in this work, the effects of acetic and lactic acids addition to rice during cooking, on the texture and morphological properties, and too, the gelatinization temperature (gt) of the cooked domsiyah rice was investigated. all experiments were carried out in triplicate and data analyzed in randomized completely by spss15 software. the results showed that acid addition to rice during cooking caus...

In Bangladesh, rice is boiled with an excessive amount of water, and the water remaining after cooking will be discarded. We did an on-site experiment to assess the effect of this cooking method on the amount of arsenic retained in cooked rice. The concentration of arsenic in cooked rice was higher than that in raw rice and absorbed water combined, suggesting a chelating effect by rice grains, ...

Arsenic contamination of tubewell water is a major public-health problem in Bangladesh. In the recent years, the use of shallow and deep tubewell water for irrigation and the use of excess amount of cheap fertilizers and pesticides containing cadmium pose a serious threat of contamination of arsenic and cadmium in food. In an exploratory study, arsenic and cadmium were measured in foods from Ma...

Two long-grain rice (Oryzae sativa L.) cultivars (Wells and Francis) were harvested from Stuttgart, AR and Essex, MO at high (21.0–22.0%) and low (12.8–16.3%) moisture contents (MCs). Rice samples were soaked in distilled water, sodium phosphate buffer and sodium phosphate buffer with a 0.2% protease (PS) at 37C for 30 min before cooking. A uniaxial compression test was performed to assess cook...

Here we examined the properties of endosperm starches and the physical properties of cooked rice from four cultivars of Japanese upland rice containing M-type amylopectin (Chikanarijyun1, Kairyo13, Mogamichikanari1 and Hokkaiakage); S-type Nipponbare and L-type Kasalath served as standards. The amylopectin chain ratio (ACR ; ratio of the short chains of DP ≤ 10 to the short and intermediate cha...

Two long-grain rice cultivars/hybrids (‘Wells’ and ‘CL 161’) harvested from locations in Arkansas were used in this study. Rice samples were milled for 20, 30, 40, and 50 seconds. Milled whole-rice samples were cooked in excess water for 16, 18, 20, and 22 minutes and in a 2:1 water-to-rice ratio for 20 minutes (WR20). Cooked rice texture and solid leach were determined. Results indicated that ...

The aleurone layer, grain coat and embryo which constitute rice bran are rich in vitamins, lipids, protein and lysine compared with the endosperm (milled rice). A method was developed to measure the in vitro protein digestibility of raw and cooked brown rice and their histological components. The protein digestibility of cooked endosperm by the in vitro method agreed with that of other workers ...

OBJECTIVES 1. Evaluate the effect of washing and cooking iron-fortified rice on iron retention and bioavailability. 2. Evaluate the effect of iron-fortified rice on women with iron deficiency anemia. METHODS 1. Iron-fortified rice (18 mg/100 g as FeSO4) was cooked in Baton Rouge, Louisiana (C), rinsed and cooked (RC), fried and cooked (FC), cooked with extra water (CW), or soaked and cooked w...

We evaluated the influence of the main cereal of the diet and the degree of heat processing of rice on apparent ileal and total tract digestibility of nutrients and ileum morphology of pigs at 37 d of age. Control pigs were fed a complex diet that contained 500 g/kg cooked and flaked maize with a degree of starch gelatinisation (SG) of 840 g/kg. Experimental groups received the same complex die...