Effects of cultivars and fertilization levels on the quality of brown and polished rice

2021 ◽  
Author(s):  
Paulo Carteri Coradi ◽  
Amanda Müller ◽  
Geovane da Silva André ◽  
Paulo Eduardo Teodoro ◽  
Cid Naudi Silva Campos ◽  
...  
Keyword(s):  
Polished Rice

scholarly journals Qualidade física de grãos beneficiados de cultivares de arroz produzidos em diferentes níveis de adubação

2020 ◽  
Vol 42 ◽  
pp. 29
Author(s):  
Amanda Müller ◽  
Paulo Carteri Coradi ◽  
Jonatas Ibagé Steinhaus ◽  
Guilherme Abreu Coelho de Souza ◽  
Letícia Oliveira Carneiro ◽  
...  
Keyword(s):  
Whole Grains ◽  
Quality Analysis ◽  
Average Yield ◽  
Soil Fertilization ◽  
Physical Quality ◽  
Polished Rice ◽  
Physical Classification ◽  
Different Levels

Rice is one of the most cultivated cereals in the world and the increase in crop yield is associated with cultivars and levels of soil fertilization, and may suffer changes in grain quality after processing. The objective of this work was to evaluate the physical quality of grains of rice benefited as polished and integral of cultivars IR 424 RI and IR 431 CL as a function of different levels of fertilization. After the harvest, the grains were subjected to the debarking and polishing processes. Quality analysis was performed according to the physical classification of rice. The cultivar IR 424 RI obtained higher values of yellow, burned and plastered grains, and in the cultivar IR 431 LC more broken, chopped and stained grains were observed. The average yield of polished rice of cultivar IR 431 CL was 44.54% and cultivar IR 424 RI was 56.80%. Meanwhile, the average yield of whole rice of cultivar IR 431 CL was 65.02% and cultivar IR 424 RI was 73.08%. The increase in the fertilization levels of the rice influenced positively on the yield of whole grains, but did not present satisfactory results regarding the physical quality.

Iron concentration, bioavailability, and nutritional quality of polished rice affected by different forms of foliar iron fertilizer

2013 ◽  
Vol 141 (4) ◽  
pp. 4122-4126 ◽  
Author(s):  
Wanling He ◽  
M.J.I. Shohag ◽  
Yanyan Wei ◽  
Ying Feng ◽  
Xiaoe Yang
Keyword(s):  
Nutritional Quality ◽  
Iron Concentration ◽  
Polished Rice ◽  
Iron Fertilizer

scholarly journals Freezing as a Method to Maintain the Quality of Polished Rice

2008 ◽  
Vol 55 (10) ◽  
pp. 487-493 ◽  
Author(s):  
Yasuko Kainuma
Keyword(s):  
Polished Rice

scholarly journals Investigation on the quality of polished rice in the Tohoku district.

1986 ◽  
Vol 81 (11) ◽  
pp. 817-819
Author(s):  
Tomio SAITO ◽  
Kuniaki KISO ◽  
Yoshiko FUKADA ◽  
Kenichi WATANABE ◽  
Hitoshi SHIMOI ◽  
...  
Keyword(s):  
Polished Rice

scholarly journals Investigation on the quality of polished rice in Tohoku district (Investigation by New M.G. solution dyeing method).

1986 ◽  
Vol 81 (12) ◽  
pp. 886-888
Author(s):  
Kuniaki KISO ◽  
Kenichi WATANABE ◽  
Hitoshi SHIMOI ◽  
Tohiro TAKAHASHI ◽  
Hiroaki SAGAWA ◽  
...  
Keyword(s):  
Polished Rice ◽  
Dyeing Method

scholarly journals Starch Eluted from Polished Rice during Soaking in Hot Water is Related to the Eating Quality of Cooked Rice

2010 ◽  
Vol 58 (1) ◽  
pp. 13-18 ◽  
Author(s):  
Takuya Wada ◽  
Takayuki Umemoto ◽  
Noriaki Aoki ◽  
Masao Tsubone ◽  
Takefumi Ogata ◽  
...  
Keyword(s):  
Hot Water ◽  
Eating Quality ◽  
Cooked Rice ◽  
Polished Rice

scholarly journals Invasive growth of Aspergillus oryzae in rice koji and increase of nuclear number

2020 ◽  
Author(s):  
Mizuki Yasui ◽  
Ken Oda ◽  
Shunsuke Masuo ◽  
Shuji Hosoda ◽  
Takuya Katayama ◽  
...  
Keyword(s):  
Aspergillus Oryzae ◽  
Invasive Growth ◽  
Solid Culture ◽  
Alcohol Fermentation ◽  
Rice Grains ◽  
Polished Rice ◽  
Different Types ◽  
Nuclear Number ◽  
Secretory Capacity

Abstract Background: ‘Rice koji’ is a solid culture of Aspergillus oryzae on steamed rice grains. Multiple parallel fermentation, wherein saccharification of rice by A. oryzae and alcohol fermentation by the budding yeast occur simultaneously, lead to the formation of a variety of ingredients of Japanese sake. In sake brewing, the degree of mycelial invasive growth into the steamed rice, called ‘haze-komi’, highly correlates with the digestibility and quality of rice koji, since the hyphae growing into the rice secrete amylases and digest starch of rice. Results: In this study, we investigated mycelial distribution of GFP-tagged A. oryzae in rice koji made with different types of rice, such as sake rice and eating rice, with 50 or 90% polishing rate to remove abundant proteins and lipids near the surface. In addition, we compared transcriptomes of A. oryzae in the different types of rice koji. Finally, we found that A. oryzae increases the nuclear number and hyphal width in the course of 1-3 days cultivation. Conclusions: Our imaging analyses indicate that A. oryzae hyphae grew more deeply into 50% polished rice than 90% polished rice. The increases of nuclear number may be a selectively acquired characteristic for the high secretory capacity during the breeding in long history.

scholarly journals Effect of the Condition of Polished Rice on the Quality of Polished Rice

2005 ◽  
Vol 100 (1) ◽  
pp. 65-75 ◽  
Author(s):  
Tomochika MIZUMA ◽  
Hisashi FUJIWARA ◽  
Yoshifumi KIYOKAWA ◽  
Yoshinori WAKAI
Keyword(s):  
Polished Rice

scholarly journals Rice Compounds with Impact on Diabetic Control

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1992
Author(s):  
Cristiana Pereira ◽  
Vanda M. Lourenço ◽  
Regina Menezes ◽  
Carla Brites
Keyword(s):  
Bioactive Compounds ◽  
Diabetic Control ◽  
Milling Process ◽  
Aminobutyric Acid ◽  
Functional Ingredients ◽  
Rice Grains ◽  
Polished Rice ◽  
Side Stream ◽  
Rice Milling

Rice is one of the most cultivated and consumed cereals worldwide. It is composed of starch, which is an important source of diet energy, hypoallergenic proteins, and other bioactive compounds with known nutritional functionalities. Noteworthy is that the rice bran (outer layer of rice grains), a side-stream product of the rice milling process, has a higher content of bioactive compounds than white rice (polished rice grains). Bran functional ingredients such as γ-oryzanol, phytic acid, ferulic acid, γ-aminobutyric acid, tocopherols, and tocotrienols (vitamin E) have been linked to several health benefits. In this study, we reviewed the effects of rice glycemic index, macronutrients, and bioactive compounds on the pathological mechanisms associated with diabetes, identifying the rice compounds potentially exerting protective activities towards disease control. The effects of starch, proteins, and bran bioactive compounds for diabetic control were reviewed and provide important insights about the nutritional quality of rice-based foods.

Annotation: Class Size and the Quality of Educational Outcomes

1998 ◽  
Vol 39 (6) ◽  
pp. 797-804 ◽  
Author(s):  
Neville Bennett
Keyword(s):  
Educational Outcomes ◽  
Class Size
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