in this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (gt) of the cooked domsiyah rice was investigated. all experiments were carried out in triplicate and data analyzed in randomized completely by spss15 software. the results showed that acid addition to rice during cooking caus...

zearalenone (zea) mycotoxin is a potent estrogenic metabolite. it is the primary toxin causing infertility, abortion or other breeding problems. a hplc method was validated for zea in foods using a monolithic column with sample clean-up on an immunoaffinity column. a certified reference material (crm) from fapas (uk) was analyzed. a survey of zea was performed on the 72 samples of rice, bread, ...

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germp...

In this study, the bubbles in rice flour dough were investigated under a constant temperature. The bubble size distribution is important for control of food texture. If sizes depend mainly on inertial force, viscous and surface tension, then normalized mean diameter should be function Reynolds number Weber number. We obtained experimental data using hand mixer, compared properties doughs prepar...

Abstract Various types of non-rice food in Indonesia can be used produced analog rice, which is more nutritious than rice to support diversification programs Indonesia. Taro flour and breadfruit are local carbohydrate sources that processed into rice. To improve the attractiveness enrich its nutritional content, natural dyes usually added. Binders also modify texture cohesiveness The aimed this...

The measurement of carbon isotope discrimination (∆) provides an integrated insight into theresponse of plants to environmental change. To investigate the potential use of ∆ for identifyingshade tolerance in rice, five rice varieties were selected and artificially shaded (53% lightreduction) during the grain-filling period in 2010 and 2011, in Sichuan, China. Shadingtreatment had a significant ...

The present study was conducted to evaluate the antioxidant properties of wheat and rice flours under simulated gastrointestinal pH condition. After subjecting the wheat and rice flour slurries to simulated gastrointestinal pH condition, both slurries were centrifuged to obtain the crude phenolic extracts for further analyses. Extraction yield, total contents of phenolic and flavonoids were det...

This study determined the comparative of functional properties some Nigerian and imported rice varieties. The result showed a significant difference in at (p>0.05). Illa (Nigerian) had highest Water Absorption Capacity (WAC) (353.76%) Oil (OAC) (218.32%) than variety. bulk density both samples less significantly different values. percentage values dispersibility (75.00%) were higher Ofada ri...

Glycaemic index of local staple foods was determined. In first phase, the post prandial blood glucose response of isocaloric portion of wheat chapati and gram flour (baisen) chapati, were compared in 11 type II diabetic patients as a part of mixed meal in fasting state, alternately. The glycaemic index of baisen chapati was 39 as compared with wheat chapati. In second phase of the study, 22 typ...