Commercial, Cooking and Eating Quality Traits and Nutrient Values of Local Mixed Black and White Rice from Yogyakarta

Autor:	Mega Mustika, Sri Kanoni, Mary Astuti, Oki Krisbianto
Jazyk:	angličtina
Rok vydání:	2017
Předmět:	Black rice food and beverages Staple food Biology biology.organism_classification chemistry.chemical_compound Nutrient chemistry Anthocyanin Black Rice Mixed Rice Cooking Quality Eating Quality Sensory Focus Group White rice Cultivar Food science Aroma
Zdroj:	Indonesian Food and Nutrition Progress; Vol 14, No 2 (2017); 118-127
ISSN:	0854-6177 2597-9388
Popis:	Black rice has higher anthocyanin content and other nutritional values than white rice but is not preferable as staple food by Indonesian people especially for its aroma and texture. Mixing black rice with white rice was expected to increased its cooking and eating qualities but might be affected its commercial and nutritional qualities. Local cultivars of black rice Cempo Ireng and white rice Mentik Wangi were mixed at ratios 1:0 (S1), 3:1 (S2), 1:1 (S3), 1:3 (S4) and 0:1 (S5) w/w. The raw and cooked mixed rice were physically, chemically, physicochemically and sensorily analyzed to determined its commercial, cooking, eating and nutritional qualities. The addition of white rice increased the cooking and eating qualities of mixed rice but reduce its nutritional value. It had been suggested that the ratio of black rice and white rice must not lower than 1:1 to preserve its eating and nutritional qualities.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_dedup___::da60ac1c9288fc5835eea6dc2681c15a https://journal.ugm.ac.id/ifnp/article/view/28952 Zobrazit plný text záznamu