Know Rice

On this first post we will discuss about the staples such as rice. Rice is the grain (grain) which has been separated from the chaff. Chaff (straw Java) are anatomically called 'Palea' (part covered) and the 'lemma' (the cover).
At one stage of processing of rice yields, rice pounded with a mortar or ground so that the outer part (grain leather) regardless of its content. Contents of this section, who is white, reddish, purple or even black, called the rice.From glutinous rice called glutinous rice. 

Anatomy of rice

Rice alone in biology is the grain which consists of aleurone, the outermost layer which often go wasted in the process of separation of the skin, endosperm, where most of the rice starch and protein are located, and embryo, which is a new crop of candidates (in rice can not grow anymore, except with the help of tissue culture techniques). In everyday language, called the eye of rice embryo.


The content of rice
 
Like other cereal grains, greatest part is dominated by rice starch (approximately 80-85%). Rice also contains protein, vitamins (especially in the aleurone), minerals, and water.
Rice starch carbohydrate polymer composed of two:amylose, starches with unbranched structure amylopectin, starch with branched structures and tend to be stickyComparison of starch composition of both groups are largely determine the color (transparent or not) and the texture of the rice (sticky, soft, hard, or Pera). Ketan is almost entirely dominated by amylopectin so it is very sticky, while rice Pera has amylose content exceeding 20% ​​which makes the rice grains scattered (not berlekatan) and hard. 

Types and colors of rice 

Various kinds of rice and glutinous rice in Indonesia.
The color of the different rice genetically regulated, due to differences in genes that regulate aleurone color, color endospermia, and starch composition in endospermia.
Rice "ordinary" white somewhat transparent because it had little aleurone, and amylose content is generally about 20%. Rice dominates the rice market.Brown rice, due to aleuronnya contains genes that produce anthocyanin which is a source of red or purple.Black rice, very rare, due to aleurone and endospermia produce anthocyanins with a high intensity so that colored dark purple black approached.Sticky rice (or sticky rice), white, not transparent, all or almost all starch was amylopectin.Black sticky rice, glutinous rice is the black version.
Some types of rice issued a scent when ditanak (eg 'Cianjur Pandanwangi' or 'Rajalele'). The smell is due to release rice aromatic compounds that give fragrance effect. This trait is genetically regulated and becomes the object of genetically engineered rice. 

Aspects of food
 
Rice is used primarily for processing into rice, the staple food of the most important citizens of the world. Rice is also used as material for a variety of cakes and pastries, mainly from rice, including also to be fermented. In addition, rice is an essential component for medicinal rice kencur and param. Popular beverage is wine from processed rice starch and water.
In the field of food industry, processed rice into rice flour. Sosohan rice (aleurone layer), which has a high nutritional content, processed into flour bran (rice bran). Part of the embryo is also processed into food supplements as the eyes of rice flour.
In the interest of the diet, rice is used as a source of gluten-free food in the form of popcorn.
Among the various types of rice in Indonesia, the red rice or brown rice believed to have efficacy as a drug. Brown rice that has been known since 2800 BC, by the doctors at that time believed to have the medical value that can restore a sense of calm and peace. Although, compared with white rice, brown rice carbohydrate content is lower (78.9 g: 75.7 g), but the results of the analysis Nio (1992) demonstrated the value of the energy produced instead of brown rice over white rice (349 cal: 353 cal ). Besides being more rich in protein (6.8 g: 8.2 g), it is probably due to the higher content of vitamin (0.12 mg: 0.31 mg).
Thiamine deficiency can disrupt the nervous system and heart, in severe circumstances called beriberi, with initial symptoms of decreased appetite, indigestion, constipation, fatigue, tingling, palpitations, and diminished reflexes.
Other nutritional elements contained in brown rice is phosphorus (243 mg per 100 grams of material) and selenium. Selenium is a trace element (trace element) which is an essential part of the enzyme glutathione peroxidase. This enzyme acts as a catalyst in the breakdown of peroxide into bonds that are not toxic. Peroxide can be transformed into free radicals that can oxidize unsaturated fatty acids in the cell membrane to destroy the membrane, causing cancer and other degenerative diseases. Because of its ability that many experts say this material has the potential to prevent cancer and other degenerative diseases. 

Aspects of culture and language
 
Rice is an integral part, can be said to be sign of Austronesian culture, especially the western Austronesian. Austronesian term is more a term that refers to aspects of language (linguistic).
Differentiation of rice, grain, straw, hay, rice, rice, or sticky, is one characterize the attachment of "rice culture" to the Austronesian language family of the user community, and thus also part of the Austronesian culture.
A number of reliefs on temples in Java also shows aspects of "rice culture" in the local community at that time. (id.wikipedia.org)