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Cooking qualities of rice
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A data set of 140 selected rice varieties from regional registration testing in the Mekong delta with four rice registration groups was studied for quality properties and correlations between each quality parameter and comprehensive taste quality in this paper.
15p
viengels
25-08-2023
6
2
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Chalkiness is a major constraint in rice production because it is one of the key factors determining grain quality (appearance, processing, milling, storing, eating, and cooking quality) and price. Its reduction is a major goal, and the primary purpose of this study was to dissect the genetic basis of grain chalkiness.
14p
vinarcissa
21-03-2023
2
1
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Eating and cooking qualities (ECQs) of rice (Oryza sativa L.) determine consumer acceptance and the economic value of rice varieties. The starch physicochemical properties, i.e. amylose content, gel consistency, gelatinization temperature and pasting viscosity are important indices for evaluating rice ECQs.
13p
vihagrid
30-01-2023
7
3
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Acceptance of new rice genotypes demanded by rice value chain depends on premium value of varieties that match consumer demands of regional preferences. High throughput prediction tools are not available to breeders to classify cooking and eating quality (CEQ) ideotypes and to capture texture of varieties.
12p
viginny
30-12-2022
7
2
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Amylose accumulation in rice grains is controlled by genetic and environmental factors. Amylose content is a determinant factor of rice quality in terms of cooking and eating. Great variations in amylose content in indica rice cultivars have been observed.
11p
vijeeni2711
30-06-2021
11
1
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The main emphasis of global rice varietal improvement programme has been on increasing the production per unit area, followed by imparting resistance against biotic stresses, and finally on cooking and grain quality.
7p
chauchaungayxua10
19-03-2021
9
1
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The experiment was carried out with a RIL (F7) population (100 lines out of 189 lines available) raised by crossing between Gobindabhog and Satabdi. They were grown in the Regional Research Sub- Station, Sekhampur, and Nadia. Out of eleven quality parameters, kernel breadth, ratio of length and breadth after cooking, elongation ratio, aroma and colour of kernel possess significant difference between two parents. Similar set of alleles for 100 SW is present in both parents as evidenced from the fact that 85% of RILs was within the narrow range of two parental values.
12p
trinhthamhodang1215
23-09-2020
12
2
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Jatiluih Village is a cool, mountainous area in Penebel sub-district, Tabanan regency is a World Cultural Heritage area (World Herritage). This area is visited by many foreign tourists and is one of the famous tourism areas in Bali. The tourism object in this area is the natural beauty of terraced rice paddies and in the paddy fields there are many cowshed as a source of organic fertilizer, accompanied by a strong survival system of irrigation culture called Subak.
11p
trinhthamhodang1215
23-09-2020
15
1
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A study was planned to develop ready-to-cook milk based snack ―Milk Crisp‖ by incorporating optimum level of cereals (rice and wheat) and legume based ( green gram and black gram ) flour to evaluate their quality attributes.
16p
kethamoi7
26-08-2020
17
2
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The rainy crop is of inferior quality, infested with fruit flies and do not keep well, whereas the winter crop produces a better fruit quality, fetch a premium price and has a long shelf life. Hence rainy season crop is regulated to next winter season by pruning. Pruning at different timings have shown different effects on the growth, flowering and yield parameters of the crop. It‟s essential to standardize the pruning time in order to get crop with higher returns.
8p
kethamoi7
26-08-2020
17
2
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The exploitation of yield potential through inter sub specific (inter-racial) hybridization become a challenging task for rice breeders. Grain yield improvement is considered to be prime objective of any breeding programme, quality traits are yet another important consideration of rice breeding in India. Association of yield and yield components and among grain quality traits thus assumes a unique prominence as the basis for selecting desirable high yielding genotypes with good grain quality characters.
8p
caygaocaolon6
30-07-2020
6
1
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Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from 8.77 to 9.88 mm, average width varied from 2.02 to 3.09 mm, Average test weight varied from 27.12 to 30.19g, Bulk density and true density varied from 0.59 to 0.68 g/ml3 and 1.12 to 1.44 g/ml3 , Angle of repose 29.37 to 32.45 respectively.
7p
angicungduoc6
22-07-2020
9
1
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Shelf life studies of food products are gaining impetus due to the consumer awareness towards quality of the ready to cook products. The present study was designed to assess the keeping quality and shelf life of tomato powder incorporated rice based cold extrudates. The Cavatelli extrudates using ingredients: rice flour, wheat flour and tomato powder in the proportion of 36:54:10 respectively was developed and stored under room temperature. The stored samples were evaluated for sensory characteristics and microbial assay at regular intervals for 60 days.
7p
angicungduoc6
20-07-2020
15
1
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The present study was conducted at the experimental farm of ICAR Research Complex for Eastern Region, Patna, India in Kharif season 2016 with an objective to identify false smut resistance rice genotypes. False smut (Ustilaginoidea virens (Cooke) Takahashi) is of serious concern to the rice growers as it affects rice quality and significantly reduces the yield particularly in irrigated ecosystem.
7p
kethamoi6
29-06-2020
13
2
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The present study aimed to compare the physico-chemical properties of rice. The physical properties of rice are important tool for designing agricultural machines and other equipments to handle planting, harvesting, processing, packaging and storing. The physical parameters such as length, width, thickness, surface area, bulk and true density, sphericity, porosity, aspect ratio, etc. are determined.
11p
quenchua6
15-06-2020
12
2
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Cooking and eating quality of rice is predominantly influenced by various physio-chemical characteristics of starch. This study was aimed to characterize the physio-chemical properties of starch in commercially and traditionally cultivated rice varieties using Rapid Viscosity Analyser (RVA) in relation to identify the genotype with prominent starch composition to maximize the consumer’s acceptability.
14p
nguathienthan5
04-06-2020
10
1
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An experiment with a total of 36 rice entries consisted of 28 cross and eight parental lines were evaluated to estimate the variability parameters for 10 yield attributing character, 6 physical quality traits; 8 cooking and chemical quality traits of rice cultures. Analysis of variance revealed the existence of significant differences among cultures for all traits studied. High PCV coupled with GCV was recorded for gel consistency and alkali spreading value revealed wider variability for these traits.
9p
angicungduoc4
26-04-2020
22
0
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India is among the topmost rice producers and consumers in the world. Rice crop is susceptible to various bacterial diseases and one such commonly known disease is Bacterial Blight (BB) caused by the pathogen Xanthomonas oryzae pv. oryzae (Xoo) and is known to severally impact rice crop yield. Rice variety HKR-47 is widely popular amongst rice farmers and consumers in Haryana because of its high yield, medium slender grains, and excellent cooking and eating qualities, however, HKR-47 exhibits less endurance to BB.
11p
caygaocaolon2
11-03-2020
5
0
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Iron and Zinc are the key ingredient in human nutrition, soil and crop management. Rice is the major dietary source for the population in India but it is deficient in iron and zinc. An effort was made to quantify the iron and zinc content in brown, white and cooked white rice and to study the effect of nucleotide variations in genes associated with zinc. 14 genotypes were selected and grown in field at UAS, GKVK in RCBD, during Kharif-2014. Quality parameter zinc in brown rice showed negative effect on yield.
13p
nguaconbaynhay1
04-12-2019
16
0
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