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 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 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 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 Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

Agriculture ◽  
2021 ◽  
Vol 11 (4) ◽  
pp. 325
Author(s):  
Ramin Rayee ◽  
Tran Dang Xuan ◽  
Tran Dang Khanh ◽  
Hoang-Dung Tran ◽  
Kifayatullah Kakar
Keyword(s):  
Protein Content ◽  
Grain Quality ◽  
Cooking Quality ◽  
Amylose Content ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Irrigation Interval ◽  
Gel Consistency ◽  
Alkali Digestion

The management of amylose and protein contents and cooking quality are the main challenges in rice macronutrients and quality improvement. This experiment was conducted to examine the rice grain quality, alkali digestion, and gel consistency responses to irrigation interval after anthesis. Three rice varieties (K1, K3, and K4) were subjected to different irrigation intervals (1, 2, and 3 d) after anthesis. The findings of this study showed that the protein content was markedly increased from 6.53–6.63% to 9.93–10.16%, whilst the amylose content was decreased significantly from 22.00–22.43% to 16.33–17.56% under stressed treatments at irrigation intervals, whilst the quantity of fatty acids was not affected. The 3-d irrigation interval recorded the highest protein content but the lowest amylose value. In addition, this treatment shows lower gelatinization temperature, but it is negatively associated with hard gel consistency under irrigation interval. This study highlights that the water management following a 3-d irrigation interval from anthesis is a useful and simple treatment to improve rice nutrients and grain cooking quality.

Ciri Morfologi, Fisiko-Kimia dan Kerintangan Dua Titisan Padi Kemandulan Jantan Sitoplasma (CMS) Baru

2014 ◽  
Vol 70 (6) ◽  
Author(s):  
Elixon Sunian ◽  
Mohd. Solihen Jamal ◽  
Asfaliza Ramli ◽  
Othman Omar ◽  
Habibbudin Hashim ◽  
...  
Keyword(s):  
Amylose Content ◽  
Brown Planthopper ◽  
Blast Disease ◽  
Male Sterile ◽  
Rice Varieties ◽  
Gel Consistency ◽  
Moderately Resistant ◽  
Maturation Age ◽  
B Lines ◽  
Selection Of

CMS (cytoplasmic male sterile) line is one of the most important hybrid parents in hybrid rice production technology using Three-Line systems. Test-crosses for selection of candidate local maintainer lines were conducted using 24 rice varieties and two CMS-WA (wild abortive) lines IR78374A/B and 1A/B. The F1 of the two combinations, namely IR78374A/P519 and 1A/MR243 had less than 10% spikelet fertility (6.4 and 7.2%, respectively), indicated that P519 and MR243 are partially maintainers and could be used for the development of new locally adapted CMS lines. As a results, two CMS lines, namely 0025A/B and 0047A/B were generated after 5 to 6 successive backcrossing of IR78374A with P519 and 1A with MR243. The CMS 0025A/B and 0047A/B lines had maturation age which is comparable to other commonly grown inbred varieties. The percentage of stigma exertion rate for CMS 0025A/B and 0047A/B were 17.9 and 21.3%, respectively, lower than that of IR78374A/B (43.2%). Both showed poor out-crossing rate. CMS 0025A/B and 0047A/B are classified as long and slender grain. They had intermediate amylose content. Their gel consistency was hard, comparable to that of MR263 (medium).  CMS 0025A/B and 0047A/B lines were also moderately resistant to foliar blast disease and brown planthopper infestation.

scholarly journals High night temperature induces contrasting responses for spikelet fertility, spikelet tissue temperature, flowering characteristics and grain quality in rice

2015 ◽  
Vol 42 (2) ◽  
pp. 149 ◽  
Author(s):  
Onoriode Coast ◽  
Richard H. Ellis ◽  
Alistair J. Murdoch ◽  
Cherryl Quiñones ◽  
Krishna S. V. Jagadish
Keyword(s):  
Grain Quality ◽  
Amylose Content ◽  
Temperature Tolerance ◽  
Grain Weight ◽  
Spikelet Fertility ◽  
Tissue Temperature ◽  
Peak Time ◽  
Night Temperature ◽  
Flowering Pattern ◽  
Gel Consistency

Climate change is increasing night temperature (NT) more than day temperature (DT) in rice-growing areas. Effects of combinations of NT (24−35°C) from microsporogenesis to anthesis at one or more DT (30 or 35°C) at anthesis on rice spikelet fertility, temperature within spikelets, flowering pattern, grain weight per panicle, amylose content and gel consistency were investigated in contrasting rice cultivars under controlled environments. Cultivars differed in spikelet fertility response to high NT, with higher fertility associated with cooler spikelets (P < 0.01). Flowering dynamics were altered by high NT and a novel high temperature tolerance complementary mechanism, shorter flower open duration in cv. N22, was identified. High NT reduced spikelet fertility, grain weight per panicle, amylose content and gel consistency, whereas high DT reduced only gel consistency. Night temperature >27°C was estimated to reduce grain weight. Generally, high NT was more damaging to grain weight and selected grain quality traits than high DT, with little or no interaction between them. The critical tolerance and escape traits identified, i.e. spikelet cooling, relatively high spikelet fertility, earlier start and peak time of anthesis and shorter spikelet anthesis duration can aid plant breeding programs targeting resilience in warmer climates.

scholarly journals GENETIC VARIABILITY FOR GRAIN QUALITY TRAITS IN AROMATIC RICE (Oryza sativa L)

2011 ◽  
Vol 24 (2) ◽  
pp. 19-24
Author(s):  
Kaniz Fatema ◽  
M. G. Rasul ◽  
M. A. K. Mian ◽  
M. M. Rahman
Keyword(s):  
Genetic Variability ◽  
Amylose Content ◽  
Oryza Sativa L ◽  
Grain Weight ◽  
Aromatic Rice ◽  
Thousand Grain Weight ◽  
Grain Length ◽  
Gel Consistency ◽  
Rice Genotypes ◽  
1000 Grain Weight

Forty five aromatic rice genotypes were evaluated to assess the genetic variability and diversity on the basis of nine characters. Significant variations were observed among the genotypes for all the characters (grain breadth (mm), grain length (mm), grain L/B ratio, gelatinization temperature (score), gel consistency (mm), amylose content (%), protein content (%), 1000 grain weight (g) and grain yield per plant (g)) studied. High GCV, PCV, heritability and GA as observed in amylose content, grain length average and L/B ratio suggested that these three characters could be transmitted to the progeny. Multivariate analysis revealed that 45 genotypes were grouped into six clusters. There were marked variations in intra-cluster distances, which ranged from 0.482 to 7.851. The highest intra cluster mean for five traits (amylose content, width average, L/B ratio, length average, 1000 grain weight) was obtained from cluster I constituted 10 genotypes. Thousand grain weight and amylose content have been found to contribute maximum towards genetic diversity in 45 genotypes of aromatic rice.DOI: http://dx.doi.org/10.3329/bjpbg.v24i2.17002

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 Structure and Properties of Octenyl Succinic Anhydride-Modified High-Amylose Japonica Rice Starches

Polymers ◽  
2021 ◽  
Vol 13 (8) ◽  
pp. 1325
Author(s):  
Wei Zhang ◽  
Bei Cheng ◽  
Jiahui Li ◽  
Zaixi Shu ◽  
Pingping Wang ◽  
...  
Keyword(s):  
Functional Properties ◽  
Succinic Anhydride ◽  
Amylose Content ◽  
Rice Starch ◽  
Average Particle ◽  
Japonica Rice ◽  
Swelling Power ◽  
Significant Difference ◽  
Octenyl Succinic Anhydride ◽  
High Amylose

Starches rich in amylose are promising functional ingredients for calory-reduced foods. In this research, a high-amylose Japonica rice starch (amylose content 33.3%) was esterified with octenyl succinic anhydride (OSA) to improve the functional properties. The OSA-modified derivatives were evaluated for structure and functional properties, with OSA-modified normal Japonica rice starch (amylose content 18.8%) used as control. Fourier transform infrared spectra confirmed the introduction of OSA groups to starch. OSA modification made little change to morphology and particle size of high-amylose starch, but decreased the relative crystallinity and pasting temperature and increased the pasting viscosity, swelling power, emulsifying stability, and resistant starch (RS) content. The changes of properties were related to the degree of substitution (DS). Typically, OSA-modified high-amylose starch at DS of 0.0285 shows polyhedral-shape granules, with a volume-average particle diameter of 8.87 μm, peak viscosity of 5730 cp, and RS content of 35.45%. OSA-modified high-amylose starch had greater peak viscosity and RS content and lower swelling power than OSA-modified normal starch of similar DS, but the two kinds of derivatives did not have a significant difference in emulsifying stability. The OSA-modified high-amylose Japonica rice starch could be used as an emulsifier, thickener, and fat replacer in food systems.

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