Nutrient content and distribution in milling fractions of rice grain

Resurrection, Adoration P.; Juliano, Bienvenido O.; Tanaka, Yonemi

doi:10.1002/jsfa.2740300506

Cited by 107 publications

(61 citation statements)

References 13 publications

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“…This may because that Se in brown rice mainly incorporated with proteins, whose content is higher in outer layers than in endosperm (Itani et al, 2002). The distribution pattern of Se content was similar to the distribution of other nutrients in brown rice (Itani et al, 2002;Lamberts et al, 2007;Prom-uThai et al, 2007a;Resurreccion et al, 1979).…”

Section: Se Content and Its Distribution In Brown Ricesupporting

confidence: 53%

Relationships between physical properties of brown rice and degree of milling and loss of selenium

Liu¹,

Cao²,

Bai³

et al. 2009

Journal of Food Engineering

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Section: Se Content and Its Distribution In Brown Ricesupporting

confidence: 53%

Relationships between physical properties of brown rice and degree of milling and loss of selenium

Liu¹,

Cao²,

Bai³

et al. 2009

Journal of Food Engineering

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“…Usually, the average value of total crude protein content is taken as 7%. Rice having more than 10% total crude protein is considered to be of high protein type (Resurrection et al, 1979). A range of 6.7 to 11% protein in brown rice was observed in 74 varieties from India by Guha and Mitra (1963).…”

Section: Introductionmentioning

confidence: 99%

“…Reports on the contents of crude fibre and total ash in milled rice kernels are meager. One report showed low protein milled rice had 0.36% crude ash and high protein had 0.55% ash (Resurrection et al, 1979). Crude fibre content ranged from 0.6% to 1.1% in milled rice of low and high protein types (Resurrection et al, 1979).…”

Section: Introductionmentioning

confidence: 99%

“…One report showed low protein milled rice had 0.36% crude ash and high protein had 0.55% ash (Resurrection et al, 1979). Crude fibre content ranged from 0.6% to 1.1% in milled rice of low and high protein types (Resurrection et al, 1979). Some indigenous cultivars of India showed crude fibre contents ranging from 0.3 to 0.84% and total ash contents from 0.84 to 1.8% (Devi et al, 2008a;Thongbam et al, 2010).…”

Section: Introductionmentioning

confidence: 99%

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Studies on Grain and Food Quality Traits of Some Indigenous Rice Cultivars of North-eastern Hill Region of India

Thongbam

Tarentoshi²,

Raychaudhury³

et al. 2011

JAS

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Searching rice cultivars or variety with good processing and high in important essential nutrients are prime important in the present context of rice research. The north eastern hill region of India which is a mega biodiversity hot spot of the world has numerous cultivars of rice with tremendous potential of high quality rice. Eighteen indigenous cultivars of Tripura, a north eastern hill state of India were subjected to the study. Majority of the cultivars were of short bold grain type. Eleven cultivars were aromatic type with one cultivar of strong aroma comparable to Basmati rice. Eleven cultivars were found to possess higher hulling percentage more than 65% and six cultivars with more than 65% out turn. Majority of the cultivars had low amylose contents (<20%). Four cultivars were having higher total crude protein (>10%), six cultivars were having higher iron contents (>10ppm). In most of the characters, heritability (h 2 ) was more than the genetic advance indicating more of environmental effect. Amylose, crude fibre and iron, genetic advance was high; selection for these traits will improve the genotypic value of selected plants over the parents. High heritability coupled with high genetic advance was found in iron and amylose. The association of crude protein is significant but negative with carbohydrates and amylose, while with crude fat and zinc, the association is significant and positive. Carbohydrate was significantly and positively correlated with ash percent and iron concentration and negatively associated with total fat. There was no significant correlation between carbohydrate and amylose.

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“…In general, CFC amounts to 1.6-3.02% at 14% moisture in brown rice (Resurreccion et al 1979;Heinemann et al 2005) and plays a major role in rice quality. It is necessary to clarify the genetic basis of the fat content of rice and dissect its genetic component to a single Mendelian factor for markerassisted selection and quality improvement.…”

Section: Introductionmentioning

confidence: 99%

QTLs identification of crude fat content in brown rice and its genetic basis analysis using DH and two backcross populations

et al. 2009

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Fat content is a concern for the enhancement of rice for eating, cooking, and storage qualities. To clarify its genetic mechanism, a double haploid (DH) population derived from anther hybrid F 1 of Zhenshan 97B (indica) and Wuyujing 2 (japonica) and two backcross F 1 (BCF 1 ) populations, which came from the DH lines backcrossing to two parents, were used to scan quantitative trait loci (QTLs) and dissect gene effects for the crude fat content (CFC) in brown rice. Fourteen QTLs were resolved, distributing on chromosomes 1, 3, and 5-9. Three loci were detected repeatedly in two populations, DH or BCF 1 . Among these loci, a major QTL, qCFC5, flanking markers RM87 and RM334, was located on chromosome 5, which was detected simultaneously among three populations. The main QTLs had a major role in controlling CFC in brown rice and were modified by several mini-effect QTLs and epistatic affection.

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Nutrient content and distribution in milling fractions of rice grain

Cited by 107 publications

References 13 publications

Relationships between physical properties of brown rice and degree of milling and loss of selenium

Relationships between physical properties of brown rice and degree of milling and loss of selenium

Studies on Grain and Food Quality Traits of Some Indigenous Rice Cultivars of North-eastern Hill Region of India

QTLs identification of crude fat content in brown rice and its genetic basis analysis using DH and two backcross populations

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