Samples of rice and some vegetables (Amaranth leaves, arum stem, green banana, amaranth stick, brinjal, potato) were collected from Uttamdi and Naojam villages of Matlab area of Chandpur district, Bangladesh and were analyzed for arsenic (As) content by Hydride Generation Atomic Absorption Spectrophotometry (HG-AAS). Both raw and cooked samples of the food items were studied. The As concentrati...

The palatability of different cereals was studied in 2 two-way choice (preference) experiments using pigs of 56 d of age and 17 kg of BW. In Exp. 1, the effect of 24 cereals vs. a common reference diet containing white rice on feed preference in pigs was studied. Pigs were offered free choice between the reference diet and a diet with the cereal under study for 4 d. Barley, corn (2 sources), wh...

A study was conducted to evaluate the cooking and eating quality of Ofada rice. Quality parameters measured were; volume increase, grain elongation (GE), water uptake (WU), cooking time (CT), solids in cooking gruel (SCW), gelatinization temperature (GT) and amylose content (AC). The result showed that Ofada rice had high cooked rice volume with length and breadth increase of 152.54% and 87.85%...

The physical attributes, chemical composition, and physicochemical properties of 2 medium-grain rice cultivars from Arkansas (Bengal, Medark) and from California (M202, M204) were compared when grown in their respective locations and grown together in Arkansas to better understand the impacts of heredity and environment on medium-grain rice quality. Variations existed in grain dimensions, parti...

To determine the antioxidant effects of rice hull extract exposed to far-infrared radiation, the added extracts were compared with sesamol in cooked turkey breast. Rice hull extract showed antioxidant properties in cooked turkey breast by reducing lipid oxidation and volatile aldehydes. Far-infrared radiation increased significantly the antioxidant activities of rice hull extracts. Rice hull ex...

Vitamin-A deficiency (VAD) is a major malnutrition problem in South Asia, where indica rice is the staple food. Indica-type rice varieties feed more than 2 billion people. Hence, we introduced a combination of transgenes using the biolistic system of transformation enabling biosynthesis of provitamin A in the endosperm of several indica rice cultivars adapted to diverse ecosystems of different ...

Cooked rice of 'Sasanishiki' is soft and not as sticky as those of Japanese leading cultivars 'Koshihikari' and 'Hitomebore'. As a method for efficient selection of a breeding line having a good eating quality like that of 'Sasanishiki', the use of physical properties of cooked rice and cooking quality was examined. There were differences of physical properties of the surface layer, starch-iodi...

OBJECTIVE To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD Twenty subjects with no masticatory disorders were recruited. Six grams of four solid foods of different textures (banana, tofu, cooked-rice, cookie) were provided, and the viscosity and mass after 10, 20, and 30 cycles of m...

ACAC), and fatty acid synthetase (FAS) were studied in male Wistar rats after a period of starvation and refeeding of diets containing 400 g glucose, or raw or cooked starches as the source of carbohydrate/kg. Starches fed included maize, potato, wheat, rice, and tapioca. 2. When compared to the responses of rats given the glucose-containing diet, rats given raw maize-or rice-starch-containing ...