Cooking Quality Characteristics of Cooked Rice of YenipSambab with Pigmented Rice
نویسندگان
چکیده
منابع مشابه
Breeding of new rice cultivar ‘Tohoku 194’ with ‘Sasanishiki’-type good eating quality of cooked rice
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...
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Some physicochemical and cooking characteristics corresponding to different varieties and commercial samples of rice were analysed. Some mechanical properties determined by both, the viscoelastograf and the Instrom Universal Food Testing Machine were also analysed. Gelatinization time (Gt), gelatinization endotherm and amylose content were determined. The results showed that there was a very go...
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15 صفحه اولInfluence of cooking method on arsenic retention in cooked rice related to dietary exposure.
Arsenic concentration in raw rice is not only the determinant in actual dietary exposure. Though there have been many reports on arsenic content in raw rice and different tissues of rice plant, little is known about arsenic content retained in cooked rice after being cooked following the traditional cooking methods employed by the people of arsenic epidemic areas. A field level experiment was c...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2012
ISSN: 1738-7248
DOI: 10.11002/kjfp.2012.19.2.185