Abstract
Five kilograms of different rice brands from different origins were purchased from Jordanian outlets. All rices were examined for their physical characteristics, chemical composition, minerals concentration and cookability. The results showed that Sella Basmati (India) had the lowest percentage of broken rice kernels (0.4%) whereas Sun Bird (Egypt) had the highest value (11.5%). Water absorption varied significantly and the highest water absorption value was for Ruzzana (95.9%) and the lowest was for Sun Bird rice brand (32.6%). Cooking time of all rice brands varied significantly and ranged from 23.7 (Ruzzana) to 10.3 min. (Amber). Higher levels of proteins (25.2%) were found in Sella Basmati. The loss of nutrients is due to rice brand genetic variation and soaking in warm water for one hour before cooking. This study emphasized that soaking rice grains in worm water before cooking is an important factor in reducing the concentration of nutrients and minerals in all investigated rice brands.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
