Determination of quality characteristics of indigenous organic Asian Indian rice variety -<i>Neelam Samba</i>

Ravi, Usha; Menon, Lakshmi; Madhavan, Ranjani; Priyadharshini, S; Dhivya, E. M.

doi:10.5958/0976-0547.2014.00997.5

Cited by 9 publications

(19 citation statements)

References 2 publications

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“…Those values are in agreement with our study and others authors, such as Mir et al (2013) who measured TKW in range from 22.23 g to 28.63 g or Díaz et al (2015) with quite similar results (15.3 -24.1 g). Also Ravi et al (2014) measured comparable values in range from 20.6 g to 24.5 g of TKW. According to that article, the thousand kernel weight is also useful parameter to measure the "milling outturn" as a determination of the relative amount of foreign matter in a given volume of paddy rice.…”

Section: Re Sults and Discussionmentioning

confidence: 55%

“…Also Ravi et al. () measured comparable values in range from 20.6 g to 24.5 g of TKW. According to that article, the thousand kernel weight is also useful parameter to measure the “milling outturn” as a determination of the relative amount of foreign matter in a given volume of paddy rice.…”

Section: Resultsmentioning

confidence: 71%

“…When measuring the physical properties of rice, grain dimensions are the main characteristics that need to be involved (Bhattacharya, ). Most of the authors, while dealing with physical properties of rice establish those basic values (Díaz, Kawamura, & Koseki, ; Meena, Vijayalakshmi, & Ravindra, ; Oli, Ward, Adhikari, & Torley, ; Ravi, Menon, Madhavan, Priyadharshini, & Dhivya, ; Smanalieva et al., ; Thakur & Gupta, ; Varnamkhasti et al., ).…”

Section: Resultsmentioning

confidence: 99%

“…). Most of the authors, while dealing with physical properties of rice establish those basic values(Díaz, Kawamura, & Koseki, 2015;Meena, Vijayalakshmi, & Ravindra, 2010;Oli, Ward, Adhikari, & Torley, 2016;Ravi, Menon, Madhavan, Priyadharshini, & Dhivya, 2014;Smanalieva et al, 2015;Thakur & Gupta, 2006;Varnamkhasti et al, 2008).Measuring the grain dimensions is first step to characterize the rice shape, and those values are also further used for several dimensional calculations Smanalieva et al (2015). measured length, width, and thickness at Ozgon rice variety, in different storage times.…”

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confidence: 99%

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Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine

Nádvorníková

Banout

Herák

et al. 2018

Food Science & Nutrition

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Eight staple rice cultivars consumed in Kyrgyzstan were evaluated for physical properties in this study. The dimensions of investigated grains correspond to 5.29–6.99 mm for length, 2.52–3.10 mm for width, and 1.88–2.13 for thickness. Equivalent diameter was in range of 3.14 – 3.47 mm, surface area took 25.35–31.90 mm². The sphericity analysis values varied from 0.480 to 0.559, aspect ratio from 0.39 to 0.55, volume of the grain was measured in range from 16.25 to 22.02 mm3, bulk density values were 0.77–0.87 g/cm3, and solid density from 1.17 to 1.41 g/cm3. The porosity of grain was equal to 28.27–39.83%, thousand kernel weight correspond to 19.67 to 27.15 g, rupture force of grain was measured in range of 63.47–155.50 N, color characteristic varied in parameters L*, a* and b*, 37.58–72.19, –0.22–10.17, and 9.65–21.12, respectively. Optimum cooking time ranged from 19.33 to 33.00 min. The water uptake ratios for 30 min of soaking were 1.21–1.28, 1.18–1.45, and 1.14–1.57 for 30, 45, and 60°C, respectively. While the water uptake ratios for 60 min of soaking were 1.22–1.42, 1.19–1.54, and 1.25–1.75 for 30, 45, and 60°C, respectively. Optimal cooking time showed that imported varieties needed lower interval for full grain cooking compared to the local Kyrgyz varieties. It was found that Kyrgyz rice varieties staying more firm after cooking as compared to imported varieties and therefore more suitable for the local traditional dish such as plov.

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Section: Re Sults and Discussionmentioning

confidence: 55%

Section: Resultsmentioning

confidence: 71%

Section: Resultsmentioning

confidence: 99%

mentioning

confidence: 99%

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Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine

Nádvorníková

Banout

Herák

et al. 2018

Food Science & Nutrition

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“…The head milled rice was expressed using equation 9 (Ravi, Menon, Gomathy, Parimala, & Rajeshwari, 2012).…”

Section: Head Milled Rice (Hmr)mentioning

confidence: 99%

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

2017

IJFS

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This comparative study investigated some physical, milling and cooking properties of four new rice varieties (FARO 44, FARO 52, FARO 60 and FARO 61) in Nigeria. The varieties were processed into white rice and their properties analyzed separately using standard procedures. Results showed that paddy length, paddy-length-to-width-ratio, equivalent diameter, sphericity, grain volume, aspect ratio, thousand paddy grain weight, milled rice length, milled rice width, milled rice length to width ratio, milling recovery, head milled rice, broken milled rice, L*, a*, b*, elongation ratio, cooked-rice-lengthto-breadth-ratio, water uptake ratio and cooking time were significantly different (p<0.05) for all the varieties. Milling recovery was found to vary from 65.3 to 68.33%; with FARO 60 having the highest head milled rice. It was observed that FARO 44 had the longest cooking time, elongation ratio and cooked rice length/breadth ratio while FARO 61 was found to have the highest water uptake ratio. There was significant positive correlation (r = 0.824) between percentage head milled rice and milling recovery while negative correlation existed between cooking time and L* (r = -0.711). This information could be exploited by rice processors in the post-harvest processing of the varieties.

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Chemical Composition and Properties of Brown Rice

Salieva,

Borkoev,

Salieva

2024

УСЕ (ACNR)

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Данное исследование представляет собой обзор литературы по химическому составу и свойствам коричневого риса. Коричневый рис можно охарактеризовать как очищенный от шелухи цельнозерновой рис с отрубями и зародышами. В статье приведены сведения о химическом составе коричневого риса, такие как углеводы, крахмалы, белки, жиры, витамины и минеральные вещества. Обобщены экспериментальные данные по составу некоторых биологически активных веществ, а также индивидуальных соединений из данного вида растительного сырья. Приведено содержание свободных, связанных и общих фенольных соединений, флавоноидов, антирадикальная способность и антиоксидантные свойства коричневого риса, произрастающего в разных странах и климатических условиях. Разнообразие состава и свойств коричневого риса может быть связано с различиями в генетическом составе, сорте, а также климатических и почвенных условиях зерна во время развития. Данные этого обзорного исследования были собраны из книг и научных статей, опубликованных в таких базах данных, как Science Direct, Web of Science, Scopus, Wiley, PubMed, Google Scholar и база данных научной информации. Для обзора литературы использовались оригинальные ресурсы на английском языке.

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Determination of quality characteristics of indigenous organic Asian Indian rice variety -Neelam Samba

Cited by 9 publications

References 2 publications

Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine

Evaluation of physical properties of rice used in traditional Kyrgyz Cuisine

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

Chemical Composition and Properties of Brown Rice

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