brown rice
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foodTRANSCRIPT
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
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
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
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
Our solution
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
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
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
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
Screening experiments
Optimization experiments
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
Summary of results
o The factors affecting the stability of brown rice were variety, time before treatment, heat treatment used, packaging and storage conditions
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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% 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
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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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
Summary of results
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.
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.
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
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
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
