Physical properties, chemical and technological evaluation of waxy and non waxy rice.

Abstract: The present study was carried out to compare different varieties of rice (Waxy , black, Giza 178 and Egyptian Jasmine) as brown and white rice physically, chemically and technologically.
The obtained results revealed that, physical properties of brown and white rice varied from one variety to another. It was found that Egyptian Jasmine had the longest length when compared with other varieties. It had also the lowest width among all of the tested ones, whereas Waxy had the highest value in grain index. The paddy rice of raw Egyptian Jasmine had the highest percentages of broken kernels and the lowest percentages of head and brown rice as compared with other rice varieties.
Water uptake of white rice was significantly higher than that of brown rice. Brown black rice had the longest cooking time (40 min) compared to the others.
Gel consistency (GC) varied significantly among varieties in both brown and white rice. Alkali spreading value in brown rice varieties showed lower values in comparing with white rice varieties. . Waxy rice had the highest gel consistency (GC) and gelatinization temperature (GT) among the other varieties; but it had the lowest content of amylose.
Black rice had the highest amylose content and elongation. Furthermore, Black rice contains high content of ether extract, ash and crude fibers, but lower content of total carbohydrate, compared with other varieties. In addition, brown rice of all varieties had higher contents of crude protein, ether extract, ash and fiber but lower content of total carbohydrates, whereas the rice variety of black rice had a relatively high levels of mineral contents comparing with the other rice varieties.
Keywords: Giza 178; Jasmine; Waxy; Black rice; physical; chemical; technological properties
Publication year 2016
Pages 53-64
Organization Name
serial title Minufya J. Agric. Res.
Author(s) from ARC
Publication Type Journal
↑