Influence of Packaging Materials and Storage Methods on Some Cooking and Eating Quality Characteristics for Some Rice Varieties.

2017 ◽  
Vol 8 (3) ◽  
pp. 405-409
Author(s):  
A. Khatab
Keyword(s):  
Quality Characteristics ◽  
Eating Quality ◽  
Packaging Materials ◽  
Rice Varieties ◽  
Storage Methods ◽  
Cooking And Eating Quality ◽  
And Storage

scholarly journals Breeding of High Cooking and Eating Quality in Rice by Marker-Assisted Backcrossing (MABc) Using KASP Markers

Plants ◽  
2021 ◽  
Vol 10 (4) ◽  
pp. 804
Author(s):  
Me-Sun Kim ◽  
Ju-Young Yang ◽  
Ju-Kyung Yu ◽  
Yi Lee ◽  
Yong-Jin Park ◽  
...  
Keyword(s):  
Genetic Background ◽  
Amylose Content ◽  
Yield Potential ◽  
Eating Quality ◽  
Breeding Cycle ◽  
Recurrent Parent ◽  
Rice Varieties ◽  
Breeding Programs ◽  
Genome Wide ◽  
Cooking And Eating Quality

The primary goals of rice breeding programs are grain quality and yield potential improvement. With the high demand for rice varieties of premium cooking and eating quality, we developed low-amylose content breeding lines crossed with Samgwang and Milkyqueen through the marker-assisted backcross (MABc) breeding program. Trait markers of the SSIIIa gene referring to low-amylose content were identified through an SNP mapping activity, and the markers were applied to select favorable lines for a foreground selection. To rapidly recover the genetic background of Samgwang (recurrent parent genome, RPG), 386 genome-wide markers were used to select BC1F1 and BC2F1 individuals. Seven BC2F1 lines with targeted traits were selected, and the genetic background recovery range varied within 97.4–99.1% of RPG. The amylose content of the selected BC2F2 grains ranged from 12.4–16.8%. We demonstrated the MABc using a trait and genome-wide markers, allowing us to efficiently select lines of a target trait and reduce the breeding cycle effectively. In addition, the BC2F2 lines confirmed by molecular markers in this study can be utilized as parental lines for subsequent breeding programs of high-quality rice for cooking and eating.

Cooking and Eating-Quality Characteristics of Dark-Cutting Beef from Young Bulls

1985 ◽  
Vol 60 (3) ◽  
pp. 682-690 ◽  
Author(s):  
Z. J. Hawrysh ◽  
S. R. Gifford ◽  
M. A. Price
Keyword(s):  
Quality Characteristics ◽  
Eating Quality ◽  
Cooking And Eating Quality

scholarly journals Glycemic Index of Selected Indian Rice Varieties

2020 ◽  
pp. 137-146
Author(s):  
M. Mohibbe Azam ◽  
Afifa Jahan ◽  
K. Uma Maheshwari ◽  
T. Ram ◽  
Amtul Waris
Keyword(s):  
Glycemic Index ◽  
Plasma Glucose ◽  
Human Subjects ◽  
Standard Procedure ◽  
Eating Quality ◽  
Quality Traits ◽  
Rice Varieties ◽  
Glucose Levels ◽  
Cooking And Eating Quality

Aims: For prevention and management of type II diabetes among rice eating population, consumption of rice with lower Glycemic Index (GI) is highly desirable as low GI food decreases plasma glucose levels and plasma insulin demand. As there is paucity of information on the GIs of commonly consumed rice varieties in India, the aim of this study was to determine GI of selected five rice varieties, and to find relationship of GI with their cooking and eating quality traits. Study Design, Place and Duration: In vivo experiment was conducted at PG&RC, PJTS Agricultural University, Hyderabad, India, during March, 2017 to February, 2018. During this period, cooking and eating quality traits of selected rice varieties were determined in ICAR- Indian Institute of Rice Research, Hyderabad, India. Methodology: GIs were determined by feeding10 fasted human subjects a fixed portion of foods and subsequently measuring plasma glucose of their blood samples at specific interval of time and GIs were calculated using standard formula. Cooking and eating quality traits were determined using standard procedure. Results: The estimated GI values were 56.38(SEM 1.57), 59.23(SEM 1.02), 71.73 (SEM 1.75), 87.40 (SEM 1.90), and 94.05 (SEM 1.21), respectively for Sampada, Dhanrasi, DRR Dhan 42, DRR Dhan 43, and Jarava. Alkali spreading value (ASV), Gel consistency (GC), and Water uptake (WU) values of these five varieties ranged from 4 to 6, 22 mm to 54.5 mm, and 80 ml/ 100 g to 255 ml/100 g, respectively. Conclusion: Two varieties were identified with moderate GI values (Sampada, 56.38 ± 1.57; Dhanrasi, 59.23± 1.02). These varieties can prove to be a healthier option to incorporate in nutritional therapeutic diet. It is also concluded that lower ASV, higher GC, and lower WU, are good predictors for lower GIs of rice varieties. These relationships may be used for screening of low GI rice cultivars in breeding programme.

COMPARISON OF THE EFFECTS OF LOW-VOLTAGE ELECTRICAL STIMULATION ON MATURE AND YOUNG COW CARCASSES

1985 ◽  
Vol 65 (3) ◽  
pp. 603-612 ◽  
Author(s):  
Z. J. HAWRYSH ◽  
F. H. WOLFE
Keyword(s):  
Electrical Stimulation ◽  
Low Voltage ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Young Control ◽  
Ph Values ◽  
Consumer Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The quality characteristics of semitendinosus (ST) and longissimus dorsi (LD) roasts from 18 young and 6 mature cow carcasses subjected to low-voltage (110 V) electrical stimulation (ES) were determined. ES was applied for either 4 min or 5 min. Evaluations were conducted on meat obtained from young control sides (no ES) aged 48 h, from young and mature ES sides aged 48 h and from mature ES sides, aged 7 days. Data obtained from mature control sides (no ES), aged 48 h and 7 days, reported in a previous study, served as a reference point for mature ES meat. ES caused a reduction (P < 0.01) in pH values 1 and 4 h postmortem. At 24 h, the pH of ST and LD muscles from control and ES carcasses were similar. Cooking losses of roasts were not affected by ES, ES duration or increased aging. Trained panelists detected no significant effects of ES, ES duration or aging time on palatability. Consumer panel judgements of ST roasts were similar to those of the trained judges. Data from instrumental measurements of juiciness (water-holding capacity), tenderness (OTMS) and softness (penetrometer) for ST and LD roasts support sensory results. These studies show no differences in cooking and eating quality of ST and LD roasts attributable to low voltage ES. The palatability of meat from mature ES carcasses was judged to be similar to that of comparable meat from young control carcasses. For meat from young carcasses, there was no advantage in increasing ES duration. In addition, roasts from mature ES carcasses aged for either 48 h or 7 days were similar. Key words: Low voltage electrical stimulation, cow carcasses

APPRAISAL OF MAJOR DETERMINANTS OF RICE PRODUCTION AND FARMERS’ CHOICE OF RICE IDEOTYPES IN SOUTH SUDAN: IMPLICATIONS FOR BREEDING AND POLICY INTERVENTIONS

2018 ◽  
Vol 55 (1) ◽  
pp. 143-156
Author(s):  
M. MOGGA ◽  
J. SIBIYA ◽  
H. SHIMELIS ◽  
J. LAMO ◽  
N. OCHANDA
Keyword(s):  
Management Practices ◽  
South Sudan ◽  
Rice Production ◽  
Eating Quality ◽  
Rice Varieties ◽  
Early Maturity ◽  
Access To Credit ◽  
Policy Interventions ◽  
Poor Access ◽  
Cooking And Eating Quality

SUMMARYRice (Oryza sativa L.) is an important staple crop in South Sudan. Current rice consumption in the country is approximately 23,000 mg year−1 of which more than 75% is imported. We investigated farmers’ perceived rice production and productivity constraints and choice of rice ideotypes across rainfed and irrigated rice agro-ecologies in South Sudan to guide breeding and policy interventions. Data were gathered through participatory rural approaches and a formal structured survey involving 136 rice farmers from major rice growing areas of South Sudan. Farmers generally cultivated old rice varieties with low yields varying from 0.4 to 1.6 mg ha−1. Pair-wise ranking based on respondents score indicated yield, early maturity, cooking and eating quality, nutritional importance and drought tolerance as the most desirable traits of rice ideotypes. Further, imported rice varieties were best ranked for their sweet and appealing taste, rich aroma, grain shape and size, swelling capacity and non-stickiness during cooking. Major perceived constraints to rice production were unreliable rainfall, poor access to credit facilities, poor soil and water management practices, poor rice storage facilities, inadequate and poor processing machines as well as limited technical skills in rice production. The results show a need for integration of farmers’ and stakeholders’ preferences in variety development process and the desirability of releasing site-specific rice cultivars given the differences in bio-physical, socio-cultural and farmers preferences across major rice growing areas of South Sudan.

STUDIES ON BEEF EATING QUALITY IN RELATION TO THE CURRENT CANADA GRADE CLASSIFICATIONS

1976 ◽  
Vol 56 (3) ◽  
pp. 383-391 ◽  
Author(s):  
ZENIA J. HAWRYSH ◽  
R. T. BERG
Keyword(s):  
Subjective Evaluation ◽  
Quality Characteristics ◽  
Eating Quality ◽  
Ether Extract ◽  
Consumer Panel ◽  
Beef Carcasses ◽  
Trained Panel ◽  
Cooking And Eating Quality ◽  
Water Holding

The eating quality, cooking losses and chemical composition of semitendinosus (ST) and longissimus dorsi (LD) roasts from 48 young steers weighing 475–513 kg and representing Canada Grade A1 to A4, B1 and an unofficial grade of A1X (dairy-type) beef carcasses were determined. There was a tendency for Grade A4 and A1X ST and LD samples to be higher in percent fat (ether extract) than comparable samples from the other grades. In spite of fat differences in the muscles among grades, subjective evaluation of the eating quality of the roasts by a trained panel indicated that ST and LD roasts from all of the grades were acceptable and quite similar. However, judges did note the presence of larger amounts of fat in those beef samples which contained greater amounts of chemically determined fat (A4, A1X). Consumer panel judgements of ST roasts were similar to those of the trained judges. Objective measurements of juiciness (water-holding capacity) and tenderness (Warner Bratzler shear. Kramer shear) for ST and LD roasts supported the findings from sensory evaluation. Cooking losses for ST and LD roasts did not appear to be affected by grade. These studies provide evidence that the cooking and eating quality characteristics of beef from the various categories of the A grade, from the B1 grade and from the unofficial A1X (dairy-type) grade were similar and that all the beef was acceptable.

scholarly journals Study of some cooking and eating quality characters on some Egyptian rice genotypes

2014 ◽  
pp. 77-82
Author(s):  
N. B. Nessreen ◽  
A. K. Ammar ◽  
A. Ezzat
Keyword(s):  
Indica Rice ◽  
Rice Variety ◽  
Rice Flour ◽  
Eating Quality ◽  
Japonica Rice ◽  
Milled Rice ◽  
Rice Varieties ◽  
Rice Genotypes ◽  
Cooking And Eating Quality ◽  
Japonica And Indica Rice

Some Egyptian rice genotypes [i.e. Japonica (Sakha 104), Japonica/Indica (Egyptian hybrid1) and Indica (Giza 182)] were investigated to evaluate the cooking and eating quality characters. High significant differences in grain shape were observed among rice genotypes. Hulling, milling and head rice percentage were higher in Sakha 104 than other rice genotypes, while Indica type (Giza 182) recorded the lowest values in milling and physical characters. No significant differences were found in chemical composition of the three genotypes of rice was recorded, but Giza 182 had the highest protein content. All Egyptian rice genotypes were low in gelatinization temperature and soft in gel consistency. Japonica and Indica rice varieties were low in amylase content, while Japonica/Indica rice variety was intermediate. The use of RVA is considered a good index for palatability evaluation for milled rice flour and starch. The Indica and Japonica/Indica types are low in breakdown viscosity, but higher in cooked pasta than Japonica type. Japonica type recorded the best score in panel test, followed by Indica type, while Indica/Japonica rice variety was the least accepted by Egyptian consumer.

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