Eating and cooking quality
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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 Download
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Improving the gelatinization temperature (GT), gel consistency (GC) and amylose content (AC) for parental grain eating and cooking qualities (ECQs) are key factors for enhancing average grain ECQs for hybrid japonica rice.
18p vihagrid 30-01-2023 8 3 Download
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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 Download
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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 Download
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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 Download
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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 Download
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Phoenix dactylifera L., commonly known as the date palm is a primeval plant and has been cultivated for its edible fruit in the desert oasis of the Arab world for centuries. This fruit is a rich source of carbohydrates, dietary fibers, certain essential vitamins and minerals. In addition to its dietary use the dates are of medicinal use and are used to treat a variety of ailments in the various traditional systems of medicine. The study was planned with the objectives to develop and assess the shelf life of value added products of dried dates.
11p cothumenhmong5 17-05-2020 26 0 Download
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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 Download
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Human needs: Health benefits will accrue when human social and cultural needs are satisfied by access to wetlands. Health relates most easily to the direct survival requirements (a full spectrum of which includes water for food, water for drinking, cooking and eating, washing, cleaning, health and healthcare, and for waste removal and assimilation).
54p quygia123 06-11-2012 54 1 Download