J. (2009). Response of nutritional contents of rice ( Oryza Sativa) to parboiling temperatures. American-Eurasian Journal of Sustainable Agriculture, 3 (3), 381–387.Chukwu O, Oseh FJ (2009) Response of nutritional contents of rice (Oryzasativa) to parboiling temperatures, American-Eurasian ...
(additional DOM= 6%) were removed, the yellowness and redness of the middle endosperm of the raw rice remained constant, indicating that the pigments were uniformly distributed in the middle endosperm. Cooking of rice containing residual bran layers (DOM< 9%) increased rice brightness (L * ) ...
Hence, in this study the term retrograded-resistant rice starch is used. Assessment of the in vivo digestion and structural features of maize, bean and potato flake high amylose resistant-retrograded starch in the ileal contents of four human populations found resistant starch consisted mainly of ...
the riboflavin content of germinated rice increased dramatically. The average riboflavin content (mg/100 g) in PRS is 0.83 (range: 0.19–2.77). After germination, the average amount of biotin (µg/100 g) in colored rice rose to 0.14 (range: 0–3.00). In fact,...
prolamineandlysinecontentsdidnotchangesignificantlyinchalkyricecomparedwithnon-chalkyriceinthetwovarieties.Keywords:rice;chalkiness;cookingandeatingquality:nutritionalquality;starchviscosity;RapidViscosityAnalyzerprofileChalkinessistheopaquepartinriceendosperm.Thereasonsforchalkinessformationhavebeenstudiedalot[1-12].Shen...
With respect to their permeability and toughness, the studied cereal grains could be ranked as follow: rice > corn > thousand. Mushes flours also showed very low moisture content, high starch and carbohydrates contents, poor levels in lipids and proteins. They contain some essential minerals such...
Effect of processing on antinutritional contents of products developed from potato flour, defatted soy flour and maize flour. The effect of baking or roasting on the antinutrient content of nutritious products made from combined potato flour, defatted soyabean flour and corn flour... PS Lakra - ...
Yunnan wild rice species are excellent genetic resources for developing new rice cultivars. The nutritional components of the husked seeds of wild rice have not been investigated thus far. Herein, we report on the contents of total protein, starch, amylose, 17 amino acids, and five macro and ...
The contents of 22 amino acids, mineral elements, CP, CF, CAROT, ASA, ATP, TS, and SP were measured in four varieties of colored rice. The relationship between the main nutrients and lipid metabolites in different colored rice was clarified. The content of His, Lys, Tyr, and Tau in HN...
Bioconversion of rice straw by synergistic effect of in-house produced ligno-hemicellulolytic enzymes for enhanced bioethanol production. Bioresour Technol Rep. 2020. https://doi.org/10.1016/j.biteb.2019.100352. Article Google Scholar Zulkarnain D, Zuprizal, Wihandoyo S. Effect of cellulase ...