Comparison of vietnamese and japanese rice
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Transcript of Comparison of vietnamese and japanese rice
Comparison of Vietnamese and Japanese rice
Valeria Antonova, TL 1
Contents
Introduction Materials and Methods Results Conclusion
IntroductionRice is the principal food cereal in tropical Asia. Vietnam with a population composed nearly 80% of farmers, considers rice as a major plant, a stable food and a strategic export item.
Introduction
Quality evaluation of rice in Japan is carried out by the application of a sensory test and physicochemical measurements. The latter is an indirect method to estimate the eating quality based on the chemical components, cooking quality, pasting properties and the physical properties of cooked rice.
Materials Rice samples and preparation.
Fifteen Vietnamese rice cultivars includingglutinous, non-glutinous and aromatic local linesand 5 selected Japanese rice varieties, includingglutinous, low amylose, ordinary and highamylase were used for physicochemical, cookingquality, pasting properties, amylase activity, andinstrumental experiments.
Methods used (chemical properties)
Oven-dry method to measure the moisture content Iodine colometric method by Juliano to measure the
amylose content of milled rice Kjeldahl method to measure the nitrogen content Spectrophotometric method of Ohtsubo to measure
the fat acidity content The protein contain obtained from nitrogen
Methods used (physical properties)
Grain method to measure the hardness and stickiness Batcher method to determine the characteristics of
cooked rice RVA to determine the pasting properties Whiteness Meter to measure the whiteness Colour Difference Meter to measure the color Digital Variable Gloss Meter to measure the
glossiness of milled rice Toyo Mido Meter MB-90A to measure the Taste Score
Results The higher the amount of moisture, the faster the
rate of quality deterioration Rice containing low amylose becomes soft and
sticky upon cooking while rice containing high amylose becomes hard and separated
The higher the protein content, the harder and less sticky the rice becomes upon cooking
The total lipid content in glutinous rice is higher than in non-glutinous rice
The most tender rice sample was the glutinous rice variety
Results Most long grain varieties absorbed more water than
medium and short grain types High amylose rice generally absorbs more water
and expands more during cooking than low amylose rice
The iodine blue value of residual liquid of long grain rice is higher than that of short and medium grain rice
Rice with high amylose content has high final viscosity
Glutinous rice is whiter than non-glutinous rice Vietnamese rice does not meet the requirements of
the Japanese standard for quality
Conclusion
The results of measurements show us,how different may be the sorts of rice intwo countries and how to characterizethem according to the physicochemicalproperties.
References
Article (PDF-file)
Journal
Thank you for your attention!