scholarly journals HUBUNGAN ANTARA KANDUNGAN PATI RESISTEN DAN KUALITAS TANAK BERAS SIGER (TIWUL MODIFIKASI)

2018 ◽  
Vol 18 (1) ◽  
pp. 7
Author(s):  
Beni Hidayat ◽  
M. Muslihudin ◽  
Syamsul Akmal
Keyword(s):  
Resistant Starch ◽  
Digestive Enzymes ◽  
Room Temperature ◽  
Cooking Quality ◽  
Starch Content ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Cycling Treatment ◽  
The Relationship

Resistant starch is a starch fraction that can not be hydrolyzed by digestive enzymes in the small intestine and classified as a prebiotic compound. Increasing the content of resistant starch to a certain amount in Siger Rice (modified tiwul) will decrease the cooking quality. The objective of this research was to study the relationship between resistant starch content and cooking quality of Siger Rice (eating quality, texture, and taste). The increase of resistant starch content in siger rice was done by the application of autoclaving-cooling cycling treatment, through steam stages, cooling to room temperature, followed by cooling at 4°C for 0 hours/control, 12 hours, 24 hours, 36 hours and 48 hours. The results showed that the increase of resistant starch content ≤ 10% (9.85%) will improve the quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7,15 to 8,2), texture (7.05 to 8.35), and flavor (6.95 to 8.15); on the contrary, the increase of resistant starch content more than 10% (14.25%) will decrease the cooking quality characteristics of Siger Rice for all organoleptic scores, i.e., eating quality (7.15 to 6.8), texture (7.05 to 6.6), and taste (6.95 to 6.4).

scholarly journals Genome-Wide Identification and Genetic Variations of the Starch Synthase Gene Family in Rice

Plants ◽  
2021 ◽  
Vol 10 (6) ◽  
pp. 1154
Author(s):  
Hongjia Zhang ◽  
Seong-Gyu Jang ◽  
San Mar Lar ◽  
Ah-Rim Lee ◽  
Fang-Yuan Cao ◽  
...  
Keyword(s):  
Gene Family ◽  
Catalytic Domain ◽  
Amylose Content ◽  
Expression Patterns ◽  
Starch Synthase ◽  
Eating Quality ◽  
Segmental Duplications ◽  
Genome Wide ◽  
The Relationship

Starch is a major ingredient in rice, and the amylose content of starch significantly impacts rice quality. OsSS (starch synthase) is a gene family related to the synthesis of amylose and amylopectin, and 10 members have been reported. In the present study, a synteny analysis of a novel family member belonging to the OsSSIV subfamily that contained a starch synthase catalytic domain showed that three segmental duplications and multiple duplications were identified in rice and other species. Expression data showed that the OsSS gene family is involved in diverse expression patterns. The prediction of miRNA targets suggested that OsSS are possibly widely regulated by miRNA functions, with miR156s targeted to OsSSII-3, especially. Haplotype analysis exhibited the relationship between amylose content and diverse genotypes. These results give new insight and a theoretical basis for the improved amylose content and eating quality of rice.

Effect of resistant starch on the cooking quality of yam (Dioscoreaspp.) and cassava (Manihot esculenta) based paste products

2012 ◽  
Vol 64 (4) ◽  
pp. 484-493 ◽  
Author(s):  
Olivier Kouadio Kouadio ◽  
Denis Yao N'dri ◽  
Charlemagne Nindjin ◽  
Alessandra Marti ◽  
Maria Cristina Casiraghi ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Manihot Esculenta ◽  
Cooking Quality

The effect of genotype and castration method on the eating quality characteristics of pork from male pigs

2003 ◽  
Vol 77 (1) ◽  
pp. 67-72 ◽  
Author(s):  
D. N. D’Souza ◽  
B. P. Mullan
Keyword(s):  
Average Daily Gain ◽  
Subcutaneous Fat ◽  
Quality Characteristics ◽  
Taste Panel ◽  
Eating Quality ◽  
Large White ◽  
Overall Acceptability ◽  
Daily Gain ◽  
Genotype A

AbstractSixty crossbred (Large White × Landrace × Duroc) pigs were used to compare the growth performance, carcass and pork quality characteristics of entire, surgically castrated and immunologically castrated male pigs from two Western Australian commercial genotypes (genotype A : ‘lean’ genotype and genotype B : propensity for increased subcutaneous fat deposition). Pigs from genotype B had a higher average daily gain and a superior food conversion ratio compared with pigs from genotype A. Entire males had lower backfat compared with surgically and immunologically castrated male pigs. Pork from entire males was drier, tougher and had lower overall acceptability scores compared with surgically or immunologically castrated male pigs. Pork from genotype A pigs had a lower m. longissimus thoracis (LT) ultimate pH and higher drip loss compared with pork from genotype B pigs. However, consumer taste panel assessment indicated that pork from genotype A pigs was more tender, had higher juiciness and overall acceptability scores compared with pork from genotype B pigs. Within genotype A, the consumer taste panel preferred pork from surgically castrated pigs compared with either entire or immunologically castrated pigs. Within genotype B, the consumer taste panel preferred pork from immunologically castrated pigs compared with either entire or surgically castrated male pigs. These results indicate that interactions between genotype and castration method can significantly influence eating quality of pork.

scholarly journals Suckler Bulls Slaughtered at 15 Months of Age: Effect of Different Production Systems on the Fatty Acid Profile and Selected Quality Characteristics of Longissimus Thoracis

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 264 ◽  
Author(s):  
Lara Moran ◽  
Shannon S. Wilson ◽  
Cormac K. McElhinney ◽  
Frank J. Monahan ◽  
Mark McGee ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Dry Matter ◽  
Production Systems ◽  
Quality Characteristics ◽  
Dry Matter Intake ◽  
Eating Quality ◽  
Omega 3 ◽  
Grass Silage ◽  
Ad Libitum

The objective was to compare the quality of beef from bulls reared in typical Irish indoor systems or in novel grass-based systems. Bulls were assigned to one of the following systems: (a) grass silage plus barley-based concentrate ad libitum (CON); (b) grass silage ad libitum plus 5 kg of concentrate (SC); (c) grazed grass without supplementation (G0); (d) grazed grass plus 0.5 kg of the dietary dry matter intake as concentrate (GC) for (100 days) until slaughter (14.99 months). Carcass characteristics and pH decline were recorded. Longissimus thoracis was collected for analytical and sensory analysis. Lower carcass weight, conformation and fatness scores were found for grazing compared to CON and SC groups. CON bulls had highest intramuscular fat and lighter meat colour compared with grazing bulls. The SC meat (14 days aged) was rated higher for tenderness, texture, flavour and acceptability compared with grazing groups. CON saturated and monounsaturated fatty acid (FA) concentration was highest, conversely, omega-3 FA concentration was higher for GC compared with CON, while no differences were found in polyunsaturated FA. In conclusion, while market fatness specification was not reached by grazed grass treatments, beef eating quality was not detrimentally affected and nutritional quality was improved.

Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits

LWT ◽  
2011 ◽  
Vol 44 (3) ◽  
pp. 737-746 ◽  
Author(s):  
Laura Laguna ◽  
Ana Salvador ◽  
Teresa Sanz ◽  
Susana M. Fiszman
Keyword(s):  
Resistant Starch ◽  
Eating Quality

The relationship between carcass, meat and eating quality of three pig genotypes

Meat Science ◽  
1995 ◽  
Vol 40 (2) ◽  
pp. 253-269 ◽  
Author(s):  
M. Casteels ◽  
M.J. Van Oeckel ◽  
L. Boschaerts ◽  
G. Spincemaille ◽  
Ch.V. Boucqué
Keyword(s):  
Eating Quality ◽  
The Relationship

EATING QUALITY OF BEEF FROM YOUNG HEREFORD BULLS AS INFLUENCED BY SLAUGHTER WEIGHT

1979 ◽  
Vol 59 (2) ◽  
pp. 237-245 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
R. T. BERG
Keyword(s):  
Quality Characteristics ◽  
Group Iv ◽  
Practical Significance ◽  
Eating Quality ◽  
Average Weight ◽  
Slaughter Weight ◽  
Objective Measurements ◽  
Group I ◽  
Weight Groups

Objective measurements and subjective evaluations of the eating quality of semitendinosus (ST) and longissimus dorsi (LD) roasts were determined for 32 young (12 to 22-mo) purebred Hereford bulls (four groups of eight) fed a high concentrate ration free choice and slaughtered at average weight of 377 kg for group I, 565 kg for group II, 624 kg for group III, 682 kg for group IV. Intramuscular fat as determined by ether extract increased with increasing slaughter weight. Slaughter weight had no effect on most eating quality characteristics evaluated. Although some differences in palatability were determined they were not large enough to be of practical significance. There was a tendency for panelists to rate the texture (grain) of both types of roasts from slaughter weight groups I and II as superior to the texture of comparable roasts from slaughter weight groups III and IV. In addition, panelists frequently noted the presence of fat in the heaviest (group IV) samples. For ST roasts, residual connective tissue differed significantly between group I and the other weight groups which were similar. There was a slight trend toward increased percent cooking losses with increased slaughter weight but differences were only statistically significant for drip loss of ST roasts. Objective measurements of juiciness (water-holding capacity) and tenderness (Warner Bratzler Shear, Kramer Shear) supported the findings from sensory evaluation. These studies provide evidence that slaughter weight of young Hereford bulls over the range of 377 to 682 kg and 12 to 22 mo of age had only minor effects on cooking and eating quality characteristics, with all the beef samples tested rating moderately desirable to desirable.

Development and Characterization of Spaghetti with High Resistant Starch Content Supplemented with Banana Starch

2009 ◽  
Vol 15 (1) ◽  
pp. 73-78 ◽  
Author(s):  
R.G. Hernández-Nava ◽  
J. De J. Berrios ◽  
J. Pan ◽  
P. Osorio-Díaz ◽  
L.A. Bello-Perez
Keyword(s):  
Bulk Density ◽  
Resistant Starch ◽  
Cooking Quality ◽  
Starch Content ◽  
Dilution Effect ◽  
Cooking Loss ◽  
Chemical Parameters ◽  
Density Values ◽  
Physical And Chemical

Spaghetti developed by substituting semolina with 5, 10, 15, and 20% (w/w) banana starch were evaluated by specific physical and chemical parameters such as chemical composition, resistant starch (RS) content, diameter, bulk density, color, cooked weight, cooking loss, and firmness. They were also evaluated by their sensory attributes. In general, the addition of banana starch promoted a dilution effect on protein, lipid, and ash content, while moisture content was not affected. On the other hand, the content of RS significantly increased ( p50.05) with an increase of banana starch in the spaghetti. Spaghetti containing 5 and 10% of banana starch had similar diameter than the control spaghetti, but the diameter of spaghetti with 15 and 20% banana starch were significantly lower ( p50.05). The bulk density values of spaghetti with banana starch were all similar and not different from the control spaghetti. The values of ΔL* indicated that the color of spaghetti containing banana starch was darker than the control at all levels of substitution, while the values of ΔC* indicated that only spaghetti containing banana starch in the range of 10—20% was less saturated than the control. The evaluation of cooking quality demonstrated that the cooked weight of spaghetti containing banana starch was similar to the control, but their cooking loss was significantly higher and their firmness significantly lower ( p50.05) than the control. However, the values of cooking loss and firmness were in the acceptable range for good quality pasta. Sensory evaluation of the product showed that the addition of banana starch improved the acceptability of the spaghetti. The overall result of this study shows that spaghetti with up to 15% of banana starch addition could have great potential for commercial acceptability as a functional food with high levels of healthy RS.

scholarly journals The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

2001 ◽  
Vol 4 (2) ◽  
pp. 112-117 ◽  
Author(s):  
Bo-Jein Kuo ◽  
Mei-Chu Hong ◽  
Fu-Sheng Thseng
Keyword(s):  
Eating Quality ◽  
Japonica Rice ◽  
The Relationship

scholarly journals The relationship of agroclimatic factors and the yield of potato varieties in the conditions of the near Moscow region

2021 ◽  
Vol 2 (44) ◽  
pp. 21-21
Author(s):  
Alexander Saakian ◽  
◽  
Keyword(s):  
Starch Content ◽  
Organic Fertilizer ◽  
Weather Conditions ◽  
Climatic Conditions ◽  
Hydrothermal Coefficient ◽  
Potato Varieties ◽  
Yield And Quality ◽  
Relationship Of ◽  
The Relationship

In 2005-2015. studied the effect of liquid organic fertilizer BIOOD-1 as foliar feeding on the yield and quality of various potato varieties in changing meteorological conditions. According to the results of the experiments, it was established that the most stable yields under various weather conditions were shown by the potatoes of the mid-season variety Bryansk delicacy. The low starch content of varieties Nevsky, Udacha was noted in years of high humidity, but with a lack of moisture, the starch content of these varieties increased in the background variant and in the experiment with organic fertilization. Keywords: CLIMATIC CONDITIONS, HYDROTHERMAL COEFFICIENT, MEAN SENIOR PRECIPITATION, POTATO, YIELD, STARCH, HUMIC FERTILIZERS

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