scholarly journals Comparison of Physicochemical Properties of the Grains between Old- and New-Types of Rice Cultivars in Japan

2000 ◽  
Vol 3 (2) ◽  
pp. 145-151 ◽  
Author(s):  
Yuji Matsue ◽  
Takefumi Ogata
Keyword(s):  
Physicochemical Properties ◽  
Rice Cultivars

scholarly journals Physicochemical and manufacturing cost elements of complementary food formulations from broken fraction of rice cultivars, soybean and sorghum malt

2019 ◽  
Vol 11 (2) ◽  
pp. 174-186
Author(s):  
Charles Bristone ◽  
Mamudu Halidu Badau ◽  
Joseph Uchechi Igwebuike ◽  
Nahemiah Danbaba
Keyword(s):  
Physicochemical Properties ◽  
Raw Materials ◽  
Amylose Content ◽  
Infant Food ◽  
Manufacturing Cost ◽  
Rice Cultivars ◽  
Net Profit ◽  
Sorghum Malt ◽  
Natural Milk ◽  
Bank Saving

The broken fractions of rice cultivars improved for yield, grain quality, amylose content and tolerance to common production constraints consisting of FARO 44, FARO 52, NERICA L-34, NERICA L-19 and LOCAL RICE. The rice cultivars, Sorghum malt and soybean were processed. Evaluation of the physicochemical properties of these new African rice cultivars together with their products yield and utilization (value addition) were the main objective of this study. The experimental design for these infant food formulations (5x2x2 factorial design) consisted of those 5 rice cultivars, sorghum malt (0, 5%) and soybeans flour (0, 30%). These formulations together with the raw materials were evaluated for their physicochemical properties. Manufacturing cost of formulations with ratios of rice to soybeans 70:30 with malt were selected and quantified. Results of particle size distributions showed significant (p < 0.05) difference. However, 98.38 and 94.90% of raw materials and blends respectively, successfully passed through 600 µm sieve aperture. Mesh 300 and 180 µm were found to retain the highest percentage particles. Functional properties of raw materials and blends were within the recommended range. More importantly, pH values of blends were comparable to infants’ natural milk drinks. Proximate composition of raw materials and blends contain 4.14 to 9.59% moisture, 0.37 to 5.12% ash, 8.25 to 45.35% protein, 0.41 to 20.00% fat and 26.54 to 82.59% carbohydrate. Blends fiber and energy ranged from 1.27 to 4.33 and 362.95 to 388.71 Kcal (1541.92 to 1643.04 KJ) respectively. Formulations with ratios of rice to soybeans 70:30 with malt and those of rice 100% alone with malt were observed suitable as follow-on formulae and for infant(s) with critical protein related ailments, respectively. Net profit generated is more significant than interest rate that could have been obtained from bank saving system

Effects of Organic Fertility Management on Physicochemical Properties and Sensory Quality of Diverse Rice Cultivars

2007 ◽  
Vol 84 (4) ◽  
pp. 320-327 ◽  
Author(s):  
Elaine T. Champagne ◽  
Karen L. Bett-Garber ◽  
Casey C. Grimm ◽  
Anna M. McClung
Keyword(s):  
Physicochemical Properties ◽  
Sensory Quality ◽  
Rice Cultivars ◽  
Fertility Management

Differences in physicochemical properties of kernels of two rice cultivars during grain formation

2011 ◽  
Vol 91 (11) ◽  
pp. 1977-1983 ◽  
Author(s):  
Yixia Cai ◽  
Chunxiang Liu ◽  
Wei Wang ◽  
Kunzheng Cai
Keyword(s):  
Physicochemical Properties ◽  
Rice Cultivars ◽  
Grain Formation

Comparison of Starch Physicochemical Properties from Medium-Grain Rice Cultivars Grown in California and Arkansas

2007 ◽  
Vol 59 (12) ◽  
pp. 600-608 ◽  
Author(s):  
Devon K. Cameron ◽  
Ya-Jane Wang ◽  
Karen A. Moldenhauer
Keyword(s):  
Physicochemical Properties ◽  
Rice Cultivars

scholarly journals Comparison of eating quality and physicochemical properties between Japanese and Chinese rice cultivars

2016 ◽  
Vol 80 (12) ◽  
pp. 2437-2449 ◽  
Author(s):  
Sumiko Nakamura ◽  
Jing Cui ◽  
Xin Zhang ◽  
Fan Yang ◽  
Ximing Xu ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Eating Quality ◽  
Rice Cultivars
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