scholarly journals Effect of Types of Cooking Water on the Palatability and Physicochemical Properties of Chinese Japonica–Type Rice Cultivars

2021 ◽  
Vol 66 (1) ◽  
pp. 21-28
Author(s):  
Ping LI ◽  
Yuji MATSUE ◽  
Xin ZHANG ◽  
Jing CUI ◽  
Fengying LI ◽  
...  
Keyword(s):  
Physicochemical Properties ◽  
Rice Cultivars ◽  
Cooking Water

scholarly journals Impact of Cooking on Bioactive Compounds and Antioxidant Activity of Pigmented Rice Cultivars

Foods ◽  
2020 ◽  
Vol 9 (8) ◽  
pp. 967 ◽  
Author(s):  
Daniela Fracassetti ◽  
Carola Pozzoli ◽  
Sara Vitalini ◽  
Antonio Tirelli ◽  
Marcello Iriti
Keyword(s):  
Antioxidant Capacity ◽  
Bioactive Compounds ◽  
Water Bath ◽  
Bioactive Molecules ◽  
Cooking Methods ◽  
Rice Cultivars ◽  
Pigmented Rice ◽  
Rice Samples ◽  
Cooking Water ◽  
Positive Effect

Pigmented rice cultivars, namely Venere and Artemide, are a source of bioactive molecules, in particular phenolics, including anthocyanins, exerting a positive effect on cardiovascular systems thanks also to their antioxidant capacity. This study aimed to determine the total phenol index (TPI), total flavonoids (TF), total anthocyanins (TA) and in vitro antioxidant capacity in 12 batches of Venere cultivar and two batches of Artemide cultivar. The rice was cooked using different methods (boiling, microwave, pressure cooker, water bath, rice cooker) with the purpose to individuate the procedure limiting the loss of bioactive compounds. TPI, TF and TA were spectrophotometrically determined in both raw and cooked rice samples. Rice samples of Artemide cultivars were richer in TPI (17.7–18.8 vs. 8.2–11.9 g gallic acid/kg in Venere rice), TF (13.1 vs. 5.0–7.1 g catechin/kg rice for Venere rice) and TA (3.2–3.4 vs. 1.8–2.9 g Cy-3glc/kg for Venere rice) in comparison to those of Venere cultivar; as well, they showed higher antioxidant capacity (46.6–47.8 vs. 14.4–31.9 mM Trolox/kg for Venere rice). Among the investigated cooking methods, the rice cooker and the water bath led to lower and comparable losses of phenolics. Interestingly, the cooking water remaining after cooking with the rice cooker was rich in phenolics. The consumption of a portion of rice (100 g) cooked with the rice cooker with its own cooking water can supply 240 mg catechin and 711 mg cyanidin 3-O-glucoside for Venere rice and 545 mg catechin and 614 mg cyanidin 3-O-glucoside for Artemide rice, with a potential positive effect on health.

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
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