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 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.

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 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 Nutrient Content for Newly Improved Breeding Rice Lines from Parentage of the Kavuni and CO 50

2021 ◽  
pp. 41-49
Author(s):  
T. Vasantha Theiventhiran ◽  
S. Amutha ◽  
G. Hemalatha ◽  
S. Vellaikumar ◽  
T. Umamaheswari
Keyword(s):  
Physical Properties ◽  
Zinc Content ◽  
Calcium Content ◽  
Nutrient Content ◽  
Rice Varieties ◽  
Breeding Lines ◽  
Breeding Technique ◽  
Significant Difference ◽  
Iron And Zinc ◽  
Calcium Iron

The objective of the study was determining the physical properties and minerals composition in the twenty three breeding lines and two parent rice varieties. Physical properties found that no significant difference in terms of shape and size of the grain. The calcium, iron and zinc content of rice samples in the ranged from 7.56 to12.72 mg/100g, 0.73 to 2 mg/100g and 2.29 to 3.39 mg/100g, respectively. Results showed that the cultures 144-5 (12.72 mg/100g)>155-3(12.62 mg/100g)>144-2(12.61 mg/100g) =148-2 (12.61 mg/100g) contained higher levels of calcium content. Among the rice lines accessions, the samples: 144-2 (2.04 mg/100g)>32-2 (2 mg/100g)>145-2 (1.67 mg/100g)>145-3 (1.57mg/100g) had higher contents of iron. The zinc content of rice lines ranked in the following decreasing order; 144, 144-1,144-2, 144-3, 145-3, 145-6, 143-1,148-2,271-2. From the twenty three rice lines, some of the rice lines contained more minerals than of parent kavuni. The finding indicated that the cross breeding technique may increases not only the yield and also nutrient content of rice.

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.

scholarly journals Effect of integrated nitrogen management on quality of rice

2020 ◽  
Vol 15 (2) ◽  
pp. 113-115
Author(s):  
K. Anny Mrudhula ◽  
B. Krishna Veni
Keyword(s):  
Block Design ◽  
Zinc Content ◽  
Research Unit ◽  
Expansion Ratio ◽  
Quality Parameters ◽  
Randomized Block Design ◽  
Iron And Zinc ◽  
Integrated Nitrogen Management ◽  
Cent Nitrogen

A field experiment was conducted during Kharif, 2012 at Rice Research Unit, Bapatla to study the quality of rice affected by integrated use of nitrogen. The experiment was laidout in Randomized Block Design with ten treatments. Results of the investigation revealed that significantly the highest quality parameters of rice like head rice recovery, volume expansion ratio, iron and zinc content were recorded by the application of 50 per cent nitrogen though organics and 50 per cent nitrogen through in-organics and it was on par with 100 per cent RDN through organic source treatment.

scholarly journals Inducing Variability in Rice for Enriched Iron and Zinc Content through In vitro Culture

2019 ◽  
Vol 29 (2) ◽  
pp. 161-174
Author(s):  
Md. Mahmud Al Noor ◽  
Quazi Forhad Quadir ◽  
Jobadatun Naher ◽  
Zilhas Ahmed Jewel ◽  
Harun-or Rashid ◽  
...  
Keyword(s):  
Shoot Regeneration ◽  
Callus Induction ◽  
Zinc Content ◽  
Rice Cultivar ◽  
Rice Grain ◽  
Root Induction ◽  
Rice Varieties ◽  
Polished Rice ◽  
Iron And Zinc

De-husked rice of four rice varieties viz., Iratom24, BRRI dhan 58, BRRI dhan 62 and Binnatoa was used to observe their regeneration efficacy and produce somaclones. MS supplemented with different combinations of plant growth regulators; MS + 2,4-D + BAP + NAA, MS + BAP + NAA + Kn + IAA and MS + IBA were used for callus induction, shoot regeneration and root induction, respectively. Transcendent frequency of callus was obtained in BRRI dhan58 (80.95%). MS supplemented with 1.5 mg/l 2, 4-D + 0.5 mg/l BAP + 0.5 mg/l NAA was found as the best for callus induction in BRRI dhan58. Maximum nutrient of shoot was found in BRRI dhan62 (80%) followed by BRRI dhan58 (66.66%). For shoot regeneration, MS supplemented with 1.5 mg/l BAP + 0.5 mg/l NAA + 0.5 mg/l Kn + 0.5 mg/l IAA performed better compared to other growth regulator combinations were tested. The highest numbers of roots were produced in all varieties under MS + 0.5 mg/l IBA media. BRRI dhan58 showed maximum number of plants was established at field condition after hardening. A total of 11, 17, 5 and 3 tissue derived plants was established in filed condition from Iratom24, BRRI dhan58, BRRI dhan62 and Binnatoa, respectively. Among the tissue culture variants, the variant number 36 derived from Binnatoa had the highest Fe 26.93 and 21.51 mg/l and Zn 42.67 and 38.84 mg/l contents in brown and polished rice grain, respectively. This high iron coupled with zinc content rice line could be the potential breeding material for developing Fe and Zn enriched rice cultivar.

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