Click for new scientific resources and news about Corona[COVID-19]

Paper Information

Journal:   FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH)   SPRING-SUMMER 2019 , Volume 18 , Number 66 ; Page(s) 65 To 78.
 
Paper: 

Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers

 
 
Author(s):  Tajaddodi Talab K.*, Habibi F.
 
* Rice Research Institute of Iran, Agricultural Research, Education and Extension Organization, AREEO, Iran
 
Abstract: 
Brown rice is important because of containing nutrients and biological active compounds. Texture of brown rice is one of the important factors in terms of acceptance by consumers. An investigation was conducted to compare brown rice and three different types of Hashemi rice, No. 1, No. 2, and white rice with different degrees of whiteness, 35. 1-35. 9, 39. 6-40. 1, and 54. 2-55. 5 respectively, to compare their properties: quality, amount of minerals, pasting properties and acceptance. Completely Randomized Design was used. The results showed that the effects of the whiteness on quality of cooked rice including amylose percentage, water absorption, time required for cooking, solid losses and pasting properties were significant )α =0. 05). Time required for cooking decreased with increasing in whiteness. Furthermore, all pasting properties increased with increasing the milling degree. Although brown rice was cooked after soaking in water for a longtime (18 h), it possessed highest stiffness of texture, mass roughness and particles when compared to other three type of rice. Brown rice had the lowest acceptancy, compare to other three samples. Rice 1 and 2 rated between white rice and brown rice in terms of quality characteristics, content of minerals and overall acceptance.
 
Keyword(s): Brown rice,Rheology and Sensory characteristics,White rice
 
 
References: 
  • Not Registered.
  •  
  •  
 
Citations: 
  • Not Registered.
 
+ Click to Cite.
APA: Copy

Tajaddodi Talab, K., & HABIBI, F. (2019). Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), 18(66 ), 65-78. https://www.sid.ir/en/journal/ViewPaper.aspx?id=729714



Vancouver: Copy

Tajaddodi Talab K., HABIBI F.. Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH). 2019 [cited 2021November28];18(66 ):65-78. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=729714



IEEE: Copy

Tajaddodi Talab, K., HABIBI, F., 2019. Comparethe Quality and Minerals of Hashemi Rice Variety with Different Whiteness and Their Acceptability by Consumers. FOOD ENGINEERING RESEARCH (JOURNAL OF AGRICULTURAL ENGINEERING RESEARCH), [online] 18(66 ), pp.65-78. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=729714.



 
 
Yearly Visit 64
 
 
Latest on Blog
Enter SID Blog