Influence of protein content on spaghetti cooking quality

2005 ◽  
Vol 41 (3) ◽  
pp. 347-356 ◽  
Author(s):  
M.A. Del Nobile ◽  
A. Baiano ◽  
A. Conte ◽  
G. Mocci
Keyword(s):  
Protein Content ◽  
Cooking Quality

scholarly journals Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

The quality of noodles prepared from the flours of some Australian wheat

1971 ◽  
Vol 11 (49) ◽  
pp. 243 ◽  
Author(s):  
HJ Moss
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Yellow Colour ◽  
Hard Wheat ◽  
Melanin Formation ◽  
Similar Protein ◽  
Subjective Tests ◽  
Australian Wheat ◽  
Wheat Flours

The brightness of Japanese noodles made from flours of eight varieties of wheat was found to depend inversely on the protein content, but hard wheat flours gave slightly whiter noodles than did others of similar protein content. Discolouration appeared to be related to melanin formation from tyrosine groups. The cooking quality of six varieties, both in respect of Japanese and Chinese noodles, was also investigated. Noodles made from Heron flour tended to lose their integrity with prolonged boiling. Emblem flour required longer cooking than the others, both for Chinese and Japanese noodles, while Raven flour gave the most attractive noodles according to subjective tests. In another set of comparisons, Olympic and Rencubbin flour developed significantly more yellow colour, when made into Chinese type noodles, than did other varieties. Olympic noodles were the most attractive after cookinq, as they retained their integrity and yellowness.

scholarly journals Changes in Chemical Composition and Rice Cooking Quality Through the Utilization of Respiration Heat of Freshly Harvested Rice During Storage

2017 ◽  
Vol 5 (2) ◽  
pp. 43 ◽  
Author(s):  
Tanwirul Millati ◽  
Arief Rahmad Maulana Akbar ◽  
Susi Susi ◽  
Alia Rahmi
Keyword(s):  
Chemical Composition ◽  
Water Absorption ◽  
Protein Content ◽  
Storage Time ◽  
Cooking Quality ◽  
Absorption Capacity ◽  
Water Absorption Capacity ◽  
Plastic Bag ◽  
Black Plastic ◽  
And Storage

This study aims to determine the effect of the type of packaging and storage time on the chemical composition and rice cooking quality by utilizing the respiration generated heat of freshly harvested rice. “Siam Pandak” variety of freshly harvested rice stored in black plastic bag and tarpaulin with storage time of 0, 1, 2, 3, 4 and 5 days. The results showed that the accumulation of respiration heat of freshly harvested rice during storage is only capable of raising the temperature in the packaging up to 28 – 31°C, slightly higher than room temperature ranging between 26 – 29°C. Types of packaging and storage time could increase water absorption capacity, protein and fiber contents; and reduce fat and carbohydrate contents. The increase in water absorption capacity was obtained in black plastic bag with storage time of one day, which amounted to 298.27% (an increase of 27.74% compared to control), the highest protein content with storage time of two days with a protein content of 8.56% (an increase of 7.31% compared to control), fiber content in the tarp packaging with storage time of five days, which amounted to 2.40% (an increase of 96.46% compared to control).

scholarly journals Physical and nutrient characterization of the grains from traditional rice varieties of Kerala and validation of the trait linked molecular markers

2021 ◽  
Vol 58 (3) ◽  
pp. 394-408
Author(s):  
Jeena George ◽  
VG Jayalekshmy ◽  
AM Shahiba ◽  
Arun Chacko ◽  
Tejashree S Lachyan
Keyword(s):  
Protein Content ◽  
Cooking Quality ◽  
Amylose Content ◽  
Public Awareness ◽  
Zinc Content ◽  
Rice Varieties ◽  
Carotene Content ◽  
Iron And Zinc ◽  
Traditional Rice

Kerala is rich with traditional rice varieties that could grow in various agro- climatic conditions of the state. However many of these traditional varieties are not cultivated and have become extinct due to low yield, promotion of high breed variety seeds and high-cost in continuing the cultivation with traditional seeds. The lack of knowledge about the nutraceutical values of traditional rice varieties among farmers leads to the non-participation in cultivation. Present study was aimed at to characterization of thirty traditional rice varieties in terms of physico-chemical, cooking quality as well as molecular screening with markers specific to quality traits. All the varieties used is unique in their quality parameters, among them Njavara Veluthath (13.57%) and Orumundakan (13.35%) were rich in protein content whereas, Karimbalan (311.54 mg/Kg and 102.41 mg/kg) and Veliyan (218.25 mg/Kg and 56.88mg/kg) were superior in Iron and Zinc content. The carotene content ranged from 0.14 mg/100g (Mullan kayama) to 0.56 mg/100g (Njavara veluthath) and amylose content was maximum in Cheruviripp (29.52%). Thus, these varieties need to be conserved and promote them by commercialize and through general public awareness about their medicinal benefits. Correlation analysis showed positive significant relationship between Iron and Zinc content, while amylose content had positive correlation with volume expansion and optimum cooking quality. The SSR marker RM535 linked to Quantitative Trait Loci for Iron and Zinc content was detected in thirteen varieties, RM190 linked with Wx gene locus associated with amylose content in seventeen varieties and the marker RM520 linked to QTL for protein content was detected in all the varieties.

scholarly journals Protein formation and nutritional advantages of promising pea lines in the forest-steppe of the middle Volga region

2021 ◽  
Vol 215 (12) ◽  
pp. 41-49
Author(s):  
Anatoliy Katyuk
Keyword(s):  
Protein Content ◽  
Nutritional Quality ◽  
Cooking Quality ◽  
Weather Conditions ◽  
Volga Region ◽  
Middle Volga Region ◽  
New Varieties ◽  
Filling Phase ◽  
Middle Volga

Abstract. The experiments were conducted at Samara Research Institute of Agriculture, a branch of the SamSC RAS in 2018–2020. The purpose of the research. Evaluation of promising lines of peas from the competitive variety trial nursery for the nutritional quality of seeds to create new varieties for the Middle Volga region. Methodology and methods of research. The material for the study was 6 promising lines of peas. The nutritional quality of the lines were evaluated according to the following characteristics: the protein content and composition in the seeds, the boiling time of the seeds, the seed cooking coefficient, and the taste of the boiled seeds. The peas grew and developed in dry (2018–2019) and moderate (2020) weather conditions. Results. The protein content in the seeds of the lines was determined by external environmental factors, especially the weather conditions during the bean filling phase. The seeds accumulated more protein when the weather was dry during the bean filling. The protein content of seeds had a positive correlation (r = 0.944) with the average daily air temperature, and a negative correlation (r = 0.986) with precipitation during the bean filling phase. On average, the lines had the same protein content as the Samarius standard but corresponded to the standard value of high-quality varieties (not less than 24.0 %). The following lines had the same seed protein content as the standard (25.6 %): B3737/2-2 (25.2 %), Kt6575 (25.8 %), Kt6358 (24.9 %). These lines contained a large amount of water-soluble protein fraction in comparison with the standard: Kt6575 (16.9 %), Kt6358 (16.6 %), and B3737/2-2 (16.9 %). B3737/2-2 and Kt6575 showed high cooking quality (seed boiling time 110–122 minutes, seed cooking coefficient 2.5–2.6). All lines had a good taste of boiled seeds equal to 4–5 points. Scientific novelty. B3737/2-2, Kt6575, Kt6358 have been suggested to be used as sources of new varieties for their high cooking quality.

PREHARVEST DESICCATION OF GREEN-SEEDED FIELD PEAS WITH DIQUAT

1982 ◽  
Vol 62 (3) ◽  
pp. 555-560 ◽  
Author(s):  
G. H. GUBBELS
Keyword(s):  
Pisum Sativum ◽  
Protein Content ◽  
Seed Size ◽  
Yield Loss ◽  
Cooking Quality ◽  
Quality Characteristics ◽  
Spray Application ◽  
Green Color ◽  
Pisum Sativum L ◽  
Field Peas

Diquat treatments were applied to green-seeded field peas (Pisum sativum L.) over a 5-yr period to determine the effect of applications at various stages of maturity on some agronomic and quality characteristics. The spray application effectively hastened drying of the plants, eliminating the need for windrowing. The rate of 0.28 kg a.i./ha was adequate. The earlier harvesting permitted by the treatments reduced loss of green color and germinability associated with weathering and reduced yield loss from shattering. Applications made as early as the 50% brown pod stage did not markedly affect yield, protein content, seed size, cooking quality or germinability. However, a later stage of spraying may be advisable under conditions of slow maturation.

Sign in / Sign up

Export Citation Format

Share Document