Penilaian Ciri Fisiokimia, Mutu Memasak dan Komposisi Zat Pemakanan Beras MR 283 dan MR 284

Autor:	Elixon Sunian, Rosniyana Ahmad, Amiruddin Mokhtar
Rok vydání:	2014
Předmět:	Vitamin chemistry.chemical_compound Materials science chemistry Nutritional content Water uptake General Engineering food and beverages Food science
Zdroj:	Jurnal Teknologi. 70
ISSN:	2180-3722 0127-9696
DOI:	10.11113/jt.v70.3540
Popis:	The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determined were gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature. Intermediate gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that rice samples did not elongate during cooking. MR 283 milled rice contained 7.43% protein and 0.77% fat contents while MR 284 had 8.6 and 0.74% of protein and fat contents respectively. Analysis of mineral and vitamin contents indicates that the rice samples had different values for nutritional contents.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::0c30c8b7c21dec7ed93653390577fbb8 https://doi.org/10.11113/jt.v70.3540 Zobrazit plný text záznamu