Cooking Behavior of Rice in Relation to Kernel Physicochemical and Structural Properties

Mahal

Cereal Research Communications

2016

Management practices need to be developed for successful cultivation of good quality aerobic basmati rice. Field experiments were conducted at Ludhiana, India during the summer seasons of 2011 and 2012 to ascertain the optimum irrigation schedule and dose and timings of nitrogen application to direct seeded basmati rice cultivar Pusa Basmati 1121. Three irrigation schedules (irrigations at 30, 50 and 70 mm CPE), three nitrogen levels (40, 60 and 80 kg N ha -1 ) and two modules of nitrogen splits (3 splits, i.e. application at 3, 6 and 9 weeks after sowing and 4 splits, i.e. application at 0, 3, 6 and 9 weeks after sowing) were tested in randomized block design with four replications on a loamy sand soil. The maximum grain yield, protein content, brown, milled and head rice recovery were obtained with irrigations at 30 mm CPE and these were significantly better than 50 and 70 mm CPE irrigation schedules. Among nitrogen levels, the significant increase in grain yield as well as quality parameters, viz. protein content, brown, milled and head rice recovery was recorded only up to a nitrogen dose of 60 kg ha -1 . In Indian Punjab, good quality direct seeded basmati rice can be produced by following the irrigation schedule of 30 mm CPE and with the application of 60 kg N ha -1 applied in 3 splits (3, 6 and 9 weeks after sowing).

Section: Discussionmentioning

confidence: 99%

Yield and Quality Evaluation of Direct Seeded Basmati Rice (Oryza sativaL.) under Different Irrigation and Nitrogen Regimes

Mahal

Cereal Research Communications

2016

“…This Italian analysis technique is adopted in most of the world laboratories and the importance of this determination is very well highlighted by its longevity: it was reviewed in 2007 in an important article [9].…”

Section: Gelatinization Timementioning

confidence: 99%

Chemical, Physical, Textural and Sensory Evaluation on Italian Rice Varieties

Simonelli¹,

Galassi²,

Cormegna³

et al. 2017

ujar

The characterization of ten Italian rice varieties has been carried out by chemical analysis which requires the use of more or less sophisticated equipment and of technicians trained to the application of analytical methods. Beside this type of analysis, defined as "traditional", it is carried out a descriptive evaluation of the samples from a sensory point of view. Descriptive analysis is a new experience in the evaluation of Italian rice that allows describing and quantifying the sensory properties of the different varieties. As with traditional analysis the calibration of instruments is fundamental and the choice of the adequate analytical method, so the equipment for sensory analysis is the basic choice of assessors who will be part of the panel and their training. Ten heterogeneous varieties of Italian rice have been characterized both from a traditional point of view, namely, chemical, physical and textural (length and width, gel-time, resistance to extrusion, stickiness, amylose content), and sensory, involving a panel of selected, chosen and trained tasters. The analytical data will then be compared in order to bring out similarities and differences. It appears that there is agreement between the sensory analysis and the chemical physical and textural characterization of milled rice. The sensory characterization undoubtedly provides a more complete and accurate information than the instrumental one.

“…In order to determine kernel weights 100 grains sample selected randomly from each cultivar and the samples were weighed separately (Vidal et al, 2007). The average 100 kernel weight was obtained from five replicates.…”

Section: Physical Properties Of Ricementioning

confidence: 99%

Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka

Hettiarachchi¹,

Ribeira

Wickramasinghe

2016

Sri Lankan J. Biol.

Several physical and cooking quality parameters of fifteen traditional and nine hybrid rice varieties were analyzed. All the tested parameters showed significance variations (p<0.05) irrespective of being traditional or hybrid varieties. The highest equivalent diameter was observed in Devaraddiri while lowest was recorded for Sudurusamba. The mean kernel volume values ranged from 4.08±0.01-20.54±0.13 mm 3 . The highest kernel length of 6.82 mm was observed in At 305 and the lowest value of 3.6 mm was observed in Suwandel. The highest surface area was reported in Devarradiri (5.54±1.07 mm 2 ) while the lowest value (2.35±0.27 mm 2 ) was reported in