scholarly journals Karakteristik Fisik dan Kimia Beras Indigenous dari Lahan Pasang Surut di Kalimantan Tengah

JURNAL PANGAN ◽  
2018 ◽  
Vol 27 (2) ◽  
pp. 107-116
Author(s):  
Elmi Kamsiati
Keyword(s):  
Amylose Content ◽  
Chemical Properties ◽  
Chemical Characteristics ◽  
Rice Varieties ◽  
Central Kalimantan ◽  
Tidal Swamp ◽  
Production Area ◽  
High Amylose ◽  
Physical And Chemical ◽  
Low Glycemic Index

AbstrakBeras merupakan bahan pangan pokok penting bagi penduduk dunia. Lahan pasang surut memiliki potensi untuk menjadi daerah penghasil beras. Varietas padi/beras yang tumbuh dan beradaptasi dengan baik pada lahan pasang surut dapat dikembangkan pada program pemuliaan padi. Penelitian ini bertujuan untuk mengetahui karakteristik beras indigenous yang berasal dari lahan pasang surut di Kalimantan Tengah, terkait dengan sifat fisik dan kimianya. Ada delapan varietas beras yang dikarakterisasi yaitu Karang Dukuh, Siam Jurut, Siam Pandak, Siam Palun, Siam Palas, Bayar Pahit, Rantul dan Siam Unus. Sifat fisik yang dianalisis adalah dimensi, kekerasan dan derajat putih. Sedangkan sifat kimia yang diamati adalah kadar amilosa, lemak dan kadar air. Hasil penelitian menunjukkan bahwa varietas Siam Palas, Siam Pandak, Bayar Pahit, Rantul merupakan beras dengan bentuk medium, sedangkan empat lainnya merupakan beras dengan bentuk ramping (slender). Nilai derajat putih beras berkisar antara 45.3-50.9 yang setara dengan derajat sosoh 83-93%. Beras tersebut memiliki kadar amilosa berkisar antara 26.23-29.17%, yang termasuk beras dengan kadar amilosa tinggi. Sedangkan kadar lemaknya cukup rendah, berkisar antara 0,32-0,62%. Dari penelitian ini diketahui bahwa beras dari lahan pasang surut memiliki kadar amilosa yang tinggi yang memiliki potensi indeks glikemik yang rendah.  AbstractRice is one of important staple food of world’s population. Tidal swamp land have potential resouces to be rice production area. Rice varieties that grows and well adapted in tidal swamp land can be developed in breeding program. The aims of this study was to investigate the physical and chemical characteristics of indigenous rice from tidal swamp land in Central Kalimantan. Paddy got from paddy breeder in Central Kalimantan. There are eight indigenous varieties of rice which is characterized namely Siam Palas, Siam Jurut, Siam Pandak, Siam Palun, Bayar Pahit, Rantul, Karang Dukuh and Siam Unus. The physical properties that observed were dimensions, hardness and whiteness. Amylose, fat and moisture content were the chemical properties that analyses. The result showed that based on shape, Siam Palas, Siam Pandak, Bayar Pahit, Rantul varieties has moderate shape, and the others has slender shape. The whiteness degree of rice ranged between 45.3-50.9 which is equivalent to 83-93% milling degree. The rice had high amylose content ranged between 26.23-29.17. While the fat contents fairly low, ranged between 0.32-0.62%. From this research, rice from tidal swamp land has high amylose content that potential as rice with low glycemic index.  

scholarly journals Analysis of Genetic Potential of Banyuwangi Local Rice (Oryza sativa L.) Based on Relative Expression of Homogentisate Geranylgeranyl Transferase (HGGT) and Granule-Bound Starch Synthase I (GBSSI) Gene

2021 ◽  
Vol 28 (2) ◽  
pp. 181
Author(s):  
Dyati Galuh Pratita ◽  
Tita Putri Milasari ◽  
Elhah Nailul Khasna ◽  
Sunarmi Sunarmi ◽  
Evi Susanti ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Rice Varieties ◽  
Relative Expression ◽  
Qrt Pcr ◽  
Genetic Potential ◽  
Geranylgeranyl Transferase ◽  
High Amylose ◽  
Low Glycemic Index

Rice nutrition including vitamin and amylose contents become important aspect for many people around the world. Rice with high amylose content (low glycemic index) is good for those with Diabetes mellitus. Tocotrienol, one precursor of Vitamin-E biosynthesis is catalyzed by enzymes encoded HGGT, while amylose biosynthesis is catalyzed by enzymes encoded GBSSI. The objective of this study was to find rice varieties with high tocotrienol and/or amylose content based on the expression of HGGT and GBSSI among eight Banyuwangi local rice varieties. Relative expression of HGGT and GBSSI was measured by qRT-PCR and analyzed using 2ΔCt method. Statistical analysis resulted in the significantly different of HGGT and GBSSI relative expression among samples. Relative expression of HGGT from the highest to the lowest were demonstrated by Hitam Melik, Hitam Pekat, Blambangan A3, Merah Bali, Blambangan A2, Berlian, Janur Kuning, and SOJ A3, respectively; while relative expression of GBSSI from the highest to the lowest were demonstrated by Hitam Melik, Hitam Pekat, SOJ A3, Janur Kuning, Berlian, Merah Bali, Blambangan A3, and Blambangan A2, respectively. Based on this research we conclude that Hitam Melik potentially produces higher tocotrienol and lower glycemic index than other studied varieties.

scholarly journals Quality Attributes of Malaysia Purple-Fleshed Sweet Potato at Different Peel Condition

Agronomy ◽  
2021 ◽  
Vol 11 (5) ◽  
pp. 872
Author(s):  
Nurfarhana Shaari ◽  
Rosnah Shamsudin ◽  
Mohd Zuhair Mohd Nor ◽  
Norhashila Hashim
Keyword(s):  
Vitamin C ◽  
Sweet Potato ◽  
Dry Matter ◽  
Nutritional Value ◽  
Amylose Content ◽  
Starch Content ◽  
Chemical Properties ◽  
Physical And Chemical Properties ◽  
Physical And Chemical ◽  
And Chemical Properties

In this study, physical and chemical properties (dry matter, ash, moisture, protein, fat, fiber, carbohydrate, starch, amylose, and vitamin C) of sweet potato tuber and flour of Anggun 1 cultivar were evaluated at different conditions. During peeling, the tuber and flour were processed subjected to three different conditions, which were unpeeled tubers (C1), peeled tubers (C2), and skin of tuber only (C3). From the results, the highest (p < 0.05) dry matter was observed in C1 while higher contents of ash, moisture, and protein were found in C3. Regarding the fat and vitamin C content, no significant differences (p > 0.05) were found between each condition. The highest fiber, carbohydrate, and amylose content (p < 0.05) were found in C1. The C1 and C2 reflected significantly higher (p < 0.05) starch content. Overall, these results provide important information about the peeling effect on the physical and chemical properties of Anggun 1. The information could be used as adding value to healthy food in the Malaysian diet due to the nutritional value of sweet potato.

scholarly journals Effects of Parboiling and Physico-Chemical Characteristics of Rice on the Glycemic and Insulinemic Indices in Type 2 Diabetic Subjects

1970 ◽  
Vol 2 (1) ◽  
pp. 12-16
Author(s):  
Shahana Parvin ◽  
Qamrul Hasan ◽  
Knud Erik Bach Knudsen ◽  
Liaquat Ali
Keyword(s):  
Amylose Content ◽  
Chemical Characteristics ◽  
White Bread ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Physico Chemical ◽  
Insulin Responses ◽  
Type 2 Diabetic

Background and Purposes: To observe the influence of parboiling, amylose content and gelatinization temperature of rice on plasma glucose and insulin responses in type 2 diabetic subjects because diabetic subjects are especially prescribed usage of starchy foods with low glycemic responses. Methods: Seventeen type 2 diabetic subjects ingested five test meals of 50g available carbohydrate as white bread, cooked rice with high (29%) and low amylose content (13%), undergoing different processing and gelatinization temperatures. The diets were taken in a random order after a 10h overnight fast with approximately 7 days interval as wash out period. Results: The glycemic index (GI) of all rice varieties were lower than that of white bread (p<0.001). Furthermore, GI of parboiled rice with a high amylose content was lower than that of parboiled low amylose rice (50±7 vs 71±5, p <0.01). No differences were observed between parboiled rice with high and low gelatinization temperature (50±7 vs 47± 4), nor between non-parboiled and parboiled rice (52±7 vs 50±7). Insulin responses to the five test foods did not differ significantly in the study subjects. Conclusions: In type 2 diabetic subjects the investigated rices were all low glycemic as compared to white bread, independent of parboiling and physico-chemical characteristics. The study showed that the amylose content, but not the gelatinization temperature, may be an useful criteria in selection of low GI rices irrespective of parboiling status. Ibrahim Med. Coll. J. 2008; 2(1): 12-16 Key words: Amylose, blood glucose, insulin, type 2 diabetes, parboiled rice.   doi: 10.3329/imcj.v2i1.2925

scholarly journals The Effect of Gelatin Addition from Various Fish Skin to the Physical and Chemical Properties of Chikuwa

2019 ◽  
Vol 3 (1) ◽  
pp. 78
Author(s):  
Muhammad Irvan
Keyword(s):  
Protein Content ◽  
Chemical Properties ◽  
Gel Strength ◽  
Chemical Characteristics ◽  
Fish Scale ◽  
Physical And Chemical Properties ◽  
Physical And Chemical Characteristics ◽  
Significant Difference ◽  
Physical And Chemical ◽  
And Chemical Properties

Chikuwa is one of Japanese traditional fishery food product that commonly made from potato starch, fish surimi, and some spices. To enhance Chikuwa physical and chemical properties especially in texture attribute and protein content, Gelatin can be added. Gelatin is a partial hydrolysis protein that usually added in food making process to improve the gumminess quality and the protein content. Gelatin can be derived from bone collagen, skin and fish scale. The purpose of this study is to analyze the effect of gelatin from various skin fish to the physical and chemical characteristics of Chikuwa. The research method used is experimental laboratories using a completely randomized design (CRD) with 3 replications. The data analysed with ANOVA and continued with BNJ analysis if there is a significant difference between the treatments. This research has divided into two stages. The first step aim is to make the gelatin from the skin of seabass, payus fish and tilapia with 3% concentrations. The second step is Chikuwa making added with gelatin. The parameters that observed are water content, protein content, white degree, gel strength, sensory attributes, folding, bite. The results showed that Chikuwa with the addition of gelatin from seabass, payus and tilapia skin are significantly different (p &lt;0.05) due to the physical and chemical characteristics of Chikuwa. The best Chikuwa quality is Chikuwa with the addition of seabass gelatin, where the gelatin yield is 18.03 ± 0.68; the gelatin gel strength is 251.11 ± 1.08 bloom; the viscosity is 5.80 ± 0.15 cP; the gel Chikuwa sample strength is 954.54 ± 0.56 gcm and protein content is 22.01 ± 0.98%

scholarly journals Physical and chemical properties of starch and flour from different common bean (Phaseolus vulgaris L.) cultivars

2016 ◽  
Vol 19 (0) ◽  
Author(s):  
Milene Marquezi ◽  
Vanessa Maria Gervin ◽  
Lucas Bertoldi Watanabe ◽  
Priscila Zaczuk Bassinello ◽  
Edna Regina Amante
Keyword(s):  
Phaseolus Vulgaris ◽  
Amylose Content ◽  
Chemical Properties ◽  
Pasting Properties ◽  
Starch Granules ◽  
Phaseolus Vulgaris L ◽  
Absolute Density ◽  
Density Values ◽  
Physical And Chemical ◽  
And Chemical Properties

Summary The physical, chemical and pasting properties of the flour and isolated starches from six different bean cultivars (Phaseolus vulgaris L.) were investigated in order to obtain information for application in new products. The protein and total starch contents of the bean flours ranged from 17.72 to 20.27% and from 39.68 to 43.78%, respectively. The bean starches had low amounts of proteins, lipids and ash and showed an amylose content ranging between 45.32 and 51.11% and absolute density values between 1.55 and 1.78 g.cm–3. The bean starch granules were round to oval with a smooth surface. Results viscoamylographic profiles of the starches and flours showed the possibility of selecting cultivars for specific applications according to these characteristics.

scholarly journals Superior haplotypes towards development of low glycemic index rice with preferred grain and cooking quality

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Ramchander Selvaraj ◽  
Arun Kumar Singh ◽  
Vikas Kumar Singh ◽  
Ragavendran Abbai ◽  
Sonali Vijay Habde ◽  
...  
Keyword(s):  
Glycemic Index ◽  
Resistant Starch ◽  
Amylose Content ◽  
Association Studies ◽  
Consumer Preference ◽  
Genome Wide Association Studies ◽  
Market Demand ◽  
Rice Varieties ◽  
Low Glycemic Index ◽  
Trait Associations

AbstractIncreasing trends in the occurrence of diabetes underline the need to develop low glycemic index (GI) rice with preferred grain quality. In the current study, a diverse set of 3 K sub-panel of rice consisting of 150 accessions was evaluated for resistant starch and predicted glycemic index, including nine other quality traits under transplanted situation. Significant variations were noticed among the accessions for the traits evaluated. Trait associations had shown that amylose content possess significant positive and negative association with resistant starch and predicted glycemic index. Genome-wide association studies with 500 K SNPs based on MLM model resulted in a total of 41 marker-trait associations (MTAs), which were further confirmed and validated with mrMLM multi-locus model. We have also determined the allelic effect of identified MTAs for 11 targeted traits and found favorable SNPs for 8 traits. A total of 11 genes were selected for haplo-pheno analysis to identify the superior haplotypes for the target traits where haplotypes ranges from 2 (Os10g0469000-GC) to 15 (Os06g18720-AC). Superior haplotypes for RS and PGI, the candidate gene Os06g11100 (H4-3.28% for high RS) and Os08g12590 (H13-62.52 as intermediate PGI). The identified superior donors possessing superior haplotype combinations may be utilized in Haplotype-based breeding to developing next-generation tailor-made high quality healthier rice varieties suiting consumer preference and market demand.

Variety Difference in Molecular Structure, Physico-chemical and Thermal Properties of Starches from Pigmented Rice

2016 ◽  
Vol 12 (6) ◽  
pp. 557-565 ◽  
Author(s):  
Chagam Koteswara Reddy ◽  
Lalmuan Kimi ◽  
Sundaramoorthy Haripriya
Keyword(s):  
Molecular Structure ◽  
Amylose Content ◽  
Chemical Properties ◽  
Industrial Applications ◽  
Rice Starch ◽  
Rice Varieties ◽  
Swelling Power ◽  
Pigmented Rice ◽  
Physico Chemical ◽  
Waxy Rice

Abstract Starches isolated from three different pigmented rice varieties (Chak-hao Amubi, Chak-hao Poireiton, and Chak-hao Angangba) and investigated for their molecular structure and physico-chemical properties including amylose content, morphology, crystallinity, pasting viscosity, color, thermal property, swelling power and solubility. Significant differences were detected in physico-chemical and functional properties (p≤0.05) of rice starches. The amylose content results revealed that Chak-hao Angangba (1.93 %) and Chak-hao Poireiton (1.98 %) are waxy rice, and Chak-hao Amubi (3.16 %) is a very low-amylose rice. The morphology of rice starch granules shown polyhedral edges with an irregular shape; and the XRD patterns of rice starches exhibited A-type crystalline patterns with peaks at 2θ=15.1°, 17.1°, 18.2° and 23.0°. Waxy rice starches shown higher peak viscosity and enthalpy with lower gelatinization temperatures than very low amylose rice starches. The pasting viscosity, swelling power and solubility crystallinity of rice starches were varied significantly (p≤0.05). Finally, the present study provides knowledge for the utilization of starches isolated from three pigmented rice varieties grown in North-Eastern part of India that would be relevant for both domestic and industrial applications.

scholarly journals Substratos no desenvolvimento de cultivares de gérbera envasada

2015 ◽  
Vol 21 (2) ◽  
pp. 177
Author(s):  
Fernanda Ludwig ◽  
Dirceu Maximino Fernandes ◽  
Amaralina Celoto Guerrero ◽  
Roberto Lyra Villas Bôas
Keyword(s):  
Dry Matter ◽  
Ornamental Plants ◽  
Chemical Properties ◽  
Dry Mass ◽  
Chemical Characteristics ◽  
Physical And Chemical Properties ◽  
Ph Values ◽  
Aerial Parts ◽  
Physical And Chemical ◽  
And Chemical Properties

The gerbera is a prominent culture that has gained in the Brazilian market of flowers and ornamental plants and there is a great demand for adequate substrates for its production. This study was conducted to evaluate the growth and distribution of dry mass and nitrogen in potted gerbera, depending on the substrates and cultivars. Experimental design was randomized blocks in a 5x2 factorial arrangement (5 substrates and 2 cultivars). Red and Cherry cultivars were evaluated at 1, 15, 29, 43 and 50 days of acclimation (DAA) to the leaves number, leaf area, dry mass of aerial parts (leaf and flower) and accumulation of nitrogen. From 29 DAA, the inflorescence has established as the drain and has contributed significantly to the total dry mass. The accumulation of nitrogen was similar in vegetative and reproductive periods. The traits evaluated varied depending on the substrate used, influenced by physical and chemical properties of the same. The growth, dry matter and nitrogen distribution potted gerbera cultivars Cherry and Red are influenced by physical and chemical characteristics of substrates, with better results in substrates with bulk density of less than 530 kg m-3 and pH values between 5.5 and 6.8

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