scholarly journals Use of Protein Content, Amylose Content, and RVA Parameters to Evaluate the Taste Quality of Rice

2022 ◽  
Vol 8 ◽  
Author(s):  
Shijie Shi ◽  
Enting Wang ◽  
Chengxuan Li ◽  
Mingli Cai ◽  
Bo Cheng ◽  
...  
Keyword(s):  
Protein Content ◽  
Amylose Content ◽  
Taste Quality ◽  
Peak Time ◽  
Quality Change ◽  
Different Types ◽  
Lower Protein ◽  
Pasting Temperature ◽  
Technical Basis

Taste quality of rice is the key to its value. However, it is greatly affected by rice types and the environment. It is a complex but necessary factor to accurately evaluate the taste quality of various types of rice in different environments. In this study, 7 different types of rice with different taste values were used as materials, and 12 nitrogen fertilizer treatments were applied to obtain 84 different rice taste values. We used protein content, amylose content, and RVA to evaluate changes in the taste value of rice. Rice with high taste value tended to have higher amylose content, peak viscosity, hold viscosity, final viscosity, and breakdown, as well as lower protein content, pasting temperature, and peak time. Protein and amylose contents affected the taste value of rice by affecting the RVA profiles except for setback. For high and low taste-value rice types, protein content could explain 66.8 and 42.9% of the variation in taste value, respectively. In the case of medium taste-value type, protein content was not enough to evaluate the taste quality of rice. Stickiness could explain 59.6% of the variation in taste value. When the protein content of rice was less than 6.61% or greater than 9.34%, it could be used to reflect the taste quality of rice. When the protein content was in between the two, protein content was not enough to reflect the taste quality of rice. Our results suggested that protein content could better reflect the taste quality change for rice, which provided a theoretical and technical basis for the accurate evaluation of the taste value of various types of rice.

Peculiarities of extraction of β-lactoglobuline in protein mineral concentrates at electroactivation of whey

2020 ◽  
Vol 2 (1) ◽  
pp. 52-68
Author(s):  
Mircea BOLOGA ◽  
Elvira VRABIE ◽  
Irina PALADII ◽  
Olga ILIASENCO ◽  
Tatiana STEPURINA ◽  
...  
Keyword(s):  
Protein Content ◽  
Whey Proteins ◽  
Sodium Dodecyl ◽  
Total Protein Content ◽  
Treatment Regimens ◽  
Sds Page ◽  
Different Types ◽  
Lower Protein ◽  
Β Lactoglobulin ◽  
Excellent Source

Introduction. Whey is a by-product and an excellent source of proteins that is rather aggressive due to a large amount of organic substances it contains. The electro-activation of whey applied in the experiments is a wasteless method that allows the va-lorification of all whey components. β-lactoglobulin (β-Lg) makes up 50% of the whey proteins and 12% of the total protein content in milk. Material and methods. The recovery of β-Lg in protein-mineral concentrates (PMC) by electro-activation processing of different types of whey with different initial protein content was investigated in seven configurations. The recovery of protein fractions in the PMCs were analyzed via electrophoresis with sodium dodecyl sulfate (SDS-PAGE) and 15% non-denaturing polyacrylamide gel (PAAG).      Results. Whey electro-fractionation and the obtaining of PMCs with predetermined protein content, namely of β-Lg, were studied on three whey types, processed at different treatment regimens and in seven configurations. The proper management of electroactivation by varying the treatment regimens will allow the electro-fractionation of different types of dairy by-products. Conclusions. The maximum amount of β-Lg recovered in PMCs on electroactivation is  66-71% depending on the processed whey and on the treatment regimens. Obviously, the extraction of β-Lg from initially lower protein content shows a higher recovery degree of β-Lg. The registered temperatures allows formation of PMCs without thermal denaturation.

scholarly journals Procedures for Breadmaking Quality Assessment of Rye Wholemeal Flour

Foods ◽  
2019 ◽  
Vol 8 (8) ◽  
pp. 331
Author(s):  
Sylwia Stępniewska ◽  
Waleed H. Hassoon ◽  
Anna Szafrańska ◽  
Grażyna Cacak-Pietrzak ◽  
Dariusz Dziki
Keyword(s):  
Protein Content ◽  
Dry Mass ◽  
Quality Parameters ◽  
Water Soluble ◽  
Rye Bread ◽  
Low Protein ◽  
Rye Flour ◽  
Flour Properties ◽  
Lower Protein

The aim of this study was to evaluate the baking value of rye flours from industrial mills and to indicate which rye flour quality parameters are the most important predictors of wholemeal rye bread quality for commercially milled rye grains. Ten wholemeal rye flours, which were characterized by ash content ranging from 1.43% to 2.42% d.m. (dry mass), were used for the study. The parameters that characterize the flour properties and the baking test were assessed. The study revealed that for the analyzed commercial rye flours, the falling number test and the amylograph properties are insufficient parameters for predicting the quality of wholemeal rye bread. The manufacture of good quality wholemeal bread requires the use of rye flour with superior quality, such as fine granulation, low protein content, low total and insoluble pentosans content, and, in particular, a high percentage of water-soluble pentosans content. Breads with a higher volume were obtained from rye flours that were generally characterized by lower protein content, lower total and insoluble pentosans content, and higher water-soluble pentosans content. Flour granulation and the percentage of water-soluble pentosans content especially, had a significant impact on bread’s hardness of crumb and the hardness of crumb’s increase during bread storage.

Pasting, Textural and Sensory Characteristics of the Kofter, A Fruit-Based Dessert: Effect of Molasses and Water Concentration

2015 ◽  
Vol 11 (3) ◽  
pp. 349-358 ◽  
Author(s):  
Onder Yildiz ◽  
Bayram Yurt ◽  
Omer Said Toker ◽  
Mehmet Murat Ceylan ◽  
Mustafa Tahsin Yilmaz ◽  
...  
Keyword(s):  
Sensory Analysis ◽  
Water Concentration ◽  
Textural Properties ◽  
Pasting Properties ◽  
Peak Time ◽  
Drying Temperature ◽  
Starch Concentration ◽  
Type Composition ◽  
Pasting Temperature

Abstract Kofter is a traditional product which is composed of water, molasses and starch. The quality of Kofter depends on many factors involving concentration of the ingredients, starch concentration and type, composition and type of the molasses and drying temperature and time. In the present study, the effect of molasses concentration (75–25%) on the pasting and textural properties of the Kofter samples was investigated. All pasting properties (peak viscosity, trough viscosity, breakdown viscosity, final viscosity, setback viscosity, peak time, pasting temperature) were significantly affected by molasses concentration used in the formula. The increase in water concentration generally caused increase in hardness, adhesiveness, gumminess and chewiness value of the Kofter samples. Sensory analysis was also performed to determine mostly preferred sample regarding appearance, color, texture, taste, odor and overall preference. According to the sensory results, Kofter sample including 40% molasses and 60% water was found to be mostly preferred sample.

scholarly journals Effect of Processing Methods on the Physicochemical, Antinutrient and Pasting Properties of Three Commonly Consumed Soup Thickeners in Nigeria

2019 ◽  
pp. 1-16
Author(s):  
J. Eke-Ejiofor ◽  
C. U. Awajiogak
Keyword(s):  
Treatment Time ◽  
Amylose Content ◽  
Pasting Properties ◽  
Antinutritional Factors ◽  
Absorption Capacity ◽  
Peak Time ◽  
Processing Methods ◽  
Appropriate Treatment ◽  
Pasting Temperature ◽  
Gelation Concentration

The effect of processing methods on the physicochemical, functional, anti-nutrient factors and pasting properties of Mucuna sloanei (ukpo), Brachystegia eurycoma (achi) and Daterium microcarpum (ofor) were assessed using standard methods. Flour from these seeds were produced after boiling and soaking at different time intervals.  The moisture and ash contents of the three soup thickeners ranged between 5.58- 8.92% and 1.14-5.59% with sample B1 (achi boiled for 15 min) and C4 (ofor soaked for 48 h) having the lowest while sample B2 (achi boiled for 30 min) and C1 (ofor boiled for 15 min) having the highest. Crude Fat and fibre contents ranged from 2.90-10.95% and 1.30-14.39% with samples C1 and A1 (ukpo boiled for 15 min) as the highest respectively. Crude protein and carbohydrate contents of soup thickeners ranged between 9.19 -21.31% and 45.01-71.38% with samples A3 (ukpo soaked for 24 h) and B4 (achi soaked for 48 h) as the highest. Sugar and starch contents ranged from 2.61-5.04% and from 69.00-74.27% respectively with sample C4 and A4 (ukpo soaked for 48 h) as the lowest and sample A3 and B3 (Achi soaked for 24 h) as the highest. Amylose content increased with boiling and decreased with soaking which was the reverse amylopectin. Functional properties showed bulk density and dispersibility to range between 0.56-0.76 g/ml and 32.50-48-00% with sample B3 (achi soaked for 24 h) as highest in both cases. Solubility and swelling power ranged from 32.56-107.51% and from 4.61-8.72 g/g with sample A2 (ukpo boiled for 30 min) and A1 having the highest respectively. Foam capacity ranged from 2.50-29.50% with sample C2 (ofor soaked for 48 h) having the lowest and sample A1 having the highest, while the least gelation concentration of the three soup thickeners recorded 2.00% for all the treatments. Water absorption capacity ranged between 0.67-10.46 ml/g with B1 having the lowest and sample C2 having the highest. Antinutritional factors showed that phytate recorded 0.01 g/kg for all the treatments, tannin ranged from 2.22-40.71 mg/kg, oxalate between 3.40-7.90mg/100g and saponin between 2.60-9.18% with different treatments affecting the antinutrients. Free fatty acid, peroxide value, saponification and acid values increased with an increase in treatment time while iodine value decreased as processing time increased. Pasting result showed that treatment and time affected pasting properties with the highest values as peak viscosity 16429RVU, trough viscosity 9231RVU, breakdown 7858RVU, final viscosity 19977RVU and set back viscosity 13004RVU respectively. Peak time and pasting temperature ranged between 1.60-6.10 min and between 50.25-76.18°C for the different treatments. This study shows the need for appropriate treatment and time combination for better nutrient availability and detoxification of these seeds as soup thickeners.

Effects of short-term heat stress at booting stage on rice-grain quality

2019 ◽  
Vol 70 (6) ◽  
pp. 486 ◽  
Author(s):  
Fengxian Zhen ◽  
Wei Wang ◽  
Haoyu Wang ◽  
Junjie Zhou ◽  
Bing Liu ◽  
...  
Keyword(s):  
Heat Stress ◽  
Protein Content ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Quality Traits ◽  
Short Term ◽  
Booting Stage ◽  
Severe Heat Stress

Extreme heat-stress events are becoming more frequent under anticipated global warming, which is having devastating effect on grain yield, as well as quality, of rice (Oryza sativa L.). The effects of heat stress at booting stage on grain quality of two japonica varieties, Nanjing41 and Wuyunjing24, were investigated in phytotrons during 2014 and 2015. Rice plants were subjected to four mean temperature regimes 27°C, 31°C, 35°C and 39°C of 2, 4 and 6 days’ duration. The results showed that high temperatures of 35°C and 39°C for 4 and 6 days significantly reduced panicle size, seed-setting rate, grain size, chalky grain rate, milling characteristics and amylose content, but increased protein content. Severe heat stress decreased values of peak viscosity and breakdown, and increased pasting temperature. An increase in heat degree-days decreased the percentage of chalky grains exponentially, and decreased amylose content and increased protein content linearly. Sensitivity of grain quality to heat stress in the two varieties differed among quality traits and with heat stress intensity. This study indicates that rice-grain quality had some resistance to mild heat stress, but it could not withstand severe heat stress at booting. Short-term heat stress at booting stage deteriorates most grain-quality traits, posing a potential risk to rice quality. The impacts on grain quality could be well quantified by the combined effects of the intensity and duration of heat stress at booting stage.

scholarly journals The Improved Chemical, Mechanical, Rheological, and Pasting Characteristics of Protein-Rich Brown Rice by Parboiling Process Integrated with Nitrogen Fertilization

2020 ◽  
Vol 77 (2) ◽  
pp. 45
Author(s):  
Azin NASROLLAH ZADEH ◽  
Azade GHORBANI-HASANSARAEI ◽  
Ebrahim AMIRI ◽  
Fatemeh HABIBI
Keyword(s):  
Nitrogen Fertilization ◽  
Amylose Content ◽  
Combined Treatment ◽  
Brown Rice ◽  
Rheological Parameters ◽  
Peak Time ◽  
Pasting Characteristics ◽  
Pasting Temperature ◽  
Protein Rich ◽  
Soaking Temperature

The effects of nitrogen fertilization (NF, 60-100 kg ha-1) and parboiling operation (soaking temperature (SoT, 50-80°C) and steaming time (StT, 10-15 min)) on the protein content (PC), amylose content (AC), gelatinization temperature (GT), hardness value (HV), peak viscosity (PV), trough viscosity (TV), final viscosity (FV), breakdown (BD), setback (SB) point, peak time (PTi), and pasting temperature (PTe) of brown rice were evaluated. Results showed that the GT, HV, FV, and TV were significantly increased by increasing the NF, SoT, and StT levels. An increase in the SoT and StT levels led to a significant reduction in PC, AC, BD, and TV values. The AC (17.13-16.83%) and PV (1605-1588 cP) values were decreased by increasing the NF level, while the PC (8.78-9.46%) and BD (226.9-247.7 cP) values were increased. Rheological parameters of BD (336.4 cP), FV (3608.5 cP), and SB (1843.5 cP) were notably increased using the combined treatment of 100 kg ha-1 NF and of 80°C SoT. The best triple treatments for the improved GT (5.0 °C), HV (19.37 N), as well as FV (3923 cP), and SB (1949 cP) were 60 kg ha-1 NF+80°C SoT+15 min StT, 100 kg ha-1 NF+80°C SoT+15 min StT, and 100 kg ha-1 NF+80°C SoT+10 min StT, respectively.

scholarly journals Preparation of dahi from buffalo milk and blends with soy milk

2016 ◽  
Vol 44 (3) ◽  
pp. 137-142
Author(s):  
MN Islam ◽  
MS Hossain ◽  
MH Rashid ◽  
MSR Siddiki ◽  
MS Khan ◽  
...  
Keyword(s):  
Protein Content ◽  
Buffalo Milk ◽  
Partial Replacement ◽  
Soy Milk ◽  
Mineral Contents ◽  
Chemical Test ◽  
Physical Study ◽  
Different Types ◽  
C 50

The present study was conducted to measure the feasibility of using soy milk as a supplement for the preparation of dahi from buffalo milk. In this experiment, four different types of dahi were prepared by partial replacement of buffalo milk with soy milk named A (control-100% Buffalo Milk), B (75% Buffalo Milk + 25% Soy Milk), C (50% Buffalo Milk +50% Soy Milk) and D (25% Buffalo Milk + 75% Soy Milk).The prepared samples were judged by a panel of expert judges for organoleptic qualities and analyzed for chemical tests. From the results of physical study, it was found that the overall organoleptic (viz. smell and taste, body and texture, color and appearance) score of A, B, C and D types dahi varied significantly (P<0.01). From the results of the chemical test, the moisture and protein content increased significantly (P<0.05), while fat, acidity, total solids and mineral contents significantly decreased due to addition of soy milk. From the findings of this work, it was concluded that 25% replacement of buffalo milk with soy milk could be used successfully which would produce dahi nearly similar to the quality of that made exclusively from buffalo milk.Bang. J. Anim. Sci. 2015. 44 (3):137-142

Effects of sowing date, nitrogen application, and sowing rate on oat quality

1998 ◽  
Vol 49 (5) ◽  
pp. 845 ◽  
Author(s):  
M. X. Zhou ◽  
M. Glennie-Holmes ◽  
K. Robards ◽  
G. L. Roberts ◽  
S. Helliwell
Keyword(s):  
Moisture Content ◽  
Protein Content ◽  
Sowing Date ◽  
Field Trials ◽  
Pasting Properties ◽  
Human Food ◽  
Pasting Temperature ◽  
Agronomic Conditions ◽  
Late Sowing

Processors of oats for human food use in Australia may have to use grain grown under widely different agronomic conditions. To assess the effect of agronomic conditions on the quality of oats, field trials were conducted in New South Wales, Australia, in 1995 with Bimbil, Carbeen, Coolabah, and Euro (feed varieties); Cooba, Mortlock, and Echidna (food varieties); and Yarran, a variety particularly unsuitable for human food use. In 3 separate experiments, the effects of nitrogen (N) application, sowing date, and sowing rate on the quality of the oats were examined. N and late sowing caused an increase in protein content and a decrease in moisture content, whereas other grain qualities were little affected. Sowing rate had significant effects on grain quality. As the sowing rate was increased, kernel size, groat percentage, and protein content were increased and moisture content was decreased. The pasting properties of groat flour were affected by all treatments, particularly sowing rate. Late sowing date increased the final viscosity and pasting temperature of the oats. High sowing rates increased the final viscosity and pasting temperature and prolonged the time to peak viscosity. Although management had significant effects on oat quality, variety was still the main cause of the differences.

scholarly journals Determination and Evaluation of Se-Rich High-Quality Rice Produced by Compound Nutrient Solution

2020 ◽  
Vol 13 (1) ◽  
pp. 43
Author(s):  
Su-xi Wu ◽  
Ying-xi Wang ◽  
Xiaomiao Han ◽  
Cui-ping Yi ◽  
Jun Tao
Keyword(s):  
Amino Acids ◽  
Nutrient Solution ◽  
Nutritional Value ◽  
Amylose Content ◽  
Essential Amino Acids ◽  
Taste Quality ◽  
High Quality ◽  
Low Concentration ◽  
Total Starch

Rice is one of the most important food crops in the world. Its biggest flaw is the low content of protein and essential amino acids, which severely limits its nutritional value. In order to produce high-quality rice with rich Se, we sprayed different concentrations of compound nutrient solution (containing Se (selenium), amino acid compound, zinc and boron) on the rice at different growth stages; and then determined the main nutrient content of their polished rice. The results showed that spraying low concentration compound nutrient solution (Each liter contained 20 mg of Se, 333 mg of complex amino acids, 33 mg of zinc and 33 mg of boron) to rice in the heading stage produced rice with the highest total starch and fat content and lower amylose content. Spraying high concentration compound nutrient solution to rice during the filling stage produced rice with the highest Se content. Multiple sprays of compound nutrient solution produced rice with low protein and low starch. Spraying low concentration compound nutrient solution on rice in milky stage significantly increased the content of protein, total starch, fat, all essential amino acids (Lysine increased by more than 57%), amylopectin and Se in rice; significantly reduced amylose content; significantly improved the nutritional value and taste quality of rice. The conclusion is that spraying low concentration compound nutrient solution on rice in the milky stage can produce rice with the highest content of protein and essential amino acids, higher content of total starch, fat and Se, and the lowest amylose content; significantly improve the nutritional value and taste quality of rice. The technical solution can comprehensively and effectively improve the nutritional value and flavor quality of rice, and has great development and application value.

scholarly journals Manufacture of dahi from skim milk adding mango juice

2014 ◽  
Vol 43 (2) ◽  
pp. 128-131 ◽  
Author(s):  
MA Kabir ◽  
MH Rashid ◽  
MN Hassan ◽  
MF Afroz ◽  
FH Miraz
Keyword(s):  
Protein Content ◽  
Skim Milk ◽  
The Body ◽  
Total Solids ◽  
Ph Values ◽  
Significant Difference ◽  
Different Types ◽  
Mango Juice ◽  
Solids Content

The aim of this research was to prepare and evaluate the quality of dahi using skim milk fortified with 5, 10 and 15 percent of mango juice. The quality of prepared dahi was measured by organolaptic, chemical and microbiological tests. Significant difference was observed within the smell and taste score (p<0.05), the body and consistency score (p<0.01) and color and texture (p<0.05) of different types of dahi. Fat, ash and total solids content differed significantly (p<0.05) among the different types of dahi with mango juice but protein content and pH values did not differ significantly (p>0.05) among the different types of dahi with mango juice. There was no significant difference (p>0.05) in case of total viable organisms count but significant difference (p<0.05) was found in case of Coliform count among the different types of dahi with mango juice. From this study it was suggested that dahi could be prepared successfully by adding different proportion of mango juice with skim milk and 10% mango juice addition showed better result.DOI: http://dx.doi.org/10.3329/bjas.v43i2.20713 Bang. J. Anim. Sci. 2014. 43 (2): 128-131

Sign in / Sign up

Export Citation Format

Share Document