EVALUATION OF THE QUALITY OF GROATS PRODUCED FROM RICE GRAINS OF DIFFERENT VARIETIES

2021 ◽  
Author(s):  
О.Н. ШЕЛУДЬКО ◽  
Н.К. СТРИЖОВ ◽  
В.О. ЛАГУТА
Keyword(s):  
Quality Indicators ◽  
Storage Conditions ◽  
Rice Grain ◽  
Regulatory Requirements ◽  
Rice Varieties ◽  
Rice Grains ◽  
Pest Infestation ◽  
Physico Chemical ◽  
Average Sample

Проведена оценка качественных показателей крупы, выработанной из зерна риса разных сортов и хранившейся в стандартных условиях, для определения ее класса. В качестве объектов исследования были 6 образцов крупы трех типов из зерна риса сортов Снежинка, Кураж, Регул, Лидер, Рапан и Сонет. Для получения объективных данных производили отбор средней пробы и определяли: органолептические показатели, влажность, содержание доброкачественного ядра, сорных примесей, испорченных и битых ядер, необрушенных зерен; пожелтевших, глютинозных и меловых ядер риса, ядер с красными полосками и красных, а также кислотность крупы и зараженность вредителями. Класс рисовой крупы определяли в соответствии с требованиями ГОСТ 6292–93. Установлено, что все исследованные образцы рисовой крупы по органолептическим и физико-химическим показателям соответствуют нормативным требованиям, что косвенно подтверждает отсутствие нарушений при ее хранении. Крупы из зерна риса сортов Снежинка, Лидер и Рапан по качественным показателям отнесены к рисовой крупе высшего класса и рекомендованы для детского питания. Рисовые крупы из сортов Кураж, Регул и Сонет по содержанию дробленого зерна и меловым ядрам превышали норму, установленную для рисовой крупы высшего класса, поэтому отнесены к первому классу. The evaluation of the quality indicators of groats produced from rice grains of different varieties and stored under standard conditions was carried out to determine its class. The objects of the study were 6 samples of three types of groats from rice grain varieties Snezhinka, Kurazh, Regul, Lider, Rapan and Sonet. The average sample was taken to obtain objective data and determined: organoleptic parameters, humidity, the content of a benign kernel, weed impurities, spoiled and broken kernels, unbroken rice grains; yellowed, glutinous and chalky rice kernels, kernels with red stripes and red, acidity of cereals, pest infestation. The class of rice cereals was determined in accordance with the requirements of GOST 6292–93. It was found that all the studied samples of rice groats according to organoleptic and physico-chemical parameters comply with regulatory requirements, which indirectly confirms the absence of violations of its storage conditions. Cereals made from rice grains of the Snezhinka, Lider and Rapan varieties are classified by quality indicators as high-class rice cereals and are recommended for baby food. Сereals made from rice varieties Kurazh, Regul and Sonet in terms of the content of crushed grain and chalk kernels exceeded the norm established for rice cereals of the highest class, therefore they are classified as the first class.

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

Expert examination of quality indicators of mayonnaise TM "Slavoliya"

2021 ◽  
pp. 112-116
Author(s):  
L.V. Molokanova ◽  
O.V. Kudinova
Keyword(s):  
Quality Indicators ◽  
Physico Chemical ◽  
Microbiological Indicators

The article presents the results of the expert examination of the quality of mayonnaise of TM "Slavoliya", OOO (LLC) "Slavoliya Group" according to organoleptic, physico-chemical and microbiological indicators.

The most common violations of regulatory indicators of the quality of electric energy in electric networks

2021 ◽  
pp. 44-49
Author(s):  
A. G. Soshinov ◽  
T. H. Aisin
Keyword(s):  
Quality Indicators ◽  
Electric Energy ◽  
Electrical Equipment ◽  
Operating Conditions ◽  
Regulatory Requirements ◽  
Electric Networks ◽  
High Quality ◽  
The Asymmetry

Work on ensuring the quality of electric energy in accordance with the requirements of GOST 32144-2013 is currently relevant and requires prompt and high-quality solutions. The article lists the main consumers of electric energy that negatively affect its quality, provides the results of measurements of electric energy quality indicators and the most common violations of regulatory requirements, analyzes the influence of voltage asymmetry on the operating conditions of electrical equipment. The basic formulas for calculating the asymmetry coefficients and ways to reduce the voltage asymmetry are proposed.

scholarly journals Rice Quality Analysis and Classification Using Image Processing Techniques

2021 ◽  
Vol 10 (6) ◽  
pp. 79-82
Author(s):  
Vijay Sonawane ◽  
Nikhil Gaikwad ◽  
Hrushikesh Mandekar ◽  
Kishore Baradkar ◽  
Chetan Gunjal
Keyword(s):  
Image Processing ◽  
Quality Analysis ◽  
World Population ◽  
Rice Grain ◽  
Rice Grains ◽  
Unique Shape ◽  
Good For ◽  
Phosphorus And Potassium ◽  
Processing Techniques

More than half the world's people consume rice every day and fulfills over 21% calorific requirement of world population. It is considered the whole grain which is rich in fiber and it contains 80 percent with protein, phosphorus, and potassium. There are hundreds of different varieties of rice and each rice grain has a unique shape, texture, and flavor that make it just right for certain dishes. The quality of rice between various types has different standards. Therefore, you must select the best quality rice because rice with best quality is not only good for consumption but also good for health. Analyzing grain sample manually is a tedious task and also time consuming. The paper presents the solution to analysis and grading of rice grains using image processing techniques. Image reduction, image enhancement, and image increment, object recognition in spatial domain is applied on grain by grain of different samples of rice to determine its size, color and quality as whole to grade the grain of rice. We find the endpoints of each grains and after we measure the length and breadth of rice grains.

Application of Image Filtering Technique Based on Bounded Mean Oscillation Model in Studying on Rice Grain Morphology

2020 ◽  
pp. 2154003
Author(s):  
Shan Hua
Keyword(s):  
Nonlinear Partial Differential Equation ◽  
Morphological Characteristics ◽  
Bounded Mean Oscillation ◽  
Width Ratio ◽  
Rice Grain ◽  
Strong Positive Correlation ◽  
Rice Varieties ◽  
Rice Grains ◽  
Mean Oscillation ◽  
Filtering Effect

This study constructed a bounded mean oscillation (BMO) filter via the BMO algorithm and anisotropic nonlinear partial differential equation (PDE) to both denoise and enhance the digital image of rice grains. The Perona–Malik PDE model was used as control filter. Based on the quantitative evaluation of the morphological characteristics of rice grains, as obtained from preprocessed images, the BMO filtering effect is discussed. The results showed that grain length, grain width, and the length–width ratio obtained from BMO filter processed images did not significantly differ from manual measurements ([Formula: see text]). Moreover, a strong positive correlation was found between the average grain area and the thousand grain weight ([Formula: see text], [Formula: see text]). The BMO filter was less disturbed by noise and the structure of the utilized algorithm was simpler compared with the Perona–Malik filter. The developed BMO filter was also superior to the Perona–Malik filter in retaining fine edge features of digital images. Moreover, its filtering effect remained stable for grain images of different rice varieties.

Identifying the Grain Chalkiness Gene Using Molecular Marker Techniques in Rice (Oryza sativa L.)

2017 ◽  
Vol 63 ◽  
pp. 18-26
Author(s):  
Nguyen Thi Lang ◽  
Phan Ho Truc Giang ◽  
Pham Thi Thu Ha ◽  
Tran Bao Toan ◽  
Truong Anh Phuong ◽  
...  
Keyword(s):  
Ssr Marker ◽  
High Efficiency ◽  
Rice Grain ◽  
Key Factors ◽  
Amplification Product ◽  
Rice Varieties ◽  
Indel Markers ◽  
Marker Combination ◽  
Grain Chalkiness

Chalkiness is a major constraint on rice production because it is one of the key factors determining grain quality (appearance, processing, milling, storing, eating, and cooking quality) and price. In this study, we conducted grain chalkiness gene identification using co-dominant insertion/deletion (INDEL) markers and SSR marker combination on 50 different varieties. The application results in 7 InDel markers and SSR marker on chromosome 7 were recorded. Three primers, InDel 5, InDel 14 and RM21938, associated with grain chalkiness. For the InDel 5 primer, the amplification product was 100%. Use of primer InDel 5 in detection and evaluation of genotype to the chalkiness trait of rice grain on 50 rice varieties indicated the suitability level with phenotypic evaluation was 86% and the unsuitability level was 14%. For the InDel 14 primer, the amplification products were 100%. The suitability with phenotypic assessment was 84% and the unsuitability was 16%. For the RM21938 primer, the amplification product was 94%. The suitability with phenotypic assessment was 76% and the unsuitability was 24%. Thirteen of the selected varieties had grain chalkiness gene both InDel 5, InDel 14 and RM21938. Total 13 varieties were detected from InDel 5, InDel 14 and RM12938 primer combinations also showed high efficiency of the InDel technique in identifying chalkiness gene in rice grain. A cluster analysis was performed and a dendrogram was constructed which evinced the nature of phylogenetic classification among the genotypes of the varieties. These markers could be used for developing quality of rice in breeding program.

scholarly journals Agronomic Management and Rice Varieties Controlling Cd Bioaccumulation in Rice

2019 ◽  
Vol 16 (13) ◽  
pp. 2376 ◽  
Author(s):  
Liangmei Chen ◽  
Wenge Wu ◽  
Fengxiang Han ◽  
Jiangxia Li ◽  
Wenling Ye ◽  
...  
Keyword(s):  
Grain Quality ◽  
Rice Varieties ◽  
Cd Accumulation ◽  
Safety Standards ◽  
Average Decrease ◽  
Rice Grains ◽  
Agronomic Management ◽  
Rice Yields ◽  
Selection Of

Selection of rice varieties and application of amendments are effective measures to ensure food safety. Here we report that in the non-Cd area, the grain quality of all rice varieties met the Chinese National Grain Safety Standards (CNGSS). In the high-Cd area, rice varieties showed significant different bioaccumulation of Cd with lower rice yields than those in non-Cd area with the average decrease of 31.1%. There was a negative correlation between grain Cd content and yields. A total of 19 rice varieties were selected as low Cd accumulating rice varieties and their Cd content met CNGSS in the low-Cd area. Six of them met CNGSS in the high-Cd area. The application of amendments significantly reduced Cd content in rice grains by 1.0–84.7% with an average of 52.6% and 13 of varieties met CNGSS. The amendments reduced available Cd content in soils by 1.1–75.8% but had no significant effects on rice yields. Therefore, the current study implied that proper agronomic management with selection of rice varieties and soil amendments was essential in controlling Cd accumulation in rice grains.

scholarly journals Rice grain quality and starch digestibility- desired traits for evaluating rice varieties

2021 ◽  
Vol 58 (Special) ◽  
pp. 208-220
Author(s):  
Torit Baran Bagchi ◽  
Sarangadhar Nayak ◽  
Monalisha Biswal ◽  
Soumya Kumar Sahoo ◽  
Awadhesh Kumar
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Energy Requirement ◽  
The Body ◽  
Starch Digestibility ◽  
Rice Grain ◽  
Asian Countries ◽  
Rice Varieties ◽  
Physico Chemical ◽  
Sensory Qualities

Rice grain quality is the most important factor for evaluation of a variety as well as millers, consumers and farmer's point of view. It includes physico-chemical, nutritional and sensory qualities. The consumers of India and other south east Asian countries prefer medium to high amylose content (AC) rice due to their non-stickiness properties of boiled rice but in many Asian countries, waxy rice (having low AC) mainly preferred. The colour of rice grain may be white, purple, red and black; which are mainly associated with pericarp or bran layers of the whole grain. The bran contains most of the phytochemicals like oils, antioxidants, minerals, proteins, vitamins and crude fibers in higher concentration than white endosperm. Pigmented rice is generally rich in nutritional compounds as compared to white one but those are unpopular among the farmers because of many undesirable physiological and agronomic characteristics. Sensory qualities like colour, texture, pasting properties, aroma are essential for consumers as per their preference and acceptance. As rice grain is mainly composed by starch, hydrolyzed by digestive enzymes and converted into glucose which is the major energy source for various metabolic functions. After fulfilling the body energy requirement, extra calories from starch are stored as fats or glycogen for later use. Therefore, overeating food containing rice with sedentary lifestyle potentially leads to some health issues, such as type-II diabetes, obesity and colon diseases in long term particularly in Asian countries. Various biochemical factors affect the starch digestibility and Glycemic index (GI) of a food or its products. These factors are resistant starch, AC and phytic acid which lowers the starch digestibility by various ways and have been negatively correlated with GI value. Now-a-days quality assessment of rice grain in terms of its nutritional as well as physico-chemical parameters is gaining prime importance gradually.

scholarly journals The effect of apple powder on the consumption of crispbread

2020 ◽  
Vol 81 (4) ◽  
pp. 122-130
Author(s):  
A. E. Kovaleva ◽  
E. A. Pyanikova ◽  
E. I. Bykovskaya ◽  
E. V. Ovchinnikova
Keyword(s):  
Quality Indicators ◽  
Chemical Parameters ◽  
Point Scale ◽  
Whole Wheat ◽  
Rye Flour ◽  
Physico Chemical ◽  
Physical And Chemical ◽  
Taste And Smell ◽  
Kursk Region

The results of the influence of a dry powder obtained from Antonovka apples growing in the Kursk region on the consumer properties of crispbreads in which whole wheat and rye flour were partially replaced with apple powder in the amount of 10, 15 and 20% are presented. The optimal content of dried apple powder in baked samples of crispbread was determined during the experiment by the results of a study of organoleptic and physico-chemical quality indicators of samples. To assess the quality of the developed samples of crispbreads, an expert method was used to determine the weighting factors of product quality indicators. In the course of the calculations for experts, the most significant indicator was taste; the second by weight - appearance; the third is smell; fourth is form; fifth – color; the sixth is a view in kink. During the study of organoleptic indicators using a point scale, the largest amount of points (28.8 points) was gained by a sample of bread with the addition of 20% apple powder (it replaced 10% whole wheat and rye flour, respectively). This sample had an appearance interspersed with flavors and the presence of minor bubbles; pleasant taste and smell characteristic of apples; uniform color; rectangular shape; layered, with uniform porosity, without swelling, hardening, traces of an unbreakable appearance in a kink. The study of physical and chemical parameters made it possible to establish that with an increase in the amount of the additive (Antonovka apple powder), the mass fraction of moisture and acidity increase due to dietary fiber and acids that make up the apple powder.

CHANGES OF PHYSICO-CHEMICAL INDEXES AND CHEMICAL ELEMENTS OF GRAIN OF RICE REGUL BY ITS PROCESSING INTO THE GROATS

2018 ◽  
Author(s):  
Т.Г. КОРОТКОВА ◽  
А.П. ДОНЕНКО ◽  
Ю.Н. СЕДОЙ
Keyword(s):  
Chemical Elements ◽  
Rice Variety ◽  
Rice Grain ◽  
Grain Production ◽  
Rice Grains ◽  
Chemical Indicators ◽  
Physico Chemical ◽  
Rice Samples ◽  
Permissible Levels ◽  
Physical And Chemical

Определены физико-химические показатели и содержание химических элементов четырех образцов риса сорта Регул, отобранных после основных стадий процесса переработки зерна риса-сырца в крупу на ООО «Южная рисовая компания» (ЮРК) (ст. Холмская, Краснодарский край), – очищенного риса-сырца, риса после шелушения, шлифования и полировки для выявления чистоты продукции. Установлено, что в результате переработки зерна риса в крупу снижается содержание жира, фосфора, общей золы и сырой клетчатки, энергетическая ценность рисовой крупы возрастает. Содержание химических элементов в рисовой крупе соответствует предельно допустимым уровням содержания токсичных элементов, определенным ТР ТС 015/2011 «О безопасности зерна». Основные металлы содержатся в наружных слоях зерновки, мг/кг: медь 1,6 ± 0,4; свинец 1,4 ± 0,4; цинк 1,9 ± 0,5; железо 95,0; марганец 5,2 ± 1,3; диоксид кремния 6,5%. В образцах риса после полировки они не обнаружены. Содержание свинца в рисовой крупе составляет менее 0,5 мг/кг. Технология производства рисовой крупы на ООО «ЮРК» обеспечивает удаление токсичных микропримесей и чистоту произведенной продукции. Physical and chemical indicators and content chemical elements for four samples of rice variety Regul selected after the main stages of the processing of raw rice grain into cereals at the LLC “South Rice Company” (SRC) (village Kholmskaya, Krasnodar region) to determine the purity of the products: purified raw rice, rice after peeling, grinding and polishing. It is established that as a result of processing grain of rice in croup, the content of fat, phosphorus, total ash and crude fiber decreases, the energy value of rice cereal increases. Content of chemical elements in the rice crop meets the maximum permissible levels of toxic elements in accordance with TR CU 015/2011 “An grain safety”. Basic metals are contained in the outer layers of the grains, mg/kg: copper 1,6 ± 0,4; plumbum 1,4 ± 0,4; zinc 1,9 ± 0,5; iron 95,0; manganese 5,2 ± 1,3; silicon dioxide 6,5%. In rice samples after polishing they are not found. The content of lead in rice grains is less than 0,5 mg/kg. The technology of rice grain production at LLC “SRC” provides removal of toxic micro-impurities and purity of the products.

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