<em>Mochi cake is loved by many people because it has a good taste with soft texture. In general, this made the main ingredients of glutinous rice, peanuts and cornstarch. Currently, there are innovations in making mochi cakes different ingredients. The purpose study was to determine chemical organoleptic characteristics which highest antioxidant activity preferred consumers. used factori...

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...

Descriptive analysis and consumer acceptance tests were conducted with frozen (FCR), homemade (HCR), and aseptic-packaged (ACR) cooked rice products from two cultivars-IM and SD. FCR was prepared using a rapid freezing process, which may provide consumers with a quality similar to that of HCR. The intensity of the flavors of roasted, glutinous rice, rice cake, and rice starch and the textures o...

Scrub is a cosmetic preparation for skin care that functions as an abrasive in the form of scurb granules can remove dead cells from epidermis. The scrub used this study was derived black glutinous rice (Oryza Sativa Var. Glutinosa) which contains antioxidant components and help activate vitamin B1 helps maintain healthy look brighter. In addition, active substance are also needed. Yogurt chose...

While rice is one of the world’s most important and productive staple foods, it is highly diversified in uses and varieties, including East and Southeast Asian sticky (or glutinous) forms. While stickiness to some degree can be achieved by cooking methods, true sticky (or waxy) rice is the result of a genetic mutation that causes a loss of amylose starch in favour of high amylopectin content. T...

In rice, amylose content (AC) is controlled by a single dominant Waxy gene. We used Clustered Regularly Interspaced Short Palindromic Repeats (CRISPR)/CRISPR-associated 9 (Cas9) to introduce a loss-of-function mutation into the Waxy gene in two widely cultivated elite japonica varieties. Our results show that mutations in the Waxy gene reduce AC and convert the rice into glutinous ones without ...