scholarly journals Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

2014 ◽  
Vol 3 (2) ◽  
pp. 82 ◽  
Author(s):  
Amaka M. Odenigbo ◽  
Michael Ngadi ◽  
Chijioke Ejebe ◽  
Noe Woin ◽  
Sali A. Ndindeng
Keyword(s):  
Elastic Modulus ◽  
Water Uptake ◽  
Physicochemical Parameters ◽  
Amylose Content ◽  
Rice Variety ◽  
Textural Properties ◽  
Cooking Time ◽  
Important Criterion ◽  
Milled Rice

Quality of rice is an important criterion for the choice and demand by rice consumers and it is determined by physicochemical parameters. The objective of this research was to screen the physical, gelatinization, cooking and textural properties of an improved rice variety cultivated in Cameroon (TOX 3145). Three differently processed samples of TOX 3145: non-parboiled (NP), traditional parboiled (TP) and IRAD parboiled (IRAD) were involved in this study. The result revealed the grain dimension of samples as long and slender shape. The degree of redness among cooked and uncooked grains varied from -0.8 to -1.0 and 0.3 to 1.5, respectively while yellowness parameter ranged between 0.4 to 4.0 and 7.6 to 8.4, respectively. Lightness parameter (L*) varied from 59.4 to 61.8 in cooked samples. Minimum cooking time among samples was between 17.9-19.7 min. Highest elastic modulus and hardness (43.3 N/mm and 36.8 N, respectively) was found in TP sample. The NP sample had lowest adhesiveness (-0.76 J) and highest gumminess (6.40 J). Water uptake was positively correlated with amylose content (r = 0.84; P < 0.05) and lightness parameter (r = 0.92; P < 0.05).

scholarly journals The Optimization and Mathematical Modeling of Quality Attributes of Parboiled Rice Using a Response Surface Method

2017 ◽  
Vol 2017 ◽  
pp. 1-13 ◽  
Author(s):  
Khurram Yousaf ◽  
Chen Kunjie ◽  
Chen Cairong ◽  
Adnan Abbas ◽  
Yuping Huang ◽  
...  
Keyword(s):  
Response Surface ◽  
Rice Variety ◽  
Quality Parameters ◽  
Cooking Time ◽  
Soaking Time ◽  
Parboiled Rice ◽  
Surface Method ◽  
Head Rice ◽  
Soaking Temperature

The response surface methodology was used to optimize the hydrothermal processing conditions based on the rice quality parameters of the Rong Youhua Zhan rice variety (Indica). The effect of soaking temperature (29.77, 40, 55, 70, and 80.23°C), soaking time (67.55, 90, 120, 150, and 170.45 min), and steaming time (1.59, 5, 10, 15, and 18.41 min), each tested at five levels, on percentage of head rice yield (HRY), hardness, cooking time, lightness, and color were determined, with R2 values of 0.96, 0.94, 0.90, 0.88, and 0.94, respectively. HRY, hardness, cooking time, and color increased with process severity while lightness decreased, although HRY decreased after reaching a maximum. The predicted optimum soaking temperature, soaking time, and steaming time were 69.88°C, 150 min, and 6.73 min, respectively, and the predicted HRY, hardness, cooking time, lightness, and color under these conditions were 73.43%, 29.95 N, 32.14 min, 83.03 min, and 12.24 min, respectively, with a composite desirability of 0.9658. The parboiling industry could use the findings of the current study to obtain the desired quality of parboiled rice. This manuscript will be helpful for researchers working on commercializing parboiled rice processes in China as well as in other countries.

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.

Effects of Spraying Zinc and Multiple Nutrient Elements on Quality of Aromatic Rice

2012 ◽  
Vol 460 ◽  
pp. 3-6
Author(s):  
Zhen Jiang Xu ◽  
Li Zhong Xiao ◽  
Hong Liu ◽  
Yong Hao Ren ◽  
Zhi Lin Li
Keyword(s):  
Amylose Content ◽  
Brown Rice ◽  
Eating Quality ◽  
Nutrient Elements ◽  
Aromatic Rice ◽  
Milled Rice ◽  
Nutrient Quality ◽  
Cooking And Eating Quality ◽  
Heading Stage

Using two conventional aromatic rice cultivars and one hybrid aromatic rice combination, effects on the quality of aromatic rice were studied by spraying zinc and other multiple nutrient elements under the field experiment.The results showed that by spraying Zn, ZnMg，ZnMgK and ZnMgKFeCu MoCoB on heading stage and followed on the 7th and 14th day after the heading stage, the rate of brown rice, milled rice and head rice, the score of aroma and eating and the content of protein were improved, the chalky rice rate, chalkiness and amylose content were reduced and at the same time the length of rice gel was elongated, therefore the processing quality, appearance quality, cooking and eating quality and nutrient quality of aromatic rice were improved to some extent. The highest quality of aromatic rice was achieved by spraying the combination of Zn and all the other multiple nutrient elements, followed by spraying ZnMgK, ZnMg and Zn solely.

scholarly journals The acceptance of zinc biofortified rice in Latin America: A consumer sensory study and grain quality characterization

PLoS ONE ◽  
2020 ◽  
Vol 15 (11) ◽  
pp. e0242202
Author(s):  
Bo-Jane Woods ◽  
Sonia Gallego-Castillo ◽  
Elise F. Talsma ◽  
Daniel Álvarez
Keyword(s):  
Latin America ◽  
Physicochemical Parameters ◽  
Grain Quality ◽  
Amylose Content ◽  
Rice Variety ◽  
Public Health Problem ◽  
Quality Analysis ◽  
Rank Test ◽  
Major Public Health Problem ◽  
Sensory Acceptability

Zinc deficiency is a major public health problem in vulnerable populations of Latin America and the Caribbean. Biofortification of rice (Oryza sativa L.) with zinc has the potential to alleviate zinc deficiencies. However, as plant breeding processes can alter grain culinary quality and favorable sensory attributes, grain quality and consumer acceptability need to be assessed prior to releasing a variety to the public. A grain quality characterization and a sensory acceptability analysis were carried out with two varieties of zinc biofortified rice and a local control both in Bolivia and Colombia. The aim of this study was to evaluate the physicochemical parameters that are significant in consumer acceptance and to determine the acceptability of zinc biofortified rice by consumers. Results of physicochemical parameters were analyzed using ANOVA. The sensory acceptability was evaluated in 243 adults utilizing a 7-point hedonic scale and a Wilcoxon’s signed rank test was used to determine the overall acceptability of the varieties. Biofortified rice variety T2-11 and MAC-18 -control 1- were equally accepted by consumers in Bolivia with no significant differences (p<0.05). The grain quality analysis reported that both presented long and slender rice grains (L>7.5 mm and L/B>3), an intermediate to high amylose content (>25%) and a similar level of chalkiness. In Colombia, the biofortified variety 035 presented a higher score in overall acceptance in comparison to biofortified variety 021 and the local variety CICA4 -control 2-. However, no significant differences were observed (p<0.05). Conversely to the other two varieties, the biofortified variety 035 presented the largest size grain (L/B = 2.97), a lower chalkiness and an amylose content above 25%. This study shows that the grain quality properties of rice have an influence on acceptability and that zinc biofortified rice varieties are accepted by consumers.

Influence of amylose content on cooking time and textural properties of white salted noodles

2012 ◽  
Vol 21 (2) ◽  
pp. 345-353 ◽  
Author(s):  
Hwayoung Heo ◽  
Byung-Kee Baik ◽  
Chon-Sik Kang ◽  
Byung-Kil Choo ◽  
Chul Soo Park
Keyword(s):  
Amylose Content ◽  
Textural Properties ◽  
Cooking Time

Chemical, functional, pasting and sensory properties of custard from refrigerated cassava root

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Opeolu M. Ogundele ◽  
Sefia T. Muazu ◽  
Ajibola B. Oyedeji ◽  
Eugénie Kayitesi ◽  
Patrick B. Njobeh ◽  
...  
Keyword(s):  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Industrial Applications ◽  
Sensory Properties ◽  
Content Type ◽  
Minimal Impact ◽  
Cassava Root ◽  
Food Applications

PurposeCassava is a starchy crop with several industrial applications, but it deteriorates very fast after harvest. Refrigeration has been used to extend the storage life of the root and the starch isolated from the stored roots characterized. Hence, the purpose of this research is to investigate the chemical, functional, pasting and sensory properties of custard prepared from starch isolated from refrigerated cassava root.Design/methodology/approachFreshly harvest cassava root were cleaned and stored in a refrigerator operating at 4 °C for a period of one, two and three weeks. Starch was extracted from the fresh and stored roots using established method and custard prepared from each of the starch sample. The custard sample was analysed for amylose content, functional, pasting and sensory properties.FindingsAmylose content in the pastes varied significantly from 18.45 to 25.45%. Refrigeration showed a significant impact on the swelling power of the custard, which could be linked to variation in amylose content. Colour and textural properties of the custard were similar across the samples suggesting a minimal impact of refrigeration on the isolated starch. Refrigerated cassava roots can produce acceptable custard with minimal changes in sensory properties if the storage period is closely monitored.Originality/valueIn a previous study, the authors have shown that starch and cooked paste may be made from stored cassava roots without substantial changes in the quality of these products. This study further confirms the possibility of using starch from the stored roots in food applications such as in custard formulation. No report has documented the properties of custard from starch obtained from refrigerated cassava root.

Using near-Infrared Spectroscopy to Investigate the Amylose Content in Rice

2012 ◽  
Vol 239-240 ◽  
pp. 163-166 ◽  
Author(s):  
Herlina Abdul Rahim ◽  
Syahira Ibrahim
Keyword(s):  
Infrared Spectroscopy ◽  
Diabetic Patient ◽  
Near Infrared Spectroscopy ◽  
Near Infrared ◽  
Amylose Content ◽  
Brown Rice ◽  
Basmati Rice ◽  
Rice Grain ◽  
Milled Rice

Nowadays, there are many breeding program to improve the quality of rice since the direct measurement (iodine colorimetric) is time consuming, complex and environmentally unfriendly. The objective of this study was to analyze the amylose content (AC) in several types of local rice and import rice in Malaysia. Next is to investigate suitable rice intake for diabetic patient. In this study, non-destructive method by using Near-Infrared Spectroscopy (NIRS) was used to measure the amylose content of single rice grain for milled rice and brown rice. The result showed that the AC for the brown rice was higher than basmati rice followed by local white rice. Therefore, the high amylose content is most suitable for the diabetic patient. Thus, NIRS was a convenient way to screen the quality of rice as well as increase the global competitive for farmers in agriculture field.

scholarly journals Effect of Different Starches on the Rheological, Sensory and Storage Attributes of Non-fat Set Yogurt

Foods ◽  
2020 ◽  
Vol 9 (1) ◽  
pp. 61 ◽  
Author(s):  
Ali Saleh ◽  
Abdellatif A. Mohamed ◽  
Mohammed S. Alamri ◽  
Shahzad Hussain ◽  
Akram A. Qasem ◽  
...  
Keyword(s):  
Sweet Potato ◽  
Sensory Evaluation ◽  
Storage Time ◽  
Amylose Content ◽  
Storage Period ◽  
Textural Properties ◽  
Granule Structure ◽  
And Storage ◽  
Period Duration

This study was conducted to investigate the effect of various native starches on the rheological and textural properties of non-fat set yogurt. The yogurt samples were prepared while using five types of starches (potato, sweet potato, corn, chickpea, and Turkish beans). The physical properties of the prepared yogurt were analyzed while using shear viscosity, viscoelasticity, and texture analysis. The tests were performed after 0, 7, and 15 days storage. The effect of these starches on the yogurt viscoelastic properties, texture, syneresis, and sensory evaluation were determined under optimum conditions. The results showed that adding 1% starch could significantly (p < 0.05) reduce syneresis and improve yogurt firmness. Starches exhibited different effect on the overall quality of the yogurt due to their origin and amylose content. Regardless of the number of storage period duration, all of the samples, including the control behaved as pseudoplastic materials (n < 1) with various levels of pseudoplasticity. Yogurts with corn and tuber starches had the highest consistency coefficient (k), which indicated higher viscosity. The yogurt sample with chickpea starch exhibited the highest G´, making the gel more solid like. Therefore, the influence of tuber starches (potato and sweet potato) on G´ was different when compared to corn or legume starches. The behavior of the starches changed with storage time, where some starches performed better only at the beginning of the storage period duration. Wheying-off was significantly reduced, regardless of starch type. The pH of the yogurt remained unchanged through storage. Sensory evaluation showed a preference for starch-containing samples as compared to the control, regardless of the starch type. The variation in yogurt quality as a function of starch type could be attributed to the starch granule structure, gelatinization mechanism, or amylose content.

scholarly journals Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

2020 ◽  
Vol 2020 ◽  
pp. 1-9
Author(s):  
Ayenew Meresa ◽  
Ayalew Demissew ◽  
Seifu Yilma ◽  
Getu Tegegne ◽  
Kiber Temesgen
Keyword(s):  
Water Uptake ◽  
Rice Yield ◽  
Rice Variety ◽  
Uptake Ratio ◽  
Rice Varieties ◽  
Broken Rice ◽  
Head Rice ◽  
Head Rice Yield ◽  
Soaking Temperature

Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect (P<0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.

scholarly journals Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

2017 ◽  
Vol 6 (2) ◽  
Author(s):  
Mayowa S. Sanusi ◽  
Rahman Akinoso ◽  
Nahemiah Danbaba
Keyword(s):  
Water Uptake ◽  
Cooking Time ◽  
Width Ratio ◽  
Equivalent Diameter ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Milled Rice ◽  
Cooked Rice ◽  
Cooking Properties ◽  
Breadth Ratio

This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-length-to-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r= - 0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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