COOKING QUALITIES EVALUATION FOR WHITE AND BLACK RICE MIXTURE.

Abstract

Four rice varieties namely Giza 177, Sakha 105, Sakha 106 and Black rice were evaluated for physical, chemicals and cooking traits. Giza 177 (white rice) and black rice were mixed to three different mixed ratios (25% black rice: 75 % Giza 177), (50% black rice: 50 % Giza 177) and (75% black rice: 25 % Giza 177), were analyzed for chemical, cooking characters and the mixtures were cooked to panel test. Rice cultivars indicated that the highest mean values of grain dimension traits were calculated for Black rice and the lowest one for Sakha 106 cultivar, also no significant difference between Black rice and Giza 177 were observed. No significant was found between the three white rice varieties for milling characters, while the black rice recorded the lowest one. Highly significant differences for cooking quality traits were recorded except in gelatinization temperature. Black rice’ variety had the highest value in protein and ash while recorded the lowest values in fat and carbohydrate content .Highly significant differences between the two rice varieties and their mixtures in all the studied characters except in gelatinization temperature and moisture content, Panel test recorded that mix (25% black rice and 75% white rice) was the best and it increase the protein content with a little change in test