Estimation of amylose, protein and moisture content stability of rice in multi locations

Riaz, Misbah; Akhter, Muhammad; Iqbal, Muhammad; Ali, Sultan; Khan, Rana Ahsan Raza; Raza, Mohsin Ali; Shamim, Farrah; Shahzadi, Neelum

doi:10.5897/ajar2018.13085

Cited by 4 publications

(3 citation statements)

References 22 publications

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“…In general, the ash content in pasta using cassava flour has a higher than in cassava starch. This can be understood because in the manufacture of cassava flour still contains a lot of fiber and other mineral ingredients, while in the manufacture of tapioca most of the fiber has been lost in the squeezing process [10] [11].…”

Section: Resultsmentioning

confidence: 99%

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The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

Prabowo¹,

Rachmawati²,

Andriyani³

et al. 2022

Advances in Biological Sciences Research

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Cassava var. Gajah (Manihot esculenta C) is a typical crop of East Kalimantan which has potential to be developed into a carbohydrate-based agricultural industry commodity. However, the cassava var. Gajah has not been used optimally, and limited research has been done. We conducted this research to utilize cassava derivatives products namely cassava starch and cassava flour as a natural thickening agent (NTA) in tamarind pasta making. The characteristics of paste obtained were identified: its viscosity, water content, ash content, pH, and solubility . This study used a completely randomized design with three replications. With thickening agent concentrations is 1, 3, and 5% (w/v). The results showed that adding a 5% cassava starch had the best effects on the viscosity, water content, and pH of 8,586 Pa.s, 74%, and 2.46%, respectively. Cassava flour 5% gave the highest starch content which is 3.05%. The addition of 3% cassava starch resulted in ash content of 1.66%. Cassava flour 5% gave the highest value in the solubility test, 19.33%, with the solubility speed being slower with the addition of a thickening agent. This study suggests that the derivative products of cassava could be used as an alternative natural thickener in the manufacture of tamarind paste.

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Section: Resultsmentioning

confidence: 99%

“…The addition of a thickener will increase the starch content, as shown in Table 4. The amylose and amylopectin content in cassava and the processing temperature affect the viscosity [10]. The amylose and amylopectin content in cassava is 17% and 83%, respectively [12].…”

Section: Resultsmentioning

confidence: 99%

The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

Prabowo¹,

Rachmawati²,

Andriyani³

et al. 2022

Advances in Biological Sciences Research

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“…Nutritional quality is mostly affected by protein, starch, fatty and amino acid, vitamin, and mineral contents. The protein in rice is high in quality, and easily digested and absorbed in the gut ( Peng et al., 2021 ; Li et al., 2022b ; Gopika et al., 2022 ; Riaz et al., 2018 ). Grain protein is the second largest nutritional component after carbohydrates, and its content largely affects nutritional quality.…”

Section: Introductionmentioning

confidence: 99%

OsG6PGH1 affects various grain quality traits and participates in the salt stress response of rice

Peng,

Liu,

Qiu

et al. 2024

Front. Plant Sci.

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Cytoplasmic 6-phosphogluconate dehydrogenase (G6PGH) is a key enzyme in the pentose phosphate pathway that is involved in regulating various biological processes such as material metabolism, and growth and development in plants. However, it was unclear if OsG6PGH1 affected rice grain quality traits. We perform yeast one-hybrid experiments and reveal that OsG6PGH1 may interact with OsAAP6. Subsequently, yeast in vivo point-to-point experiments and local surface plasmon resonance experiments verified that OsG6PGH1 can bind to OsAAP6. OsG6PGH1 in rice is a constitutive expressed gene that may be localized in the cytoplasm. OsAAP6 and protein-synthesis metabolism-related genes are significantly upregulated in OsG6PGH1 overexpressing transgenic positive endosperm, corresponding to a significant increase in the number of protein bodies II, promoting accumulation of related storage proteins, a significant increase in grain protein content (GPC), and improved rice nutritional quality. OsG6PGH1 positively regulates amylose content, negatively regulates chalkiness rate and taste value, significantly affects grain quality traits such as appearance, cooking, and eating qualities of rice, and is involved in regulating the expression of salt stress related genes, thereby enhancing the salt-stress tolerance of rice. Therefore, OsG6PGH1 represents an important genetic resource to assist in the design of high-quality and multi-resistant rice varieties.

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Susceptibility of approved rice varieties in Punjab, Pakistan to Sitophilus oryzae L. (Coleoptera: Curculionidae) and its impact on nutritional contents of rice grains

Rizwan,

Nasiba,

Tahir

et al. 2024

Preprint

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Rice is an important cereal crop commonly infested by stored grain insects, including Sitophilus oryzae L. This study evaluated the varietal resistance and nutritional composition of different rice varieties following infestation by S. oryzae. The research was carried out using completely randomized design (CRD) with 11 treatments (varieties) and 3 replications. The rice varieties PK 1121 Aromatic, Kissan Basmati, and KSK 434 were found to be more susceptible to S. oryzae, with the highest weight loss at 45 days following infestation. Infestation by S. oryzae decreased amylose and increased protein contents. The highest amylose contents were found in PK 386, KSK 133, and KS 282, whereas the highest protein contents were in PK 1121 Aromatic, Kissan Basmati, and Basmati 515. The faster larval development in S. oryzae occurs on Kissan Basmati, PK 1121 Aromatic and Punjab Basmati. The adult lifespan was longer on Kissan Basmati, PK 1121 Aromatic, and Punjab Basmati. The results indicate that the least affected rice varieties (KS 282, Basmati 515, Super Basmati, and PK 386) have potential to be included in integrated pest management program to control S. oryzae.

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Estimation of amylose, protein and moisture content stability of rice in multi locations

Cited by 4 publications

References 22 publications

The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

The Characteristics of Cassava Var. Gajah (Manihot esculenta C) Derivative Products as a Thickening Agent in the Manufacturing of Tamarind (Tamrindicus indica) Paste

OsG6PGH1 affects various grain quality traits and participates in the salt stress response of rice

Susceptibility of approved rice varieties in Punjab, Pakistan to Sitophilus oryzae L. (Coleoptera: Curculionidae) and its impact on nutritional contents of rice grains

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