FrenchieGirl
Senior Moderator
Translated from Spanish with Google
http://www.cooperativa.cl/p4_noticias/antialone.html?page=http://www.cooperativa.cl/p4_noticias/site/artic/20080505/pags/20080505113518.html
Chilean Scientists create a new type of rice
The food is the result of a project conducted by the University of Santiago and co-funded by the Foundation for Agrarian innovation.
A rice that needs only a quarter of water which is commonly used and half the cooking time for the new product is that the Chilean food industry could throw the market soon.
The food is the result of a project conducted by the University of Santiago (USACH) and co-funded by the Foundation for Agrarian Innovation (FIA).
The results showed that it is possible to generate innovative products from byproducts of the process of polished rice, such as grain party, media grana, tips of rice, fragments, flour, harinillas and others, with the sole exception of the quinine.
These raw materials through the extrusion process, can be transformed again in rice grains reconfigured, flavored or colored, or gelatinizada flour and other products.
"This initiative sought to make better use and value added a byproduct of low commercial value and interest," said Juan Carlos Galaz, executive Innovation Unit Projects and Programmes FIA.
Although Galaz does not dare to ensure that the project could serve as a palliative to the shortage of rice that can be seen at the international level, he stressed that "obviously could increase the amount of rice available on the market."
At present, Chile imports about 60 percent of rice consumed, and on average each citizen eats 17 kilograms annually. (Agencies)
http://www.cooperativa.cl/p4_noticias/antialone.html?page=http://www.cooperativa.cl/p4_noticias/site/artic/20080505/pags/20080505113518.html
Chilean Scientists create a new type of rice
The food is the result of a project conducted by the University of Santiago and co-funded by the Foundation for Agrarian innovation.
A rice that needs only a quarter of water which is commonly used and half the cooking time for the new product is that the Chilean food industry could throw the market soon.
The food is the result of a project conducted by the University of Santiago (USACH) and co-funded by the Foundation for Agrarian Innovation (FIA).
The results showed that it is possible to generate innovative products from byproducts of the process of polished rice, such as grain party, media grana, tips of rice, fragments, flour, harinillas and others, with the sole exception of the quinine.
These raw materials through the extrusion process, can be transformed again in rice grains reconfigured, flavored or colored, or gelatinizada flour and other products.
"This initiative sought to make better use and value added a byproduct of low commercial value and interest," said Juan Carlos Galaz, executive Innovation Unit Projects and Programmes FIA.
Although Galaz does not dare to ensure that the project could serve as a palliative to the shortage of rice that can be seen at the international level, he stressed that "obviously could increase the amount of rice available on the market."
At present, Chile imports about 60 percent of rice consumed, and on average each citizen eats 17 kilograms annually. (Agencies)