PHYSICOCHEMICAL AND COOKING QUALITY CHARACTERISTICS OF NEW EGYPTIAN RICE VARIETIES | ||||
| Sinai Journal of Applied Sciences | ||||
| Article 8, Volume 11, Issue 6, November and December 2022, Page 1173-1184 PDF (551.64 K) | ||||
| Document Type: Researches | ||||
| DOI: 10.21608/sinjas.2023.175627.1164 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
Waleed Z. Badawy  ; Sahar R. Abd El-Hady; Mohamed R. Badr
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| Dept. Food Tech., Fac. Agric., Kafrelsheikh Univ., Egypt. | ||||
| Abstract | ||||
| Rice (Oryza sativa L.) is the second most main cereal crop, and the major source of nutrition for half of the world's population. The physicochemical properties, nutritional value, milling quality and organoleptic properties of Super 301, Sakha 109 and Sakha 102 Egyptian rice varieties (brown and white) were estimated. The obtained results showed that Sakha 102 rice variety had the longest grain and the lowest width compared to the other tested varieties. In addition, white rice greatly outperformed brown rice in terms of water uptake and sedimentation. Among all the samples tested, the brown Sakha 109 rice sample required the greatest time to cook (41 minutes). In comparison to the other white rice varieties, Super 301 exhibited the highest gel consistency, alkali-spreading value, and elongation percentage. In comparison to white rice, brown rice exhibited a lower quantity of readily available carbohydrates but higher concentrations of ether extract, ash, and crude protein. The Super 301 rice variety had relatively high levels of mineral content in brown and white rice compared with the other rice varieties. Among all the rice samples evaluated, the cooked white rice of the Super 301 rice type obtained the highest mean scores for organoleptic attributes. Finally, it can be recommended to increase the cultivated area of the Super 301 and Shakha109 varieties, since it has the best physical, chemical, nutritional and acceptable organoleptic properties. | ||||
| Keywords | ||||
| Physicochemical; cooking quality; rice varieties | ||||
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