Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India

Sujatha, S.; Rostami, A.; Bhat, Pratima

doi:10.1016/j.foodchem.2003.08.018

Cited by 26 publications

(12 citation statements)

References 6 publications

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“…WAB 189 and WAB 450 showed L/B values typical of NERICA rice family while all the cultivars fall within the slender grains preferred in the West and Central African countries (Futakuchi et al 2008). These values are similar to those reported earlier for some rice cultivars (Sujatha et al 2004). Similarly, significant (p<0.01) variations were noted for the surface area and kernel volumes, which were calculated from the kernels dimensions.…”

Section: Resultssupporting

confidence: 90%

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

Shittu

Olaniyi

Oyekanmi

et al. 2009

Food Bioprocess Technol

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The physical and water absorption characteristics of paddy and brown rice from some early maturing Oryza sativa varieties and newly developed interspecific (O. sativa × Oryza glaberrima) rice varieties were studied. The physical dimensions (length, breadth and width, length/ width ratio, equivalent diameter), grain surface area and volume, sphericity, 1,000-kernel weight, bulk and true densities as well as porosity were determined. A nonlinear moisture diffusion equation was used to model the water absorption curves of the rice varieties at 30-60°C. Digital images of the rice grains were analyzed for their tristimulus color parameters (L*, a*, b*). The physical characteristics of the rice varieties differed significantly (p<0.05). The rice grains were of medium size with length/width ratio ranging between 2.80 and 3.50. Notably, the New Rice for Africa variety WAB 450 aka NERICA 1 had the smallest 1,000-kernel weight and the highest husk/paddy weight ratio. The equilibrium moisture content was significantly influenced (p<0.01) by the soaking temperature and the rice component being soaked. The hydration rate curves were generally characterized by two falling rate periods. The predicted water absorption curves were very close to experimental curves (0.91

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Section: Resultssupporting

confidence: 90%

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

Shittu

Olaniyi

Oyekanmi

et al. 2009

Food Bioprocess Technol

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“…The mean values of CHOAVL (Table 1) were higher than those related by Casiraghi et al (1993) (78.2%), Sagum and Arcot (2000) (72.8%) and by Sujatha et al (2004) (78%), but were lower than the ones cited by Juliano and FAO (1993) (96.5%). Considering that CHOAVL is the main energy source from cereals, variation in its values can be used for different diets.…”

Section: Influence Of Cultivation Year On Chemical Composition Of Ricmentioning

confidence: 63%

“…Previous research has shown the existence of factors that can affect the composition and nutritional value of this grain, such as phenotypic variation, weather conditions, fertilizers, soil quality, processing and storage (Perez et al, 1996;Islam et al, 1996;Park et al, 2001;Sujatha et al, 2004) among others. Studies with oats and wheat have shown that in spite of environmental factors interfering in chemical composition of cereals, making it difficult to obtain constancy in the results between different years of evaluation, the cultivars can keep a standard compositional pattern, independent of the observed variation in absolute values of the nutritional measures (i.e.…”

Section: Introductionmentioning

confidence: 99%

Categorizing rice cultivars based on differences in chemical composition

Storck

Silva

Fagundes

2005

Journal of Food Composition and Analysis

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“…Fibre is mostly present in the bran (≈13%) while milled rice contains little fibre (0.3–0.5%) (Table ) . Cooked brown rice contains 0.44% soluble and 2.89% insoluble fibre while cooked milled rice only contains insoluble fibre (0.34%) .…”

Section: Rice Non‐starch Carbohydrate Impact On Rice Starch Digestionmentioning

confidence: 99%

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

2019

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Rice grain as the staple food for more than half the global population provides 20% of global human calorie requirements. Starch digestion rate is an important consideration for rice consumers who are concerned about health, particularly those with diabetes. Understanding the effect of rice grain composition on starch digestion may assist the growing and processing of rice for preferred eating quality and starch digestibility. Amylose content is regarded as the key determinant of rice starch digestibility, however, starch digestibility differs between rice varieties with similar amylose content indicating the possible role of non‐starch components in determining rice starch digestibility. The current understanding of the role of starch and non‐starch compounds in determining rice starch digestion has been reviewed here. Starch digestion rate is dependent upon starch granule size, starch crystallinity, amylose content and amylopectin chain length and non‐starch components such as fibre, protein, lipid and polyphenols. Non‐starch components may complex with starch and inhibit starch digestion by affecting starch properties or by producing a protective layer around starch or by having antagonistic effects on digestive enzymes. Hydrothermal processing of rice can alter the effects of starch and non‐starch components on starch digestion.

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Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India

Cited by 26 publications

References 6 publications

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

Physical and Water Absorption Characteristics of Some Improved Rice Varieties

Categorizing rice cultivars based on differences in chemical composition

A Review of Rice Starch Digestibility: Effect of Composition and Heat‐Moisture Processing

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