Evaluation of the Aromarker allele and quality attributes of Tai Phuan rice landrace (variety Kai Noi) from northern Laos

Glutinous rice (var. Kai Noi) is a staple food in Laos and it is more expensive than other rice cultivars grown in Laos. This study evaluated the quality traits and antioxidant properties of Kai Noi. The results showed that the Aromarker for fragrance allele badh 2.1 was absent, indicating that Kai Noi is a non-fragrant rice. The pasting and textural properties indicated that most parameters were similar to those of a japonica type. Total protein, fat, and amylose contents were found at very low levels. Total phenolic content and total flavonoid content of brown and white rice grains ranged from 31.7 to 32.1 mg gallic acid equivalents and 1.9-2.0 mg rutin equivalents/g, respectively. The main phenolic acids found were the hydrocinnamic acids, while the major flavonoids were rutin and myricetin. Our findings provide fundamental data and valuable information on the Kai Noi variety that can serve as a basis for application in food or beverage processing

Intimate stories told by the grain proteins of Australian wheat and Thai rice .... to the police, to breeders, to grain growers, to grain handlers, to processors and to us as consumers

All cereal grains have genetic (“intimate”) information “locked up” in the grain proteins. Accessing this information requires suitable methods of protein extraction and fractionation. Here we describe how this research approach can reveal information about stolen wheat - reliable evidence to be accepted in court. Plant breeders also rely on the grain-protein “semantides” to predict the type of grain quality (even from just a single grain), thus to produce new varieties of suitable quality. That same semantic information can subsequently be used after harvest to ensure that grain deliveries of the appropriate quality type are binned together, but separate from grain of different quality. Information about the grain proteins is also critical to the processing and consumption of grain-based foods

Concentration of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) of Asian catfish oil by urea complexation: optimization of reaction conditions

Optimization of the concentrating conditions of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) extracted from Asian catfish oil was studied to obtain a maximum concentration. The crude fish oil was extracted from the belly flap and adipose tissue of Asian catfish, and the extracted oil was used as fresh crude oil. The EPA and DHA were concentrated by the urea complexation method. A hexagonal rotatable design was applied to examine the effects of crystallization temperature and urea-to-fatty acid ratio on the total content of EPA and DHA (Y1 ) and the liquid recovery yield (Y2 ). The second order polynomial regression models for Y1 and Y2 were employed to generate the response surfaces. Under the optimum conditions of -20 °C and a urea-to-fatty acid ratio of 4 (w/w), the total concentration of EPA and DHA could be increased by up to 88%, while a liquid recovery yield of 26% was obtained

Lean meat and heart health

The general health message to the public about meat consumption is both confusing and misleading. It is stated that meat is not good for health because meat is rich in fat and cholesterol and high intakes are associated with increased blood cholesterol levels and coronary heart disease (CHD). This paper reviewed 54 studies from the literature in relation to red meat consumption and CHD risk factors. Substantial evidence from recent studies shows that lean red meat trimmed of visible fat does not raise total blood cholesterol and LDL-cholesterol levels. Dietary intake of total and saturated fat mainly comes from fast foods, snack foods, oils, spreads, other processed foods and the visible fat of meat, rather than lean meat. In fact, lean red meat is low in saturated fat, and if consumed in a diet low in SFA is associated with reductions in LDL-cholesterol in both healthy and hypercholesterolemia subjects. Lean red meat consumption has no effect on in vivo and ex vivo production of thromboxane and prostacyclin or the activity of haemostatic factors. Lean red meat is also a good source of protein, omega-3 fatty acids, vitamin B-12, niacin, zinc and iron. In conclusion, lean red meat, trimmed of visible fat, which is consumed in a diet low in saturated fat does not increase cardiovascular risk factors (plasma cholesterol levels or thrombotic risk factors)