scholarly journals Physicochemical and cooking quality characteristics of South American rice cultivars parboiled at different steaming pressures

2020 ◽  
Vol 97 (2) ◽  
pp. 472-482
Author(s):  
Franciene Almeida Villanova ◽  
Shanise Lisie Mello El Halal ◽  
Nathan Levien Vanier ◽  
Edimara Polidoro ◽  
Ya‐Jane Wang ◽  
...  
Keyword(s):  
Cooking Quality ◽  
Quality Characteristics ◽  
South American ◽  
Rice Cultivars

scholarly journals Concurrent Drought and Temperature Stress in Rice—A Possible Result of the Predicted Climate Change: Effects on Yield Attributes, Eating Characteristics, and Health Promoting Compounds

2019 ◽  
Vol 16 (6) ◽  
pp. 1043 ◽  
Author(s):  
Alphonsine Mukamuhirwa ◽  
Helena Persson Hovmalm ◽  
Hans Bolinsson ◽  
Rodomiro Ortiz ◽  
Obedi Nyamangyoku ◽  
...  
Keyword(s):  
Climate Change ◽  
Heat Stress ◽  
Temperature Stress ◽  
Quality Characteristics ◽  
Total Protein Content ◽  
Rice Cultivars ◽  
Yield Attributes ◽  
Stress Memory ◽  
Drought And Heat Stress ◽  
The Impact

Despite the likely increasing co-occurrence of drought and heat stress, not least in equatorial regions, due to climate change, little is known about the combinational effect of these stresses on rice productivity and quality. This study evaluated the impact of simultaneous drought and temperature stress on growth, grain yield, and quality characteristics of seven rice cultivars from Rwanda, grown in climate chambers. Two temperature ranges—23/26 °C night/day and 27/30 °C night/day—together with single or repeated drought treatments, were applied during various plant developmental stages. Plant development and yield were highly influenced by drought, while genotype impacted the quality characteristics. The combination of a high temperature with drought at the seedling and tillering stages resulted in zero panicles for all evaluated cultivars. The cultivar ‘Intsindagirabigega’ was most tolerant to drought, while ‘Zong geng’ was the most sensitive. A “stress memory” was recorded for ‘Mpembuke’ and ‘Ndamirabahinzi’, and these cultivars also had a high content of bioactive compounds, while ’Jyambere’ showed a high total protein content. Thus, climate change may severely impact rice production. The exploitation of genetic diversity to breed novel rice cultivars that combine drought and heat stress tolerance with high nutritional values is a must to maintain food security.

scholarly journals Cooking Quality Characteristics of Cooked Rice of YenipSambab with Pigmented Rice

2012 ◽  
Vol 19 (2) ◽  
pp. 185-192 ◽  
Author(s):  
Bock-Hee Park ◽  
Eun-Raye Jeon ◽  
Sung-Doo Kim ◽  
Hee-Sook Cho
Keyword(s):  
Cooking Quality ◽  
Quality Characteristics ◽  
Pigmented Rice ◽  
Cooked Rice

Effect of shrimp fortification level on nutritional value, cooking quality and microstructure of freeze-dried noodles

2021 ◽  
Author(s):  
P. Yerlikaya ◽  
F.G. Tokay ◽  
A.C. Alp ◽  
S. Cilay
Keyword(s):  
Weight Gain ◽  
Shelf Life ◽  
Nutritional Value ◽  
Cooking Quality ◽  
Quality Characteristics ◽  
Protein Matrix ◽  
Volume Increase ◽  
Meat Content ◽  
Freeze Dried ◽  
Nutritional Needs

AbstractA product with increased quality and nutritional value can be developed by enriching noodles with shrimp meat (SM). The formulation of noodle dough was supplemented with SM (10, 20 and 30% w/w). The noodles were freeze-dried due to the susceptibility of added SM to spoilage. Water activity values of all samples were below 0.35. The highest protein (19.37 ± 1.04%), lipid (39.30 ± 1.69%), moisture (6.31 ± 0.42%) and energy (571.14 ± 10.16 kcal/100 g) contents were determined in noodles with 30% shrimp meat content (30S). Carbohydrate value of noodles decreased with the SM fortification level. Cooking quality characteristics of SM added noodles, especially 10S, were better in terms of weight gain, volume increase and cooking loss. The highest L* and b* values, which are expected to be high by the consumers, were reached with 10S and 30S, respectively. The value of a* increased with the addition of SM. Hardness, cohesiveness and chewiness values of the noodles increased with an increase in the level of shrimp content. Addition of SM improved the microstructure of noodles due to enriched protein matrix. Nutritious noodles with high cooking quality and a potential for long shelf life are intended for athletes and individuals with special nutritional needs.

Pre-and post-cooking quality characteristics of drought tolerant upland rice

2018 ◽  
Vol 55 (4) ◽  
pp. 557
Author(s):  
Ashok Mishra ◽  
T Bagchi ◽  
SG Sharma ◽  
AK Mukherjee ◽  
Meera Kumari Kar
Keyword(s):  
Cooking Quality ◽  
Upland Rice ◽  
Quality Characteristics ◽  
Drought Tolerant

scholarly journals Comparison of Yield and Quality Characteristics on Mid-Late Maturing Rice Cultivars in Major Cultivation Areas of Gangwon Province

2015 ◽  
Vol 60 (4) ◽  
pp. 421-430 ◽  
Author(s):  
Jeong-Su Jeong ◽  
◽  
Byeong-Dae Goh ◽  
Jin-Kwan Ham ◽  
Kyung-Jin Choi ◽  
...  
Keyword(s):  
Quality Characteristics ◽  
Rice Cultivars ◽  
Yield And Quality

Seeds quality characteristics of dry bean local populations (Phaseolus vulgaris L.) from National Center for Plant Genetic Resources in Radzików

2018 ◽  
Author(s):  
L. Boros ◽  
A. Wawer
Keyword(s):  
Cooking Quality ◽  
Plant Genetic Resources ◽  
Quality Parameters ◽  
Quality Characteristics ◽  
Cooking Time ◽  
Phaseolus Vulgaris L ◽  
Dry Bean ◽  
Local Populations ◽  
Swelling Capacity ◽  
100 Seed Weight

The twenty four dry bean local populations together with two check Prosna and Raba cultivars were tested for their physicochemical as well as hydration and cooking quality parameters. There were significant differences between tested dry bean local populations in all evaluated traits. Wide variation were observed in 100-seed weight, hydration capacity, swelling capacity and electric conductivity with CV% values 33.6, 32.5, 33.1 and 35.3 respectively, suggesting that there were considerable levels of genetic diversity. Substantial variations were found in seed coat content ( CV% 14.1) and cooking time (CV% 16.7) among dry bean populations. Cooking time was negatively correlated with conductivity of soaking water as well as with hydration index. POLBIA 98-37A, POLBIL 10-31, Prosna, KOS 002 and KRA 4 were the fast cooking ones among the tested genotypes.

scholarly journals Evaluation of the Cooking Quality Characteristics of Pasta Enriched with Spirulina Platensis

2015 ◽  
Vol 38 (4) ◽  
pp. 268-272 ◽  
Author(s):  
Gülsün Özyurt ◽  
Leyla Uslu ◽  
Ilknur Yuvka ◽  
Saadet Gökdoğan ◽  
Gökçe Atci ◽  
...  
Keyword(s):  
Spirulina Platensis ◽  
Cooking Quality ◽  
Quality Characteristics

scholarly journals Quality Characteristics of Makgeolli of Rice Cultivars with Different Starch Compositions

2014 ◽  
Vol 27 (1) ◽  
pp. 50-58 ◽  
Author(s):  
Areum Chun ◽  
Dae-Jung Kim ◽  
Mi-Ra Yoon ◽  
Sea-Kwan Oh ◽  
Im-Soo Choi
Keyword(s):  
Quality Characteristics ◽  
Rice Cultivars
Sign in / Sign up

Export Citation Format

Share Document