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 Variety difference of physicochemical and cooking properties of selected brown rice from Thailand and Malaysia

Food Research ◽  
2019 ◽  
Vol 4 (3) ◽  
pp. 630-635
Author(s):  
M.K. Chapagai ◽  
Wan Rosli W.I. ◽  
T. Karilla ◽  
S. Pinkaew
Keyword(s):  
Cooking Quality ◽  
Brown Rice ◽  
Textural Properties ◽  
Rice Flour ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Hydration Kinetics ◽  
Rice Varieties ◽  
Cooking Properties ◽  
Solid Loss

Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p < 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.

scholarly journals Analysis of cooking characteristics of important rice varieties marketed in Gujarat State

2020 ◽  
Author(s):  
Bhavesh L Jani ◽  
Bansee M Devani ◽  
Sanjay H Akbari ◽  
Dineshchandra C Joshi
Keyword(s):  
Water Uptake ◽  
Cooking Time ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Gujarat State ◽  
Rice Varieties ◽  
Parboiled Rice ◽  
Solid Loss ◽  
Length Width ◽  
Pasting Temperature

Abstract The study was carried out to analyze cooking characteristics of important rice varieties grown and processed in Gujarat state of India. In the study cooking characteristics which are of the most important viz. optimum cooking time, elongation ratio, water uptake ratio, gruel solid loss, pasting temperature and final viscosity were determined by standard methodologies and found to be 17 min, 1.523, 2.6, 4.32%, 91.7 °C and 2558 ± 165.6 cP for parboiled rice, 12 min, 1.356, 2.7, 8.25%, 87.9 °C and 3546 ± 142.3 cP for Jeerasar rice and 14 min, 1.318, 2.8, 10%, 93.9 °C and 1523 ± 179.6 cP for GJ-17 rice, respectively. Also, the size i.e. length, width and thickness of all the three varieties were measured and plotted to observe the trend of expansion after cooking. From the above observations, it was found that parboiled rice has comparatively better cooking characteristics but has higher cooking time, which consumers may not accept for household purpose.

scholarly journals Quality Assessment of Some Rice Varieties Newly Adopted in NARC

2016 ◽  
Vol 9 ◽  
pp. 48-54
Author(s):  
Ujjwol Subedi ◽  
Achyut Mishra ◽  
Man Bahadur Shrestha
Keyword(s):  
Calcium Content ◽  
Kernel Weight ◽  
Physical Analysis ◽  
Gelatinization Temperature ◽  
Uptake Ratio ◽  
Elongation Ratio ◽  
Rice Varieties ◽  
Head Rice ◽  
Breadth Ratio ◽  
Temperature Water

Five rice varieties newly adopted in NARC were studied for their varietal differences in relation to quality characteristics such as physicochemical and cooking qualities. In physical analysis bulk density, density, thousand kernel weight and length to breadth ratio were recorded as highest in ‘Lumle-2’ (0.602gm/ml), ‘Lumle-2’ (27.789gm), ‘UPLRI-5’ (1.361gm/ml) and ‘IET-16775’ (4.710) varieties respectively. The milling and head rice recovery were recorded maximum in ‘Lumle-2’ (78.821%) and ‘UPLRI-5’ (78.282%) respectively. Protein, fat, amylose, crude-fiber and total-ash were ranged from 8.292-13.346%, 1.147-1.872%, 24.541-27.396% and 0.707-1.379% respectively. Iron, phosphorous and calcium content were estimated in the range 1.016-2.325mg/100g, 204.036-336.532mg/100g and 16.189-29.813mg/100g respectively. From organoleptic test, ‘IET-16775’ variety was scored as strongest aroma. ‘Lumle-2’, ‘Chhomrong’, ‘Machapuchhre-3’ varieties were shown as intermediate gelatinization-temperature and ‘UPLRI-5’ and ‘IET-16775’ varieties were recorded as high gelatinization-temperature. Water uptake ratio, cooking time, elongation ratio and gruel loss were found in the range 1.696-2.667, 18-25minutes, 1.252-1.428, and 2.477-6.188% respectively. 

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.

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 Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India

Foods ◽  
2021 ◽  
Vol 10 (8) ◽  
pp. 1917
Author(s):  
Deepak Kasote ◽  
Vivek Kumar Singh ◽  
Haritha Bollinedi ◽  
Ashok Kumar Singh ◽  
Nese Sreenivasulu ◽  
...  
Keyword(s):  
Solid Phase ◽  
Basmati Rice ◽  
Milled Rice ◽  
Rice Varieties ◽  
Improved Varieties ◽  
Marker Compound ◽  
Benzoic Acid Derivatives ◽  
Cooked Rice ◽  
Volatile Profiles ◽  
Rice Samples

Herein, optimized headspace solid phase microextraction with gas chromatography–tandem mass spectrometry (HS-SPME-GC-MS/MS) was used to estimate the 2-acetyl-1-pyrroline (2-AP) in raw and cooked rice samples of ten different traditional and improved varieties. Furthermore, HS-SPME-GC-MS-based volatile profiling was subjected to untargeted analyses to identify major odorants in raw and cooked rice samples, and to understand chemical proximities among volatile profiles. Results showed that 2-AP content was remarkably increased in cooked rice compared to raw. Among the varieties studied, Pusa-1652 (Improved Kala Namak) and Kala Namak-2 were superior in the 2-AP content than Basmati varieties. Additionally, Govind Bhog, Kala Jeera and Jeera-32 had 2-AP content equivalent to or superior to Basmati rice varieties. Altogether, 18 and 22 volatiles were identified in the raw and cooked rice samples studied, respectively. Of these, ethyl butyrate, ethyl 3-methylbutanoate, 2-undecanone, ethyl benzoate, ethyl benzeneacetate, 2-methylnaphthalene, and 1-methylnaphthalene were characteristically detected in the cooked rice. The high amount of 2-ethyl-1-hexanol was uniquely found in raw rice samples, which can be a marker compound for freshly milled rice. Along with 2-AP, butanoic acid and benzoic acid derivatives, phenylethyl alcohol, ethyl 3-hydroxybutyrate, and indole may be responsible for the overall perceived characteristic Basmati-like aroma in cooked rice.

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 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 Physicochemical Properties and Eating Qualities of Milled Rice from Different Korean Elite Rice Varieties

2011 ◽  
Vol 14 (3) ◽  
pp. 640-653 ◽  
Author(s):  
Mi-Young Kang ◽  
Catherine W. Rico ◽  
Chae-Eun Kim ◽  
Sang-Chul Lee
Keyword(s):  
Physicochemical Properties ◽  
Milled Rice ◽  
Rice Varieties
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