Variation in physio-chemical characteristics, mineral concentrations and cookability of rice marketed in Jordan

Pakistan Journal of Nutrition

Volumn 7, Issue 1, 2008, Pages 141-145

  El Qudah, Jafar M ^a   Dababneh, Basem F ^a   Abu Jaber, Maha M ^b   Ereifej, Khalil I ^c  

^a AL BALQA APPLIED UNIVERSITY   (Jordan)

^b APPLIED SCIENCE PRIVATE UNIVERSITY   (Jordan)

^c JORDAN UNIVERSITY OF SCIENCE AND TECHNOLOGY   (Jordan)

Author keywords

Chemical composition; Jordan; Physico chemical characteristics; Rice brand

Indexed keywords

HOT WATER;

ARTICLE; CHEMICAL COMPOSITION; CONTROLLED STUDY; COOKING; FOOD ANALYSIS; FOOD COMPOSITION; FOOD PROCESSING; GENETIC VARIABILITY; JORDAN; NUTRIENT CONTENT; NUTRITIONAL VALUE; PHYSICAL CHEMISTRY; PROTEIN CONTENT; RICE; SOAKING; WATER ABSORPTION; WATER IMMERSION;

AVES;

EID: 37649012863     PISSN: 16805194     EISSN: None     Source Type: Journal    
DOI: 10.3923/pjn.2008.141.145     Document Type: Article

References (24)

1. Ahmed, J., H.S. Ramaswamy and V.G.S. Raghavan, 2007. Dielectric properties of Indian Basmati rice flour slurry. J. Food. Eng., 80: 1125-1133.
2. AOAC, 1984. Official Methods of Analysis. 14th Ed. American Official Analytical Chemist. Washington. DC, USA.
3. Champagen, E.T. and K.L. Betle, 1999. Rapid visco analyses measurements. Cereal Chem., 76: 764-771.
4. Chrastil, J., 1990. Chemical and physicochemical changes and rice during storage at different temperatures. J. Cereal Sci., 11: 71-85.
5. Chrastil, J., 1994. Effect of storage on physicochemical properties and quality factors of rice: In: rice Science and Technology (Edited by W.E. Marshall and J.I. Wadsworth). New York. Marcel-Dekker, pp: 49-81.
6. Chrastil, J., 1992. Correlation between the physicochemical and functional properties of rice. J. Agri. Food Chem., 40: 1683-1686.
7. Del Mundo, A.M., D.A. Kosco, B.O. Juliano, J.J.H. Siscar and C.M. Prez, 1989. Sensory and instrumental evaluation of texture of cooked and raw milled rices with similar starch properties. J. Texture Studies, 20: 97-110.
8. Ereifej, K.I. and S.H. Gharaibeh, 1993. The levels of cadmium, nickel, manganese, lead, zinc, iron, tin, copper and arsenic in brined canned Jordanian cheese. Z. Lebensum. Unters. Forsch., 197: 123-126.
9. FAO, 2000. Production Year Book; FAO, Rome.
10. Fiske, C.H. and Y. Subbarow, 1925. Colorimetric determination of phosphorus. J. Biol. Chem., 66: 357-400.
11. Itani, T., T. Masahiks, A. Eiks and H. Toshroh, 2002. Distribution of amylose, Nitrogen and minerals in rice kernel with various characteristics. J. Agri. Food Chem., 50: 5326-5332.
12. Juliano, B.O. and C.M. Perez, 1983. Major factors affecting cooked milled rice hardness and cooking time. J. Texture Studies, 14: 235-243.
13. Lisle, A.J., M. Martin and M.A. Fitzgerald, 2000. Chalky and translucent rice grain differ in starch composition and structure and cooking properties. Cereal Chem., 77: 627-632.
14. Lorenz, K., 1981. Wild rice: The Indians staple and whit mans delicacy. CRC Crit. Rev. Food Sci. Nutr., 15: 281-319.
15. Noomhorm, A., N. Kongsree and N. Apintarapong, 1997. Effect of aging on the quality of glutinous rice crackers. Cereal Chem., 4: 12-15.
16. Oelke, E.A., R.A. Porter, A.W. Grombacher and P.B. Addis, 1997. Wild rice-new interesst in an old crop. Creat Food World, 42: 234-247.
17. Perdon, A.A., B.P. Marks,,,T.J. Sienbenmorgen and N.B. Ried, 1997. Effect of rough rice storage and conditioning on the amylgraph and cooking properties of medium-grain rice cv. Bangal. Cereal Chem., 74: 864-867.
18. Perdon, A.A., T.J. Slobenmorgen, R.W. Buescher and E.E. Gbur, 1999. Starch retrogradation and texture of cooked milled rice during storage. J. Food Sci., 64: 828-832.
19. Rousset, S., B. Pons and C. Pilandon, 1995. Sensory texture profile, grain physicochemical and instrumental measurements of cooked rice. J. Texture Studies, 26: 119-135.
20. Steel, R.D.G. and J.H. Torrie, 1982. Principles and procedures of statistics. A Biometrical Approch, 2nd Edn. McGraw Hill Book Co., New York.
21. Sujatha, S.J., R. Ahmad and P.R. Bhat, 2004. Physicochemical properties and cooking qualities of two varieties of raw and parbioled rice cultivated in the coastal region of Dakshina Kannada, India. Food. Chem., 86: 211-216.
22. Takano, K., 1089. Studies on the mechanism of lipid-hydrolysing in rice bran. J. Japanese Soc. Food Sci. Tech., 36: 519-524.
23. White, P.T., 1994. Rice: the essential harvest. Natl. Geog., pp: 48-79.
24. Zhou, Z., R. Keven, H. Stuart and B. Chris, 2002. Composition and functional properties of rice. Int. J. Food Sci. Tech., 37: 849-868.