The physical, rheological and sensory properties of six rice (Oryza sativa) varieties, from two improvement programmes in Ghana, were evaluated with the aim of establishing their specific food uses. The varieties were Ex-Baika, Bouake, Ex-USA, Local perfumed, Rustic and Tox 3233-31-6-2. Sensory evaluation and consumer acceptability of both the raw and cooked form of varieties were conducted usi...

The effects of black rice powder on the quality of sausage were investigated. Samples were prepared with 0% (control), 1%, 3%, and 5% black rice powder. With increasing black rice powder content, the moisture and ash content of sausage increased, while protein content was significantly less than that observed for the control (p<0.05). The fat content in samples containing 5% black rice powder w...

Gluten-free pancakes were prepared using rice flour and rice flour replaced with various amounts, at 10, 20 and 40%, of sweet potato flour. Textural properties of the cooked pancakes, such as hardness and chewiness generally increased with time after cooking, whereas they decreased with increased sweet potato flour replacement. On the other hand, cohesiveness decreased with time, but increased ...

Barley contains approximately 10% dietary fiber and is easily cooked with rice, the dominant cereal in Japan, to increase the intake of dietary fiber. This research involved three experiments to examine the influence of barley on blood lipids in human subjects. All subjects received a boiled barley-rice (50/50 w/w mix) supplement two times per day in place of rice for 2 or 4 weeks. In the normo...

During the cooking of rice in water a certain portion passes into solution and that is usually rejected because it interferes with the appearance, taste, flavour, keeping quality and digestibility of cooked rice. In some parts of the country, extra quantity of water is added and the liquid drained again to remove the last traces of the gruel. This practice is still being continued in spite of t...

The release characteristics of flavor in boiling water and the flavor retention in the rice after cooking were investigated by using spray dried powder in encapsulated in or emulsified with d-limonene or ethyl n-hexanoate in cyclodextrin and maltodextrin, or in gum arabic and maltodextrin. The behavior of flavor release into the boiling water was well simulated by Avrami's equation. The retenti...

BACKGROUND The FAO has recommended replacing the protein digestibility-corrected amino acid score (PDCAAS) with the digestible indispensable amino acid score (DIAAS). OBJECTIVE The objective of this study was to compare aspects underlying the calculation of the DIAAS and PDCAAS, including 1) fecal digestibility vs. ileal digestibility, 2) using a single nitrogen digestibility value for all am...

Rice is the staple food for nearly two-thirds of the world's population. Food components and environmental load of rice depends on the rice form that is resulted by different processing conditions. Brown rice (BR), germinated brown rice (GBR) and partially-milled rice (PMR) contains more health beneficial food components compared to the well milled rice (WMR). Although the arsenic concentration...

Starch Each serving equals 80 calories and 15 grams carbohydrate. Cereals/grains/ pasta Cooked cereals, 1⁄2 cup Grits (cooked), 1⁄2 cup Ready-to-eat unsweetened cereals, 3⁄4 cup Granola (lowfat), 1⁄4 cup Pasta (cooked), 1⁄3 cup Rice, white or brown (cooked), 1⁄3 cup Starchy vegetables Corn, 1⁄2 cup Corn on the cob, 1⁄2 cob (5oz.) Peas, (green), 1⁄2 cup Plantain, 1⁄2 cup Potato, baked, 1⁄4 large...

Vital wheat gluten and lecithin (GL) (50:50, w/w) were dry blended in a coffee grinder and a 9.5% (w/v) aqueous slurry was jet-cooked (steam pressures of 65 psi/g inlet and 40 psi/g outlet) to disaggregate wheat gluten and facilitate better dispersion of the two components. The jet-cooked material was freeze-dried and stored at 0 8C for future use. The GL blend was added to pure food grade comm...