Physicochemical and Cooking Properties of Some of the Popular Milled Rice (Oryza sativa L.) Cultivars in Six Regions of Nigeria

2019 ◽  
Vol 9 (3) ◽  
pp. p8734
Author(s):  
Agbara I. Gervase ◽  
Orsugh M. Blessing ◽  
Lawan K. Hadiza ◽  
Sani A. Rafat ◽  
Jarman A. Mariam ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Oryza Sativa L ◽  
Milled Rice ◽  
Cooking Properties

scholarly journals Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

2020 ◽  
Vol 2020 ◽  
pp. 1-11 ◽  
Author(s):  
Amrit Pokhrel ◽  
Anup Dhakal ◽  
Shishir Sharma ◽  
Ankur Poudel
Keyword(s):  
Oryza Sativa ◽  
Principal Components ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Chemical Properties ◽  
Milled Rice ◽  
Cooking Properties ◽  
Rice Landraces ◽  
Apparent Amylose Content ◽  
Modern Varieties

After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss. The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties. In this study, we assessed and evaluated milled rice of 30 rice landraces on their physicochemical and cooking characteristics which aim to promote the revival of old landraces. Six parameters of physical properties, four parameters of chemical properties, and five parameters of cooking properties were evaluated based on the standard protocols. Significant variations (p<0.05) were found in all the properties that were evaluated. The result showed that the highest milling recovery was found in Indrabeli (75.55%) whereas the lowest was found in Kalo Masino (66.98%) and bulk density ranged from 0.81 g/cm3 to 0.88 g/cm3 showing not much variability. Although most of them were of medium grain type, their 1000 kernel weight varied between 12.62 g and 25.65 g. From the observed chemical properties, Pahelo Anadi (9.73±0.55 mm) showed the highest gel consistency and lowest apparent amylose content (7.23±0.36%). Also, 13% of landraces possessed strong aroma while noble cooking properties were showed by Thakali Lahare Marsi with the highest elongation ratio (2.41±0.05) and by Chiniya with the lowest gruel solid loss (0.033±0.03%) and minimum optimum cooking time (23.45±0.03 min). In the principal component analysis, the first four principal components retained 73.8% of the variance. The first and second principal components were mostly related with the physical and chemical characteristics while the third and fourth principal components were concerned with cooking characters. Superior characters possessed by rice landraces can be further assessed for the breeding programs so that the cultivation of these cherished rice landraces can be enhanced.

scholarly journals Kualitas Fisik Beras (Oryza sativa L.) Mutan M4 Hasil Iradiasi Sinar Gamma

2020 ◽  
Vol 4 (1) ◽  
pp. 32-42
Author(s):  
Nanda Funna Ledita ◽  
Efendi Efendi ◽  
Rita Hayati
Keyword(s):  
Oryza Sativa ◽  
Gamma Ray ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Mutant Line ◽  
Milled Rice ◽  
Physical Quality ◽  
Significant Difference ◽  
Gamma Ray Irradiation

Abstrak.  Beras (Oryza sativa L.) merupakan salah satu tanaman pangan yang berfungsi sebagai tanaman pokok selain gandum dan jagung di Indonesia, dikarenakan mengandung nutrisi yang dibutuhkan tubuh seperti karbohidrat, protein, air  dan lemak. Meningkatnya jumlah penduduk maka permintaan terhadap beras semakin meningkat. Permintaan tersebut sangat ditentukan oleh selera konsumen yang dipengaruhi oleh kualitas beras yaitu mutu fisik (ukuran dan bentuk butiran, rendemen dan pengapuran), mutu tanak (kadar amilosa dan suhu gelatinisasi) dan mutu rasa (tekstur dan aroma). Penelitian ini bertujuan untuk mengetahui kualitas beberapa galur padi mutan M4 hasil iradiasi sinar gamma. Penelitian ini dilaksanakan di Laboratorium Ilmu dan Teknologi Benih, Laboratorium Analisis Pangan dan Hasil Pertanian, Laboratorium Ilmu Nutrisi dan Teknologi Pakan dan Laboratorium Fisiologi Tumbuhan Fakultas Pertanian Universitas Syiah Kuala, serta Laboratorium Departemen Ilmu dan Teknologi Pangan Fakultas Teknologi Pertanian Institut Pertanian Bogor, yang berlangsung pada bulan April hingga Juli 2018. Rancangan yang digunakan dalam penelitian ini adalah Rancangan Acak Lengkap (RAL) pola non faktorial dengan 3 ulangan. Perlakuan penelitian ini berupa galur (G) dengan 5 taraf, yaitu i-Snb (G0) kontrol, O-39e (G1), O-57d (G2), O-57e (G3) dan O-88j (G4). Parameter yang diamati yaitu sifat fisik beras (densitas kamba, derajat sosoh, dimensi beras rendemen beras giling, dan warna). Hasil penelitian menunjukkan bahwa galur  mutan M4 berpengaruh sangat nyata terhadap kualitas sifat fisik rendemen beras giling dan warna nilai L (kecerahan). Rendemen beras giling terbaik galur O-39e (70,33%) dan warna nilai L (kecerahan) galur O-88j (117,90).  Perlakuan terbaik secara kumulatif  untuk sifat fisik beras yaitu pada i-Snb.. Physical Quality of Rice (Oryza sativa L. ) M4  Mutant Results of Gamma Ray IrradiationAbstract. Rice (Oryza sativa L.) is one of main food which the function is to be staple food beside wheat and corn in Indonesia because it contains nutrients such as carbohydrates, protein, water, and fat. Towards the increasing populations, the demand of rice is increasing as well. The demand is largerly depends on the consumer taste affected by the quality of rice which are physical quality (size and grain shape, rendemen, and calcification), cooked quality (amylose content and gelatinization temperature) and flavor quality (texture and smell). The purpose of this research was to investigate the quality of rice from several M4 mutant line resulting from gamma ray irradiation. This research was conducted at the Laboratory of Seed Science and Technology and Laboratory of Food and Agricultural Analysis, Faculty of Agriculture, Syiah Kuala University, Banda Aceh, from the month April to July 2018. The design used in this study was based on a non-factorial completely randomize design with 3 replications and continued with the Least Significant Difference Test (LSD) level of 5% on a significant F test results. The results showed that the M4 mutant line had a very significant effect on the quality of physical properties, the yield of milled rice and the best color L (brightness), namely on the O-88j and O-39e line.

scholarly journals PROPRIEDADES DE COZIMENTO E CARACTERIZAÇÃO FÍSICO-QUÍMICA DE MACARRÃO PRÉ-COZIDO À BASE DE FARINHA INTEGRAL DE QUINOA ( Chenopodium quinoa, Willd) E DE FARINHA DE ARROZ ( Oryza sativa, L) POLIDO POR EXTRUSÃO TERMOPLÁSTICA

2003 ◽  
Vol 21 (2) ◽  
Author(s):  
JOÃO TOMAZ DA SILVA BORGES ◽  
JOSÉ LUIS RAMIREZ ASCHERI ◽  
DIEGO RAMÍREZ ASCHERI ◽  
RICARDO EUZÉBIO DO NASCIMENTO ◽  
ARLAN SILVA FREITAS
Keyword(s):  
Amino Acids ◽  
Oryza Sativa ◽  
Amino Acid ◽  
Raw Materials ◽  
Oryza Sativa L ◽  
Chenopodium Quinoa ◽  
Soluble Solids ◽  
Extrusion Cooking ◽  
Cooking Properties ◽  
Physico Chemical

A presente pesquisa teve por objetivo analisar as propriedades de cozimento e estudar as características físico-químicas de macarrões pré-cozidos à base de farinha integral de quinoa ( Chenopodium quinoa, Willd) e de farinha de arroz ( Oryza sativa, L), obtidos por extrusão termoplástica. Os macarrões précozidos, devido às características intrínsecas das matériasprimas, comparados ao macarrão tradicional à base de farinha de trigo apresentaram menores valores para Aumento de Peso (%), Aumento de volume (%), Rendimento (%), Densidade do produto cru (g/cm3) e altos teores de Sólidos Solúveis (%). Os resultados deste estudo permitiram constatar que a quinoa integral apresenta maiores valores para as diferentes análises realizadas (composição centesimal aproximada, minerais e aminoácidos). O escore de aminoácidos essenciais para as matérias-primas e macarrões pré-cozidos, conforme recomendações da FAO/WHO (1991), permitiu identificar que a lisina é o aminoácido limitante em ambas as matérias-primas e em macarrões pré-cozidos para crianças de 2 a 5 anos e na farinha de arroz polido e macarrões pré-cozidos para crianças de 10 a 12 anos. Não foi encontrado aminoácido limitante para adultos. COOKING PROPERTIES AND PHYSICO-CHEMICAL CHARACTERIZATION OF PRECOOKED MACARONI OF WHOLE QUINOA (Chenopodium quinoa, WILLD) FLOUR AND RICE (Orysa sativa, L) FLOUR BY EXTRUSION COOKING Abstract The present research had as objective to analyze the cooking properties and to study the physico-chemical characteristics of precooked macaroni of quinoa whole flour ( Chenopodium quinoa, Willd) and rice ( Oryza sativa, L) flour obtained by extrusion cooking. The precooked macaroni, due to intrinsic characteristics of the raw material, compared to traditional macaroni of wheat flour, presented lower values of weight increase (%), volume Increase (%), yield (%) and density of raw product (g/cm3) and higher values of soluble solids (%). The results of this study allowed to identify that whole quinoa possesses higher values for different accomplished analyses (proximal composition, minerals and amino acids profile). The score of essential amino acids for the raw materials and precooked macaroni, according to recommendations of FAO/WHO (1991), allowed to verify that the lysin is a limitant amino acid in both raw materials and in precooked macaroni for children from 2 to 5 years and in the rice flour and precooked macaroni for children from 10 to 12 years. It was not found limitant amino acid for adults.

Mapping of Quantitative Trait Loci for Contents of Macro- and Microelements in Milled Rice (Oryza sativa L.)

2015 ◽  
Vol 63 (35) ◽  
pp. 7813-7818 ◽  
Author(s):  
Yong-Hong Yu ◽  
Ya-Fang Shao ◽  
Jie Liu ◽  
Ye-Yang Fan ◽  
Cheng-Xiao Sun ◽  
...  
Keyword(s):  
Oryza Sativa ◽  
Quantitative Trait Loci ◽  
Quantitative Trait ◽  
Oryza Sativa L ◽  
Milled Rice ◽  
Trait Loci

Keragaan Morfologi dan Kandungan Antosianin Padi Beras Merah (Oryza sativa L.) di Kecamatan Munte dan Kecamatan Payung, Kabupaten Karo

1970 ◽  
Vol 5 (3) ◽  
pp. 391-403
Author(s):  
Wiwik Winarti ◽  
Eva Sartini Bayu ◽  
Revandy Iskandar Damanik
Keyword(s):  
Oryza Sativa ◽  
Oryza Sativa L ◽  
International Rice Research Institute ◽  
Research Institute

Keragaan morfologi dan kandungan antosianin padi beras merah (Oryza sativa L.) pada Kecamatan Munte dan Kecamatan Payung di Kabupaten Karo. Penelitian ini bertujuan untuk mendapatkan informasi morfologi dan kandungan antosianin padi beras merah (Oryza sativa L.). Penelitian ini dimulai dari Juni 2017dan selesai pada Januari 2018 di kecamatan Munte dan Kecamatan Payung Kabupaten Karo.Metode survei deskriptif menggunakan panduan International Rice Research Institute (IRRI). Teknik penentuan lokasi secara sengaja dan pengamblan sampel secara kebetulan.Uji kandungan antosianin menggunakan metode analitik dengan menghomogenkan sampel. Hasil eksplorasi didapatkan 72 genotipe yang dibagi menjadi tiga lokasi lahan. Berdasaran uji kandungan antosianin didapatkan lahan A memiliki kandungan tertinggi yaitu 0,5 mg/100 g dan terendah yaitu lahan B 0,08 mg/100 g.

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