scholarly journals Influence of Rice Variety and Freezing on Flour Properties

2021 ◽  
Vol 11 (12) ◽  
pp. 5716
Author(s):  
Iuliana Banu ◽  
Iuliana Aprodu
Keyword(s):  
Water Solubility ◽  
Fine Particles ◽  
Amylose Content ◽  
Rice Variety ◽  
Rice Flour ◽  
Freezing Process ◽  
Rice Varieties ◽  
Grinding Processes ◽  
Flour Properties ◽  
Starch Retrogradation

Two rice varieties were used to study the effect of freezing and grinding processes on rice flour properties. The freezing and grinding processes followed by sieving mainly affected the particle size distribution, starch damage, and amylose content of flours. In case of both rice varieties, the percentage of fine particles increased in the flours obtained from frozen rice. Freezing caused the increase of the flour yields from 45.5–50.9% to 54.6–56.5% and the decrease of the flour fineness modules. Moreover, the amylose content and starch damage registered changes when grinding frozen rice, but in case of those parameters, the values are influenced additionally by the native starch properties of variety and most probably by the texture of the endosperm. The swelling power, water solubility index, and gelatinization temperature were higher in flour from frozen rice compared to the flour from non-frozen rice. The modifications generated by rice freezing prior to grinding resulted in increased mechanical properties and decreased thermo-mechanical weakening of proteins. The hardness of the gel was directly correlated with the amylose content, while the freezing process led to the increase of the dough breakdown and starch retrogradation.

scholarly journals Physicochemical and Functional Characteristics of RD43 Rice Flour and Its Food Application

Foods ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1912
Author(s):  
Phim on Suklaew ◽  
Charoonsri Chusak ◽  
Sirichai Adisakwattana
Keyword(s):  
Water Solubility ◽  
Fourier Transforms ◽  
Amylose Content ◽  
Rice Variety ◽  
Rice Flour ◽  
Rice Cultivar ◽  
Pasting Properties ◽  
Starch Digestibility ◽  
Lower Percentage ◽  
X Ray Diffraction

The increased use of a new rice cultivar is the result of increasing consumer demands for healthier choices. In this study, physicochemical, thermal, pasting, and functional properties of flour from RD43 rice, a new rice variety, and its food application were investigated. RD43 rice flour demonstrated an irregular and polyhedral shape with a volume mean diameter of 103 ± 0.15 µm. In addition, the amylose content of RD43 rice and Hom Mali rice flour was 19.04% and 16.38%, respectively. The X-ray diffraction (XRD) and Fourier Transforms Infrared (FTIR) confirmed the presence of a V-type crystalline structure and less crystallinity in RD43 rice flour, which resulted in a significant reduction of the water absorption index (WAI), swelling power (SP), water solubility index (WSI), gelatinization temperature, and pasting properties. Comparing with Hom Mali rice flour, RD43 rice flour had greater ability to disrupt cholesterol micellization and bind bile acid. Furthermore, it had lower starch digestibility, with a lower percentage of rapidly digestible starch (RDS) and higher percentage of undigestible starch than Hom Mali rice flour. Moreover, steamed muffins based on RD43 rice flour had lower starch digestibility than Hom Mali steamed muffins. The sensory analysis showed no significant differences between Hom Mali and RD43 steamed muffins. The findings suggest that RD43 rice flour could be an alternative ingredient for lowering the glycemic index of food products.

scholarly journals Evaluation of Starch Hydrolysis for Glycemic Index Prediction of Rice Varieties

Proceedings ◽  
2020 ◽  
Vol 70 (1) ◽  
pp. 101
Author(s):  
Cristiana Pereira ◽  
Regina Menezes ◽  
Vanda Lourenço ◽  
Teresa Serra ◽  
Carla Brites
Keyword(s):  
Glycemic Index ◽  
Food Processing ◽  
Amylose Content ◽  
Rice Variety ◽  
Great Influence ◽  
Starch Hydrolysis ◽  
Rice Starch ◽  
Rice Varieties ◽  
Processing Technologies

Rice consumed as white cooked polished grain has been considered a high glycemic index (GI) food, particularly compared with other starchy foods. However, the GI levels of rice based food can vary among different rice types and food processing technologies. Rice GI variation can be affected by several factors, such as rice variety, the genetic background of rice as well as due to crop edaphoclimatic conditions. The main difference in rice starch composition that influences GI is the amylose content. Besides the chemical composition of rice, the gelatinization characteristics and food processing can also contribute to starch retrogradation, thus increasing the level of resistant starch with a great influence on GI. To understand the glycemic response of rice types differing in amylose and viscosity profiles, four rice samples were analyzed and compared with standard and resistant HI-MAIZE corn starches. An in vitro enzymatic starch hydrolysis procedure was applied to estimate GI. The results indicate substantial differences in the starch hydrolysis of the two corn starches. Starch hydrolysis tended to be more rapid and efficient for ‘Waxy’ and ‘Ceres’ (intermediate-amylose) rice types than for ‘Maçarico’ (high-amylose rice). In addition, the data show that the Maçarico variety has the lowest estimated GI and the highest retrogradation rate compared with ‘Waxy’, ‘Ceres’ and ‘Basmati’ type. The results obtained reinforce the importance of knowing amylose content and viscosity profiles for the prediction of rice glycemic responses.

scholarly journals Extrusion Conditions and Amylose Content Affect Physicochemical Properties of Extrudates Obtained from Brown Rice Grains

2013 ◽  
Vol 2013 ◽  
pp. 1-8 ◽  
Author(s):  
Rolando José González ◽  
Elena Pastor Cavada ◽  
Javier Vioque Peña ◽  
Roberto Luis Torres ◽  
Dardo Mario De Greef ◽  
...  
Keyword(s):  
Amylose Content ◽  
Mechanical Energy ◽  
Rice Variety ◽  
Brown Rice ◽  
Rice Varieties ◽  
Cereal Products ◽  
Single Screw Extruder ◽  
Cooking Process ◽  
Wide Range ◽  
Specific Mechanical Energy

The utilization of whole grains in food formulations is nowadays recommended. Extrusion cooking allows obtaining precooked cereal products and a wide range of ready-to-eat foods. Two rice varieties having different amylose content (Fortuna 16% and Paso 144, 27%) were extruded using a Brabender single screw extruder. Factorial experimental design was used to study the effects of extrusion temperature (160, 175, and 190°C) and grits moisture content (14%, 16.5%, and 19%) on extrudate properties. Specific mechanical energy consumption (SMEC), radial expansion (E), specific volume (SV), water absorption (WA), and solubility (S) were determined on each extrudate sample. In general, Fortuna variety showed higher values of SMEC andS(703–409 versus 637–407 J/g; 33.0–21.0 versus 20.1–11.0%, resp.) than those of Paso 144; on the contrary SV (8.64–3.47 versus 8.27–4.53 mL/g) and WA tended to be lower (7.7–5.1 versus 8.4–6.6 mL/g). Both varieties showed similar values of expansion rate (3.60–2.18). Physical characteristics depended on extrusion conditions and rice variety used. The degree of cooking reached by Paso rice samples was lower than that obtained for Fortuna. It is suggested that the presence of germ and bran interfered with the cooking process, decreasing friction level and broadening residence time distribution.

scholarly journals BRRI Dhan100: A Zinc Enriched Rice Variety Suitable for Irrigated Ecosystem in Bangladesh

2021 ◽  
pp. 1-8
Author(s):  
Md. Abdul Kader ◽  
A. K. M. Shalahuddin ◽  
Tapas Kumer Hore ◽  
Ratna Rani Majumder ◽  
Md. Ehsanul Haq ◽  
...  
Keyword(s):  
Plant Height ◽  
Amylose Content ◽  
Flag Leaf ◽  
Rice Variety ◽  
Zinc Content ◽  
Rice Varieties ◽  
Variety Trial ◽  
Commercial Cultivation ◽  
Head Rice ◽  
Check Variety

Recently released zinc enriched, high yielding, medium slender grain containing rice variety BRRI dhan100, appropriate for irrigated ecosystem of Bangladesh is an improvement over existing zinc enriched rice varieties for Bangladesh. The variety has satisfactorily passed the Proposed Variety Trial (PVT) conducted in the farmers’ field in Boro 2019-20 season. As a result National Seed Board (NSB) approved this variety for commercial cultivation in the Boro season (dry season) in 2021. It has modern plant type with 101 cm plant height and matures by 148 days. The proposed variety showed 1.20 t/ha higher yield than check variety BRRI dhan84. Identifying characters of this variety are green leaf, intermediate plant height, erect flag leaf, medium slender grain, intermediate leaf senescence grain. It can produce 7.7 - 8.8 t/ha grain yield. Thousand grain weight of the variety is 16.7 gm and head rice yield is 64%. The rice has zinc content 25.7 mg/kg, 26.8% amylose content with 7.8% protein content. The zinc enriched BRRI dhan100 is a superb variety for cultivating in the Boro season (dry) and farmers can be economically benefited and the country will be nutritionally benefited by the cultivation of BRRI dhan100.

scholarly journals Variability in waxy (Wx) allele, in-vitro starch digestibility, glycemic response and textural behaviour of popular Northern Himalayan rice varieties

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Bazila Naseer ◽  
H. R. Naik ◽  
Syed Zameer Hussain ◽  
Asif Bashir Shikari ◽  
Nowsheen Noor
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Glycemic Load ◽  
Starch Digestibility ◽  
Glycemic Response ◽  
Rice Varieties ◽  
High Association ◽  
In Vitro Starch Digestibility ◽  
Apparent Amylose Content

AbstractEight commonly cultivated and consumed rice varieties of Northern Himalayan regions and a popular high amylose rice variety were characterized at Wx locus and evaluated for resistant starch (RS), in-vitro starch digestibility, predicted glycemic index (pGI), glycemic load (GL) and textural parameters. Cytosine and thymine repeats (CT)n at waxy locus (Wx) showed high association with apparent amylose content (AAC). Both pGI and GL varied substantially within the selected varieties. The pGI was relatively lower in high and intermediate amylose Indica varieties compared to low amylose Japonica ones. However, Koshikari despite being a low amylose variety showed relatively lower pGI and GL, due to its higher RS, dietary fiber, protein and fat content. It was thus presumed that in addition to AAC, RS and other grain components also affect the glycemic response. Inherent resistance to enzymatic hydrolysis was also found to be higher in firm textured and less sticky rice varieties. The genotypes—Lalat, Basmati-1509 and Koshikari, in view of their low to moderate pGI and relatively higher RS content, can be explored in future breeding programmes to develop rice varieties whose consumption will help to prevent hyper/hypo glycemic responses in Northern Himalayan regions, where daily staple diet is rice.

scholarly journals Physicochemical Characterization of Broken Rice and Analysis of Its Volatile Compounds

2021 ◽  
Vol 18 (6) ◽  
Author(s):  
Charupa LOYDA ◽  
Riantong SINGANUSONG ◽  
Arporn JARANRATTANASRI ◽  
Worasit TOCHAMPA
Keyword(s):  
Volatile Compounds ◽  
Amylose Content ◽  
Rice Variety ◽  
Physicochemical Characterization ◽  
Rice Flour ◽  
Pasting Properties ◽  
Milling Process ◽  
Volatile Components ◽  
Broken Rice ◽  
Textile Manufacture

The term “broken rice” refers to fragments of rice grains broken during the milling process. Broken rice is generally classified into 3 sizes: large, medium, and small. Broken rice can be widely used for the pet food industry, livestock feeding, aquaculture, laundry starch, cosmetics, and textile manufacture. The purpose of this study was to determine certain properties of raw large broken rice (LBR) and small broken rice (SBR) of 4 commercially important varieties: Khao Dawk Mali105 (KDML105), Pathumtani1 (PTT1), Chainat1 (CN1), and Kor-khor6 (RD6). The properties analyzed were pasting properties, alkali spreading value, gel consistency, chemical composition, and amylose content. Volatile components of the LBR and SBR samples were also identified. Results revealed that each rice variety had different rheological characteristics. SBR of KDML105, PTT1, and CN1 had alkaline spreading value (ASV) in the range of 3 - 7. The rice flour gel of the glutinous rice variety RD6 showed the highest flow distance in both LBR and SBR forms. CN1 had the highest amylose content in both LBR and SBR forms, while RD6 had the lowest. Among all the samples, the 6 most abundant volatile components detected were alcohols, aldehydes, furans, ketones, sulfur, and terpenes. The 3 volatile compounds with the highest odor active values (OAV) in both LBR and SBR forms were hexanal, heptanal, and 3-methylbutanal.

scholarly journals Zinc Enriched High Yielding Rice Variety BRRI dhan84 for Dry Season Rice Growing Areas of Bangladesh

2020 ◽  
pp. 6-13
Author(s):  
Md. Abdul Kader ◽  
Partha Sarathi Biswas ◽  
Tamal Lata Aditya ◽  
Mohammad Anisuzzaman ◽  
Tapas Kumer Hore ◽  
...  
Keyword(s):  
Amylose Content ◽  
Flag Leaf ◽  
Rice Variety ◽  
Zinc Content ◽  
Salient Feature ◽  
Dry Season ◽  
Rice Varieties ◽  
High Zinc ◽  
Advanced Line ◽  
Check Variety

A newly released zinc enriched, high yielding, slender and red pericarp grain containing rice variety BRRI dhan84, suitable for dry ecosystem (Boro season) of Bangladesh is an improvement over existing zinc enriched rice varieties for Bangladesh. The main objective of this research was to develop the of high yielding rice varieties with improved nutritional quality in term of high zinc (Zn≥24 mg/kg) in polished grain. The study was taken in 2004 by crossing between BRRIdhan29/IR68144//BRRI dhan28///BR11 and it takes near about 13 years to develop the targeted variety. After selection of one homozygous advanced line (BR7831-59-1-1-4-5-1-9-P1) the Regional Yield Trial (RYT) was conducted in Boro 2014-15 saeson and the Advanced Line Adaptive Research Trial (ALART) was evaluated at different farmers’ field in Boro 2015-16 season and different yield trials were conducted using Randomized Complete Block Desing (RCBD). The variety has satisfactorily passed the Proposed Variety Trial (PVT) conducted in the farmers’ field in Boro 2016-17 season. As a result National Seed Board (NSB) approved this variety for commercial cultivation in the dry season (Boro season) in 2017. It has modern plant type with 96 cm plant height and matures by 140 days. The salient feature of this variety is the red colored grain, earlier than check variety, the proposed variety showed higher yield than check variety BRRI dhan28. Identifying characters of this variety are dark green leaf, semi erect flag leaf, long slender and red colored grain. It can produce 6.0-6.5 t/ha grain yield. Thousand grain weight of the variety is 22.8 g and it has colored grain tip. The rice has zinc content 27.6 mg/kg, 25.9% amylose content with 9.7% protein content. BRRI dhan84 was released as a high yielding, zinc enriched rice variety to meet  the nutritional (zinc) demand of the country. The zinc enriched BRRI dhan84 is a superb variety for cultivating in the dry (Boro) season and farmers can be economically benefited and the country will be nutritionally benefited by the cultivation of BRRI dhan84.

scholarly journals Comparative Study of Nutritional Profile of Rice Varieties in Nepal

2021 ◽  
Vol 9 (1) ◽  
pp. 42-49
Author(s):  
Evance Pakuwal ◽  
Prakash Manandhar
Keyword(s):  
Amylose Content ◽  
Rice Variety ◽  
Antioxidant Property ◽  
Black Rice ◽  
Rice Varieties ◽  
Nutritional Factors ◽  
Phytochemical Content ◽  
Pigmented Rice ◽  
Phytochemical Components

The purpose of this study was to evaluate and compare the nutritional quality of different rice varieties (Taichung-176, Khumal-4 rice, and Black rice) with Jumli Marsi rice. The highest nutritional factors and phytochemical components were found in the Marsi rice (RR) and Black rice (BR). The highest amount of antioxidant property and phenolic content was found in Black rice which was 61.58 ± 0.02% and 22.75 ± 0.02GAE/100g respectively. The reducing sugar was found to be highest in the TR rice variety, which was 2.74±0.01%. The results also highlight the cooking and physicochemical properties of rice depending on the amylose content of rice varieties. The qualitative analysis of the phytochemical content in different rice varieties showed the presence of tannin, flavonoid, alkaloid, and terpenoid in Marsi and BR. While anthraquinone and saponin were negative for all the rice varieties, protein and glycoside were found to be present in all the rice varieties. Also, the pigmented rice varieties were found to have high nutritional components compared to the non-pigmented rice varieties. All the data observed in the study was found to be statistically significant (p < 0.05).

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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