ABSTRACT
A brief review of the present status of some rice products utilized in some Asiatic countries, as well as in Western countries, was presented. It covers rice snack foods, rice flours, breads, cakes, noodles, parboiled rice, quick-cooking rice, rice preservation by canning, freezing and freeze-drying, breakfast cereals, baby foods, and some specialty rice products. There are other rice products such as rice bran, dextran, maltose syrup, rice oil, rice starch, and beverages, which are also important to the utilization of the rice grain; because of the limitation of space, these latter subjects are not covered. Re cent trends on rice research have been shifted partly toward application of genetic engineering to improve the performance of rice seeds in terms of protein quality, starch functions, disease resistance, yield per acre, and nutri tive value of the rice grain, which have not been covered in this chapter. The author has made efforts to summarize the more important and well-known rice products.
