Teh ultrasound-assisted magnetic stirrer was used as an effective extraction technique for teh evaluation of total phenolic contents (TPC) and antioxidant potential of ten Pakistani brown rice cultivars. For this purpose, ultrasonic (240W frequency 50/60 Hertz) assisted magnetic stirrer coupled with three solvents methanol, ethanol, and isopropanol in pure and aqueous fractions (80:20) were used for teh extraction of brown rice material. Teh extract yields of brown rice were obtained from 1.62 g/100g to 3.67 g/100g for all teh varieties. Aqueous isopropanol preferably and methanol (80:20) showed best extraction yields on teh dry mass basis of brown rice. Teh contents of total phenolics were determined as highest (496.9 mg GAE/kg) in Basmati Pak while lowest (137.7 mg GAE /kg) in non-basmati Irri-6 variety. For antioxidant activity, brown rice extracts of Basmati Pak showed teh best potential at IC50 2.19 mg/mL against DPPH radical scavenging. Reducing teh power of Basmati Pak was found highest at 0.85. Brown rice extract of Basmati 515 showed best ferrous ion metal chelation at 5.78 Eq. EDTA mg/100g.

Seven Iranian and foreign cultivars of rice were crossed in a half-diallel. Parents with F2-generations were transplanted in a randomized complete blocks design with 3 replications and evaluated for length to breath ratio of paddy and brown rice, head rice and crust, grain yield, percent of head rice and broken rice, amylose content, gelatinization temperature and gel consistency. The ANOVA table showed significant differences among genotypes, general combining ability effects for all traits and specific combining ability effects for length to breath ratio of paddy and brown rice, percent of head rice and broken rice, so representing additive and non-additive effects in genetic control of the traits involved, respectively. The graphical analysis of the results showed partial dominance for length to breath ratio of paddy and brown rice, grain yield, amylose content, gelatinization temperature and gel consistency. Because of additive gene effects, genetic advance from selection would be high for these traits. The genetic control of brown rice weight is complete dominance, and for weight of head rice and rice crust weight over dominance involved. So, genetic advance by selection for these traits would be poor. In the genetic control of higher length to breath ratio of paddy and brown rice, brown and head rice weight, grain yield and amylose content recessive genes are involved. Domsiah for higher to breath ratio of paddy and brown rice and Sepidrud for brown and head rice weight had the most recessive genes. IR28 for higher grain yield and Sepidrud for less crust weight had the most recessive genes.

Today, increasing the quality and nutritional value of food consumed by patients with celiac disease has attracted the attention of many researchers. Therefore, the aim of this study was to investigate the possibility of improving the quantitative and qualitative characteristics of gluten-free cake by replacing brown rice flour at three levels of 0, 50 and 100% with white rice flour in the presence of native Iranian gums (Isfarzeh, Qodoume Shirazi and Farsi separately at level of 1%). Results showed by increasing the amount of replacement of brown rice flour and adding gums, the viscosity of the dough increased, while with increasing the amount of these compounds, the specific gravity of the dough increased and decreased, respectively. The results showed the amount of protein, fat, moisture, firmness of the texture (during both periods) increased with the replacement of brown rice flour, while the addition of gums only affected the moisture and firmness of the texture in such a way that with the addition of gums, the amount of texture firmness decreased and the amount of moisture in the product increased. Regarding the specific volume and porosity of gluten-free cake, the results showed that with increasing the replacement of brown rice flour and the use of gums, the amount of these parameters decreased and increased, respectively. According to the results, with increasing the amount of replacement of brown rice flour, the amount of L* and a* components of the samples had a downward and upward trend, respectively, while the addition of gums only increased the amount of L* component. Finally, the panelists evaluated the sensory properties and introduced two samples containing 0% brown rice flour with Isfarzeh gum and sample containing 50% brown rice flour and Isfarzeh gum as the best samples.

Gamma-aminobutyric acid or GABA is a non-protein functional amino acid. It functions as an inhibitory neurotransmitter that is involved in the regulation of cardiovascular functions, such as blood pressure and heart rate and also plays role in the sensations of pain, anxiety, stimulation of insulin secretion from the pancreas and preventing diabetes. Fermentation and germinating of cereal seeds are of biosynthetic methods for GABA production. This study aimed to investigate the production of GABA enriched yogurt by using of Lactobacillus sakei and brown rice malt extract. In this regard, brown rice malt extract was added to low-fat milk in 0, 50,75 and 100 ml quantities and set yogurts were produced after addition of skimmed milk powder and inoculation of commercial yogurt starters and Lactobacillus sakei. Then the concentrations of GABA, phenolic compounds, amino acids, the antioxidant capacity, and sensorial characteristics were evaluated.According to the results, yogurts that were produced by brown rice malt extract contained GABA. The highest GABA content (5.62 mg/100 g d. w) was observed in yogurt with 100 ml brown rice malt extract. Using brown rice malt extract and Lactobacillus sakei caused significant increasing (p≤0/05) of phenolic compounds and their antioxidant capacities in yogurt samples compared to control. In amino acid profile analysis, glutamic acid showed the highest concentration and lysine was the highest among essential amino acids. In sensory evaluation tests, the sample with 50 ml brown rice malt extract, had the highest overall acceptability. Regarding the results, production of GABA enriched functional yogurt containing phenolics and antioxidant compounds by using brown rice malt extract and fermenting with Lactobacillus sakei and general yogurt starter cultures is feasible.

Brown rice is important because of containing nutrients and biological active compounds. Texture of brown rice is one of the important factors in terms of acceptance by consumers. An investigation was conducted to compare brown rice and three different types of Hashemi rice, No.1, No. 2, and white rice with different degrees of whiteness, 35.1-35.9, 39.6-40.1, and 54.2-55.5 respectively, to compare their properties: quality, amount of minerals, pasting properties and acceptance. Completely Randomized Design was used. The results showed that the effects of the whiteness on quality of cooked rice including amylose percentage, water absorption, time required for cooking, solid losses and pasting properties were significant = α) 0.05). Time required for cooking decreased with increasing in whiteness. Furthermore, all pasting properties increased with increasing the milling degree. Although brown rice was cooked after soaking in water for a longtime (18 h), it possessed highest stiffness of texture, mass roughness and particles when compared to other three type of rice. Brown rice had the lowest acceptancy, compare to other three samples. Rice 1 and 2 rated between white rice and brown rice in terms of quality characteristics, content of minerals and overall acceptance.

Bread is one of the most important food products that should have necessary nutritional properties and value. In this research, effect of brown rice flour (in levels of 5, 10 and 15%) with adding of mono and diglyceride emulsifier (in levels of 0.5 and 1%) was studied on some of qualitative properties of Sangak bread. Based on the results, the highest volume of bread was for control and the lowest was for B1 (having 5% brown rice flour and 0.5 % mono and diglyceride emulsifier). Also control treatment had the highest and B1 had the lowest amount of moisture. On the other hand, B6 (having 15% brown rice flour and 1% mono and diglyceride emulsifier) had the highest and control had the lowest amounts of ash, fiber and fat, respectively. Control and B4 (having 5% brown rice flour and 1% mono and diglyceride emulsifier) had the highest and B3 (having 15% brown rice flour and 0.5% mono and diglyceride emulsifier) and B6 had the lowest amounts of protein. Based on the results of organoleptic properties, all of considered characteristics except of chewing ability, smell and taste, B6 treatment was satisfying than control. Staling results based on sensory method showed that 24 hour after cooking, there were not any significant difference between samples of Sangak bread including brown rice flour and mono and diglyceride emulsifier but 48 and 72 hours after cooking, B6 was the most fresh one and the lowest freshness related to control. In measuring by Instron and 24 hour after cooking, the highest and the lowest staling was measured in control and B3, respectively. But 48 and 72 hours after cooking, the highest and the lowest staling were in control and B6.

Brown rice cultivars has higher nutritional values than the white rice cultivars due to the total phenolic compounds. Ultrasonic pretreatment is an efficient method for the extraction of phenolic compounds due to time saving, high performance efficiency and also less solvent consumption.
Total phenolic compounds and flavonoid contents were determined and antioxidant potential was assessed by 2,2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging assay. Bioactive compounds of white and brown rice were extracted under various solvents including (water, ethanol 100%, methanol 100%, ethanol 50%, methanol 50% and ethanol 50%-methanol 50%) and two extraction methods such as Soxhlet extractor and ultrasonic bath. The comparison of the test variables were performed by Duncan's test and three-way multivariate analysis of variance.
The results showed that the highest flavonoids content (162 mg gallic acid/ Kg sample), poly phenols (142.5 mg quercetin / kg sample) and radicals scavenging effect DPPH (%76.4) belonged to brown rice under ultrasonic method and ethanol:methanol (50:50) solvent extraction. The results exibited that all the main related factors such as methods of extraction, solvents and rice have significant effects on the amount of polyphenols, flavonoids and DPPH.
Under the same extraction condition, total phenol and flavonoid contents of brown rice is higher than the white rice. Ultrasonic extraction could enhance the total phenol and flavonoids contents compared to the soxhlet extraction.

Identification of rice cultivars is very important in modern agriculture. Texture properties could be used to identify of rice cultivars among of the various factors. The digital images processing can be used as a new approach to extract texture features. The objective of this research was to identify rice cultivars using of texture features with using image processing and back propagation artificial neural networks. To identify rice cultivars, five rice cultivars Fajr, Shiroodi, Neda, Tarom mahalli and Khazar were selected. Finally, 108 textural features were extracted from rice images using gray level co-occurrence matrix. Then cultivar identification was carried out using Back Propagation Artificial Neural Network. After evaluation of the network with one hidden layer using texture features, the highest classification accuracy for paddy cultivars, brown rice and white rice were obtained 92.2%, 97.8% and 98.9%, respectively. After evaluation of the network with two hidden layers, the average accuracy for classification of paddy cultivars was obtained to be 96.67%, for brown rice it was 97.78% and for white rice the classification accuracy was 98.88%. The highest mean classification accuracy acquired for paddy cultivars with 45 features was achieved to be 98.9%, for brown rice cultivars with 11 selected features it was 93.3% and it was 96.7% with 18 selected features for rice cultivars.

The economic value of different rice varieties depends on their characteristics. Knowing the genetic control of the traits will help the breeder. Genetic diversity of 85 rice genotypes evaluated using six iPBS, one IRAP, and nine ISSR markers. The studied traits included the grain area, grain length, grain width, and diameter and grain perimeter, eccentricity of brown and white. The polymorphic alleles detected by each marker (varied from 3 to 8 alleles), and an average of 5.33 alleles per locus was observed. The iPBS1854 and iPBS2242 markers with 11 bands have the highest number of bands and the iPBS2240 and iSSR55 markers with 5 bands of the least band bands. The content of the polymorphic information varied from 0.018 (iPBS2241) to 0.241 (iPBS2240) and averaged 0.195. The iPBS2240 marker with high levels of polymorphic information identified as the best marker for genetic diversity evaluation. Regression analysis was performed between phenotypic traits and molecular data for association analysis. 54 alleles were identified for evaluated traits. Of these, in a normal condition of one allele linked to the area, length, width, the eccentricity of the brown rice grain. Also, two, three, four alleles associated with the area, length and width of the white grain. In Drought stress, one single allele correlated to the area, length and width of the brown rice grain. Eight and one alleles detected for exertion from canter and perimeter of the brown rice. Also, two, four, four and eight alleles associated with the area, length, width, from canter and perimeter of the heard rice grain, respectively. Among identified alleles, ISSR1-2, iPBS2241-2, ISSR16-4, ISSR55-1, ISSR57-1, iPBS2242-2 and iPBS2240-1 associated with several traits in both normal and stress conditions The presence of common alleles is probably due to the linkage of genetic locations which control these traits or pleiotropy. We suggest that linked markers with common traits be used for breeding programs.

The objective of this study was to determine the distribution of an economically–important class of mycotoxins, the aflatoxins (AFs) in Pakistani Brown Rice. A total of 262 of brown rice samples were collected from different vendors during July 2006 to June 2011. Samples were analyzed for the occurrence of aflatoxin B1 (AFB1), B2 (AFB2), G1 (AFG1) and G2 (AFG2) by thin layer chromatography (TLC) technique. AFB1 was detected in 250 (95.4%) samples, whereas AFB2 was detected in 20 (7.6%) samples. Furthermore, AFG1 and AFG2 were not found in any sample. The contamination range of AFB1 and AFB2 was found 1.07–24.65 µg/kg and 0.52–2.62 µg/kg, respectively. Total AFs were quantified in 250 (95.4%) samples with an average of 3.89 µg/kg and contamination range was noted to be between 1.07–27.27 µg/kg. The overall results indicated that in 12 (4.6%) samples, AFs were not found within detectable limits. Furthermore, in 188 (71.7%) samples, AFs level was found below than maximum tolerated levels (MTL) as recommended by the European Union (4 µg/kg). Moreover, in 61 (23.3%) samples, AFs range was found between 4–20 µg/kg, which were fit for human consumption as per MTL (20 µg/kg) assigned by USA (FDA and FAO) and Pakistan (PSQCA). While only one sample (27.27 µg/kg) exceeded the above mention regulation limits. Low level of AFs occurs frequently in brown rice, and can be improved using proper harvesting practices, storage and transportation conditions. The small quantities of AFs warrant performing further investigation, monitoring and routine analysis on regular basis.