Progress 10/29/03 to 11/08/05
Outputs
1. What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? What does it matter? Global competition is making it increasingly important for the U.S. rice industry to maximize the value of all products generated in rice milling. Value-added product development offers an avenue for achieving maximum value for rice co-products (by-products). Through basic and applied research we are: 1) obtaining a fuller understanding of the nutritional and functional properties of rice co-products and their components; 2) identifying specific performance required of products that can be met by rice co-products and their components; 3) developing efficient and innovative technologies for converting rice co-products and their components into high-value, high-demand products. Value-added products will expand existing and create new markets for rice and its co-products, and stimulate increased
production of rice in the U.S. Value-added products from defatted rice bran are needed to drive the market for the production of high-value rice bran oil in the U.S. Adding value to broken kernels used in flour will lead to additional economic benefits by allowing production programs to aim at maximizing total yield (whole and broken) instead of milling yield (whole). Value-added rice products with specific nutritional attributes (e.g. low-oil uptake, cholesterol- lowering) will provide nutritional and health benefits to the U.S. consumer. Being hypoallergenic and gluten-free, products developed from rice will be of particular benefit for persons suffering from Celiac disease, chronic diarrhea, irritable bowel syndrome, and other chronic diseases. This project addresses NP 306, "Quality and Utilization of Agricultural Products", and is directed at component, "New Processes, New Uses, and Value-added Food and Biobased Products." 2. List the milestones (indicators of progress) from
your Project Plan. Replacement Project is pending OSQR review, and milestones for FY 2006, FY 2007, FY 2008, and FY 2009 are tentative and covered in replacement project. Objective 1: Develop technologies for health-beneficial products from rice bran and hulls. Sub-Objective 1.1: Develop process for protein concentrates/isolates. Milestones: FY 2005: Complete construction of jet cooker and preliminary studies. FY 2006: Complete determination of effects of processing variables on fraction composition and functionality. FY 2007: Complete refining of various components with optimization. FY 2008: Complete scale-up with commercial partner. FY 2009: Commercialization of the process. Sub-Objective 1.2: Develop rice wax applications. FY 2005: Complete recovery and characterization of rice wax and policosanols from differing sources. FY 2006: Complete hamster feeding studies and antioxidant studies. FY 2007: Complete preliminary development of processes for value-added wax
products. FY 2008: Complete characterization of prototype products and optimization of developed processes. FY 2009: Complete scale-up with commercial partner. Sub-Objective 1.3: Determine antioxidant properties of rice bran and hulls. FY 2005: Complete analysis of GRAS extracts for activity. FY 2006: Complete studies incorporating extracts into model foods. FY 2007: Complete scale-up of applications. FY 2008: Complete transfer of technology. Objective 2: Develop technologies for rice-sweet potato products. Sub-Objective 2.1: Determine interactions of rice and sweet potato components in food systems in terms of pasting, rheological, functional, and nutritional properties under various processing conditions. FY 2005: Complete characterization of composition of sweet potato and rice ingredients. FY 2006: Complete determination of interactions of rice and sweet potato components in terms of pasting, rheological, functional, and nutritional properties. Sub-Objective 2.2: Promote
the use and add value to rice and sweet potato by using these ingredients to develop technologies for gluten-free food products with enhanced nutritional and unique functional properties. FY 2007: Complete initial development of processes for prototype sweet potato-rice products. FY 2008: Complete development of processes for novel prototype sweet potato-rice products. FY 2009: Complete transfer of technology. 3a List the milestones that were scheduled to be addressed in FY 2005. For each milestone, indicate the status: fully met, substantially met, or not met. If not met, why. 1. Complete construction of jet cooker and preliminary studies. Milestone Substantially Met 2. Complete recovery and characterization of policosanols from different sources. Milestone Substantially Met 3. Complete analysis of GRAS extracts for activity. Milestone Fully Met 4. Complete characterization of composition of sweet potato and rice ingredients. Milestone Substantially Met 3b List the milestones
that you expect to address over the next 3 years (FY 2006, 2007, and 2008). What do you expect to accomplish, year by year, over the next 3 years under each milestone? Objective 1: Develop technologies for health-beneficial products from rice bran and hulls. Sub-Objective 1.1: Develop process for protein concentrates/isolates. Milestones: FY 2006: Complete determination of effects of processing variables on fraction composition and functionality. The results of this research will direct further product development. FY 2007: Complete refining of various components with optimization. FY 2008: Complete scale-up with commercial partner. Rice protein concentrates have potential for significant usage as hypoallergenic, gluten-free milk substitutes in infant formula and as protein ingredients for various food applications. Sub-Objective 1.2: Develop rice wax applications. FY 2006: Complete hamster feeding studies and antioxidant studies. Marketing rice wax for its policosanol
content will depend on the efficacy of these policosanols in lowering cholesterol levels. FY 2007: Complete preliminary development of processes for value-added wax products. FY 2008: Complete characterization of prototype products and optimization of developed processes. Rice wax products will help drive the market for the production of high-value rice bran oil in the U.S. Sub-Objective 1.3: Determine antioxidant properties of rice bran and hulls. FY 2006: Complete studies incorporating extracts into model foods. FY 2007: Compete scale-up of applications. FY 2008: Complete transfer of technology. Rice bran is attractive as a plentiful, inexpensive source of natural antioxidants for food use. Objective 2: Develop technologies for rice-sweet potato products. Sub-Objective 2.1: Determine interactions of rice and sweet potato components in food systems in terms of pasting, rheological, functional, and nutritional properties under various processing conditions. FY 2006: Complete
determination of interactions of rice and sweet potato components in terms of pasting, rheological, functional, and nutritional properties. These results will direct development of technologies for rice-sweet potato products. Sub-Objective 2.2: Promote the use and add value to rice and sweet potato by using these ingredients to develop technologies for gluten-free food products with enhanced nutritional and unique functional properties. FY 2007: Complete initial development of processes for prototype sweet potato-rice products. FY 2008: Complete development of processes for novel prototype sweet potato-rice products. New processes will result that capture the unique gluten-free, low oil-uptake, and nutritional properties of rice and sweet potatoes in products that increase the value and utilization of these two crops. 4a What was the single most significant accomplishment this past year? Celiac disease, which affects 0.5% of the world population, can only be treated by strict
adherence to a gluten-free diet. Rice and sweet potato flours are gluten-free and could substitute for wheat flour in baked and fried products. However, rice and sweet potatoes, when used separately, have been shown to perform poorly in such products. We prepared pancakes using different ratios of rice and sweet potato flours and analyzed these pancakes for their nutritional and taste properties. The textural and nutritional properties were comparable to wheat pancakes, except the rice- sweet potato pancakes had substantially higher contents of the nutrient beta-carotene. This development promotes the use of rice and sweet potato, creates healthy food products that meet the needs of people who are sensitive to gluten. 5. Describe the major accomplishments over the life of the project, including their predicted or actual impact. Our research efforts have led to new biochemical understanding of rice components (protein, starch) and new applications for rice, its components, and
co-products. 1) Research has been initiated to develop a high temperature-high pressure-moisture treatment for solubilization of rice bran protein for use in infant formulations and as a food ingredient. Over 90% of total bran protein was solubilized in preliminary studies. A company is pursuing a Cooperative Research and Development Agreement (CRADA) to collaborate on this research project. 2) A process was invented for sterilizing rice straw. Through a CRADA with an industry partner, research is underway to make the process continuous and scale it up for a commercial operation. This process will allow the U.S. to export pathogen-free rice straw to Japan, who currently imports 2 million tons of forage other than that from rice. 3) Formulations for rice bread using a home bread machine have been developed. The formulations will benefit those with Celiac and other intestinal diseases by allowing the consumer to readily and economically (ingredient cost $0.30) prepare gluten-free
bread. A CRADA is being negotiated with a food company to pursue commercialization of the bread and other baked products. 4) Acrylamide found in fried foods has also become a health concern because acrylamide could be carcinogenic. Flour components were found to play a role, not only in oil absorption, but also in acrylamide formation during frying. The results of this research are leading to the development of fried batters that are both low in oil and in acrylamide. This research was summarized in a publication. 5) Okra was coated and deep-fat fried with invented rice batters (US Patent 6,224,921). The oil content of fried coating from rice batter was lowered by 51% as compared with traditional wheat batter. This technology is available for licensing. 6) Current rice starch operations require extensive soaking of rice in dilute caustic solutions prior to separation of its starch and protein. These processes are water, energy, and time intensive and require costly wastewater
treatment. Through a CRADA and Small Business Initiative Research (SBIR) grant, a process developed by a Southern Regional Research Center (SRRC) scientist was successfully scaled-up for commercial production of rice starch. The process uses high pressure supplied by a microfluidizer (homogenizer) to separate the starch from the protein. This technology has the potential of reducing imports of rice starch and increasing profits for the U.S. rice industry.7) Existing methods of instantizing rice require significant input of water and energy that, in turn, creates significant expense. A licensee of a technology invented by a SRRC scientist for quick-cooking brown and wild rice, has manufactured a continuous system for production of these products by two other licensees. The invented dry instantization process reduces the cooking time of brown and wild rice from 45-50 minutes to that of white rice (20 min.). The new process reduces the cost of processing to make instant rice,
reduces environmental pollution, and makes nutritious brown rice more appealing to the consumer. 6. What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end- user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products? Commercialization of the rice starch and protein products was pursued with a CRADA partner through a Phase II Small Business Innovative Research (SBIR) Grant. A patent issued and the CRADA partner has been granted an exclusive license. Manufacture of products will begin in 2006. A patent was issued on the rice batter technology and is available for licensing. A patent was issued on the quick-cooking brown rice process and three companies were granted licenses. A company has manufactured a system for commercial production. A CRADA was developed with a company for the development of the process to sterilize
rice straw. A CRADA is being negotiated with a food company to pursue development and commercialization of rice bread and other baked rice products. 7. List your most important publications in the popular press and presentations to organizations and articles written about your work. (NOTE: List your peer reviewed publications below). Press release on development of whole rice bread on December 27, 2004. ELaine T. Champagne gave an invited presentation, "Developing novel processes for incorporating the unique nutritional and functional properties of rice into value-added products", at the 2004 World Rice Research Conference in Tsukuba, Japan,November 4, 2004. Elaine T. Champagne gave an invited presentation, "Adding value to rice through research", at the 106th Rice Millers Association Convention, June 26, 2005. Elaine T. Champagne gave an invited presentation, "Brown rice takes on new life" at the whole grains go mainstream conference, November 14-16, 2004.
Impacts
(N/A)
Publications
- Shih, F.F., Bett Garber, K.L., Daigle, K.W., Ingram, D.A. 2005. Effects of rice batter on the oil-uptake and sensory quality of the coated fried okra. Journal of Food Science. 70 18:21.
- Kadan, R.S. 2004. Development of whole rice bread. Rice Technical Working Group Meeting Proceedings. 30:142.
- Kadan, R.S. 2004. Rice bran. Rice Technical Working Group Meeting Proceedings. 30:142.
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Progress 10/01/03 to 09/30/04
Outputs
1. What major problem or issue is being resolved and how are you resolving it (summarize project aims and objectives)? How serious is the problem? What does it matter? Global competition is making it increasingly important for the U.S. rice industry to maximize the value of all products generated in rice milling. Value-added product development offers an avenue for achieving maximum value for rice co-products (by-products). Through basic and applied research we are 1) obtaining a fuller understanding of the nutritional and functional properties of rice co-products and their components, 2) identifying specific performance required of products that can be met by rice co-products and their components, and 3) developing efficient, innovative technologies for converting rice co-products and their components into high-value, high-demand products. Value-added products will expand existing and create new markets for rice and its co-products and stimulate increased
production of rice in the U.S. Value-added products from defatted rice bran are needed to drive the market for the production of high-value rice bran oil in the U.S. Adding value to broken kernels used in flour will lead to additional economic benefits by allowing production programs to aim at maximizing total yield (whole and broken) instead of milling yield (whole). Value-added rice products with specific nutritional attributes (e.g. low-oil uptake, cholesterol- lowering) will provide nutritional and health benefits to the U.S. consumer. Being of low allergenicity and gluten-free, products developed from rice will be of particular benefit for persons suffering from the digestive disease Celiac Sprue, chronic diarrhea, irritable bowel syndrome, and other chronic diseases. This project addresses NP 306, "Quality and Utilization of Agricultural Products", and is directed at component, "New Processes, New Uses, and Value-added Food and Biobased Products." 2. List the milestones
(indicators of progress) from your Project Plan. The following goals were listed in the FY 2003 annual report as milestones for the bridging project, "Developing Novel Processes for Incorporating the Unique Nutritional and Functional Properties of Rice into Value-Added Products", (start date 10/29/03; term date 12/30/04): 1) Provide technical support to cooperative research and development agreement (CRADA) partner in scaling-up process for pure rice starch and protein co-product. Develop applications for products from process for pure starch and protein co-product. 2) Continue research on using high- temperature, high-pressure, moisture treatment for solubilization of rice bran proteins. 3) Initiate research to separate wax components from rice bran oil extraction streams. 4) Explore development of new value-added products using rice wax. 5) In continuing research, optimize rice batter formulations for coating various vegetables. 6) Pursue development of new value-added sweet
potato-rice products. 7) Continue research on development of whole rice bread with desirable functional properties. 3. Milestones: a. List the milestones that were scheduled to be addressed in FY 2004. How many milestones did you fully or substantially meet in FY 2004 and indicate which ones were not fully or substantially met, briefly explain why not, and your plans to do so. The milestones listed in Question 2 were for research conducted under the bridging project for 2004. All of these milestones were substantially met; the accomplishments are described in Questions 4 and 5. b. List the milestones that you expect to address over the next 3 years (FY 2005, 2006, & 2007). What do you expect to accomplish, year, by year, over the next 3 years under each milestone? Milestones for the project titled, "Developing Novel Processes for Incorporating the Unique Nutritional and Functional Properties of Rice into Value-Added Products," that is under review by the Office of Scientific
Quality Review and will replace the bridging project with the same title, are as follows: Sub-objective 1.1: Develop process for protein concentrates/isolates from rice bran. FY 2005: Complete the construction of equipment and conduct preliminary studies. FY 2006: Complete determination of effects of processing variables on fraction composition and functionality. FY 2007: Complete refining of various components with optimization. Sub-objective 1.2: Develop rice wax applications. FY 2005: Complete the recovery and characterization of rice wax and policosanols (alcohols) from differing sources. FY 2006: Complete hamster feeding studies and antioxidant studies. FY 2007: Complete preliminary development of processes for value-added wax products. Sub-objective 1.3: Determine ability of rice bran and hulls to prevent rancidity. FY 2005: Complete analysis of methanolic extracts of rice bran and hulls for antioxidative activity. FY 2006: Complete studies incorporating extracts into
model foods. FY 2007: Complete scale-up of applications. Sub-objective 2.1: Develop processes for rice-based fried batters and other fried foods that are low in oil and acrylamide (a possible cancer causing agent). FY 2005: Determine oil-uptake and acrylamide content of batter from differing sources. FY 2006: Complete development of processes for batters for application to vegetables. FY 2007: Complete initial development of processes for prototype new low oil-uptake rice products. Sub-objective 2.2: Develop technologies for value-added uses of sweet potato ingredients in low oil-uptake rice products. FY 2005: Complete characterization of sweet potato extracts. Complete analyses of acrylamide formation in fried products. FY 2006: Complete characterization of antioxidant properties. Complete characterization of sweet potato-rice extracts. FY 2007: Complete initial development of processes for prototype sweet potato-rice products. 4. What were the most significant
accomplishments this past year? a. Current rice starch operations require extensive soaking of rice in dilute caustic solutions prior to separation of its starch and protein. These processes are water, energy, and time intensive and require costly wastewater treatment. Through a Cooperative Research and Development Agreement (CRADA) and Small Business Initiative Research (SBIR) grant, a process developed by a Southern Regional Research Center (SRRC) scientist was successfully scaled-up for commercial production of rice starch. The process uses high pressure supplied by a microfluidizer (homogenizer) to separate the starch from the protein. This technology has the potential of reducing imports of rice starch and increasing profits for the U.S. rice industry. b. Existing methods of instantizing rice require significant input of water and energy that, in turn, creates significant expense. A licensee of a technology invented by a SRRC scientist for quick-cooking brown and wild rice,
has manufactured a continuous system for production of these products by two other licensees. The invented dry instantization process reduces the cooking time of brown and wild rice from 45-50 minutes to that of white rice (20 min.). The new process reduces the cost of processing to make instant rice, reduces environmental pollution, and makes nutritious brown rice more appealing to the consumer. c. None 5. Describe the major accomplishments over the life of the project, including their predicted or actual impact. Our research efforts have led to new biochemical understanding of rice components (protein, starch) and new applications for rice, its components, and co-products. 1) Research has been initiated to develop a high-temperature, high-pressure moisture treatment for solubilization of rice bran protein for use in infant formulations and as a food ingredient. Over 90% of total bran protein was solubilized in preliminary studies. 2) A process was invented for sterilizing rice
straw. Through a CRADA with an industry partner, research is underway to make the process continuous and scale it up for a commercial operation. This process will allow the U.S. to export pathogen-free rice straw to Japan, who currently imports 2 million tons of forage other than that from rice. 3) Formulations for rice bread using a home bread machine have been developed. The formulations will benefit those with celiac sprue and other intestinal diseases by allowing the consumer to readily and economically (ingredient cost $0.30) prepare gluten-free bread. 4) Acrylamide found in fried foods has also become a health concern because acrylamide could be carcinogenic. Flour components were found to play a role, not only in oil absorption, but also in acrylamide formation during frying. The results of this research are leading to the development of fried batters that are both low in oil and in acrylamide. 5) Okra was coated and deep-fat fried with invented rice batters (US Patent
6,224,921). The oil content of fried coating from rice batter was lowered by 51% as compared with traditional wheat batter. 7) Two applications have been pursued for rice-sweet potato products and are confidential at this time due to intellectual property issues. 6. What science and/or technologies have been transferred and to whom? When is the science and/or technology likely to become available to the end- user (industry, farmer, other scientists)? What are the constraints, if known, to the adoption and durability of the technology products? Commercialization of the rice starch and protein products was pursued with a CRADA partner through a Phase II Small Business Innovative Research (SBIR) Grant. A patent issued and the CRADA partner has been granted an exclusive license. Manufacture of products will begin in late 2004. A patent was issued on the rice batter technology and is available for licensing. A patent was issued on the quick-cooking brown rice process and three
companies were granted licenses. A company has manufactured a system for commercial production. A CRADA was developed with a company for the development of the process to sterilize rice straw. 7. List your most important publications in the popular press and presentations to organizations and articles written about your work. F.F. Shih gave an invited presentation, "Soy protein modification and utilization", at the American Oil Chemists Society sponsored Soy Food Workshop in Cincinnati, OH, May 9, 2004. F.F. Shih gave an invited presentation, "Value-added uses of co-products from milling of rice", at China-MOST meeting in Monterey Park, CA, July 19-21, 2004.
Impacts
(N/A)
Publications
- Kadan, R.S. 2004. Stability of aseptic flavored milk beverages. In: Quality of fresh and processed foods. Advances in experimental medicine and biology. F. Shahidi, ed. Plenum Publishers, NY. 543:201-212.
- Kadan, R.S. 2004. Effects of ingredients on quality of whole rice bread. Book of Abstracts 2004 Annual Institute of Food Technology Meeting. 184.
- Shih, F.F., Boue, S.M., Daigle, K.W. 2004. Effects of flour sources on acrylamide formation and oil uptake in fried batters. Journal of American Oil Chemists Society. 81:265-268.
- Wilkinson, H.C., Champagne, E.T. 2004. Value-added rice products. The rice grain and its composition. Rice Chemistry and Technology. Champagne, E.T., ed. American Association of Cereal Chemists, St. Paul, MN. 473-494.
- Kaur, M., Singh, N., Sandhu, K.S., Guraya, H.S. 2004. Physico-chemical, morphological, thermal, and rheological properties of starches separated from kernels of some indian mango cultivars (mangifera indica l.) Food Chemistry. 85:131-140.
- Champagne, E.T., Wood, D.F., Bienvenido, J.O., Bechtel, D.B. 2004. The rice grain and its gross composition. Rice Chemistry and Technology. Champagne, E.T., ed. American Association of Cereal Chemists, St. Paul MN. 77-108.
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