Artificial groats from rice‐processing by‐products

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Abstract
Broken rice and rice dust middlings are valuable raw materials to be used in food industry. The protein content increases in the following succession: white rice < broken rice < rice dust middlings. The content of lysine and sulfur‐bearing amino acids in protein increases in the same order. The rice dust middling protein substantially differs from white rice protein by its fractional composition. This protein is balanced with regard to all essential amino acids except tryptophane. The method is developed to process broken rice and rice dust middlings into artificial groats. Casein is added to increase groat biological value. The broken rice groats possess good technological properties. Meals made from these groats have organoleptic properties similar to the properties of natural rice. The rice dust middling groat have inferior technological properties as compared to the broken rice. The biological value of artificial groats is much higher than that of natural rice. In these aspects they are similar to or even better than casein.