FAYETTEVILLE, Ark. – A paper written by a doctoral student and other members of the Department of Food Science in U of A's Dale Bumpers College of Agricultural, Food and Life Sciences has been named an "editor's pick" by the Cereals & Grains Association.

The paper, "Physicochemical and Functional Properties of Medium-Sized Broken Rice Kernels and Their Potential in Instant Rice Production," was written by doctoral student Rebecca Bruce, associate professor of food processing and post-harvest system engineering Griffiths Atungulu, and associate professor of biological and agricultural engineering Sammy Sadaka.

Atungulu is also a researcher with the Arkansas Agricultural Experiment Station, the research arm of the U of A System Division of Agriculture; and Sadaka is with the U of A System Division of Agriculture Cooperative Extension Service.

The study found the use of broken rice kernels for production of instant rice is feasible and can reduce the cost of raw materials, and improve cooked rice sensory characteristics. The authors recommend consumer sensory studies be conducted to determine product acceptability. The research provides information on the enhancement of the value of broken rice as a commodity through novel applications. It also provides science‐based information on characteristics of medium‐sized broken rice, which is useful in new product development.

The paper was one of two papers selected by Cereal Chemistry Editor-in-Chief Les Copeland for his June editor's picks, saying the research "describes a means to enhance the value of broken rice. The description of the characteristics of medium-sized broken rice will be useful for new product development."

Bruce, who has created her own foundation in Ghana, earned a Doctoral Academy Fellowship from the U of A Graduate School and International Education. She was named Bumpers College's Distinguished Master's Scholar as well as the department's outstanding M.S. student in 2019. Bruce has won multiple awards at presentations and conferences, and is a member of the Institute of Food Technologists and the American Society of Agricultural and Biological Engineers.

Atungulu is Bruce's primary advisor and Sadaka is on her dissertation committee.

Cereal Chemistry is an international journal of scientific papers reporting significant and recent research in areas of genetics, composition, processing and utilization of grains, including barley, maize, millet, oats, rice, rye, sorghum, triticale, wheat, pulses, oilseeds and specialty crops.

About the Dale Bumpers College of Agricultural, Food and Life Sciences: Bumpers College provides life-changing opportunities to position and prepare graduates who will be leaders in the businesses associated with foods, family, the environment, agriculture, sustainability and human quality of life; and who will be first-choice candidates of employers looking for leaders, innovators, policy makers and entrepreneurs. The college is named for Dale Bumpers, former Arkansas governor and longtime U.S. senator who made the state prominent in national and international agriculture. For more information about Bumpers College, visit our website, and follow us on Twitter at @BumpersCollege and Instagram at BumpersCollege.

About the University of Arkansas: The University of Arkansas provides an internationally competitive education for undergraduate and graduate students in more than 200 academic programs. The university contributes new knowledge, economic development, basic and applied research, and creative activity while also providing service to academic and professional disciplines. The Carnegie Foundation classifies the University of Arkansas among only 2.7 percent of universities in America that have the highest level of research activity. U.S. News & World Report ranks the University of Arkansas among its top American public research universities. Founded in 1871, the University of Arkansas comprises 10 colleges and schools and maintains a low student-to-faculty ratio that promotes personal attention and close mentoring.