Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.)

Roy, Poritosh; Ijiri, Tsutomu; Okadome, Hiroshi; Nei, Daisuke; Orikasa, Takahiro; Nakamura, Nobutaka; Shiina, Takeo

doi:10.1016/j.jfoodeng.2008.05.015

Cited by 67 publications

(56 citation statements)

References 26 publications

(36 reference statements)

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“…Roy et al (2010) noted that the hardness and adhesion of cooked rice were dependent not only on the moisture content but also on the forms and variety of rice. Roy et al (2004Roy et al ( , 2008, Islam et al (2001) and Shimizu et al (1997) reported that the hardness of the cooked rice depend on the moisture content of cooked parboiled and untreated rice. In case of idli, steaming increases the moisture content of idli and it is a major factor that makes idli made with parboiled rice softer and for the same reason that red rice has acquired more moisture which affected its texture losing firmness.…”

Section: Effect Of Rice Variants On Batter Volumementioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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Idli is a traditional fermented food and is consumed in India and Srilanka. The objective of the present study is to select the ingredients for optimum desirable product characteristics and to identify the optimum ratios of ingredients and fermentation time with respect to sensory attributes using Response Surface Methodology (RSM). The sensory attributes included were color, appearance, texture, taste and overall quality. Preliminary trials were conducted using five variants of rice and common black gram dhal before framing a model using Central Composite Rotatable Design (CCRD). From the study it was found that a desirable score of 0.7439 was obtained for sensory attributes of idli made with the ratio of 3: 1.475 for IR20 idli rice and ADT3 variety black gram (with husk removed after soaking) fermented for 10.2 h. Principal Component Analysis (PCA) helped to discriminate the samples and attributes within the data matrix, depending upon their inter relationships.

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Section: Effect Of Rice Variants On Batter Volumementioning

confidence: 99%

Effect of ingredients on sensory profile of idli

Durgadevi

Shetty

2012

J Food Sci Technol

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“…These include grain quality, uniformity of grain size, grain hardness, quality of final product, type/capacity/ age/combination of equipment used, fuel or power source, efficiency of drives and power transmission (Roy et al 2008). Such a variety of factors affecting the energy requirements in rice milling industries.…”

Section: Energy Requirements For Post Harvest Operations Of Paddymentioning

confidence: 99%

“…Energy requirement for milling rice depends on number of grains, process, equipment and other parameters. These include grain quality, uniformity of grain size, grain hardness, quality of final product, type/ capacity/age/combination of equipment used, fuel/power source, efficiency of driver and power transmission (Roy et al 2008). With such a variety of factors affecting the energy requirement and rice milling being done largely in unorganized sectors, no comprehensive efforts appears to have been made for its assessment (Kapur 2002).…”

Section: Parboiling and Dryingmentioning

confidence: 99%

Energy use pattern in rice milling industries—a critical appraisal

2012

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Rice milling industry is one of the most energy consuming industries. Like capital, labour and material, energy is one of the production factors which used to produce final product. In economical term, energy is demandderived goods and can be regarded as intermediate good whose demand depends on the demand of final product. This paper deals with various types of energy pattern used in rice milling industries viz., thermal energy, mechanical energy, electrical energy and human energy. The important utilities in a rice mill are water, air, steam, electricity and labour. In a rice mill some of the operations are done manually namely, cleaning, sun drying, feeding paddy to the bucket elevators, weighing and packaging, etc. So the man-hours are also included in energy accounting. Water is used for soaking and steam generation. Electricity is the main energy source for these rice mills and is imported form the state electricity board grids. Electricity is used to run motors, pumps, blowers, conveyors, fans, lights, etc. The variations in the consumption rate of energy through the use of utilities during processing must also accounted for final cost of the finished product. The paddy milling consumes significant quantity of fuels and electricity. The major energy consuming equipments in the rice milling units are; boilers and steam distribution, blowers, pumps, conveyers, elevators, motors, transmission systems, weighing, etc. Though, wide variety of technologies has been evolved for efficient use of energy for various equipments of rice mills, so far, only a few have improved their energy efficiency levels. Most of the rice mills use old and locally available technologies and are also completely dependent on locally available technical personnel.

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“…Rice, which is the staple food of nearly two third of the world's population, is a nutrient-rich complex carbohydrates that has only a trace of fat and naturally sodium, gluten and cholesterol free [3,5] . Due to its mild flavor, rice also complements many other healthy foods, including vegetables, lean beef, seafood and poultry, beans and soyfoods.…”

Section: Introductionmentioning

confidence: 99%

“…Before consuming rice it is subjected to different processing procedure that involve the milling process, which remove the outer protective layers of rice caryopsis to yield the milled rice [5,15] . Various methods are used to determine the digestibility of proteins and rice protein scores higher than many other grains in protein digestibility.…”

Section: Introductionmentioning

confidence: 99%

Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

El-Qudah¹,

Dababneh²,

Al-Bakheit³

et al. 2008

American J. of Agricultural and Biological Sciences

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Jordan imports rice from different countries without any quality preferences. Twelve varieties of cooked rice marketed in Jordan were analyzed. The content per serving of these varieties were computed for energy, protein, carbohydrates, fat, calcium, sodium, potassium, magnesium, manganese, copper, iron and phosphorous. The protein content per serving found to range from 0.49 g for La Cigala rice to 6.2 g for Harvest rice. The fat content for all rice brands was less than 0.37 g per serving. The energy content ranged from 172.12 g/serving for Basmati rice to 212.25 g/serving for Sun White rice. Generally, all rice varieties contain significant amounts of minerals per serving. Ruzzana found to contain the highest level of calcium (38.2 mg/serving) and Amber the lowest calcium content (6.7 mg/serving). Magnesium content found to range from 5.7 mg/serving for Royal Umberella rice to 16.3 mg/serving for Ruzzana rice. Consumption of one serving of Harvest cooked rice will cover 13.5% of the daily requirement of protein for females and 11.1% for males. Manganese content of one serving of Harvest, Sun White, Abu bent and La Cigala will cover 22.2% of the daily requirements for females and 14.7% for males, while consumption of one of Basmati, Sos rice or Amber will cover only 11.1% and 8.75 of requirement for females and males respectively. Planning a healthful diet is not a simple task. Dietary Reference Intake planning and assessing the diets of individuals or groups of healthy individuals according to their stage of life and sex. Food choice is a function of many factors, including personal preferences, habits, ethnic heritage and tradition. Dietary guidelines for Americans, consider whole grain products like rice are among the food groups that form the basis of a healthy diet. Including rice as part of a healthy, balanced diet can be linked to overall healthier eating patterns. Rice eaters are more likely to eat a diet consistent with the 2005 Dietary Guidelines for Americans.

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Effect of processing conditions on overall energy consumption and quality of rice (Oryza sativa L.)

Cited by 67 publications

References 26 publications

Effect of ingredients on sensory profile of idli

Effect of ingredients on sensory profile of idli

Energy use pattern in rice milling industries—a critical appraisal

Nutrient Contents per Serving of Twelve Varieties of Cooked Rice Marketed in Jordan

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