Effect of Rice Variety on Rice Based Composite Flour Bread Quality

Fari, M.J.M.; Rajapaksa, D.; Ranaweera, K.K.D.S.

doi:10.4038/tar.v21i2.2597

Cited by 6 publications

(5 citation statements)

References 11 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…e dough development time of 6.6 min is in the range defined for different rice and wheat flour blends reported by [20] ranging from 3.3 min to 7.3 min. e stability time was found to be 0.9 min, which is closer to the reported value for rice flour blends of 1 min [21].…”

Section: Materials Characterizationmentioning

confidence: 88%

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

Thangalakshmi

Arora

Kaur

et al. 2022

Journal of Food Quality

View full text Add to dashboard Cite

In this study, the 3D printing of a traditional South Indian snack, “sweet pidikollukattai” has been attempted. The mixing properties of the rice flour used and thermal characteristics of the paste (rice flour, jaggery, and water) have been reported. The traditional form of the product (control) was compared with the 3D printed product, which has been postprocessed by steaming at different time durations (S1-5, S2-10, S3-15 min). A comparative evaluation of the proximate analysis, colour, weight, dimensional measurement, texture profile analysis, and sensory characteristics was done for all samples. No significant difference was observed in colour, proximate composition, weight, and dimensional variation between the 3D printed samples and the control sample. Texture profile analysis revealed that the S2 score is comparable to the control sample. S2 also scored higher on the sensory scale compared to other samples. It was concluded that the 3D printed sample of the recipe, steamed for 10 min, has better acceptability compared to other samples.

show abstract

Section: Materials Characterizationmentioning

confidence: 88%

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

Thangalakshmi

Arora

Kaur

et al. 2022

Journal of Food Quality

View full text Add to dashboard Cite

show abstract

“…Data presented in Table 4 show that the crude protein content of traditional and improved rice varieties varied from 6.9-13.14% to 6.8-10.2%, respectively. The variety Wannidahanala showed the highest crude protein content (13.14±0.12%) among the traditional varieties whereas Ld 356 showed the highest crude protein content (10.18±1.41%) among the improved rice varieties (Fari et al 2010;Abeysekera et al, 2017a) This shows the importance of comparing grain protein content of rice varieties grown under the same agro-ecological condition. Previous studies have shown that the grain protein content of traditional and improved rice varieties is more or less similar when they grow under the same agroclimatic conditions (ITI and DOA, 2011;Breckenridge, 1980).…”

Section: Carbohydratesmentioning

confidence: 94%

Comparative study of grain quality characteristics of some selected traditional and improved rice varieties in Sri Lanka: A review

Sinthuja

Hettiarachchi

2021

SL J Food & Agric

View full text Add to dashboard Cite

Consumer acceptability and market demand in rice (Oryza sativa L.) are mainly determined by its grain quality. Therefore, the main aim of the present analytical review was to evaluate some selected traditional and improved rice varieties in Sri Lanka for their grain quality characteristics that include physical, physico-chemical, milling, cooking and eating and nutritional properties. Information from higher number of traditional varieties than that of improved varieties was used in the review as existing number of traditional varieties is about ten times higher than that of improved varieties in the country. Most of the traditional rice varieties are red with short to medium size grains having round and bold shape. Most of the improved rice varieties are white with long to medium-size grains having either round, bold, or internationally acceptable slender shapes. The total milling recoveries of both traditional and improved rice varieties are more or less similar and are in the range of 69-74%. Nutritional value of rice is influenced by genotype, soil and environmental condition under which the rice is grown as well as postharvest processing and storage condition and also degree of milling influences on the end-use nutritional quality. Both the cooking and eating quality and nutritional properties varied within traditional as well as within improved varieties. Total carbohydrate content of almost all of the improved rice varieties is higher except in the improved variety Bg 360 than that of the traditional varieties studied. Available data on grain protein, crude fat and crude fiber contents of traditional and improved rice varieties are significantly varying and inconsistent within and between traditional and improved rice varieties. The majority of the traditional and improved rice varieties belong to high amylose class, however, improved rice variety At 405 recorded the lowest amylose content and several traditional rice varieties recorded intermediate amylose content. Both traditional and improved rice varieties showed a similar swelling power. Though the swelling power of rice grains has shown a negative linear relationship with grain amylose content in general, a positive linear relationship between those two characteristics has been observed between improved and traditional rice varieties in Sri Lanka.

show abstract

“…1994). Sifat-sifat tersebut berbeda dari satu bahan dengan yang lainnya -bahkan antar varitas (Fari et al, 2009). …”

Section: Teknologi Pengembangan Tepung Kompositunclassified

Politik Pangan Berbasis Industri Tepung Komposit

Bantacut¹,

Saptana²

2016

forum penelit. agro ekon.

View full text Add to dashboard Cite

Total Indonesian population of 250 million people leads to some crucial problems in provision and management of staple food. Main sources of staple food are cereal, mainly rice. Another important source of carbohydrate is imported wheat flour and it discourages national food security. Meanwhile, as a tropical country, Indonesia has many sources of carbohydrates (food crops) such as tuber crops (cassava, sweet potatoes), cereals (corn), and palm (sago) potentially replace partially or entirely the consumption of rice and wheat flour. This paper discusses the food politics within the perspective of food security based on composite flours as substitution or replacement of wheat flour. Natural growth of local commodity based on flour industry is very slow and it needs some efforts and policies on its acceleration. It suggests some policy recommendations on how to strengthen and accelerate composite flour industries. Required policy includes assistance, value-added tax relief, and promotion. Valueadded tax paid by the government is considered as an incentive to wheat importers and flour industry to develop composite flour. Keywords: food politics, local food products, composite flour, food security ABSTRAKPenduduk Indonesia saat ini lebih dari 250 juta jiwa menimbulkan banyak permasalahan pada pangan pokok sehingga perlu mendapatkan perhatian serius. Pangan pokok sumber karbohidrat yang banyak dikonsumsi adalah beras dan terigu. Sebagai sumber karbohidrat penting, terigu bukan produksi lokal yang membawa persoalan ketahanan pangan dan menguras devisa negara. Indonesia memiliki beragam sumber karbohidrat lainnya, baik dari serealia, umbi-umbian, maupun palma yang belum dimanfaatkan. Tujuan tulisan ini adalah untuk mengkaji pentingnya politik pangan berbasis industri tepung komposit dalam rangka mendukung ketahanan pangan nasional. Pertumbuhan industri tepung secara alamiah tidak dapat diharapkan terjadi dengan cepat dan berkontribusi nyata terhadap ketahanan pangan. Produksi dan perdagangan terigu telah menjadi bagian dari sistem pangan, industri, dan ekonomi nasional sehingga pengendalian yang tidak cermat dapat menimbulkan gejolak sosial dan ekonomi. Membiarkan berjalan tanpa kendali dapat menimbulkan kesulitan pangan dimasa mendatang, sebaliknya mengatur secara ketat menimbulkan persoalan sosial dan ekonomi terkait kesempatan kerja. Oleh karena itu, diperlukan kebijakan komprehensif yang mendorong perkembangan industri tepung komposit. Penyelarasan antara pertumbuhan konsumsi tepung dengan pemanfaatan bahan pangan lokal melalui pengembangan tepung komposit perlu diatur dengan kebijakan komprehensif yang kondusif. Kebijakan yang diperlukan meliputi pendampingan, keringanan, dan promosi. Kebijakan Pajak Pertambahan Nilai ditanggung pemerintah dapat dipertimbangkan sebagai salah satu upaya mendorong importir gandum dan industri terigu untuk mengembangkan tepung komposit. Kata kunci: politik pangan, bahan pangan lokal, tepung komposit, ketahanan pangan 19

show abstract

Effect of Rice Variety on Rice Based Composite Flour Bread Quality

Abstract: ABSTRACT. Low sustainability is an inherent character of tropical

Cited by 6 publications

References 11 publications

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

Effect of Steaming as Postprocessing Method on Rice Flour and Jaggery 3D Printed Construct

Comparative study of grain quality characteristics of some selected traditional and improved rice varieties in Sri Lanka: A review

Politik Pangan Berbasis Industri Tepung Komposit

Contact Info

Product

Resources

About