Physicochemical properties of pork patties formulated with black rice powder were investigated. Moisture contents of samples containing black rice powder were significantly higher than that of the control (p<0.05). Protein, fat, and ash contents increased with increasing black rice powder content. Uncooked and cooked pH values of samples increased with increasing black rice powder content. Ligh...

Raw white rice has not been considered a good carrier for oral vaccination, probably because of its antiviral activity. Methods are required to overcome antiviral activity in raw white rice. This study was carried out to determine the effects of various treatments of raw white rice on the survival of strain I-2 of Newcastle disease virus. These included cooking and baking the rice or mixing the...

Cereal Chem. 84(2):119–124 The effects of the degree of milling (based on surface lipids content [SLC]) on cooked rice physicochemical properties were investigated. Head rice yield (HRY), protein, and SLC decreased with increasing milling, while the percent of bran removed and whiteness increased. Results showed that SLC significantly (P < 0.05) affected milled as well as cooked rice properties...

The eating quality of cooked rice is important and determines its market price and consumer acceptance. To comprehensively describe the variation of eating quality in 183 rice germplasm accessions, we evaluated 33 eating-quality traits including amylose and protein contents, pasting properties of rice flour, and texture of cooked rice grains. All eating-quality traits varied widely in the germp...

The iron and vitamin C content of water spinach and rice samples from three sites in Vietnam were chemically analysed. The iron content of home-milled rice from Nghe An was higher than the iron content of machine-milled rice from Thai Binh and Hanoi. In addition, the iron content of cooked rice was lower than that of uncooked rice as iron was removed during the washing and rinsing of the rice p...

objective: the usage of pesticides has increased during the recent years. one the other hand, presence of harmful pesticides residue in rice and other food has caused a great concern among the consumers. therefore, it is important to develop some pragmatic procedures to increase the food safety along with the reduction in consumption of pesticide residues. methods: a gas chromatograph with elec...

Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and the energy obtained from cooked rice was almost more than 80% of the daily intake of energy. However, as the economy of Korea improved, the major industry has been shifted from agriculture to various manufacturing industries and the expor...

The soaked and nonsoaked rice grains were cooked by the excess water method and the steamer method, and subjected to Ranghino's test, X-ray diffraction, and microscopic observation. The starch granules in the nonsoaked rice were gelatinized at the same time as the grains became translucent during cooking. However, when the grains of medium amylose varieties and waxy rice were presoaked, the sta...

16 Background: Previous in vitro and in vivo studies have demonstrated that storage of cooked rice at 17 4 °C for 24 h and reheating to 65 °C significantly reduced starch digestibility and postprandial 18 glycaemic responses. Moreover, the effect was greater for parboiled rice compared to other rice 19 varieties commonly consumed in New Zealand. This study aimed to evaluate consumer preferences...

The purposes of the present study were to investigate the effects of feeding a cereal grain containing NSP on body growth and the intestinal microenvironment of recently weaned pigs, and to examine resultant associations with pathogenic Escherichia coli in the intestinal tract. In Expt 1, pearl barley, a grain rich in soluble NSP, was incorporated (250, 500 or 750 g/kg diet) into a low-fibre co...