Grain Quality Characteristics of Some Beruin Rice 
 Varieties of Bangladesh

Dipti, S. S.; ., M.N. Bari; ., K. A. Kabir

doi:10.3923/pjn.2003.242.245

Cited by 33 publications

(10 citation statements)

References 2 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Thus, the intermediate amylose contained varieties are generally most preferred because they cook dry and fluffy retaining their soft texture (Adu-Kwarteng et al, 2003). Rice varieties with low amylose content (below 20%) cook moist and dry sticky (Dipti et al, 2003). In this study, about 66.67% the varieties tested at both locations were of low amylose classification, while 23.33% of the varieties were of intermediate amylose content.…”

Section: Proximate Composition Of Studied Varietiesmentioning

confidence: 58%

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Abera

Tadesse

Abera³

et al. 2021

Cogent Food & Agriculture

View full text Add to dashboard Cite

The aim of this study was to characterize the newly released different upland rice varieties grown at two representative locations in Ethiopia. This experiment was conducted in factorial design arranged in completely randomized design with three replications. The factors considered were variety (Hidassie, Kokit, NERICA-3, NERICA-4, NERICA-12 and NERICA-13), and growing location (Fogera and Pawe). Collected samples were processed to brown rice and analyzed for selective physical, proximate, cooking, functional, mineral, and color properties. The results showed that the growing location and variety had a significant effect (P ≤ 0.05) on rice quality attributes. The variety Kokit was the most consistent in terms of hectoliter weight, alkali-spreading value, grain weight, amylose, and grain thickness. The mean minimum cooking time of the varieties had ranged from 6.67 to 28.0 min. The gelatinization temperature of upland brown rice varieties varied from 59 to 78.33°C. NERICA-4 grown at Pawe had significantly higher gelatinization temperature (78.33°C) compared to others. The protein content was higher in all the studied varieties grown at Pawe (9.82 to 10.29%) than the varieties grown at Fogera (6.34 to

show abstract

Section: Proximate Composition Of Studied Varietiesmentioning

confidence: 58%

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Abera

Tadesse

Abera³

et al. 2021

Cogent Food & Agriculture

View full text Add to dashboard Cite

show abstract

“…Normally, the higher the HRY is, the more preferable the drying condition. This study might show different milling quality compared to other studies as it was also dependent on rice varieties, cultivation practices, drying conditions [33] and inherent fissures that occur in the field prior to harvest or during harvesting and processing [31]. Additionally, the bran yield (BY) was increased because the bran layer was easily peeled off from the brown rice kernel.…”

Section: Milling Quality Determinationmentioning

confidence: 85%

Quality of Milled Rice from Large-Scale Dried Paddy Rice by Hot Air Combined with Radio Frequency Heating

Chitsuthipakorn

Thanapornpoonpong

2021

Processes

View full text Add to dashboard Cite

A scaled-up process for paddy drying was developed using hot air (HA) combined with radio frequency (RF) heating. The study was conducted using hot air (control treatment) arranged in descending order in four temperature levels, namely 80 °C at moisture content of 25–26%, 70 °C at moisture content of 20–25%, 60 °C at moisture content of 17–20%, and 50 °C at moisture content of 13–17%, as well as with hot air combined with radio frequency (HA/RF) at different paddy temperatures (45–60 °C) by adjusting the appropriate RF energy when passing through RF heating chamber, namely HA/RF45, HA/RF50, HA/RF55, and HA/RF60. Each treatment was performed in three replicates and data were statistically analyzed in a randomized complete block design. The quality attributes of paddies affected by the drying process were assessed: fissure percentage, color, milling quality, and sensory evaluation. The drying efficiency showed that the drying time and the specific energy consumption could be decreased by up to 54.44% and 23.17% at HA/RF60 and HA/RF45, respectively. As the RF heating temperature increased, the fissure percentage of brown rice kernels at HA/RF45 and HA was not significantly impacted. Regarding color evaluation, combining RF heating and convective drying at all given conditions could be statistically applied in terms of the b*, WI, and ΔE* value. Considering the milling yield of HA as the baseline, head rice yield was maximized at HA/RF45, while bran yield reached the maximum at HA/RF60. The liking score of cooked rice after it was dried using the HA method was the highest. This study concludes that the HA/RF45 was the most appropriate drying condition, and this may provide preliminary exposure to the industrial drying of paddies.

show abstract

“…IR 70023, AT 401, IR 71901 and IR 73055 were found with significantly higher ash content. High ash content in milled rice is an indication of good quality minerals in the food (Dipti et al, 2003). It may affect the sensory quality of rice, especially color and taste (Shayo et al, 2006).…”

Section: Proximate Analysismentioning

confidence: 99%

“…Cooking time determines stickiness and tenderness of rice grain (Anonymous, 1997), mostly it differs from 15 to 25 minutes in studied varieties (Danaba et al, 2011;Dipti et al, 2002Dipti et al, , 2003. In terms of fuel and energy consumption, rice with lower cooking time is favored (Danbaba et al, 2011).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and Cooking Quality of Rice Genotypes

Tadesse¹,

Abegaz²

2019

OMO Int. J. Sci.

View full text Add to dashboard Cite

Even though rice production is expanding in Ethiopia, very little information is available on the grain quality of rice. The objective of this study was, therefore, to determine the physicochemical and cooking qualities of rice genotypes. The physicochemical analysis of 15 rice genotypes conducted at the food and nutrition Laboratory of Bahirdar University showed that most of the genotypes had high to intermediate amylose content, which showed the susceptibility of the genotypes for stickiness. The cooking time of the 15 rice genotypes ranged from 12 to 30 minutes and the loss of solid during cooking was from 1.94 to 5.31%. Nonsignificant (P < 0.05) difference was found in grain elongation in most of the genotypes. Optimum cooking time was positively correlated with the water uptake ratio, alkali spread value and ash content. This shows that the presence of minerals elongate the cooking period. Gel consistency had positively correlated with alkali spread value but it had negatively correlated to ash, water uptake ratio and optimum cooking time. Generally, it was found that some genotypes had favorable grain quality and good correlation with most important characteristics. Even though good cooking characteristics were found in some of the genotypes, it is highly recommended to characterize more genotypes and improve important cooking quality traits of rice in Ethiopia.

show abstract

Grain Quality Characteristics of Some Beruin Rice Varieties of Bangladesh

Cited by 33 publications

References 2 publications

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Effect of rice variety and location on nutritional composition, physicochemical, cooking and functional properties of newly released upland rice varieties in Ethiopia

Quality of Milled Rice from Large-Scale Dried Paddy Rice by Hot Air Combined with Radio Frequency Heating

Physicochemical and Cooking Quality of Rice Genotypes

Contact Info

Product

Resources

About