0000000016 00000 n [ Links ], Mestres, C.; Matencio, F.; Pons, B.; Yajid, M. and Fliedel, G. (1996), A rapid Method for the determination of Amylose content by using differential scanning calorimetry. 【Objective】To understand the grain characteristics of indica rice varieties with national highquality. Os resultados mostraram que existe uma boa correlação entre a temperatura de gelatinização e Gt, contudo não foi observada correlação relevante entre outras características físico-químicas. B. Kim, W. H. Kim, and H. S. Jeong, “Antioxidant properties of adzuki beans, and quality characteristics of sediment according to cultivated methods,”, K. S. Woo, J. Y. Ko, and H. S. Jeong, “Effect of milling time on antioxidant compounds and activities of methanol extracts of sorghum, M. Y. Kim, G. Y. Jang, Y. Lee et al., “Free and bound form bioactive compound profiles in germinated black soybean (, K. S. Woo, J. Y. Ko, J. I. Kim et al., “Cooking properties and antioxidant activity of cooked rice according to the addition of glutinous and non-glutinous sorghum,”, C. M. Konik-rose, R. Moss, S. Rahman, R. Appels, F. Stoddard, and G. McMaster, “Evaluation of the 40 mg swelling test for measuring starch functionality,”, E. Wi, J. These discrepancies could be due to the different cooking time used in each method, (20 min. Often, these quality standards put more focus on  physical characteristics than on the chemical characteristics. 0000002688 00000 n Most countries have set quality standards. endstream endobj 34 0 obj<. Through statistical methods, relationships between sensory and physicochemical properties are determined, allowing assessment of sensory quality for a target population or application (Champagne, 1997). First results of a European survey. Pasting characteristics with different mixing ratio of adzuki bean. (1998), Varietal impact on rice quality. (1985), Criteria and tests for rice grain qualities. rice quality and to determine who is responsible for producing good quality rice. In: Rice Grain Marketing and Quality Issues. chalkiness. The longer AP chain behave like an amylose chain or branched form of amylose, which suggest that the longer chains of starch whether from AM, AP or intermediate material could be responsible for the texture of rice. Most countries have set quality standards. Among these three samples, Tacuari showed the highest increasing rate of absorption. On the other hand, Paso and Irga showed the lowest Gt. On the other hand, Fortuna and the two parboiled samples showed the lowest absorption with intermediate increasing rate of absorption. %%EOF The quality of any manufactured product is only as good as the quality of the raw materials and the controls exercised during processing. Parboiled rice is a manufactured product. Rice is the seed of the grass species Oryza glaberrima (African rice) or Oryza sativa (Asian rice). Table 5 shows the ANOVA results for Firmness and the slope of the linear regression with the cooking time. %PDF-1.5 %���� This effect could be explained on the basis that in the viscoelastograf only three grains were put on the machine plate and those with the highest width (Fortuna was the only one wide type variety, among samples) gave higher Firmness values. Eight rice varieties, milled by standard method and characterized by their amylose and alcaly test values (Table 1) were provided by the Instituto Nacional de Tecnologia Agropecuaria (INTA - Concepción del Uruguay - Argentina). Texture is defined as "the sensory manifestation of the structure of food and the manner in which that structure reacts to applied force" (Szczesnick, 1968). The term rice standard refers to those characters related to traditional criteria, and the term rice quality includes cooking quality (Juliano and Kaosa, 1991). The ABTS method is widely used to measure the radical-scavenging activities of hydrogen-donating and chain-breaking antioxidants of many plant extracts [35]. Park, and M. Shin, “Comparison of physicochemical properties and cooking quality of Korean organic rice varieties,”, H. N. Jung and O. J. Choi, “The physicochemical characteristics of rice flour with different milling degree of rice cultivar “Deuraechan”,”, K. H. Lee, H. J. Kim, S. K. Lee et al., “Effect of cooking methods on cooking and antioxidant characteristics of rice supplemented with different amounts of germinated brown rice,”, Y. S. Velioglu, G. Mazza, L. Gao, and B. P. Oomah, “Antioxidant activity and total polyphenolics in selected fruits, vegetables, and grain products,”, H. Peleg, M. Naim, R. L. Rouseff, and U. Zehavi, “Distribution of bound and free polyphenolic acids in oranges (, M. L. Chen, D. J. Yang, and S. C. Liu, “Effects of drying temperature on the flavonoid, phenolic acid and antioxidative capacities of the methanol extract of citrus fruit (, S. N. Lou, Y. S. Lin, Y. S. Hsu, E. M. Chiu, and C. T. Ho, “Soluble and insoluble phenolic compounds and antioxidant activity of immature calamondin affected by solvents and heat treatment,”, H. G. Kim, G. W. Kim, H. Oh, S. Y. Yoo, Y. O. Kim, and M. S. Oh, “Influence of roasting on the antioxidant activity of small black soybean (, M. M. Nieva, A. R. Sampietro, and M. A. Vattuone, “Comparison of the free radical-scavenging activity of propolis from several regions of Argentina,”, M. Wettasinghe and F. Shahidi, “Scavenging of reactive-oxygen species and DPPH free radicals by extracts of borage and evening primrose meals,”, J. E. Kim, S. I. Joo, J. H. Seo, and S. P. Lee, “Antioxidant and a-glucosidase inhibitory effect of tartary buckwheat extract obtained by the treatment of different solvents and enzymes,”, M. Netzel, G. Strass, I. Bitsch, R. Könitz, M. Christmann, and R. Bitsch, “Effect of grape processing on selected antioxidant phenolics in red wine,”, A. J. Baublis, C. Lu, F. M. Clydesdale, and E. A. Decker, “Potential of wheat-based breakfast cereals as a source of dietary antioxidants,”, H. A. Jung, H. J. Lee, Y.


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