Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

doi:10.7455/ijfs/6.2.2017.a10

Cited by 19 publications

(10 citation statements)

References 18 publications

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“…The extraction rate had a negative correlation with the percent of kernel breakage ( Table 2 and 3); the higher extraction rates, the lesser kernel breakage detected. The extraction rate range of the two varieties with different moisture content was between 44% and 63%, and it was higher than the extraction rate mentioned by Sanusi et al (2017), which was between 13% and 48% for four different varieties. While in the Rather et al (2016) study the head rice percentage was between 66% and 68%.…”

Section: Physical Propertiescontrasting

confidence: 55%

Effect of moisture content of two paddy varieties on the physical and cooked properties of produced rice

Alhendi¹,

Al-Rawi²,

Jasim³

2019

Braz. J. Food Technol.

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Yasemin and Anber are the main rice varieties cultivated in Iraq. Anber is the favorite variety in Iraq because of its unique flavor, and Yasemin is the most cultivated variety. Determining the suitable moisture content of both varieties to produce high extraction rate (lowest rice breakage), good rice whiteness, and the best rice quality in terms of cooked properties was the purpose of this study. Moisture content (MC) (10%, 12%, 14%, 16%) of Yasemin and Anber were used, and targeted whiteness (32, 34, and 36) were obtained by using different milling times. Results showed that the best moisture content was 14% for Yasemin variety and 10% for Anber variety in terms of extraction rate. Process time increasing led to reduction of extraction rate and increased rice whiteness. The highest extraction rate of Yasemin and Anber was 56% and 64% with 32 whiteness, respectively. Kernel breakage had opposite relationship with extraction rate. Yasemin and Anber varieties were classified as short grain rice depending on their length. The maximum elongation was at 16% MC for Yasemin variety and at 10% MC for Anber variety, which increased 60% more than uncooked rice. There was no definite pattern observed for increasing rice volume (width and weight). In conclusion, the extraction rate of Yasemin and Anber varieties was increased at 14% and 10% MC, respectively. For cooked properties, 10% MC of Anber was the best in terms of rice elongation, while 16% MC was the best for Yasemin variety.

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Section: Physical Propertiescontrasting

confidence: 55%

Effect of moisture content of two paddy varieties on the physical and cooked properties of produced rice

Alhendi¹,

Al-Rawi²,

Jasim³

2019

Braz. J. Food Technol.

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“…The length and breadth ratio along with the amylose content of the grains exhibited a positive correlation (r = .95) with the elongation ratio of the cooked rice. The investigated results presented in Table 10 are in coherence with the outcomes reported by Sanusi et al (2017) who evaluated the elongation ratios of 12 brown rice cultivars native to Nigeria. Comparable outcomes for the elongation ratio of south Indian rice cultivars were reported by Nikitha and Natarajan (2020).…”

Section: Kernel Elongation Ratiosupporting

confidence: 83%

“…It was observed that the rice varieties manifesting higher values of equivalent diameter and geometric mean diameter also demonstrated greater values for thousand kernel weight. Thousand kernel weight of brown rice was found to be lesser than paddy for each respective cultivar because the process of dehusking not only removes the husk from the kernel, but also results in some breakages (Sanusi et al, 2017). The investigated results were found to be in parallel hyphenation with the outcomes reported by Bhat and Riar (2016).…”

Section: Gravimetric Characteristicsmentioning

confidence: 60%

“…Brown rice is less susceptible to disintegration and subsequent loss of solids in the cooking medium than highly polished rice. Sanusi et al (2017) and Jiamyangyuen et al (2019) also substantiated comparable outcomes of percent gruel solid losses for brown rice cultivars. Cultivars, namely PR-122, PR-124, and PR-126 manifesting high amylose percentages, were more vulnerable to solid losses in the cooking medium.…”

Section: Gruel Solid Lossmentioning

confidence: 76%

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Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

Bhati

Singh

et al. 2022

J Food Process Engineering

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The objective of the present investigation was to substantiate the versatility of brown rice obtained from distinguished Indian varieties with a viable hyphenation with the cultivar influences. Brown rice from seven eminent cultivars, that is, PR‐114, PR‐121, PR‐122, PR‐123, PR‐124, PR‐126, and PR‐127, was in depth characterized by a broad spectrum of properties. Primarily, to comprehend the suggestive milling behavior of paddy and brown rice, their dimensional and physical properties were compared. Secondly, to validate the physicofunctional and cooking prominence of the grain, properties such as amylose and amylopectin content, alkali spreading value (ASV), temperature, and behavior of gelatinization were scrutinized. The assessment of specific nutritional components viz., mineral, vitamins, and fatty acid composition together with textural profile analysis of the cooked grain further validated the primacy of the Indian cultivars. The result presented that the physical and dimensional characteristics of paddy and brown rice varied significantly. In terms of physicochemical and cooking properties, the cultivars PR‐122 and PR‐124 demonstrated considerable pre‐eminence. Furthermore, the ASV, temperature, and gelatinization behavior were principally associated with the starch constituents, that is, amylose and amylopectin. With reference to the mineral, vitamins, and fatty acid composition of the cultivars, PR‐122, PR‐122, and PR‐124 were nutritionally and functionally viable and diverse. Practical applications Brown rice is a nutritionally and biofunctionally eminent cereal grain. A viable hyphenation between the anticipated properties demonstrated by these improved and high‐yielding brown rice varieties grown in India would further endorse the cultivation of these cultivars at a larger scale as well as invigorated the farmers to fast‐track their cultivation estate. The physical, physicochemical, gelatinization, cooking, and textural properties of the Indian brown rice cultivars could play a vital role in deciphering and substantiating its processing, nutritional and bio‐viable eminences, which would further confirm their superior demands in the context of regional and national food markets along with food processing industries operating at variable scales.

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“…The sphericity values of raw, rough rice fall within the range of 0.32-1, as Mohsenin (1986) reported for most agricultural materials. Paddy grains with small sphericity will likely be more challenging to roll freely on a flat surface area (Sanusi et al, 2017). In the current study, Malaysian and Thai varieties present 38.72% and 38.87% sphericity, respectively.…”

Section: Physical Properties Of Malaysian Rice and Thai Ricementioning

confidence: 64%

Comparison of the physical properties between Malaysian and Thai Rice

Sathongpan

Shamsudin

Varith

et al. 2021

Adv Agric Food Res J

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Rice is a staple food in the world market, especially in the Asian region. In each country, the characteristics of rice will be different in terms of shape, grade and size. The quality of rice depends largely that demonstrate the quality of that rice species. At present, information on rice varieties is still limited regarding the physical properties of Malaysian and Thai rice. Therefore, it is important to compare rice cultivars based on origin. The objective of this research is to determine and compare the physical properties of Malaysian and Thai rice. 1 kilogram of Malaysian and Thai rice were each processed into powder by way of grinding and were then prepared for physicochemical measurement by sieving the produced rice powders with a size of 2mm to get rid of foreign objects. The physical parameters measured were length, width, length/breadth ratio, thickness, density, grain shape, surface area, bulk density, true density, porosity, sphericity, aspect ratio, thousand weight kernels angle of repose, colour (L, a*, b*) and hardness. The results of the study showed no significant differences (p>0.05) in terms of length, width, length/breadth ratio, true density, porosity, sphericity, aspect ratio, angle of repose, Lightness (L) and b*. However, there is a significant variation (p < 0.05) between Malaysian and Thai rice in terms of thickness, surface area, bulk density, thousand weight kernels, colour (a*) and hardness parameters. The evaluation of the quality of Malaysian and Thai rices can be a guide or reference for the grading and sorting processing sectors.

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Evaluation of physical, milling and cooking properties of four new rice (Oryza sativa L.) varieties in Nigeria

Cited by 19 publications

References 18 publications

Effect of moisture content of two paddy varieties on the physical and cooked properties of produced rice

Effect of moisture content of two paddy varieties on the physical and cooked properties of produced rice

Engineering, biochemical, and cooking characteristics of seven eminent cultivars of brown rice: Implication on development of food processing equipment

Comparison of the physical properties between Malaysian and Thai Rice

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