scholarly journals Milling, Nutritional, Physical and Cooking Properties of Four Basmati Rice Varieties

2018 ◽  
Vol 4 ◽  
pp. 18-24
Author(s):  
Pravin Ojha ◽  
Omkar Chaudhary ◽  
Ujjwol Subedi ◽  
Roman Karki ◽  
Durga Man Singh Dongol
Keyword(s):  
Cooking Quality ◽  
Expansion Ratio ◽  
Basmati Rice ◽  
Limited Information ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Head Rice ◽  
Characteristic Features

Rice is one of the most popular staple foods produced contributing higher most in agriculture gross domestic production in Nepal. Thus, nutritional, physicochemical, and cooking properties of rice might interplay important roles in their production and farming practice, therefore, it is inevitable to understand these characteristic features. However, there has been only limited information available on such properties, therefore we aimed to examine nutritional, physicochemical and cooking properties of four Basmati varieties of rice namely Red Basmati, White Basmati, Black Basmati and Pokhareli Basmati. These rice varieties were purchased from different places in Nepal in paddy form. In this study various parameters associated with milling, nutritional, physical and cooking properties were evaluated. To measure protein contents in rice, Kjeldal method was implied. Among the varieties, the protein content was maximum in Red Basmati (7.74%) and minimum in Black Basmati (6.51%). The milled rice percentage and head rice recovery were maximum in Pokhareli Basmati represented by 72.02±0.10 and 67.46±0.42, respectively, while and minimum in White Basmati represented by 68.17±0.50 and 65.11±0.28, respectively. The kernel elongation ratio and volume expansion ratio was maximum in Red Basmati represented by 1.62 and 2.85 respectively. Water uptake ratio was maximum 3.11 in Black Basmati and minimum of 2.18 in Red Basmati. Gruel loss was found lowest 1.05% in Red Basmati and highest represented by 2.40% in Black Basmati. The highest starch iodine blue value of 0.21 was observed in Red Basmati and lowest of 0.12 in Black Basmati. The Red Basmati was found to have the better cooking quality among all varieties.

scholarly journals Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

2019 ◽  
Vol 6 (2) ◽  
pp. 235-243
Author(s):  
Kazi Ishrat Anjum ◽  
Mohammad Anowar Hossain
Keyword(s):  
Saline Soil ◽  
Zinc Content ◽  
Soil Condition ◽  
Expansion Ratio ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Coastal Belt ◽  
Iron And Zinc ◽  
Gel Consistency

The experiment was conducted to evaluate the nutritional and cooking properties of some rice varieties collected from the farmers of Noakhali region of Bangladesh. Noakhali district is situated in the coastal belt of the country and this area also termed as ‘char’ land. All of the selected varieties were grown in saline soil condition. For assessment of nutritional quality, protein, iron and zinc content were estimated. The protein, iron and zinc content ranged from 6.75 to 8.63%, 7.09 to 9.84ppm, 24.52 to 32.34ppm, respectively. The highest amount of protein, iron and zinc were found in Kajalshail variety. All of the rice varieties showed significant variation for all cooking properties studied in this work. The volume expansion ratio (VER) was varied from 1.89 to 2.20. The kernel elongation ratio (KER) was greater than 1.1 in all varieties except Carandol. On cooking Kajalshail variety exhibited highest VER and KER 2.20 and 1.19, respectively. Based on the gel consistency (GC) test, the average GC values ranged from 39.73 to 92.53mm and varieties were categorized as hard, medium and soft. On the basis of alkali spreading value (ASV) the varieties were classified into three groups namely- low, intermediate and high. ASV was found significantly and negatively correlated with gelatinization temperature (GT). The Kajalshail variety was found to have the better nutritional and cooking quality among all varieties. Res. Agric., Livest. Fish.6(2): 235-243, August 2019

scholarly journals Cooking and functional properties of parboiled milled local rice marketed in the south-east zone of Nigeria

2020 ◽  
Vol 9 (2) ◽  
pp. 319-331
Author(s):  
Chinenye E. Azuka ◽  
Iro Nkama ◽  
Chinwendu R. Eze ◽  
Nahemiah Danbaba ◽  
Felix U. Asoiro
Keyword(s):  
Functional Properties ◽  
Amylose Content ◽  
Expansion Ratio ◽  
Grain Weight ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Gel Consistency ◽  
High Amylose ◽  
Locally Grown

Imported rice is perceived to have better cooking properties than locally grown rice in Nigeria and it has increased its market share while reducing patronage for local rice. Rice in Nigeria has many applications, including consumption as whole cooked grain or dumpling or use as an adjunct in making beverages. Eighteen varieties of parboiled milled local rice and three imported rice varieties, coded Ip1, Ip2 and Ip3, were studied for their cooking and functional properties using standard methods. There was a significant (p<0.05) increase in the dimensions of all the rice varieties when cooked. There was a 25 g increase in the grain weight and an elongation ratio of more than 1.26 in all the rice varieties. Ghesua had the highest cooked grain weight (68.67 g) while Omor-Mas (6.00) and R-Bus (6.00) had the highest volume expansion ratio (VER). The VER was more than 3.00 for all the rice varieties. All the local rice varieties imbibed less water (17.67-25.33 ml) compared to the imported rice varieties (26.00-27.67ml) before they reached their optimum cooking time. The imported rice varieties were of soft gel consistency (89.67-73.50 mm) and intermediate amylose content (20.71-23.14 %) while the local rice varied in amylose and gel consistency. Abakiliki-Mas (27.00 mm) and R-8 (33.67 mm) were of hard gel-consistency, intermediate (21.11 %) and high amylose (27.21 %) content respectively and have not been exploited although they would be appropriate for making canned rice, dry mixes and rice-noodles.

scholarly journals Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 630-635
Author(s):  
M.K. Chapagai ◽  
Wan Rosli W.I. ◽  
T. Karilla ◽  
S. Pinkaew
Keyword(s):  
Cooking Quality ◽  
Brown Rice ◽  
Textural Properties ◽  
Rice Flour ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Hydration Kinetics ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Solid Loss

Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p < 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.

Exploring the physicochemical and cooking properties of some Indian aromatic and non-aromatic rice (Oryza sativa L.) cultivars

2020 ◽  
Vol 57 (2) ◽  
pp. 146-161
Author(s):  
Deepak Kumar Verma ◽  
Prem Prakash Srivastav
Keyword(s):  
Amylose Content ◽  
Oryza Sativa L ◽  
Basmati Rice ◽  
Aromatic Rice ◽  
Rice Cultivars ◽  
Elongation Ratio ◽  
Nutritional Values ◽  
Cooking Properties ◽  
Head Rice ◽  
Kernel Length

The objective of the present investigation was to assess the physicochemical and cooking properties of Indian rice cultivars grown locally by farmers. Results reported the highest hulling (80.82%) and milling (75.47%) in cultivar Badshah Bhog (BSB) while the head rice out-turns were maximum in Govind Bhog (GVB) (58.22%) and broken rice was minimum in Khushboo (KSB) (5.15%). The kernel length (6.16-7.88 mm) of KSB, Kalanamak (KLN), Sarbati (SRB) and Todal (TDL) cultivars were nearly alike to the preferred minimum acceptable standard of Basmati rice (6.6mm). The kernel and volume elongation ratio was highest in Swetganga (STG) (2.07) and TDL (4.07), respectively whereas the amylose content was highest (>20%) in all aromatic cultivars and categorized the intermediate type than evolved aromatic rice KLN and nonaromatic cultivars (SRB and TDL). Further, the studied rice cultivars had grain quality characteristics similar to the minimum acceptable standards for the breeding of basmati type cultivars which may be employed for breeding purposes and can be graded as export quality rice possessing distinct nutritional values at the global level.

scholarly journals Effect of Integrated Nutrient Management on Yield and Quality of Basmati Rice Varieties

2019 ◽  
Vol 11 (5) ◽  
pp. 93
Author(s):  
Uppu Sai Sravan ◽  
Shiv Prakash Singh
Keyword(s):  
Nutrient Management ◽  
Farmyard Manure ◽  
Quality Parameters ◽  
Recommended Dose ◽  
Basmati Rice ◽  
Rice Varieties ◽  
Blue Green Algae ◽  
Yield And Quality ◽  
Head Rice

A 2-year study conducted to determine the effect of integrated nutrient management on yield and quality of basmati rice varieties in non-traditional area with 54 plots in split plot design. Variety HUBR 10-9 produced 18.8% higher mean grain yield and superior quality parameters than HUBR 2-1. Mean milling, head rice recovery, amylose content and alkali digestion value noted higher with HUBR 10-9 by 4.1%, 4.1%, 8.5% and 15.1% over HUBR 2-1, respectively. Addition of 75% recommended dose of fertilizers with 25% recommended dose of nitrogen as farmyard manure produced higher mean values by 3.1%, 4.2% and 4.0% for hulling, milling and head rice recovery respectively over 100% recommended dose applied as inorganic sources. Combined use of bio-inoculants (blue green algae plus Azospirillum) exhibited higher values for yield and quality parameters. HUBR 10-9 be grown using 75% recommended dose of fertilizers with 25% nitrogen as farmyard manure and blue green algae plus Azospirillum for enhancement in yield and quality in non-traditional areas of eastern Uttar Pradesh. Further investigation required under diverse conditions.

Penilaian Ciri Fisiokimia, Mutu Memasak dan Komposisi Zat Pemakanan Beras MR 283 dan MR 284

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Rosniyana Ahmad ◽  
Amiruddin Mokhtar ◽  
Elixon Sunian
Keyword(s):  
Physicochemical Properties ◽  
Gelatinization Temperature ◽  
Uptake Ratio ◽  
Nutritional Content ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Rice Varieties ◽  
Solid Loss ◽  
Rice Samples ◽  
Gel Consistency

The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determined were gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature. Intermediate gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that rice samples did not elongate during cooking. MR 283 milled rice contained 7.43% protein and 0.77% fat contents while MR 284 had 8.6 and 0.74% of protein and fat contents respectively. Analysis of mineral and vitamin contents indicates that the rice samples had different values for nutritional contents.

scholarly journals A comparative study on chemical and cooking properties of abiotic stress tolerant and other high yielding rice varieties in Bangladesh

2018 ◽  
Vol 42 (4) ◽  
pp. 673-679
Author(s):  
A Matin ◽  
MA Siddiquee ◽  
S Akther ◽  
MK Alam ◽  
MS Ali
Keyword(s):  
Abiotic Stress ◽  
Comparative Study ◽  
Normal Condition ◽  
Amylose Content ◽  
Cooking Time ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Cooking Properties

The experiment was conducted to know the chemical and cooking properties of nineteen BRRI released high yielding rice varieties (HYVs) including salinity, drought and submergence tolerant varieties. All the rice varities were grown in normal condition. Among the HYVs, amylose content of the varieties range from 19 to 27.0% and BRRI dhan47 contained the highest amylose content (27%). The highest amount of protein (9.3%) was found in BRRI dhan56 followed by BRRI dhan42 (9%) and BRRI dhan43 (8.8%). Alkali spreading value ranged from 3.0 to 7.0. Maximum cooking time (20.5 min.) was required in the variety of BRRI dhan40. Alkali spreading value was found significantly and negatively correlated with cooking time. The kernel elongation ratio was greater than 1.1 in all the varieties except BRRI dhan62. The imbibition ratio was greater than 3.0 in all the varieties except BRRI dhan43 and BRRI dhan61. There were no significant differences between non-abiotic and abiotic stress tolerant varities in respect of chemical and cooking properties because all varities were grown in normal condition.Bangladesh J. Agril. Res. 42(4): 673-679, December 2017

scholarly journals Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1917
Author(s):  
Deepak Kasote ◽  
Vivek Kumar Singh ◽  
Haritha Bollinedi ◽  
Ashok Kumar Singh ◽  
Nese Sreenivasulu ◽  
...  
Keyword(s):  
Solid Phase ◽  
Basmati Rice ◽  
Milled Rice ◽  
Rice Varieties ◽  
Improved Varieties ◽  
Marker Compound ◽  
Benzoic Acid Derivatives ◽  
Cooked Rice ◽  
Volatile Profiles ◽  
Rice Samples

Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice.

Milled Rice Quality Assessment

2010 ◽  
Vol 6 (2) ◽  
Author(s):  
Reza Farahmandfar ◽  
Esfandiyar Farahmandfar ◽  
Mahdi Ghasemi Varnamkhasti ◽  
Mahdi Zarei
Keyword(s):  
Rice Yield ◽  
Milling Process ◽  
Milled Rice ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Head Rice ◽  
Rough Rice ◽  
Degree Of Milling ◽  
Head Rice Yield ◽  
Important Processing

Milling, an important processing step of rough rice, is usually done to produce white, polished grains. In this paper the quality of 22 milled rice varieties, common in Mazandaran, Iran, are investigated. These rice varieties included local varieties and breeding lines. Parameters assessed were head rice yield, degree of milling, husk removed percent, and total milling recovery. Results obtained revealed that the Tarom Mahali and Champa varieties have the highest head rice yield as 60.58 and 66.39 % and total milling recovery as 69.96 and 71.38 %, respectively. The greatest degree of milling value was found for the Haraz variety with a mean of 16.06 %. Also, it was found that the husk removed percent values were not statistically different among the varieties studied. Finally, considering all results obtained, the varieties of Tarom Mahali, Champa, and Neda showed to be more economical in the milling process.

Influence of Plant Density and Nitrogen on Yield and Milling Quality of Lowland Rice in Nigeria

1977 ◽  
Vol 13 (1) ◽  
pp. 17-24 ◽  
Author(s):  
S. O. Fagade ◽  
A. A. Ojo
Keyword(s):  
Plant Density ◽  
Lowland Rice ◽  
Milled Rice ◽  
Plant Populations ◽  
Rice Varieties ◽  
N Application ◽  
Milling Quality ◽  
Head Rice

SUMMARYIn experiments conducted with three rice varieties at different plant populations and N levels, the non-lodging varieties responded to 150 kg N/ha. The highest yield in non-lodging varieties were at the highest transplanted density, but at the lowest density in the lodging variety. The percentage of total milled rice of all varieties was not significantly affected by N application, which improved head-rice recovery in chalky IR-8, but had no significant effect on non-chalky varieties. Competition for nutrients could be a major factor limiting head rice return at high densities.

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