GOVPH

A research by the Department of Science and Technology shows that brown rice shelf-life can be extended up to six months.

According to Engr. Marie Garcia of the DOST-Food and Nutrition Research Institute (FNRI), her group subjects storage temperature of brown rice to a 10° Celsius higher to achieve a longer shelf-life.

“We are now awaiting the results of our field runs conducted last July to fully verify if brown rice could go beyond six months in storage,” Engr. Garcia said.

Further research though is needed to achieve the desired shelf-life comparable to well-milled rice in the market today, she added.

In their research, the DOST-FNRI team used four varieties good for brown rice production, namely the Philippine Rice Research Institute recommended NSIC Rc160, 42011, the Hybrid Mestizo and an organically grown rice variety from Zaragoza, Nueva Ecija.

A normal storage temperature of 27°-30°C makes brown rice prone to oxidation resulting in the formation of germs which makes it rancid after sometime.

Early last year, DOST Secretary Mario G. Montejo challenged DOST-FNRI scientists to working on a technology that would extend the shelf-life of brown rice. Once successful, the technology will make brown rice a good alternative to the commercial white rice.

DOST-FNRI hopes for the eventual acceptance of brown rice by the consumers and cut the country’s dependency on imported rice.

Consumption of brown rice will also help solve the rice shortage, Montejo said.

Montejo likewise told that the production of brown rice “would increase the yields of rice by 10 percent.” 

Brown rice, according to studies, has more minerals and vitamins compared with white or well-milled rice. It is also responsible for triggering the cholecystokinin, a peptide hormone that tells the body that it had enough food for a meal. As a result, one would feel prolonged fullness, resulting in less rice consumption which is good for weight maintenance and reduction. 

New studies show that replacing 50g of white rice with the same amount of brown rice would lower the risk for Type 2 diabetes by 16%. It has a low Glycemic Index of 52, its oil content has a cholesterol lowering effect and it has no significant difference in the iron absorption with white rice.

DOST-FNRI is set to roll out the technology and transfer it to interested private companies. (Joy M. Lazcano, S&T Media Service)

Written by: Joy Lazcano   
Friday, 09 September 2011 09:19