Rice end-use quality analysis

Bergman, Christine J.

doi:10.1016/b978-0-12-811508-4.00009-5

Cited by 44 publications

(65 citation statements)

References 221 publications

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“…Production of white milled rice is challenging due to changing climatic conditions and poor farmer‐miller practices (Ndindeng et al., ). Numerous factors including the presence of fissures, chalkiness, immature grains, and mixture of varieties are responsible for breakage during milling (Bergman, Bhattacharya, & Ohtsubo, ; Buggenhout, Brijs, Celus, & Delcour, ; Counce et al., ). However, in the recent years, production and processing gaps have been identified and the production of good quality rice is increasing in the subregion especially in areas where improved technologies have been deployed and adopted (Zossou, Mele, Vodouhe, & Wanvoeke, ; Fofana et al., ; Futakuchi, Manful, & Takeshi, ; Ndindeng et al., ; Africa Rice Center (AfricaRice), ).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Zohoun

Tang

Soumanou

et al. 2018

Food Science & Nutrition

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To elucidate the effect of different parboiling steaming time on the physicochemical and nutritional quality of rice, four varieties, NERICA1, NERICA7, IR841, and WITA4, were soaked at the same initial temperature (85°C) and steamed for 5, 15, 25, 35, and 45 min. NERICA7 steamed for 25 min recorded the highest head rice yield (71.9%). Nonparboiled IR841 recorded the shortest cooking time (17.0 min), while NERICA1 steamed for 35 min recorded the longest cooking time (26.1 min). NERICA1 steamed for 45 min was the hardest (63.2 N), while nonparboiled IR841 was the softest (28.7 N). NERICA7 recorded higher peak and final viscosities across all steaming times compared to the other varieties. NERICA7 steamed for 35 and 45 min recorded the lowest total starch (77.3%) and the highest protein (13.2%) content, respectively. NERICA7 steamed for 25 and 45 min recorded the highest phosphorus (0.166%), magnesium (572 mg/kg), and potassium (2290 mg/kg) content, respectively. We conclude that, depending on desired physicochemical and nutritional properties, specific varieties and steaming times can be selected to achieve those outcomes.

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Section: Introductionmentioning

confidence: 99%

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Zohoun

Tang

Soumanou

et al. 2018

Food Science & Nutrition

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“…Length/Width ratio ( L / W ) was calculated using the averaged values of both the length and width. The surface area (mm 2 ) per rice grain (s) was calculated based on the equation in Bergman, Bhattacharya, and Ohtsubo ():

s ({mm}^{2} false/ single \, grain) = 3 / 3 \times L π \times square root of false(W^{2} + T^{2} false) / 2

…”

Section: Methodsmentioning

confidence: 99%

Genotypic diversity of bran weight of whole grain rice and its relationship with grain physical traits

Chen

McClung

2018

Cereal Chem

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Background and objectives Rice bran, the outer most layer of the whole grain, is where nutrients, minerals, and bioactive compounds, except starch, are primarily deposited. Rice bran accounts for a small portion of the whole grain weight. Increasing the weight proportion of bran will enhance the health beneficial value of whole grain rice. Findings We determined the physical and bran traits of 135 rice genotypes grown in two years. More than a 2.3‐ and 2.5‐fold variation was found for bran weight per gram of whole grain and bran weight per surface area of the whole grain (BWS, representing bran thickness), respectively. Principle component analysis of the seven physical traits and two bran traits grouped the bran traits into PC3 and accounted for an average of 15.5% of the total variance, whereas kernel weight, width, thickness, and grain surface area were in PC1, and kernel length and length/width ratio were in PC2. Mean comparison among bran color classes showed that purple bran genotypes had the highest BWS, followed by red, white, light brown, and brown. BWS moderately correlated with kernel weight, width, and thickness. Conclusions This report demonstrates high bran weight genotypes can be selected to improve the nutritional value of whole grain rice. Significance and novelty Expressing bran weight based on grain surface area removed the confounding factor of differences in grain size and allowed identification of genotypes having high bran weight consistently across two years, suggesting this trait is genetically regulated and can be used in traditional breeding to improve bran weight proportion of whole grain rice leading to higher nutritional value of the rice.

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“…Milling yield is an important quality character especially from the commercial standpoint [47]. It includes milled rice yield and head rice yield.…”

Section: Milling Qualitymentioning

confidence: 99%

Rice Grain Quality: Current Developments and Future Prospects

Sharma¹,

Khanna²

2020

Recent Advances in Grain Crops Research

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Grain quality of rice is more complex than other cereals, since it is mostly consumed as whole grain in countries where it serves as a staple food. Quality characteristics are major determinants of market price and include milling, physical appearance, cooking, sensory, palatability, and nutritional value. A better understanding of the factors that control these quality characteristics will be useful for developing new breeding strategies. In this chapter, we will review the progress made toward improvement of important grain quality traits along with their genetic basis. This chapter will also give innovative insights into the knowledge gained through new tools that integrate grain quality with high yield in the present scenario of diminishing natural resources and environmental fluctuations.

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Rice end-use quality analysis

Cited by 44 publications

References 221 publications

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety

Genotypic diversity of bran weight of whole grain rice and its relationship with grain physical traits

Rice Grain Quality: Current Developments and Future Prospects

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