scholarly journals Comparison of Physicochemical Properties and Cooking Quality of Korean Organic Rice Varieties

2013 ◽  
Vol 29 (6) ◽  
pp. 785-794 ◽  
Author(s):  
Eunui Wi ◽  
Jjhye Park ◽  
Malshick Shin
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality ◽  
Rice Varieties ◽  
Organic Rice

scholarly journals Comparison of Morphological and Physicochemical Properties of a Floury Rice Variety upon Pre-Harvest Sprouting

Foods ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 746
Author(s):  
Chae-Min Han ◽  
Jong-Hee Shin ◽  
Jung-Bae Kwon ◽  
Jong-Soo Kim ◽  
Jong-Gun Won ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Variety ◽  
Wheat Variety ◽  
Economic Loss ◽  
Rice Grain ◽  
Starch Granules ◽  
Rice Varieties ◽  
Starch Structure ◽  
Gelatinization Properties

Pre-harvest sprouting (PHS) severely reduces rice grain yield, significantly affects grain quality, and leads to substantial economic loss. In this study, we aimed to characterize the physicochemical properties and processing quality of the Garumi 2 flour rice variety under PHS conditions and compare them with those of the Seolgaeng, Hangaru, Shingil, and Ilpum rice varieties and the Keumkang wheat variety. Analysis of the molecular structure of starch revealed uniform starch granules, increased proportions of short-chain amylopectin in DP 6–12 (51.0–55.3%), and enhanced crystallinity (30.7–35.7%) in rice varieties for flour compared with the Ilpum cooking rice variety. PHS significantly altered the starch structure and gelatinization properties of Garumi 2. It also caused surface pitting and roughness in Garumi 2 starch granules and decreased their crystallinity. Collectively, the findings of this study provide important novel insights into the effects of PHS on the physicochemical properties of Garumi 2 floury rice for flour.

scholarly journals Quality Analysis Of Organic Rice Variety Mentik Susu And Sintanur Nutritional Approach

2018 ◽  
Vol 215 ◽  
pp. 02011
Author(s):  
Sri Handayani ◽  
Muhammad Irfan Affandi ◽  
Sussi Astuti
Keyword(s):  
Rice Variety ◽  
Nutrient Content ◽  
Ash Content ◽  
Quality Analysis ◽  
Laboratory Research ◽  
Rice Varieties ◽  
Organic Rice ◽  
Climate Suitability ◽  
High Yields

Organic rice production in Indonesia is increasing due to the tendency of consumers who start to consume healthy food and one of them is organic rice. Varieties cultivated by farmers in Lampung Province is mentik susu and sintanur based on high yields and climate suitability. The quality of organic rice can be known through nutritional approach. The purpose of this research is to analyze quality comparison of organic rice of mentik susu and sintanur varieties with nutritional approach. The research methodology used is laboratory research. Data analysis methods used to answer the objective of a proximate test to determine the nutrient content of organic rice in both varieties of mentik susu and sintanur. Nutritional content that is cultivated is carbohydrates, fats, proteins, water, fiber, and ash content. The result of the analysis shows that carbohydrate, protein, and nutrient content of organic rice of mentik susu variety was higher than sintanur varieties. While the fat content, water content, and ash content of organic rice varieties mentik susu is lower than the sintanur varieties. In general it can be concluded that the quality of organic rice varieties mentik susu better than sintanur varieties.

scholarly journals Physicochemical Properties and Cooking Quality of Naked Waxy Barley (Saechalssal bon)

2011 ◽  
Vol 18 (2) ◽  
pp. 165-170 ◽  
Author(s):  
Hyun-Il Jun ◽  
Mi-Na Cha ◽  
Geun-Seoup Song ◽  
Chang-Sung Yoo ◽  
Yun-Tae Kim ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality

scholarly journals Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties

PLoS ONE ◽  
2016 ◽  
Vol 11 (12) ◽  
pp. e0168483 ◽  
Author(s):  
Yunlong Pang ◽  
Jauhar Ali ◽  
Xiaoqian Wang ◽  
Neil Johann Franje ◽  
Jastin Edrian Revilleza ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Pasting Properties ◽  
Rice Grain ◽  
Gelatinization Temperature ◽  
Rice Varieties ◽  
Eating And Cooking Quality ◽  
Relationship Of

Effect of blanching and drying methods of spinach on the physicochemical properties and cooking quality of enriched pasta

2021 ◽  
Author(s):  
Wallaf Costa Vimercati ◽  
Leandro Levate Macedo ◽  
Cintia da Silva Araújo ◽  
Antonio Manoel Maradini Filho ◽  
Sérgio Henriques Saraiva ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Cooking Quality ◽  
Drying Methods
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