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Processed Rice in Hawaii: Nutritive Value, Susceptibility to Insect Infestation and Consumer Acceptance as Compared with White and Brown Rice

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Title: Processed Rice in Hawaii: Nutritive Value, Susceptibility to Insect Infestation and Consumer Acceptance as Compared with White and Brown Rice
Authors: Vinacke, Winifred R.
Hartzler, Eva
Tanada, Yoshinori
Keywords: rice
brown rice
nutritive value
wet milling
show 3 morethiamin
storage insects
consumer acceptance

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Issue Date: Mar 1950
Publisher: Hawaii Agricultural Experiment Station, University of Hawaii
Citation: Vinacke WR, Hartzler E, Tanada Y. 1950. Processed rice in Hawaii: nutritive value, susceptibility to insect infestation and consumer acceptance as compared with white and brown rice. Honolulu (HI): Hawaii Agricultural Experiment Station, University of Hawaii. 66 p. (Technical Bulletin; 10)
Series/Report no.: Technical Bulletin
No. 10
Abstract: Factors affecting the nutritive value and use of processed rice In Hawaii have been studied. Twenty-two samples of processed rice have been found to have an average thiamine content of 193 micrograms per 100 grams. Processed rice has higher thiamine, niacin, calcium, phosphorus, and iron contents than does white rice, but has lower thiamine and iron contents than does brown rice. Processed rice has a lower moisture content than brown or white. During 16 weeks of storage in two Honolulu warehouses, processed rice was found to have slightly less insect infestation than white rice and much less than brown rice. During storage, the processed rice lost 17 percent of its thiamine content; brown rice lost 33 percent, and white rice 34 percent. Losses of niacin were less than those of thiamine - approximately 15 percent of the niacin content of all the rices. The same rices stored 18 months under laboratory conditions also decreased in thiamine content. Processed rice lost 34 percent, brown rice 38 percent, and white rice 15 percent. The thiamine of processed rice has been shown to be available to human beings by studies of the thiamine excretion of human subjects on a diet containing 375 grams of rice, raw weight, daily. Washing processed rice seven times removes 22 percent of the thiamine and about 50 percent of the minerals. Washed processed rice contains an insignificant percentage of the daily requirement for calcium, phosphorus, and iron. Brown rice retains its nutrients better during washing than either white or processed. Losses of thiamine in cooking processed rice vary according to the method used from 18 to 54 percent. Discarding the cooking water results in large losses of thiamine. Brown and white rice cooked in small amounts of water lose 18 and 9 percent of their thiamine content. A study of plate waste in school cafeterias indicates that processed rice is eaten readily by customers of such cafeterias. Interviews with 200 Honolulu families who tried the rice indicate that 12 percent of them prefer processed or mixed processed and white to other kinds of rice. It may be concluded from these studies that processed rice stores as well as or better than white rice and has a higher nutritive value. It is lower in nutritive value than brown rice but is not as subject to insect infestation and deterioration.
Pages/Duration: 66 pages
Appears in Collections:Technical Bulletin, 1943 - 1980

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