Cargando…

Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties

Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identi...

Descripción completa

Detalles Bibliográficos
Autores principales:	Meresa, Ayenew, Demissew, Ayalew, Yilma, Seifu, Tegegne, Getu, Temesgen, Kiber
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	Hindawi 2020
Materias:	Research Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7499280/ https://www.ncbi.nlm.nih.gov/pubmed/32964014 http://dx.doi.org/10.1155/2020/8810553

Ejemplares similares

Optimization of soaking conditions (temperature and time) on physicochemical properties of selected parboiled rice varieties grown in Eastern Ethiopia
por: Ahmed, Ziad, et al.
Publicado: (2023)

Physicochemical and nutritional properties of rice as affected by parboiling steaming time at atmospheric pressure and variety
por: Zohoun, Elvire V., et al.
Publicado: (2018)

Appropriate parboiling steaming time at atmospheric pressure and variety to produce rice with weak digestive properties
por: Zohoun, Elvire V., et al.
Publicado: (2018)

Variations in the Major Nutrient Composition of Dominant High-Yield Varieties (HYVs) in Parboiled and Polished Rice of Bangladesh
por: Akhter, Kazi Turjaun, et al.
Publicado: (2023)

Effect of parboiling conditions on zinc and iron retention in biofortified and non‐biofortified milled rice
por: Taleon, Victor, et al.
Publicado: (2021)

Sri Lankan traditional parboiled rice: A panacea for hyperglycaemia?
por: Thennakoon, T. P. A. U., et al.
Publicado: (2022)

Physicochemical and Digestible Properties of Parboiled Black Rice With Different Amylose Contents
por: Zhang, Wei, et al.
Publicado: (2022)

Upgrading the quality of Africa's rice: a novel artisanal parboiling technology for rice processors in sub‐Saharan Africa
por: Ndindeng, Sali Atanga, et al.
Publicado: (2015)

Retention of Zn, Fe and phytic acid in parboiled biofortified and non-biofortified rice
por: Taleon, Víctor, et al.
Publicado: (2020)

The Effect of Cold Treatment of Parboiled Rice with Lowered Glycaemic Potency on Consumer Liking and Acceptability †
por: Lu, Louise Weiwei, et al.
Publicado: (2018)

Parboiled Germinated Brown Rice Improves Cardiac Structure and Gene Expression in Hypertensive Rats
por: On-Nom, Nattira, et al.
Publicado: (2022)

Bioremediation of Parboiled Rice Effluent Supplemented with Biodiesel-Derived Glycerol Using Pichia pastoris X-33
por: Gil de los Santos, Diego, et al.
Publicado: (2012)

Insights into the structural characteristics and in vitro starch digestibility on parboiled rice as affected by ultrasound treatment in soaking process
por: Shah, Alia, et al.
Publicado: (2023)

Innovative Milling Processes to Improve the Technological and Nutritional Quality of Parboiled Brown Rice Pasta from Contrasting Amylose Content Cultivars
por: Taddei, Federica, et al.
Publicado: (2021)

Probiotic effect of Pichia pastoris X-33 produced in parboiled rice effluent and YPD medium on broiler chickens
por: Gil de los Santos, Diego, et al.
Publicado: (2018)

Comparison of high-pressure, freeze-thaw cycles and germination-parboiling treatments on lipids digestibility and rancidity of brown rice
por: Wang, Hao, et al.
Publicado: (2022)

Is contract arrangement source of income gain among parboiled rice stakeholders in Benin? A doubly robust analysis
por: Mounirou, Ichaou, et al.
Publicado: (2023)

Relationship of Rice Grain Amylose, Gelatinization Temperature and Pasting Properties for Breeding Better Eating and Cooking Quality of Rice Varieties
por: Pang, Yunlong, et al.
Publicado: (2016)

Nutritional Quality of the Most Consumed Varieties of Raw and Cooked Rice in Spain Submitted to an In Vitro Digestion Model
por: Aguilera-Velázquez, José Raúl, et al.
Publicado: (2021)

Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution
por: Lu, Louise Weiwei, et al.
Publicado: (2017)

Fractionation of Raw and Parboiled Rice Husks with Deep Eutectic Solvents and Characterization of the Extracted Lignins towards a Circular Economy Perspective
por: Allegretti, Chiara, et al.
Publicado: (2022)

Effects of variety, early harvest, and germination on pasting properties and cooked grain texture of brown rice
por: Chao, Sinh, et al.
Publicado: (2022)

Nutritional and Rheological Characterization of an Infant Flour Based on Parboiled Rice (Oryza sativa), Spirulina (Spirulina platensis), and Cashew Nut (Anacardium occidentale)
por: Mahouli, Love Mouka, et al.
Publicado: (2022)

Pusa Basmati 1121 – a rice variety with exceptional kernel elongation and volume expansion after cooking
por: Singh, Vijaipal, et al.
Publicado: (2018)

Parboiled Paddy Drying with Different Dryers: Thermodynamic and Quality Properties, Mathematical Modeling Using ANNs Assessment
por: Taghinezhad, Ebrahim, et al.
Publicado: (2020)

Prevalence, Intensity, and Associated Factors of Schistosoma mansoni among School Children in Northwest Ethiopia
por: Zeleke, Ayalew Jejaw, et al.
Publicado: (2020)

Evaluation of Cooked Rice for Eating Quality and Its Components in Geng Rice
por: Li, Cui, et al.
Publicado: (2023)

Effect of cooking on glycemic index, antioxidant activities, α‐amylase, and α‐glucosidase inhibitory properties of two rice varieties
por: Adedayo, Bukola C., et al.
Publicado: (2018)

Profiling of 2-Acetyl-1-Pyrroline and Other Volatile Compounds in Raw and Cooked Rice of Traditional and Improved Varieties of India
por: Kasote, Deepak, et al.
Publicado: (2021)

COVID-19-Induced Anxiety and Associated Factors Among Urban Residents in West Shewa Zone, Central Ethiopia, 2020
por: Birhanu, Adamu, et al.
Publicado: (2021)

Sprout Caffeoylquinic Acid Profiles as Affected by Variety, Cooking, and Storage
por: Khaksar, Gholamreza, et al.
Publicado: (2021)

Improving the Glossiness of Cooked Rice, an Important Component of Visual Rice Grain Quality
por: Park, Seul-Gi, et al.
Publicado: (2019)

Comparative study of conventional steam cooking and microwave cooking on cooked pigmented rice texture and their phenolic antioxidant
por: Thuengtung, Sukanya, et al.
Publicado: (2020)

Predictors of loss to follow up among adult clients attending antiretroviral treatment at Karamara general hospital, Jigjiga town, Eastern Ethiopia, 2015: a retrospective cohort study
por: Seifu, Wubareg, et al.
Publicado: (2018)

Modelling the physical properties change of canned glutinous rice porridge during cooking
por: Wang, Lei, et al.
Publicado: (2019)

Quality attributes and cooking properties of commercial Thai rice noodles
por: Kraithong, Supaluck, et al.
Publicado: (2021)

Hydration properties and texture fingerprints of easy- and hard-to-cook bean varieties
por: Kinyanjui, Peter K, et al.
Publicado: (2015)

A 7-Year Trend of Malaria at Primary Health Facilities in Northwest Ethiopia
por: Addisu, Ayenew, et al.
Publicado: (2020)

Deciphering the Genetic Architecture of Cooked Rice Texture
por: Misra, Gopal, et al.
Publicado: (2018)

Effect of domestic cooking on rice protein digestibility
por: Liu, Kunlun, et al.
Publicado: (2019)

Cannot write session to /tmp/vufind_sessions/sess_1arev4i2vq8155ac1u1nr7899a