Fayetteville, Arkansas
May 29, 2007
The
University of Arkansas (U of A) Division of Agriculture is
developing a comprehensive database of the physical and chemical
properties of rice that is highly sought-after by the rice
processing industry, said Terry Siebenmorgen, university
professor of food science.
The database was a hot topic at the U of A Rice Processing
Program's 14th annual Industry Alliance Meeting.
"We've developed this data over years of research," Siebenmorgen
said. "This database will make available to the industry a
systematic compilation of rice characteristics that will
encompass the many rice varieties, growing locations and
environmental conditions that have an impact on rice quality."
Siebenmorgen said the team effort is led by food scientist
Jean–François Meullenet and includes food scientist Ruben
Morawicki, rice physiologist Paul Counce and rice breeders James
Gibbons and Karen Moldenhauer.
The annual meeting gives rice processing companies an
opportunity to hear about U of A research and to offer feedback
on issues important to the industry.
"It's a way for us to make sure our research is reaching those
who are supporting our program and is relevant to their needs,"
Siebenmorgen said.
Another issue of concern to processors is rice fissuring. Under
some environmental and handling conditions, fissures form in
rice kernels that can cause them to break apart during milling
or food processing. Most rice food products require intact rice
kernels.
"This is one of our research success stories," Siebenmorgen
said. "Thanks to a lot of work supported by rice growers and
processors, we have been able to determine what causes fissuring
in different varieties under different environmental and
handling conditions. This has gone a long way toward developing
drying, storing and handling methods that have improved product
quality."
Participating processors heard research reports from several
Division of Agriculture scientists, including an economic
analysis of harvesting rice at various moisture contents, one of
the variables related to rice fissuring, and aspects of rice
processing related to cooking and sensory quality. They also
toured a food science pilot plant and sensory lab where rice
research is conducted.
Siebenmorgen said the research projects presented during the
meeting receive funding support from rice cooperatives and
companies and the Arkansas Rice Research and Promotion Board,
which is funded by rice farmers through a check-off program. |
|
