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California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility. -
Mechanizing the Conditioning Process of Rice Before Puffing
Oryza Vol. 48 No. 2, 2011 (114-118) Mechanizing the conditioning process of rice before puffing Minati Mohapatra* and S. K. Das Indian Institute of Technology, Kharagpur ABSTRACT The conditioning process involving slow and uniform heating of salt soaked high moisture parboiled rice coupled with turning or agitation before puffing is the most critical factor for obtaining good quality of puffed rice. A mechanized set-up has been developed to produce pre-conditioned rice for puffing with 0.0, 2.5, 3.5 and 5.0% salt (w/w). Pre-conditioning process irrespective of the salt contents continued for about a time period of 90 minutes (except for no salt condition taking about 80 minutes) till the final hardness of the grain was achieved between 44-47N. The final moisture content of the pre-conditioned grain was achieved as 10-10.30 % (wb). Percentage puffing and expansion ratio of machine pre-conditioned rice were observed as 97.8±1.26 %, 6.3±0.28 and 92.2±0.69 %, 6.4±0.22 respectively for microwave puffing and traditional puffing. Therefore, the developed machine is able to produce well conditioned rice for producing quality puffed rice. Keywords: puffed rice, pre-conditioning, mechanization INTRODUCTION (Chinnaswamy and Bhattacharya, 1983b, Puffed rice is a popular low cost breakfast cereal and Chandrasekhar and Chattopadhyay, 1991) for 20-25 s. snack used worldwide because of its ready to eat (RTE), The whole process of puffing is very tedious, time lighter and crispness characteristics. India produces consuming and involves a large amount of skilled labour annually 89 million tonnes of rice (second largest working in hot conditions. -
LOFFLEX Recipe Booklet.Indd
40 delicious recipes for the LOFFLEX DIET Low Fat • Fibre Limited • Exclusion Diet contents Breakfast (potato recipes) .............................................................................................................................................6 Potato Cakes.......................................................................................................................................................................................................6 Potato Scones ................................................................................................................................................................................................... 7 Potato Flour Savoury Pancakes ................................................................................................................................................... 7 Soups ...............................................................................................................................................................................................................8 Carrot & Coriander Soup ......................................................................................................................................................................9 Orange Root Soup .......................................................................................................................................................................................9 Mushroom Soup .......................................................................................................................................................................................... -
Effect of Soaking Temperature and Time on GABA and Total Phenolic Content of Germinated Brown Rice (Phitsanulok 2)
CAST Vol.17 No.2 Jul.-Dec. 2017 Effect of Soaking Temperature and Time on GABA and Total Phenolic Content of Germinated Brown Rice (Phitsanulok 2) Kanjana Singh1, Piyawan Simapisan1, Suwanna Decharatanangkoon1and Niramon Utama-ang2,3* 1Division of Product Development Technology, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand 2Lanna Rice Research Center, Chiang Mai University, Chiang Mai 50200, Thailand 3Rice Product Research Unit, Faculty of Agro-Industry, Chiang Mai University, Chiang Mai 50100, Thailand Abstract Rice grains riched in gamma-amino butyric acid (GABA) are increasingly popular, particularly in the health food market. It has a major inhibitory effect on neurotransmitter function, cancer cell and also reduces blood pressure. GABA contents in rice were investigated during germination. GABA levels in rice are influenced by many factors including the duration of seed incubating, soaking temperature, soaking time or in pre-germinated brown rice. The objective of this study was to investigate the effect of soaking temperature and time conditions on GABA content of brown rice germination. Phitsanulok 2 rice was germinated following a central composited design with different soaking temperature durations (20-40oC) and time (60-300 min) for 10 treatments, then incubating at 25oC for 24 hr. Physical quality, pH of soaking water, protein, GABA and total phenolic compound (TPC) content were analyzed. The results showed that GABA content and TPC increased from 6.71 mg/100g, 13.68 mgGAE/100g of dry sample (raw material) to 18.74 mg/100g, 33.95 mgGAE/100g of dry sample, respectively. Regression model showed that an increase of soaking temperature and time affected on an increase of as well as TPC. -
Low Sodium.Indd
The Right Foods for You Food & Nutrition Center LOW SODIUM (140 mg or less per serving) Because sodium has been associated with high blood pressure and heart disease, it’s important to monitor your intake. We’ve created a list of items that have 140 mg or less of sodium per serving, so you can print it out and use it while you shop. But we’ve made it even easier. Throughout your neighborhood store, look for Nutrition Facts shelf tags next to or below some products’ price tags. Each one will give you useful informa- tion about the product it represents. The list of Dairy items starts below, Frozen Food items begin on page 4, and Grocery items on page 9. D A I R Y BREAD AND DOUGH sButter (Cont’d) sAerosol Cream (Cont’d) sDesserts Lurpak Publix Pillsbury Butter, Unsalted Whipped Cream Topping – Fat- free, Heavy, or Light varieties Ready to Bake! Deluxe Organic Valley Classic Cookies – Big Turtle, Sweet Cream Butter, Unsalted Reddi Whip Chocolate Chip, or White Chunk Cream – Extra Creamy or Lite Macademia varieties Plugra Chocolate varieties Ready to Bake! Hershey’s European Butter, Unsalted Topping – Extra Creamy or Lite Cookies, Chocolate Chips Publix varieties Tortillas s Sweet Cream Butter, Unsalted sCoffee Cream Tamxico Sweet Cream Butter Quarters, International Delight White Corn Unsalted Coffee Creamers – Amaretto, Whipped Butter, Unsalted Cinnamon Hazelnut, Fat- BUTTER AND MARGARINE Free French Vanilla, Hazelnut, sButter CONDIMENTS Southern Butter Pecan, Sugar Breakstone’s sHorseradish and Sauces Free French Vanilla, Sugar Free Hazelnut, -
Rice Free Diet Rice Is One of the Most Common Causes of Food Protein Induced Enterocolitis Syndrome (FPIES) in Australia
Departments of Nutrition & Dietetics and Allergy/Immunology Rice Free Diet Rice is one of the most common causes of food protein induced enterocolitis syndrome (FPIES) in Australia. It is an extremely rare cause of immediate food allergy. .. It is important to avoid all forms of rice if you have been diagnosed with a rice allergy. Rice can be found in unexpected foods, so you must always read food labels carefully. Foods that must be avoided: All kinds of rice: brown, white, jasmine, basmati, wild, Arborio, sticky, jasmati, glutinous etc. All kinds of rice flour: brown, rice, Cereals: rice bran, puffed rice, rice bread/wraps, rice pasta, rice noodles, rice paper Oils: rice bran oil Sauces: mirin, rice vinegar, thickening agents. Where you are likely to find rice: Biscuits and crackers e.g. shortbread, rice crackers, rice cakes. Breads e.g. breads containing rice flour, rice bread, rice mountain bread. Foods from diverse cultures e.g. paella, risotto, arancini balls, fried rice, biryani, burritos, fajitas, burger patties, fritters, sushi, nougat, dumplings. Cereals e.g. rice bubbles, muesli, rice puffs, muesli bars. Drinks: rice milk Gluten free and health food products e.g. cake mixes, breads, packaged foods. Puddings e.g. rice pudding, black rice pudding, cakes made with rice flour. Packaged foods e.g. muesli bars, biscuits, rice wheels, rice sticks. Party foods e.g. chocolate crackles, slices, cakes. Noodles and pasta e.g. vermicelli, rice noodles. Wrappings e.g. rice paper rolls, rice paper (sweet). Mineral and vitamin tablets Sausages (many will have rice flour as a filler) What you can use: It is best to discuss with your doctor which other grains apart from rice your child can have. -
Basmati Rice Like 'Kohinoor', 'Double Elephant', 'Lal Quila', 'Daawat' Etc
Rice ( Basmati & Non Basmati ) We also export other branded Basmati Rice like 'Kohinoor', 'Double Elephant', 'Lal Quila', 'Daawat' etc. Basmati rice has a distinct flavor and tantalizing aroma that makes it the choice of gourmets. We bring you the pick of and aroma. the crop that is well processed and matured. This delicious long grain rice is sure to be superior in taste, length, texture Also available Sona Masoori Rice, Golden Sella Parboiled Basmati Rice, Andhra Ponni Rice, Non-Basmati Rice (White) (25% broken). JBL' brand Dehraduni Basmati Rice is available in White Bleached Jute Bags packed 25kgs and 6bags x 5kgs. Packaging We have been able to carve a niche for ourselves in the industry with our ability to customize our products & product packaging. We ensure customized packaging as per our client's requirement and meet the stipulated time frame. We customize the packaging according to our clients' specification based on: Product Quantity ( Consumer packing = 1kg to 5kgs;1kgs(2lbs3oz),5kgs(11lbs)// Bulk packing = 20kgs(44lbs) , 25kgs(55lbs), 50kgs(110lbs. ): Type of Packaging (packed in poly-packs, jute bags, paper boxes, etc.) Packaging According to the market being catered to. (varying environmental conditions, time in transit, etc.) Standardized packaging material are used by us that retains fragrance, property and extends higher shelf life of all products. Send enquiry Rice ( Basmati & Non Basmati ) DESCRIPTION PACKING DESCRIPTION PACKING Description (Basmati Rice) Description (Non Basmati Rice) Basmati Rice 5 &25 kg Hdpe/Jute -
Temperate Rice in Korea. In
2012 TTP-Citation.inddP-Citation.indd i 55/28/2012/28/2012 33:17:13:17:13 PPMM The International Rice Research Institute (IRRI) was established in 1960 by the Ford and Rockefeller Foundations with the help and approval of the Government of the Philippines. Today, IRRI is one of the 15 nonprofi t international research centers that is a member of the CGIAR Consortium (www.cgiar.org). It is supported in part by government funding agencies, foundations, the private sector, and nongovernment organizations. The responsibility for this publication rests with the International Rice Research Institute. Copyright International Rice Research Institute 2012 This publication is copyrighted by the International Rice Research Institute (IRRI) and is licensed for use under a Creative Commons Attribution-NonCommercial-ShareAlike 3.0 License (Unported). Unless otherwise noted, users are free to copy, duplicate, or reproduce, and distribute, display, or transmit any of the articles or portions of the articles, and to make translations, adaptations, or other derivative works under the following conditions: Attribution: The work must be attributed, but not in any way that suggests endorsement by IRRI or the author(s). NonCommercial: This work may not be used for commercial purposes. ShareAlike: If this work is altered, transformed, or built upon, the resulting work must be distributed only under the same or similar license to this one. For any reuse or distribution, the license terms of this work must be made clear to others. Any of the above conditions can be waived if permission is obtained from the copyright holder. Nothing in this license impairs or restricts the author’s moral rights. -
Microwave Puffing of Various Paddy Varieties: Effects of Moisture Content and Calcium Chloride
ETA-10 MICROWAVE PUFFING OF VARIOUS PADDY VARIETIES: EFFECTS OF MOISTURE CONTENT AND CALCIUM CHLORIDE *Nirandorn CHANLAT and Sirichai SONGSERMPONG Department of Food Science & Technology, Faculty of Agro-Industry, Kasetsart University Chatuchak, Bangkok 10900, Thailand Corresponding author: Sirichai SONGSERMPONG. E-mail: [email protected] ABSTRACT Microwave-puffing technique is more efficient and faster than traditional method. However, there is a limited information about microwave puffing of rice. In this study, five varieties of Thai paddy rice were selected, including glutinous (RD6, RD16 and SPT1) and non- glutinous rice (RD 33 and RBR). Face-centered central composite design with three levels of grain moisture contents (10, 13 and 16% wb) and three levels of calcium chloride concentrations (0, 1.5 and 3.0%) was studied. The paddy was soaked in calcium chloride solution by vacuum- infusion technique before puffing in a home microwave oven at 2,450 MHz with 800 Watt output. The results showed that the amylose content (4.78-13.46%) was negatively correlated with puffed yield of all puffed rice. Results of ANOVA showed that the effect of moisture content was significant (p≤0.05) on puffing yield, expansion ratio and density of RD6, RD 16, RD 33, and SPT1 while the calcium chloride significantly affected on expansion ratio of RD6, RD16 and SPT1 (p≤0.05). RD6 had highest yield while RBR had lowest yield than other varieties. Puffed rice was classified into two types, butterfly-shaped (fully puffed) and rugby-shaped (small puffed) were observed. The optimal condition was found to be 13% moisture content and 1.5-3.0% calcium chloride. -
Folk Rice Diversity in West Bengal: Conserving This Neglected Treasure
18 Folk Rice Diversity in West Bengal: Conserving this Neglected Treasure DR. ANUPAM PAL Replacing region-specific, salt-tolerant Folk Rice Varieties (FRVs) with Modern Varieties (MVs) of rice was a costly mistake because it became clear that the MVs could not survive in the marginal environmental conditions. By reintroducing FRVs, efforts are being made to regain the time-tested wisdom of traditional practices and the local population There are some reports that say that there were once more than 5,000 region-specific, indigenous varieties of rice in West Bengal, and the erstwhile Province of Bengal had as many as 10,000 varieties. Studying our old scattered scriptures and literature in vernacular and in Sanskrit, Sir William Wilson Hunter (1840–1900), a Scottish historian, statistician and an ICS officer, was the first to document 556 rice varieties in Jalpaiguri, Nadia and Malda districts alone in his famous book in 20 volumes—A Statistical Account of Bengal (1875–79). Later, many others have contributed to this seemingly incomplete documentation. According to a report of the National Bureau of Plant Genetic Resources (2007– 08), more than 82,700 varieties of rice were selected and cultivated by farmers in the Indian subcontinent. These varieties were selected and developed from a single crop species of rice called the oryza sativa by our visionary forefathers, to meet the food security of future generations. Both their contribution and their vision remain unacknowledged. British text books on agriculture and files on the economic policies of the then government described the cultivated crop varieties as ‘indigenous crop varieties’ or ‘native crops’, investing them with a negative connotation that has continued in post-Raj writings, with the media coverage also favouring mainstream agriculture and suggesting that native crops do not have the potential to feed India’s teeming millions. -
Designing and Development of a Portable Rice Puffing Machine
International Journal of Latest Trends in Engineering and Technology Vol.(8)Issue(1), pp.140-147 DOI: http://dx.doi.org/10.21172/1.81.018 e-ISSN:2278-621X DESIGNING AND DEVELOPMENT OF A PORTABLE RICE PUFFING MACHINE Sonali Biswal1, Smruti Ranjan Mohapatra2, and M.K. Panda3 Abstract- Puffed rice is a good snacks product for Odisha people. The main drawback of puffed rice is the traditional method of puffing which highly laborious, it absorbs moisture and requires a large space for the heavy and large mill set up.There is a need to design and develop a rice puffing machine for commercial applications. This project is an attempt to find a solution to prepare and serve fresh puffed rice to consumer. The objective is designing & developing of portable rice puffing machine using the gun puffing technology by maintaining 200 psi pressure and testing the fabricated machine.This lead to mechanization of the traditional rice puffing method and reduce the heavy and tedious work.The puffed rice machine design process started with primary research and identifying the need. Data collection was carried out by adopting methodologies such as literature review, product study, process study, market study, product environment study. Keywords: puffed rice, puffing machine, mechanization I.INTRODUCTION Puffed rice is a popular low cost breakfast cereal and snack used worldwide because of its ready to eat (RTE), lighter and crispness characteristics. India produces annually 89 million tonnes of rice (second largest producer of rice in the world), but, only 10 percent of it is converted to different value added products such as puffed rice, popped rice or flaked rice (Chattopadhyay, 2004). -
Optimum Conditions of Rice Puffing
Czech J. Food Sci. Vol. 23, No. 1: 1–11 REVIEW Optimum Conditions of Rice Puffing KAREL HOKE, JIŘINA HOUŠOVÁ and MILAN HOUŠKA Food Research Institute Prague, Prague, Czech Republic Abstract HOKE K., HOUŠOVÁ J., HOUŠKA M. (2005): Optimum conditions of rice puffing – Review. Czech J. Food Sci., 23: 1–11. The presented paper reviews the existing literature dealing with rice puffing and optimum conditions of this process. The rice pre-treatment procedures and puffing conditions (dry heat, microwave, gun-puffing) are considered. The optimum composition of the raw material is also mentioned. Keywords: rice; puffing Puffed rice is very popular in many countries as The goal of this study was to review in detail the a cereal breakfast component or as a light food. influence of the main quality parameters of the It is prepared from treated (hydro-heated) milled rice sorts, the conditions of hydro-heat treatment rice by heating in high temperature air, oil, sand, of rice and further treatment procedures on the or also from raw milled rice in microwave field quality of the puffed product. The quality of puff- or by the puffing gun. ing is given by the expansion ratio (ratio of the During puffing, rice kernels increase their vol- expanded rice volume and volume of the original ume several times and a fully heat-treated crisp, prepared rice) – the higher the expansion ratio, the porous, ready-to-eat product is created. Regardless higher the quality of the final product. Optimum of the puffing process two important parameters selected sort, optimum treatment of rice kernels should be taken into account: the selection of an and optimum conditions during puffing gun or appropriate sort of rice, and the use of a proper microwave heating combined with vacuum can hydro-heat treatment of raw rice.