The effect of storing cooked Bengal and Cypress milled rice at –13, 3, 20, and 36 °C on texture and degree of starch retrogradation was investigated. Cooked rice firmness increased, while stickiness decreased, during storage at –13 and 3 °C. Starch retrogradation, measured with a differential scanning calorimeter, was observed for both cultivars during storage at –13 and 3 °C, but not at 36 °C....

The determination of γ-nonalactone as one of the important odor-active compounds in freshly cooked non-scented rice is reported. It was evaluated by gas chromatography-olfactometry (GC-O) analysis and identified by gas chromatography-mass spectrometry (GC-MS) analysis in the headspace above the freshly cooked non-scented rice samples extracted by using a modified headspace solid-phase microextr...

The comparative effects of instant cooked rice made from giant embryo mutant or ordinary normal rice on body weight and lipid profile in high fat-fed mice were investigated. The animals were given experimental diets for seven weeks: normal control (NC), high fat (HF), and HF supplemented with instant normal white (HF-NW), normal brown (HF-NB), giant embryonic white (HF-GW), or giant embryonic b...

More and more people in Bangladesh have recently become aware of the risk of drinking arsenic-contaminated groundwater, and have been trying to obtain drinking water from less arsenic-contaminated sources. In this study, arsenic intakes of 18 families living in one block of a rural village in an arsenic-affected district of Bangladesh were evaluated to investigate their actual arsenic intake vi...