Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Odenigbo, A. M.; Ngadi, Michael; Ejebe, Chijioke Kingsley; Woïn, Noé; Ndindeng, Sali Atanga

doi:10.5539/jfr.v3n2p82

Cited by 22 publications

(31 citation statements)

References 16 publications

(24 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These varieties were selected based on the health claims in the Sri Lankan traditional knowledge and the findings of our previous researches [17,[19][20][21][22]. Physicochemical properties of the rice grain are important rice grain quality attributes which influence the consumers' acceptance [1,2,4,5]. In this study, grain color, grain size and shape were studied as physicochemical properties of the rice grain.…”

Section: Discussionmentioning

confidence: 99%

“…It is mainly consumed as the cooked grain kernels, thus physicochemical properties of the rice grain are of primary important parameters for consumer's acceptance [1][2][3][4][5]. The main physicochemical properties which influence the consumer acceptance include grain color, grain size, grain shape, amylose content and gelatinization characteristics [1][2][3].…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka

Abeysekera¹,

Arachchige²,

Ratnasooriya³

et al. 2017

JCLM

View full text Add to dashboard Cite

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka

Abeysekera¹,

Arachchige²,

Ratnasooriya³

et al. 2017

JCLM

View full text Add to dashboard Cite

“…Ten rice kernels (undamaged and sound) of selected rice varieties were analyzed for length and breadth using Vernier caliper and expressed in mm. The length/breadth ratio was calculated by dividing the length over the breadth of rice grains (Odenigbo, Ngadi, Ejebe, Woin, & Ndindeng, ).…”

Section: Methodsmentioning

confidence: 99%

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Devraj

Panoth

Kashampur

et al. 2019

J Food Process Engineering

View full text Add to dashboard Cite

The present study has been undertaken to investigate the physico‐chemical, cooking qualities followed by proximate composition, phytochemical, and antioxidant properties of selected traditional and white rice varieties using standard procedures. It was observed that Basmati rice showed the highest length, breadth, and L/B ratio compared to the traditional varieties. The traditional rice varieties especially Navara was found to be superior in terms of protein (9.61 ± 0.1%) with comparatively low carbohydrates than that of white rice varieties. White rice varieties showed better cooking properties with maximum water absorption index and water solubility index than the traditional rice varieties due to more starch content. The microstructure of traditional rice varieties was appeared to be pigmented due to the presence of anthocyanin with surface pores. The studies revealed that among traditional rice varieties Mapillai Samba has got the highest total phenols (290.70 ± 4.39 mg) and antioxidant activity (72.96 ± 3.34%) followed by anthocyanins and flavonoids. Practical Applications Traditional rice varieties were found to be rich in antioxidant, phytochemical, and nutritional properties than white rice. Mapillai Samba and Navara varieties were consumed in many parts of India for its nutritional significance. Traditional rice varieties can be efficiently processed into products like tart, cosmetics, red koji, colored noodles, cake, and preparation of yeast due to its medicinal values to cure stomach problems, bruised muscles, promote blood circulation, indigestion, and lower cholesterol level. Thus, traditional rice varieties can be incorporated along with the white rice varieties in new product development to enhance the nutritional status of the growing population to combat lifestyle disorders.

show abstract

“…Analisa meliputi sensori (warna, aroma, rasa, kekenyalan, penerimaan umum) 23 , fisik (warna 24 , cooking loss, daya kembang dan tekstur) 25 . Kemudian dilakukan uji efektifitas digunakan untuk menentukan satu perlakuan terbaik dengan mengurutkan prioritas dan kontribusi terhadap hasil 26 .…”

Section: Analisaunclassified

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

Diniyah

Setiawati²,

Windrati³

et al. 2018

J. Penelit Pascapanen Pertan

View full text Add to dashboard Cite

ABSTRAKMi merupakan makanan yang biasa dibuat dari terigu, tetapi juga dapat berasal dari beras, pati turunan kentang, singkong dan jagung. Secara umum, mi dibuat dari tepung, garam, air dan variasi bahan lain seperti bahan pengikat. Penelitian ini bertujuan untuk mengetahui pengaruh variasi penambahan bahan pengikat terhadap karakteristik sensori dan fisik mie mojang serta mendapatkan proporsi penambahan bahan pengikat yang tepat sehingga menghasilkan mie mojang dengan karakteristik yang baik. Rancangan percobaan yang digunakan adalah Rancangan Acak Kelompok (RAK) 1 faktor yaitu variasi penambahan bahan pengikat (telur, gum xanthan dan tepung konjak) dan dilakukan 3 kali pengulangan. Parameter sensori meliputi kesukaan terhadap warna, aroma, rasa, kekenyalan, penerimaan umum, dan sifat fisik (warna, tekstur, cooking loss dan daya kembang) merupakan parameter yang diamati untuk menentukan perlakuan terbaik. Produk terbaik dibandingkan dengan kontrol mie yang terbuat dari 100% terigu serta dilakukan analisis proksimat. Hasil uji efektifitas menunjukkan bahwa penambahan bahan pengikat konjak 0,75% merupakan perlakuan terbaik dengan penerimaan sensori meliputi kesukaan terhadap warna 3,5; aroma 3,0; rasa 2,9; kekenyalan 3,7; penerimaan umum 3,6; karakteristik fisik seperti chroma 29,51; Hue° 118,23; tekstur 14,475 kg/s2; cooking loss 11,62%; daya kembang 123,33%; dan karakteristik kimia meliputi kadar air 30,96%; abu 1,12%; lemak 0,79%; protein 2,95% dan karbohidrat 64,53%. Dengan demikian, nutrisi yang kaya tersebut dalam mi mojang akan sangat bagus sebagai sumber makanan instan. The Noodle is a food made from wheat flour, but also from rice, derived of potato starch, cassava and corn. Generally, noodles are prepared from flour, salt, water and various optional ingredients. The aim of this research were to determine the effect of binding agent variations addition on the sensory and physical properties of mojang noodles and the best binding agent addition to produce mojang noodles with good characteristic. The experiment design that used for this research was Random Block Design (RBD) 1 factor namely variation of binding agent addition (egg, xanthan gum and konjac) with 3 replicants. Sensory acceptability such as color, aroma, flavor, elasticity, overall acceptance, and physical properties (chroma, Hue°, texture, cooking loss and swelling power) were investigated. Then the best formulation was compared with control (100% wheat). The results showed that various of binding agent addition with konjac 0.75% was the best treatment with sensory acceptability of color 3.48; aroma 3.00; flavour 2.92; elasticity 3.68, overall 3.56; physical characteristic of chroma 29.51; Hue° 118.23; texture 14.475 kg/s2; cooking loss 11.62%; swelling power 123.33%) and chemical characteristic of moisture content 30.94%; ash 1.12%; fat 0.79%; protein 2.95% and carbohydrate 64.53%). Thus, this nutrient rich mojang's noodle will be a good source of instant food.

show abstract

Physicochemical, Cooking Characteristics and Textural Properties of TOX 3145 Milled Rice

Cited by 22 publications

References 16 publications

Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka

Physicochemical and nutritional properties of twenty three traditional rice (Oryza sativa L.) varieties of Sri Lanka

Study on physicochemical, phytochemical, and antioxidant properties of selected traditional and white rice varieties

Karakterisasi Mie Mojang (Mocaf-Jagung) Dengan Perbedaan Jenis Dan Konsentrasi Bahan Pengikat

Contact Info

Product

Resources

About