Good Cooking Quality Research Articles

Pasta from yellow lentils: How process affects starch features and pasta quality

The effects of conventional extrusion (CV) and extrusion-cooking (EC) were investigated on 100% yellow lentils (YL). Both the extrusion processes led to pasta with good cooking quality (cooking loss: 7.0–7.1 g/100 g, firmness: 530–608 N), even in overcooking (cooking loss: 7.7–7.9 g/100 g, firmness: 418–513 N). Contrary to what is known for gluten-free cereals, CV is effective in producing pasta from native YL with no need for a pre-gelatinization step. However, pasta from EC showed a higher compression energy (2898 versus 2448 N*mm). In this sample, starch presented a higher degree of gelatinization (75.5 versus 57.6 g/100 g) and lower enthalpy (0.97 versus 1.07 J/g). At the same time, EC promoted a more compact structure that required higher temperature for melting (66.49 versus 63.16 °C) and showing pasting properties (79.1 versus 74.7 °C). Thus, by selecting suitable extrusion conditions it is possible to improve the cooking behavior of 100% pulse pasta.

Partial Replacement of Durum Wheat Flour with the Blend of Non-traditional Cereals and Legume Flour on Pasta Quality: Review

Durum wheat semolina is the only raw material of choice for high quality pasta products. Still the products have lower nutrient quality (protein, vitamins and minerals), high glycaemic response and high gluten allergenicity effect. In addition to durum wheat low yield capacity, it leads the shortage of supply due to low durum wheat local production in developing countries. The aim of this review to assess the replacement of durum wheat with better nutritional quality and locally available cereals and legumes for producing pasta with good nutritional, sensorial, cooking and textural quality. Development of legume fortified pasta products enhance the nutritional characteristics of processed products in terms of protein, dietary fiber and micro-nutrients. In addition, the inclusion of legume flour, as ingredients in pasta products which have lowering glycaemic indices (GI) and allergenicity compared with semolina pasta. Gluten-free spaghetti (unripe plantain, chickpea and maize flours) were similar diameters, water absorption values and overall sensorial acceptability but higher hardness, cohesiveness and chewiness than the control. It can be concluded that nutritional value of pasta can be improved by optimum level of legume and cereals incorporation without any significant effect on cooking, textural and sensorial quality. Keywords : Durum wheat, Milling, Legume, Pasta product, Quality DOI: 10.7176/FSQM/107-04 Publication date: April 30 th 2021

English

In Sierra Leone cassava plays a major role in households’ food and income security. Plant breeders have concentrated on improved varieties with an increasing yields per unit area. This study was designed to identify factors that influence adoption or rejection of improved cassava cultivars by growers. Data were collected using questionnaires, focus group discussions and field walks; locations were selected using multistage stratified random sampling. Logistic regression was used to model uptake of improved varieties.  Most farmers usually grow several cultivars and just over half have included an improved variety. Of the six improved varieties released in 2005 by the Sierra Leone Agricultural Research Institute, only SLICASS 4, was widely adopted and three were not recorded in the study. Preferred characteristics are; high yield, sweet taste, early maturity and good cooking quality. Cultivars are more likely to be adopted where; cassava is a major crop, households are experienced in cultivating cassava, they have access to research, contact with extension agents and access to cassava markets. Improved cultivars are less likely to be adopted by small households with few resources. Cassava breeders should recognize what farmers find desirable but success will depend on; communicating research, having active extension agents and good access to markets.  Key words: Adoption, improved varieties, cassava, Sierra Leone.

Study of genetic diversity in rice (Oryza sativa L.) genotypes for grain yield under humid south eastern plain of Rajasthan

Rice (Oryza sativa L.) is the most important food source for more than half of the world’s population, so determining the best genotypes for proper crossing is important to produce high yielding varieties with good cooking quality. Diversity helps the plant breeder in choosing the right parents for breeding programmes. The genotypes were grouped into six clusters based on Mahalanobis’s D2 statistics. Cluster II consisted with the highest number of (8) genotypes from different origin, whereas cluster VI consisted with the lowest number of (1) genotypes. Cluster I consisted of 7 cultivars showed maximum mean grain yield. Maximum inter cluster distance was recorded between cluster III and VI. Cluster I had the highest mean values for grain yield and Number of productive tillers per plant and Cluster VI had the highest mean values for 1000-grain weight. The cultivars from these clusters with desirable characters may be used as potential donor for future hybridization program to develop high yielders.

Physico-chemical, nutritional and Anti-oxidative properties of different colored grain genotypes of rice (Oryza sativa L.)

The commonly consumed white rice is a highly refined staple cereal, which is lack of almost all minerals and nutrients. The pigmented rice, enriched with anthocyanin is known for it’s taste and health benefits. Colored rice (Oryza sativa L) genotypes are evaluated under this study. Twenty six genotypes were studied for 8 yield components and 12 physico-chemical, nutritional and Anti-oxidative properties. Among the non-pigmented varieties, BPT 5204, BPT 2270, BPT 2595, BPT 2782 and BPT 2776 recorded the desirable quality traits with excellent cooking quality. The pigmented rice genotypes recorded high amount of total phenols, antioxidant activity and flavonoid contents than non-pigmented varieties. When compared with light brown pericarp colored rice genotypes, red and black rice genotypes possess more protein content, high Zn and Fe content also. Variability studies showing that, high GCV and PCV coupled with high heritability and high genetic advance as percent of mean were recorded for test weight and total number of grains per panicle among yield components, while among quality traits solid loss, alkali spreading value, total phenol content, total antioxidant activity, flavonoid content, zinc and iron content. It indicates that these characters are controlled by additive type of gene action, which can be improved by direct selection. The results of correlation studies revealed that total phenol content, flavonoid content, total antioxidant activity are positively associated with each other and also with protein content, Zn and Fe content, hence simultaneous improvement of all these traits is anticipated. The colored rice varieties reported in the present study recorded medium duration, high yield potential coupled with medium slender grain type and good cooking quality and may be exploited commercially. Black and red rice genotypes viz., BPT 2848, BPT 3140, BPT 3141, BPT 2858, BPT 3111 which recorded desirable physical quality traits, high antioxidant activity, high protein, Fe & Zn content can be included in daily diet for their potential bioactive compounds and neutraceutical benefits to human health.

Effect of partial substitution of Riceberry rice flour on rice noodles quality

Rice is major economic potential plants in the North-East of Thailand, especially in Ubon Ratchathani province. Rice noodle in Ubon Ratchathani have called Ubon noodles is local wisdom of indigenous food as one tambon one product (OTOP). The objective of this research was focused on the development of rice noodles with Riceberry rice flour (RRF) to obtain the higher value product due to Riceberry rice is a good source of vitamins, minerals, and bioactive compounds. The current work investigates the proximate analysis, the physicochemical properties, some bioactive compounds, and the cooking properties of flour. The rice noodle quality was observed by evaluating the textural property, cooking quality, and sensory. The results showed that RRF contained 9.50±0.13% protein, 6.38±0.06% fat, and 23.33±0.00% amylose. The study of bioactivity of RRF revealed that total phenolic, flavonoids and anthocyanin content were 495±0.00 mg gallic acid equiv./100 g, 400±0.00 mg quercetin equiv./100 g and 263.73±0.00 mg Cy-3-G equiv./100 g, respectively. Peak viscosity and gelatinization temperature of RRF were lower than that of rice flour, resulting in swelling power, water solubility index, and water absorption index of RRF were higher than rice flour. Flour formulas for rice noodles preparation were made by substituted rice flour with Riceberry rice flour from 10-50% (by total flour weight). The amount of RRF decreased the peak viscosity, break down, and final viscosity but increased gelatinization temperature of composite flours. The optimum ratio of RRF was 20% supplemented into rice noodles showed overall acceptance including good cooking quality, texture, and consumer acceptance. The result of this study could be used as knowledge in food application as functional foods, especially in the development of rice noodles of Ubon Ratchathani province, Thailand to promote the economic potential of the local community.

Effect of on-farm trials in popularization of rice variety NDLR-7 (Nandyal Sona) in Chittoor district of Andhra Pradesh

Rice crop is grown in 43934 ha in Chittoor district of Andhra Pradesh during Kharif and Rabi. The traditional medium slender grain cultivar BPT-5204 is most popularly grown variety during Kharif and occupies 30-40 per cent of area in the district, which is susceptible to BPH and blast resulting in low yields and low net returns. Hence, on farm trials were conducted during 2012-13, 2013- 14 and 2014-15 with objective to assess the performance of new rice variety NDLR-7 which is medium slender short duration (130-135d) variety with tolerance to BPH and blast. During all the three years maximum number of BPH/sample was very low in NDLR-7 than BPT 5204 and maximum collections were recorded in November followed by October month. During all the years the variety recorded 6.1t/ha with average net returns of Rs.76,808/- per ha whereas BPT-5204 recorded 5.83t/ha with average net returns of Rs.68,542/ha. Because of its high yield, pest tolerance and good cooking quality it is widely accepted by farmers through horizontal spread of technology. Due to extension activities of KVK, Kalikiri area under NDLR-7 has been increased from 80ha in 2013-14 to 2000 ha in 2016-17 owing to its tolerance to BPH, fine grain and high market price and first choice of farmers, millers and traders.

ADT 53- Short duration high yielding fine grain rice variety for kuruvai /Kodai seasons of Tamil Nadu

The rice variety ADT 53 (AD07073) is a short duration culture (110-115 days) which was released during 2019 by TNAU for Kuruvai/ Kodai/ Navarai season of Tamil Nadu. This variety was evolved through pedigree breeding from the cross ADT 43 / JGL 384. It has non-lodging compact plant type with well exerted compact panicle. The variety recorded an average grain yield of 6334 kg/ha in 242 trials which are 9.4 per cent higher than ADT 43 (5788 kg/ha in 112days) and 14.0 per cent over CO 51 (5562 kg/ha in 112 days). The culture had shown a resistance reaction to leaf folder and moderately resistant to brown spot, blast diseases and rot under field condition. The variety ADT 53 possesses a medium slender grain with a 1000 grain weight of 14.8 grams. It has 65 per cent milling outturn and good cooking quality parameters like a soft gel consistency, moderate amylose and gelatinization temperature.

Cooking and sensorial quality, nutritional composition and functional properties of cold-extruded rice/white bean gluten-free fettuccine fortified with whole carob fruit flour.

A different rice/white bean-based gluten-free fettuccine (rice 0-100%, bean 0-100%) fortified with 10% carob fruit has been developed. The proximate composition, total and resistant starch, and total, soluble and insoluble dietary fibre content as well as the cooking and sensorial quality of uncooked and cooked pasta were determined. All the novel gluten-free fettuccine forms showed good cooking quality (cooking loss < 10%) highlighting that those containing the carob fruit had better nutritional and healthy profiles than the commercial gluten-free rice pasta; they were low in fat (10-fold) and high in protein (on average 3.6-fold) with resistant starch (16%) and dietary fibres (2.4-fold). The cooking process increased (p < 0.05) the protein and total dietary fibre content but reduced the total and resistant starch. The addition of carob fruit increased the total dietary fibre content, thus improving the functional value of fettuccine. Considering the sensorial analysis, fettuccine produced with 40% bean and 10% carob could be well accepted by consumers and can be advised as a functional food.

Characterization of Rice Landraces from Dibrugarh District of Assam

Twenty five different traditional rice landraces from Dibrugarh district of Assam were characterized. In case of morphological characters, high heritability coupled with high genetic advance was recorded for number of grains per plant and number of panicle per plant. For biochemical parameters, high heritability coupled with high genetic advance was recorded for amylose and fat contents. Correlation coefficient analysis revealed that number of grains per plant, plant height, stem length and panicle length exhibited positive correlation with grain yield per plant. Thus, stem length and numbers of grains per plant can be considered in breeding programme. The landraces were with low to intermediate gelatinization temperature range (55–74 oC) indicating good cooking quality. The study identified Kolajoha, Miatong, Bor Aijung, Ronga Bordhan, Bor Salpona, Dolkochi, and Athabora as promising landraces that could be utilized in the development of high yielding landraces.

TNAU Rice CO 51 (IET 21605)-A high yielding short duration fine grain rice variety for Tamil Nadu

Early duration rice culture CB 06535,aderivative of the cross ADT 43 / RR 272 -1745wasreleased as TNAU Rice CO 51 during the year 2013 as an alternate variety to ADT 43 with 105 -110 days duration with additional desirable features like high yield, physiological efficiency and better adaptability. This culture with semi dwarf stature has efficient tillering capacity, long droopy panicles with highly acceptable plant characters and is a good replacement for the rice variety ADT 43 due to its high grain yield and pest and disease resistance. In the overall performance, the culture, CB 06 535 recorded a mean productivity of 6623 kg/ha in seven years of trials with 10.72 per cent increase over ADT 43. At Nallampalli, Dharmapuri district, the culture has recorded the highest yield of 11,377 kg/ha among the trials conducted, demonstrating the highest yield potential of this variety. The culture CB 06 535 is moderately resistant to blast, BPH and GLH under artificial condition. It produces medium slender white rice with intermediate amylose, soft gel consistency and moderate gelatinization temperature. It produces good quality cooked rice besides high milling and head rice recovery. CB 06 535 with higher yield, better pest and disease resistance and good cooking quality in comparison to the check ADT 43 is suitable for cultivation during Kar/ Kuruvai/Sornavari/Navaraiand the seasons / tracts wherever early maturing rice varieties are cultivated throughout Tamil Nadu.

Microstructure and cooking quality of barley-enriched pasta produced at different process parameters

Pasta is one of the most popular meals in the world. It is affordable, easy to combine with other foods and easy to cook. Unfortunately, pasta is energy-rich and nutrient-poor. Whole-wheat pasta is somewhat better in nutritional quality, but further improvements may be made. One option is to add different raw materials and specific nutritive components (vitamins, polyphenols, fiber, protein, etc.) to semolina. However, this approach changes its physico-chemical properties, e.g. cooking loss, texture, etc., which cannot be disregarded. The current research investigates possibilities for production of barley-enriched pasta with acceptable cooking qualities. To ensure the beneficial health effects of β-glucan, β-glucan-rich barley was selected asa starting material. Pasta enriched with 10–50% β-glucan-rich barley flour was produced in the mini-press and the laboratory extruder and then dried at low, medium and high temperature regimes. Colour, cooking quality and microstructure of the enriched pasta were investigated to determine its acceptability. The research showed that barley-enriched pasta of good cooking quality might be produced by selecting an optimal combination of suitable production parameters for forming and drying.

Cooking quality, biochemical and technological characteristics of bran-enriched pasta obtained by a novel pasta-making process

The present research was focused on the set up of an innovative technological wheat transformation process, based on micronization and air classification of partially debranned kernels, able to naturally increase the potential nutritional value of pasta. The overall aim was to increase the bran content in pasta, without neglecting the palatability aspect. Enriched pasta was obtained from three durum wheat cultivars adding to semolina two different ratio of coarse and fine flour fractions (25 and 50 g/100 g, respectively). Enriched pasta resulted to be increased up to 53% in soluble polyphenols, to 121% in alkylresorcinols and to 64% in arabinoxylans, reaching the values of 138 μg/g, 206 μg/g and 3 g/100 g, respectively. Noteworthy, enriched pasta showed an increase up to 113% in dietary fiber (6 g/100 g) and to 20% of resistant starch (0.53 g/100 g), along with a good cooking quality, as determined by sensory analysis. The novel technological process allowed to produce pasta with a high content of bioactive compounds, naturally present in durum wheat, and minimal effects on sensory properties, contributing to satisfy the demand of consumers for healthy natural products. The complete technological process and pasta products are subject of a patent.

Combined effect of shading time and nitrogen level on grain filling and grain quality in japonica super rice

There is limited information about the combined effect of shading time and nitrogen (N) on grain filling and quality of rice. Therefore, two japonica super rice cultivars, Nanjing 44 and Ningjing 3, were used to study the effect of shading time and N level on the characteristics of rice panicle and grain filling as well as the corresponding yield and quality. At a low N level (150 kg N ha−1, 150N), grain yield decreased (by 21.07–26.07%) under the treatment of 20 days of shading before heading (BH) compared with the no shading (NS) treatment. These decreases occurred because of shortened panicle length, decreased number of primary and secondary branches, as well as the grain number and weight per panicle. At 150N, in the treatment of 20 days of shading after heading (AH), grain yield also decreased (by 9.46–10.60%) due to the lower grain weight per panicle. The interaction of shading and N level had a significant effect on the number of primary and secondary branches. A high level of N (300 kg N ha−1, 300N) could offset the negative effect of shading on the number of secondary branches and grain weight per panicle, and consequently increased the grain yield in both shading treatments. In superior grains, compared with 150N NS, the time to reach 99% of the grain weight (T99) was shortened by 1.6 to 1.7 days, and the grain weight was decreased by 4.18–5.91% in 150N BH. In 150N AH, the grain weight was 13.39–13.92% lower than that in 150N NS due to the slow mean and the maximum grain-filling rate (GRmean and GRmax). In inferior grains, grain weight and GRmean had a tendency of 150N NS>150N BH>150N AH. Under shaded conditions, 300N decreased the grain weight due to lower GRmean both in superior and inferior grains. Compared with 150N NS, the milling and appearance qualities as well as eating and cooking quality were all decreased in 150N BH and 150N AH. Shading with the high level of 300N improved the milling quality and decreased the number of chalky rice kernels, but the eating and cooking quality was reduced with increased chalky area and overall chalkiness. Therefore, in the case of short term shading, appropriate N fertilizer could be used to improve the yield and milling quality of rice, but limited application of N fertilizer is recommended to achieve good eating and cooking quality of rice.

Introgression of durable blast resistance gene Pi-54 into indica rice cv. samba mahsuri, through Marker Assisted Backcross Breeding

Blast disease is one of the most significant diseases of rice, where severe infection results in more than 80% reduction in yield. It is caused by Pyricularia oryzae. New breeding strategies are essential for developing durable blast resistant varieties. The present study aimed to introgress Pi-54 gene from highly blast resistant genotype i.e. Tetep into elite rice cultivar Samba Mahsuri (BPT 5204), high yielding rice variety with good cooking quality ,but susceptible to blast disease, through Marker-Assisted Backcross Breeding programme (MABB). For foreground selection tightly linked molecular marker specific to Pi-54 gene (i.e. Pi-54MAS) which is located on chromosome 11, and it is utilized at each backcrossed generation to identify plants carrying heterozygous alleles for the targeted resistant gene. A total of 56 background markers were used to estimate the recovery of recurrent parent genome in each backcrossed generations. At BC2F2, a single plant carrying the targeted resistant gene Pi-54 with maximum recovery of recurrent parent genome (~92.80%; plant BT-8-47-22) was selected and forwarded to next generations through the selfing. Ancestry based selection procedure was employed for phenotypic disease screening and agro-morphological traits. Results confirmed that, resistance gene (Pi-54) was successfully incorporated into Samba Mahsuri. Six lines viz., BT-8-47-22-6-36, BT-8-47-22-6-55, BT-8-47-22-6-117, BT-8-47-22-6-159, BT-8-47-22-6-203 and BT-8-47-22-6-267 were identified at BC2F4 which were possessing high level of resistance to blast and agro-morphological traits similar to Samba Mahsuri. One NIL line (BT-8-47-22-6-203) was found to be better than recurrent parent Samba Mahsuri (BPT 5204) regarding grain yield per plant. This finding will be helpful in developing a blast resistant variety with highest recurrent parent genome recovery in less number of generations through the application of MABB.

Effects of incorporation of black garlic on rheological, textural and sensory properties of rye (Secale cereale L.) flour noodles

ABSTRACTThe aim of this investigation was to produce black garlic-fortified rye flour noodles with good cooking quality. The color, cooking quality, microstructure, textural and sensory properties of rye flour noodles with and without black garlic pulp (BGP) were investigated. The results indicated that less than 5.0% BGP addition did not affect the sensory properties of rye flour noodles. However, considering color, cooking quality, microstructure and textural properties, noodles fortified 2.0% or 3.0% were the most acceptable products among all prepared noodle samples. Therefore, black garlic can be used as a rich source of varieties of active compounds, i.e. natural antioxidants and dietary fiber, to reinforce new functional noodle products.

Mapping of S56(t) responsible for interspecific hybrid sterility between Oryza sativa and Oryza glumaepatula.

Oryza glumaepatula originates from South America continent and contains many valuable traits, such as tolerance to abiotic stress, high yield and good cooking qualities. However, hybrid sterility severely hindered the utilization of favorable genes of O. glumaepatula by interspecific hybridization. In order to further understand the nature of hybrid sterility between O. sativa and O. glumaepatula, a near isogenic line (NIL) was developed using a japonica variety Dianjingyou 1 as the recurrent parent and an accession of O. glumaepatula as the donor parent. A novel gene S56(t) for pollen sterility was mapped into the region between RM20797 and RM1093 on the short arm of chromosome 7, the physical distance between the two markers was about 469 kb. The genetic behavior of S56(t) followed one-locus allelic interaction model, the male gametes carrying the alleles of O. sativa in the heterozygotes were aborted completely. These results would help us clone S56(t) gene and understand the role of S56(t) in interspecific sterility.

Produkcja i jakość ziemniaka jadalnego w opinii konsumentów w Polsce i na Ukrainie

W pracy przedstawiono wyniki badań ankietowych, przeprowadzonych metodą wywiadu bezpośredniego w 2014 roku na terenie Ukrainy, w mieście Łuck i Polski, w mieście Biała Podlaska. W badaniach uczestniczyło 100 osób pochodzących po połowie z Ukrainy i Polski. Kwestionariusz ankietowy zawierał dwanaście pytań, w tym dziesięć pytań zamkniętych i dwa, w których trzeba było wybrać 2-3 warianty odpowiedzi. Badania przeprowadzono anonimowo, uwzględniając pięć przedziałów wiekowych respondentów. Analiza udzielonych odpowiedzi wskazała, że większość ankietowanych uprawiało ziemniak w swoim gospodarstwie. W Polsce największa liczba respondentów stwierdziła, że spożywają bulwy ziemniaka 1-2 razy w tygodniu, mieszkańcy Ukrainy preferowali spożywanie 3-4 razy w tygodniu, a preferowaną formą w obu krajach były ziemniaki gotowane z wody. Bulwy do celów konsumpcyjnych pochodziły z własnej produkcji oraz kupowane były głównie na bazarze. Większość ankietowanych Polaków interesowała się krajem pochodzenia kupowanych ziemniaków oraz etykietą na opakowaniu. Na decyzje zakupowe mieszkańców Ukrainy wpływała głównie cena, a opakowanie miało najmniejsze znaczenie. Ankietowani pochodzący z obu krajów najbardziej doceniali w ziemniaku dobre walory smakowe, ponadto oczekiwali bulw o dobrej jakości kulinarnej i o dobrym wyglądzie zewnętrznym. Zdecydowanie mniejsze wymagania ankietowanych dotyczyły „bogatej” w informacje etykiety i przystępnej ceny.

Chemical composition, cooking quality, texture and consumer acceptance of pasta with Eruca vesicaria leaves

AbstractIn this study, pasta with dried Eruca vesicaria leaves commonly known as Rocket salad and spinach leaves flours were prepared. Samples were evaluated for its chemical composition, cooking quality, textural, colour and consumer acceptance. Results showed that pasta with Eruca vesicaria had the highest dietary fibre content (5.30–9.50 g/100 g) and the lowest fat content (2.13–2.80 g/100 g). The optimally cooked pasta with 5% of leaves (stored 30 days) and pasta with 10% of leaves (stored 14 days) have good cooking quality with cooking loss ≤8%. The green colour and textural characteristics of pastas were stable during all period at 4 °C. Textural characteristics of pasta with rocket and spinach were similar. Pasta with 10% of rocket leaves has presented the highest overall acceptability score.

Population Structure and Marker-Trait Association in Indigenous Aromatic Rice

Joha rice of Assam is a class of rice with aroma, good cooking qualities and excellent palatability, which are grown in different places of Assam with their adaptability to local situations. A total of 143 simple sequence repeat markers were used in this study to reveal sufficient genetic variations among the 40 Joha and 14 non-Joha rice genotypes. Polymorphism information content of these markers were from 0.17 to 0.88, where the average of 3.7 alleles were observed. The model-based population assignment and dendrogram analysis identified three distinct groups in the 54 rice accessions, which established a clear identity of Joha accessions from the Basmati accessions, indicating high diversity and strong population structure in Joha rice. Furthermore, a total of 29 significant marker-trait associations (P < 0.05) for 10 characters were detected. The QTLs related with yield and grain quality can be used effectively in crop improvement programs and for further fine mapping and validation of specific genes to develop gene-based perfect markers in rice breeding and for mining of better alleles of these genes in Joha rice collections.