

÷;

:ăãĒ,Ēr-ēUĒ&mĒ-,'&-´ă&;O÷NÉÉ-Âđ&;'¯Ó'%ē'-Č÷?U';Oßđ'Č÷?z4Âē-ă{\-)Ě'Nï*Ē1;?Ē1;2

÷¶Ē-ē,]>:*æ  ã,Ē{*%Z3&ĒV,'ē,6,,ð{-b:Á*4
=ð{?¼4,-&)}£-ü)

;#%çã*%6ã*%64=àÖ,Ći,Y-ã*¨<%;

3:³9ĂHBã'±·ã,ď?v%ć,Y,}£->:5å:,Á:d.êã%;´ă,çã^*T*-½íãėãëã)(&;µĂõãYÁP²T&  ã,¯ÓÄw*%½*ãä)|ß,ã-ã,ä&c#&½;;çãY)ē'æ^*Ėđ&Ē1°6Ė'`%;ãä,ßđ6êã&c#ö+@

ĘĔę-  'ü,[ã,DGIK,8)Ē1Î6Ã)(-'%6ð{%ĎÛ;õĒ¦  ±·,8)ãöĈd.~ÍĔb:ÌĊèÚĉãä)(,ÐÏ)ãĒĜ < 9 , T ,ã ĒSØµ,àÕÖ&úk<%;:$Èþ&Ò6==)ýĐ;  ã,ÕÖč-77b;2(3&*ąď?Rć,ĕìã;T-ã,ªÙÜaĕĀh6eºāÀ,ÕÖ¥¿*¤-ÇÖt5;

9|ÿ0'ċùû%Þá)<.)9)

Èþò,}*x>ã,ÕÖč  _îãĒ,Ò]q'»qâ"Ą<,Ē®q,)lË?v½)u¾*ÝĎ%;±·?5¹sAFA)(,-yã,Ē®q&W,XÆ?ă%ãÖ»?­ô;¡ù
<T/'=
',N$!'¢3;:

Ï*±·-ãĒ®q'ão«ø*fd.±·*;?T';TĒÖ»/1  ĒécÎ,"à-gx©óÑnxĕÕÎCJLEMÊ6ñ9<%;¸SØ,ĒéÕÖ§p,T(,8*ã?xÓÜ*j×;,-Yđ,ĒÕÅ!
&-)><><,ÕÔ*6µ6ċù)ýĐ&3;Characteristics and Utilization of Rice in Korea
Choi Hae-ChuneKorea Rice Technical Working Group & National Institute of Crop Science,RDA, Suwon, Korea
The rice production of Korea continues to be self-sufficient since 1975, except inseverely cold years. However, the self-sufficiency in cereal food supply is about 54% andthat of cereal supply including live-stock feeds is only below 30%. Rice, the Korean staple
food, currently provides 20% of farmer's income, 41% of agricultural income, about 35% ofcaloric intake per capita, and about 21% of protein intake per capita.
Continuous improvement of Tongil-type high-yielding rice in 1970s and subsequentdevelopment of high-yielding and high-quality japonica rice during 1980s1990s played amajor role not only in ensuring self-sufficiency of rice production but also in enhancing thecompetitiveness of rice products against free trade.
The main target of rice breeding in Korea is improvement of yielding capacity, suitability
for labor-saving, low-cost and safe grain production and the marketing quality andpalatability of cooked rice.
The major characteristics and utilization of japonica rice in Korea were introduced
briefly. The cultivation area of specialty rice including the glutinous rice is only about 1.5%of the total rice cultivation area since its usability and processing have not been fully
developed.
1. Improvement of major agronomic characteristics
The japonica rice cultivars were greatly improved in lodging tolerance throughintroduction of semi-dwarf gene, stiff culm, and erect plant type since 1980. The maturity ofrice cultivars was also diversified from extremely early to medium-late maturing since 1970s,
which largely contributed to increasing the grain yield in alpine and mid-mountainous areas,
as well as, in lowland areas.
The resistance to stripe virus disease in japonica rice was introduced since 1975. In addition,
high-quality japonica rice cultivars were extensively improved for resistance to majordiseases and insect pests since 1980. The resistance to brown planthopper in japonica rice
was introduced since 1982. Japonica rice cultivars were considerably improved in terms oftolerance to environmental stresses such as resistance to lodging, cold injury, and salt stressetc..
Improvement of grain quality gradually continue not only toward to better palatability andslow retro-gradation of cooked rice and high milling recovery and head rice ratio, but also
toward wider diversification of morphological and physicochemical characteristics of rice4

grain for diverse food-processing utility and enhancement of hygienic functions. The grain
quality of japonica rice cultivars was improved in both grain appearance and palatability of
cooked rice continuously since 1980. The diversification of food-processing utility wasrealized by the development of specialty rice cultivars such as large kernel, chalky
endosperm, aromatic, dull, colored , opaque nonglutinous, high-dietary-fiber rice, and so on.
2. Utilization of rice
The general high-quality rice is consumed mainly for cooked rice. The amounts ofrice consumption for food processing is about 7.4% of total amounts of rice consumption.
The rice for food processing is utilized mainly for the steamed rice cake (52.1%) and ricewines (21.4%). However, the rice wines cover approximately above 60% of money scale ofprocessed rice food market.
The specialty rice such as aromatic, colored, and semi-glutinous rice is also mainly
consumed for cooked brown rice mixing in general high-quality rice. The large kernel andlow-amylose rice is suitable for both popping and brewing. The high-amylose and highprotein rice is desirable for processing rice noodle or rice bread.
The non-glutinous rice having opaque endosperm showed better rooting density ofmycelia and higher saccharogenic power in Aspergillus oryzae- fermented rice, and higher
pigment concentration in Monascus anka-fermented rice as compared with semi-glutinous orordinary non-glutinous rice. It is utilized for processing the traditional rice wine.
The pigments of colored rice are very useful for traditional colored rice cakes or for
brewing colored rice wine.
The high-dietary fiber mutant rice revealed a considerable "health effect" by reducing
the blood glucose and insulin levels in both normal and obese or diabetic participants after
feeding the rice orally. It should be an excellent candidate for processing the low-digestible,
low-calorie "healthy" food products.
Since the giant-embryo rice generally exhibited 6~8 times increase in -aminobutyricacid concentration as compared with nonsoaked one when soaked for 4 hours, the soaked
and/or germinated one is useful for producing various rice foods with high "healthy"
elements.
Reference
Choi HC. 2002. Current status and perspectives in varietal improvement of rice cultivars forhigh-quality and value-added products. Korean J. Crop Sci. 47(S): 15-32.
Choi HC. 2004. Current status of varietal improvement and utilization of specialty rice inKorea. Proceedings of the World Rice Research Conference held in Tokyo and Tsukuba,Japan, 4-7 November 2004. In: Rice is life; Scientific perspectives for 21st century: 272275(CD). Edited by Toriyama K, Heong KL, Hardy B.
5

xs ÌG
¹x}ô}ú ¢+GO*Þ+¢ćäÝ½ď1DBF?F6Đ!ÚēđĎZøoKHS+­Ã!ÖÀÁ$)°­prU¬

Ö²ñÿ!

ĂªäºîN±+ì+ ¢+Ö²ñPË+

ĕđĎ!ÖĈW|fÖó·ûRÃ²ñ-x­Ã-WLćÂ+¢o¬\l*¤)Ø*+ÖĈÖćjÎØÖ(*&z#,+¹ËÁ45=1B!¢ÔĒSAE2,+O&¹45=1BöÖ ÖW;/0:F>u&ß+¢!Æ'*ÚĔđā´ÿòJĄec+õ

r¾µf!¢)xmĆ+ćjðV!ã¦¥¼¿f}Ç¶Â),+bá!t¸Ç¯*á!îÇ¯*ÉêiJì,+ LćÂQvÖ!³üjnÖçÖ×ĉÖýd,+²ñáćkéÐ+Xą-ÏWâá¨-~+%Ö_`è kÑĀÅ,+ õô£­ÁÊ!Ö²ñ-x+%Ö×ČÄ*Ö!Î("Ödk×ÍÖ×

<Ečç{¹ËćkÌÒ7E8FÛ]¿è(*ÖíaÂ-y+ui!­&3C9E-g!Iù,+,)mĆ-ï®+%ÌÒá)!Y,Ö×ë÷¯-ĀÅM«ăë×'þ)Ü×-ë÷+hãÖ×<E'Ö×č-ë÷+è&#¹ËĀÅ, ċ.@DF6ÖT.@DF6ÖĊ*ÖåÛÖÙòÖ§dëk'©ãćkĀÅ¡+ ċqdÅþÅæċqd»^ÕĀÅÈàòÖkÑ!w),+6ZÓè[!Öí¡ćk

U.S. Rice: Enhancing Human Health through Research
Elaine T. Champagne
USDA ARS Southern Regional Research Center
New Orleans, Louisiana

A vision of the U.S. rice industry and the USDA Agricultural Research Service(ARS) is to improve human health through the development of germplasm and technologies
for products that capture the unique nutritional benefits of the rice grain. This presentation
will give an overview of research conducted at ARS directed at developing new technologies
for health-promoting foods and ingredients. Research aimed at using traditional breeding
tools to enhance the health-beneficial properties of germplasm will also be discussed.
In 2007, the U.S. produced 8.98 million metric T of rice on 2.75 million acres in sixstates: California, Arkansas, Louisiana, Texas, Missouri, and Florida. Arkansas producesroughly 50% of the U.S. rice crop (4.33 million metric T), 92% of which is long grain rice.
California is the second highest producer at 1.97 million metric T with 83% being medium
grain rice. Approximately, 1.6 million metric T of rough rice, 371,300 metric T of brown
rice, and 2.3 million metric T of white rice are exported. The remaining 7.4 million metric Tof rough rice is milled to yield 62,000 metric T of brown rice, 2.6 million metric T of white
rice, and 506,660 metric T of bran that go into the U.S. domestic market.
This year brown rice has taken on new life as a whole grain food. In May, 2008, theFood & Drug Administration announced that it has extended the existing whole grain healthclaim “Diets rich in whole grain foods and other plant foods and low in total fat, saturated
fat and cholesterol may reduce the risk of heart disease and some cancers” to include brownrice. This is a positive public health development that will help consumers increase theirwhole grain consumption. Brown rice, however, has marketing challenges. It has a short
shelf life of 3-6 months due to lipolytic hydrolysis and oxidative rancidity. The rice takes
45-50 minutes to cook and has a mealy texture and sticky, gummy surface. ARS scientists
have invented a process for quick-cooking brown rice. Brown rice is blasted with parboiled
rice flour to create microperforations in the waxy layer. The result is a product that cooks in
15-20 minutes, has texture similar to white rice, and retains all of the nutritional value ofuntreated brown rice. The process has been patented (U.S. patent 6,585,036) and licensed.

7

In recent years, brown rice has been introduced to the U.S. consumer in ready-to-serve
packages, entrees, and packaged rice mixes.
ARS breeders have developed new specialty rice cultivars in recent years withspecific health benefits. Lavaca is a long grain rice that cooks with increased cooked
volume. This cultivar has potential use in reduced calorie rice dishes (appears to be morerice than there is). Neches, a long grain waxy cultivar, has potential to serve as a fat replacer
in yogurt, salad dressing, etc. IAC 600, a black aromatic rice developed in Brazil andplanted in the U.S. through collaboration, has high phenolic content and high antioxidant
activity. ARS scientists are also focusing on stacking new traits (vitamin E, iron, zinc) into
Golden Rice and conducting basic research on new factors influencing mineralbioavailability from this rice.
Rice, in brown and white forms, is found as an ingredient in cereals, baby foods,chips, snack bars, crackers, and pasta. Dairy alternatives that are lactose-free (beverages, icecream) can be produced with rice. Rice protein is hypoallergenic and gluten-free. Ricestarch has the mouthfeel of fat allowing these products to be formulated as low or no fat.
ARS scientists have developed, patented, and licensed a technology for a low-oil uptake,gluten-free rice batter that, in addition to excellent adhering and frying properties, absorbs
60% less oil than a traditional wheat batter when applied to chicken and fish.
Rice bran contains numerous phytonutrients with health-benefits. ARS research has
shown that rice cultivars with purple and black bran have phenolic and antioxidant activity
many times higher than rice with light-colored bran coats. Defatted rice bran has beenshown by ARS to markedly slow down fat oxidation in hamburger patties. Full-fat rice branrequires stabilization. ARS scientists have identified cultivars with very low esterase activity
resulting in bran markedly more stable to rancidity. Rice bran wax, which contains healthfulpolicosanols, was shown by ARS to form a film with pullulan that has superior moistureresisting properties and can be used as coating barriers or as carriers of flavor and nutritional
additives. Industry has developed uses for rice bran extracts as food processing aids andmarkets components as nutraceuticals.
The future is promising for the development of more health-benefiting rice products.

8