ORCID Profile
0000-0001-8768-4676
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Publisher: Elsevier BV
Date: 07-2023
Publisher: Elsevier BV
Date: 12-2021
Publisher: Elsevier BV
Date: 05-2022
Publisher: Rynnye Lyan Resources
Date: 29-12-2019
DOI: 10.26656/FR.2017.4(3).305
Abstract: Rice is a major staple food in Thailand and Malaysia. Although brown rice is a highly healthy substitute, preference is very low due to its texture and cooking quality. However, there are some brown rice varieties such as Sungyod (SY), Chiang (CH), Lepnok (LP) from Thailand and long grain specialty 1(LS1) and long grain specialty 2 (LS2) from Malaysian peninsula are commonly consumed in such areas. This study aimed to investigate the physicochemical and the cooking properties of these brown rice to understand the properties for better utilization. Therefore, Rapid visvo analyser (RVA), soaking characteristics, general cooking properties, textural properties and calorific values were measured and compared in 5 varieties of brown rice. Hydration kinetics indicated that LS1 and LS2 were faster in water absorption to reach plateau compared to the SY, LP, and CH. The cooking time of these brown rice was in the range from 29 to 35 min. The cooked brown rice had length/breadth (L/B) ratio (2.4 – 3.0), water uptake ratio (2.5 – 3.0), elongation ratio (1.1 –1.4) and gruel solid loss (3.2 – 5.2%). The hardness and the cohesiveness measured from texture analyzer were in the range of 6.75 – 15.5 N and 0.13 – 0.16. There was a significant variation in RVA pasting property of whole rice flour (p 0.05). The variations of different properties of brown rice could be considered for the processing of brown rice and its application.
Publisher: University of Queensland Library
Date: 2022
DOI: 10.14264/2F588B7
No related grants have been discovered for Madan Kumar Chapagai.