Water Uptake Ratio Research Articles

Selected quality attributes of paddy rice as affected by storage temperature history

ABSTRACT Five experimental storage conditions were designed to study the effect of storage temperature on paddy rice. Three of the conditions were designed with varied order of temperature but with the same overall exposure. The five conditions were: (i) 15°C for 12 months (low-temperature condition, LC); (ii) 30°C for 12 months (high-temperature condition, HC); (iii) 15°C for 6 months followed by 30°C for an additional 6 months (low–high-temperature, LH); (iv) 30°C for 6 months followed by 15°C for an additional 6 months (high–low-temperature, HL); and (v) alternating 2-month intervals at 15°C and at 30°C for a total of 12 months (alternating low–high-temperature, ALH). The resultant quality attributes of the stored rice samples were measured and compared at intervals over the 12 months. For all samples, fat acidity increased during storage, while germ cell volume and cell gap decreased. The changes were greater after exposure to high temperature than after exposure to low temperature. However, the overall results for the samples stored at varied-temperature conditions showed only slight differences in fat acidity, as well as in germ cell volume and cell gap. In addition, the overall results for these samples yielded only slight differences in polyphenol oxidase activity, peroxidase activity, pasting parameters, and cooked rice quality attributes (water uptake ratio, volume expansion ratio, hardness, and springiness). These results suggest that order changes of high- and low-temperature conditions can affect the intermediate quality of the stored rice but have limited influence on the final quality.

Pre-Drying Effect and Quality Change of Rough Rice under Hot Air-Assisted Radio Frequency Disinfestation Treatment

HighlightsHA-RF disinfestation treatment had better pre-drying effect of rough rice than that of HA treatmentHighest moisture loss (8.7%) was obtained for samples with highest IMC (39.6% d.b.)Initial moisture content (IMC) correlated negatively with milling quality of rough riceHA-RF can be used as a pre-drying method to partially reduce the moisture contentAbstract.Hot air-assisted radio frequency (HA-RF) is an environmentally friendly disinfestation method, which can completely control the insects and meanwhile maintain quality of rough rice. In this study, the pre-drying effect of HA-RF disinfestation treatment of rough rice with different initial moisture contents (IMCs) (16.7%, 24.8%, 34.7%, and 39.6% d.b.) was investigated along with associated quality change. HA-RF treatments had better pre-drying effect of rough rice with various IMCs than that of hot air (HA) treatment and larger electrode gap obtained lower moisture removal. IMCs of rough rice also influenced the moisture removal for HA-RF treatments, and the corresponding moisture loss were 4.3%, 5.3%, 6.1%, and 8.7% for the treated rough rice with IMC of 16.7%, 24.8%, 34.7%, and 39.6%, respectively. More quality loss was observed for the rough rice with higher IMC, especially for broken rate, fissure, and water uptake ratio. HA-RF treatment had no influences on total phenolic acids, protein, and fat contents, but amylose and vitamin E contents were affected. Non-milled rice treated by HA-RF had an obvious decrease in the lightness (L*) except for the samples with highest IMC (39.6%). RF disinfestation treatment can be used as a pre-drying method to partially reduce the moisture content (MC) of rough rice. Keywords: Disinfestation, Moisture content, Pre-drying, Quality, Rough rice.

Physicochemical, Nutritional Composition, Cooking, and Functional Properties of Newly Introduced Low Land Rice Varieties Grown in Ethiopia

In Ethiopia, the cultivation of lowland rice varieties is recently introduced. However, the physicochemical and functional characteristics of these varieties are not reported. Therefore, this study was conducted to determine the physicochemical properties, proximate and mineral compositions, and cooking and functional properties of the six rice varieties (Demozie, Ediget, FOFIFA, Gumara, Hiber, and X-jigna) cultivated in two locations (Fogera and Pawe). Grain length, length-breadth (L/B) ratio, and thousand kernel weights (TKW) were within the ranges 5.16–7.19 mm, 1.81–2.6 mm, and 22.13–29.43 g, respectively. FOFIFA from Pawe was characterized by the highest values for grain length (7.19 mm) and TKW (29.43 g). The crude protein, ash, and fiber contents were within the rages of 5.56–1.02, 0.47–1.58, and 2.16–3.66%, respectively. Varieties from Pawe contained significantly higher protein compared with Fogera. X-jigna from Pawe had the highest amylose content (26.57%) and alkaline spread value (ASV, 7.1), as well as the lowest for gelatinization temperature (64.33 °C) compared to others. The minimum cooking time ranged from 7.67 min for Hiber to 48.0 min for Gumara – both from Pawe. Gruel solid loss, water uptake ratio, and kernel elongation varied at 1.16–2.55, 1.34–1.46, and 1.04–1.17%. The calcium, zinc, iron, magnesium, and manganese contents were within the ranges of 0.60–19.60, 1.49–3.56, 1.21–9.26, 63.18–120.88, and 1.42–4.02 mg/ 100 g, respectively. Water absorption (WAI) and water solubility (WSI) indices were within the ranges of 6.03–6.20 g/g and 2.49–3.61 g/g, respectively. Gumara and Fogera had the highest (13.91) a* (redness) color value compared to others. All of the quality characteristics considered in this investigation were markedly influenced (p < 0.01) by the variety and growing location. It could be concluded that the use of different rice varieties cultivated at different locations yielded products with significantly different rice quality attributes.

Piyasada Osmancık Çeşit Adıyla Satılan Pirinçlerin Kalite Özelliklerinin Orijinal Osmancık Çeşidi ile Karşılaştırılması

Bu araştırmada, piyasada satışa sunulan Osmancık çeşidi pirinçlerin kalite özellikleri, orijinal tohumluk Osmancık çeşidi ile karşılaştırılmıştır. Bu amaçla farklı satış noktalarından 17 adet Osmancık adı ile satılan pirinç örneği alınarak kalite özellikleri yönünden analiz edilmiştir. Elde edilen veriler Trakya Tarımsal Araştırma Enstitüsü’nden temin edilen orijinal tohumluk Osmancık çeşidinin sonuçları ile karşılaştırılmıştır. Çalışmalar Enstitü’den temin edilen örnekle beraber toplam 18 örnek üzerinde yürütülmüştür. Gerçekleştirilen analizler sonucunda örneklerde uzunluk 5.47-6.73 mm, uzunluk genişlik oranı 2.11-2.55, genişlik 2.59-2.85 mm, hektolitre ağırlığı 82.93-87.00 kg hl-1, bin tane ağırlığı 18.24-22.41 g arasında bulunmuştur. Pirinç örneklerinde kül miktarı % 0.37-0.48, protein miktarı % 7.10-8.12, amiloz miktarı % 27.12-30.09, toplam organik madde miktarı % 2.01-2.33 arasında değişmiştir. Örneklerin jel uzunlukları (konsistensi) 52.00-69.00 mm ve alkalide yayılma değerleri (jelatinleşme sıcaklığı) 4.00-7.00 arasında belirlenmiştir. Pişme testi sonuçlarına göre; pişme süresi 16.81-18.87 dakika, pişme kaybı % 3.90-5.16, su alım oranı 1.79-1.99 ve hacim artış oranı 1.40-1.66 arasında tespit edilmiştir. Sonuçlar genel olarak değerlendirildiğinde; satın alınan pirinçlerde alkalide yayılma değeri 4 örnekte orijinal çeşitten farklı bulunmuştur. Diğer özellikler bakımından ise pirinç örnekleri orijinal tohumluk Osmancık çeşidine yakın sonuçlar vermiştir.

Physico-mechanical properties and cell microstructure of cross-linked PVC/organoclay nanocomposite foams prepared at various processing conditions

Cross-linked polyvinyl chloride (C-PVC) foams and their nanocomposite foams, containing Cloisite 30B nanoclays were prepared. The effects of compression molding pressure and time on the morphology and mechanical properties of different foams were studied. Increment of molding pressure led to higher apparent density, gel content, cell density, and expansion ratio, and wider cell size distribution, which improved the mechanical properties of the foams. Additionally, with the increasing of molding time, lower cell density and final expansion ratio, narrower cell size distribution, and higher gel content and mechanical properties could be obtained. Moreover, incorporation of Cloisite 30B nanoclay in a PVC matrix not only improved cellular microstructure and mechanical properties but also reduced water uptake ratios of nanocomposite foams.

Effects of Plasma Treatment on Cooking and Physical Qualities of Pigmented Thai Rice

Plasma surface modification processes account for most of the commercial uses of surface modification because they are fast, efficient methods for improving the adhesion, wettability properties and other surface characteristics of a variety of materials. This research was aimed to investigate of surface modification of pigmented rice by plasma technique. Two rice varieties namely Kum Doi Saket and Hom Nil rice were used. The samples were subjected to plasma treatment with different gas types to determine suitable gas type. The types of gas for plasma treatment were argon, nitrogen and air. The output voltage of the plasma was 0.1428 W at the frequency of 110 Hz and treatment time of 40 min. It was found that plasma treatment with various gas types on the samples caused a reduction in cooking time and increase in water uptake ratio, length expansion ratio and volume expansion ratio, an increase in water absorption, a decrease in contact angles as compared to untreated sample. These results were related to etching of the bran layer of the rice grain which allowed better water transfer into the grain during cooking. It was also found that plasma production using plasma gas had more effect on texture of the rice grains, as compared to without plasma treatment.

Impact of Red algae and different Gamma irradiation doses on the physicochemical properties and Biodegradation rate of EPDM/EVA/TPS blend

Algae-based bioplastic were prepared during this work to show the impact of red algae incorporation and gamma irradiation dose on the biodegradation and physicochemical properties of EPDM/EVA/TPS-algae blend. It was found that red algae increasing resulted in increasing of water uptake ratio and decreasing of crosslinking density percentage, also mechanical properties was enhanced by incorporation of red algae from 5 to 20wt.% but further addition of algae i.e. 30wt.% made the sample fragile and decreasing the mechanical properties. While gamma irradiation dose increasing causes decline of mechanical properties and slightly decreasing of both water uptake and crosslinking density percentage which may be attributed to the degradation effect of gamma radiation. Moreover, weight loss percentage in general was found to increase by increasing of gamma radiation dose, and anaerobic biodegradation was higher than that of aerobic one. The irradiated and un-irradiated bioplastic samples of EPDM/EVA/TPS-algae can be used as compostable materials and as soil conditioner which can supply the plant with nutrients through the biodegradation process by microorganisms and are effectively able to improve the Radish plant growth.

The Effect of Backbone Structure on Functional Properties in Anion Exchange Membranes; Comparison of Poly(fluorene) with Poly(biphenylene) and Poly(terphenylene)s

The irreversible environmental impacts caused by energy generation from fossil fuels calls for a paradigm shift in the energy conversion and storage. Among many alternative energy technologies hydrogen based electrochemical devices gain significance because of its high efficiency and environmentally benign byproduct formation. Ion exchange polymers play a key role in electrochemical devices as solid-state electrolytes conducting ions between the electrodes while acting as a physical barrier to reactants and electrons. Electrochemical reactions carried out under high pH medium in fuel cells and electrolyzers using anion exchange membranes (AEMs) have gained significant traction recently, due to the prospect of using non-platinum group metal electrocatalyst for the redox reactions. While AEMs remain a crucial part of electrochemical devices such as alkaline exchange membrane fuel cells and alkaline electrolyzers, the absence of a suitable membrane is an impediment for the widespread usage of these technologies. Recently our group synthesized several anion exchange polymers via super acid catalyzed Friedel-Crafts polycondensation. These AEMs, BPN1-100, m-TPN1-100 and p-TPN1-100 showed excellent stability in alkaline medium due to the absence of labile aryl-ether bonds in the polymer backbone. Additionally, they also exhibit good ionic conductivities and mechanical properties. In order to further understand the effects of polymer backbone morphology in AEM properties another polymer FMN1-100 was synthesized. In this study, properties of the AEMs BPN1-100, m-TPN1-100, p-TPN1-100, and FMN1-100 (Figure 1) were evaluated and compared for the purpose of anion exchange polymer electrolytes. Furthermore, FMN2-60 and FMN2-50 containing dication side chains were synthesized and compared against FMN1-100 containing a monocation side chain. The effect of the backbone architecture and side chain cations on the AEM properties such as, ionic conductivity, water uptake ratio, mechanical properties, morphology, and alkaline stability were investigated to broaden the knowledge of polymer design for AEMs. Figure 1

Quality matrix reveals the potential of Chak-hao as a nutritional supplement: a comparative study of matrix components, antioxidants and physicochemical attributes

In the current trend of increased health consciousness in response to increased incidence of lifestyle disorders, functional foods, and nutritional supplements got immense acceptance globally. Whole grain foods rich in functional bio-actives being a better substitute for supplements, there is an emerged interest in exploring potential candidates like pigmented rice. The present study thus aims to evaluate the natural variability in matrix composition owing nutritional and antioxidant potential of pigmented niche rice varieties like Matta (red) and Chak-hao (black) compared to non-pigmented (NJ 72 and PB 1509). Comprehensive NQM developed indicated that Chak-hao, geographical indication (GI) rice has stout nutritional makeup in terms of phenolics (2.5 mg/g GAE), anthocyanins (0.65 g/kg), proanthocyanidins (54 mg/100 g), antioxidant activity (36 µmol TE/g) and resistant starch (4.13%) compared to Matta. The content of high-quality fatty acids like oleic (38.8%), linoleic (29%), and anthocyanin forms like cyanidin-3-glucoside (C3G)- 304 mg/Kg, delphinidin-3-glucoside (D3G)- 220 mg/Kg and peonidin-3-glucoside (P3G)- 120 mg/Kg was also most expressive in the black pigmented rice Chak-hao. Highly significant (p < 0.05) antioxidant activity and positive correlation with total phenolics, anthocyanins and proanthocyanidins content were most evident in pigmented varieties. Physicochemical attributes endorsing cooking time, water uptake ratio, grain elongation ratio, gruel solid loss and swelling ratio varied between 15–35 min, 2.17–3.2, 1.5–2.3, 0.28–1.25 and 1.75–2.66 respectively. The correlation between nutritional attributes endorsing antioxidant potential being strongly positive and most significant for Chak-hao, it could be the stellar addition for functional food industry as a nutritional supplement for addressing the ever-increasing pandemics like diabetes, obesity and other chronic diseases.

Influence of pineapple extract on physicochemical characteristics of cooked glutinous rice

Glutinous rice is an important crop in Southeast Asia. Pineapple had numerous potential to turn into added value. This research evaluated the impact of pineapple extract on physicochemical characteristics of cooked glutinous rice. The glutinous rice was soaked with pineapple extract in different percentage (0–2.5%) at ambient temperature for 12 hrs before cooking. The cooked glutinous rice was evaluated for gel consistency, water uptake ratio, volume increase ratio, cooking time and phytic acid content. Results showed that pineapple extract reduced gel consistency, cooking time, phytic acid while accelerating water uptake ratio, volume increase ratio. By incorporation of pineapple extract to glutinous rice during soaking, the physicochemical properties of cooked glutinous rice would be improved.

Effect of polishing duration on physical, milling, cooking, and sensory properties of a novel mix‐colored Nigerian parboiled rice

AbstractBackground and objectivesPolishing is a step of milling process to produce white rice. It influences rice quality. This study evaluates the effect of increased polishing duration (0, 1, 2, and 3 min) on the physical, milling, cooking, and sensory properties of novel mix‐colored Nigerian rice. These quality parameters influence the consumers’ choice.FindingsPolishing duration had a significant effect on the physical, milling, cooking, and sensory properties of the milled rice. As the polishing duration increased, the length, width, length/width ratio, 1,000‐grain weight, bulk density, true density, porosity, optimum cooking time, cooking loss, aroma, and flavor of the milled rice reduced, while increased polishing duration increased the head rice yield, percentage broken rice, milled rice yield, percentage dockage, kernel elongation ratio, width expansion ratio, water uptake ratio, texture, appearance, and overall acceptability of the milled rice. The correlations between physical, milling, cooking, and sensory properties were strongly significant (p ˂ .01 and p ˂ 0.05).ConclusionsThis study revealed that increasing the polishing duration improves the cooking, head rice yield, milled rice yield, and some sensory quality attributes of the mix‐colored parboiled rice, but reduced its physical attributes.Significance and noveltyThe mix‐colored rice showed an improved milling, cooking, and sensory attributes but poor physical characteristics during polishing which is very vital to rice milling industry.

Effect of Parboiling Conditions on Physical and Cooking Quality of Selected Rice Varieties.

Most locally cultivated rice varieties in Ethiopia have low physical (low head rice yield, high broken rice yield, and high percentage of chalkiness) and cooking qualities (low water uptake ratio and swelling ratio). Parboiling, a process which involves soaking, steaming, and drying, has been identified as a key technique to improve cooking and milling quality of rice. The current study is aimed at elucidating the effect of parboiling on physical and cooking qualities of three rice varieties (Gumara, Edget, and Narica4) collected from Fogera National Rice Research and Training Center, Amhara region, Ethiopia. Each rice variety was subjected to different soaking temperatures (40°C, 50°C, 60°C, 70°C, and 80°C) and steaming time (10, 20, 30, 40, and 50 minutes). The treatment effect results indicated that parboiling has a significant effect (P < 0.05) on head rice yield and percentage of broken rice with increased soaking temperature and steaming time as compared to the control. For instance, percent head rice yield increased as soaking temperature (from 40 to 80°C) and steaming time (from 10 to 50 min) increased: for Gumara, from 4.07 to 93.6%, for Edget, 9.47 to 96.53, and from 3.20 to 91.67 for Narica4. Percentage chalkiness had decreased as soaking temperature and steaming time increased: 97.33% to 0.00% for Gumara, 97.80% to 0.00% for Edget, and 100.00% to 0.13% for Narica4 as compared to 100% for control of all varieties. The minimum cooking time was identified as 16-23 min for Gumara, 16-23 min for Edget, and 15-20 min for Narica4 rice varieties. The result of the present study clearly showed that parboiling with high soaking temperature and steaming time increased the head rice yield, water uptake ratio, decreased percentage chalkiness, and enhanced the overall quality of the rice varieties.

Evaluation of aromatic and non-aromatic rice (Oryza sativa L.) genotypes for physio-chemical, cooking and nutritive quality traits in Konkan Region

The present study evaluated physio-chemical, cooking and nutritive qualities of 58 aromatic and non-aromatic rice genotypes. These genotypes differed significantly for hulling percentage, milling percentage, grain length, grain width, volume expansion ratio, water uptake ratio (WUR), elongation ratio, alkaline spreading value (ASV), gelatinization temperature (GT), amylose content, carbohydrate content and protein content. The hulling and milling percentage was ranged from 70.60% (Dhanaprasad)-78.35 (HMT Sona) & 60.80 (Girga)-67.88% (Karjat-2), respectively. HMT Sona (78.35%) and Karjat-2 (67.88%) was recorded significantly maximum hulling and milling percentage, respectively. Among all, Patnijira (4.23), SKL-7 (4.77) and Parag (4.12) as fine grain genotypes for L/B ratio; Phule radha (1.52), Kundlika (1.47) and Girga (1.42) for elongation ratio; Elaichi (6.63), Mamala (6.50), Patnijira (6.50), Pusasugandha (6.38) and Kundlika (6.38) for intermediate alkali value and Phule Maval (24.94%) for maximum amylose content. Among all, Kundlika (7.62%) and Basmati-107 (77.83%) was recorded maximum protein and carbohydrate content, respectively. The characteristics of the various grain types make them suitable for different food preparations and meet the preferences of majority of consumers.

Swelling equilibria of novel propenamide/2-acrylamido-2-methyl-1-propanesulfonic acid/guar gum/clinoptilolite biohybrid hydrogels and application as a sorbent for BV1 removal

A series of novel propenamide/2-acrylamido-2-methyl-1-propanesulfonic acid/guar gum/clinoptilolite biohybrid hydrogels were prepared by free radical solution polymerization using ammonium persulfate/N,N,N’,N’-tetramethylethylenediamine as redox initiating pair in the presence of poly(ethylene glycol) diacrylate as cross-linker. Swelling experiments were performed in water at 25 °C, gravimetrically. The hydrogels had high water absorbency. Equilibrium water uptake ratio ranges are 7.26–146.07 for the hydrogels. Diffusion behavior was investigated, and diffusion into hydrogels was found to be non-Fickian in character. FT-IR analysis was applied for characterization. Sorption of water-soluble cationic dye, basic violet 1, into the hydrogels was studied with the batch sorption technique at 25 °C. For equilibrium sorption studies, removal percentage, dye uptake performance, and partition coefficient of the hydrogels were investigated. The dye uptake performance values of the hydrogels varied between 1.15 × 10–5—2.03 × 10–5 mol g−1. The values for removal percentage of the hydrogels varied from 92.10–96.25%, and the values for partition coefficient of the hydrogels were between 11.67 and 25.69.

Impact of Chelated or Inorganic Manganese and Zinc Applications in Closed Hydroponic Bean Crops on Growth, Yield, Photosynthesis, and Nutrient Uptake

In this study, we investigated the effect of individual and combined applications of manganese (Mn) and zinc (Zn) chelates on common bean grown in hydroponics (nutrient film technique—NFT) on physiological and agronomical responses. Inorganic sulphate forms of Mn and Zn were compared to their synthetic chelate forms, in the replenishment nutrient solution (RNS). Nutrient (N, P, K, Ca, Mg, Fe, Mn, Zn and Cu) to water uptake ratios (termed uptake concentrations; UCs), growth, pods yield and quality, photosynthetic parameters and tissue nutrient status were evaluated in different cropping seasons (spring-summer and autumn-winter crops). Mean UCs of nutrients ranged as follows: 10.1–12.4 (N), 0.8–1.0 (P), 5.2–5.6 (K), 1.8–2.2 (Ca), 0.9–1.0 (Mg) mmol L−1; 12.2–13.4 (Fe), 5.2–5.6 (Mn), 4.4–4.9 (Zn), 0.9–1.0 (Cu) μmol L−1. Tissue macronutrient status remained unaffected in both seasons, however, Mn chelates in the RNS affected Fe within plants. Pod yield and quality, growth, photosynthesis and water uptake did not differ among treatments; however, seasonal variations are presented. Results suggest that the chelate forms of Mn and/or Zn in the refill solution for NFT-grown beans do not lead to any changes, adding superiority in the yield, photosynthesis, and nutritional status of the crops compared to their mineral forms.

Effect of germination time on physico-chemical, functional, pasting, rheology and electrophoretic characteristics of chickpea flour

The aim of the study was to investigate the effect of germination time on physical and cooking properties of chickpea grain, and physico-chemical, functional, pasting, rheological, structural and electrophoretic properties of chickpea flour. The study showed that with increase in germination time, L* and b* values, bulk density, cooking time and gruel solid loss of chickpea grain decreased significantly (p ≤ 0.05) whereas a* value, dry matter loss, swelling capacity and water-uptake ratio of chickpea grain increased significantly (p ≤ 0.05). Moisture, protein, crude fiber, ash and total carbohydrate of chickpea flour varied significantly (p ≤ 0.05) with germination time from 8.60 to 11.27%, 21.94 to 24.19%, 2.45 to 3.91%, 3.66 to 2.84%, 3.91 to 3.30% and 60.05 to 53.48%, respectively. Functional properties (oil absorption capacity, water absorption capacity and solubility index), antioxidant activity and total phenolic compound of chickpea flour increased significantly with increase in germination time. Increase in germination time showed significant decrease in tannins (232.57 to 67.61 mg TAE/100 g), phytic acid (1064.54–453.72 mg/100 g), pasting and thermal properties of chick pea flour. All the germinated chickpea flour samples showed pseudoplastic behaviour and their mechanical spectra showed weak gel like behaviour (G′ > G″). FT-IR spectroscopy of chickpea flour samples did not showed any variations in spectra but change in intensity of bands was observed. The SDS-PAGE of chickpea flour samples showed polypeptide subunit from 126 to 10 KDa with varied intensity of bands due to increase in germination time. The process of germination improved the nutritional profile, functional and cooking properties of chickpea grain and flour thereof and could enhance its utilization in development of functional food products.

Yield and quality of rice as influenced by nutrient management interventions in rice: No till ragi cropping system

The field experiment was conducted during kharif 2017 and 2018 on sandy loam soil of the Agricultural College Farm, Bapatla with following treatments T1 : 100% RDF (100-60-40 kg N-P-K ha-1); T2: 100% RDF+ Soil application of ZnSO4 @ 50 kg ha-1; T3: 125% RDF+ Soil application of ZnSO4 @ 50 kg ha-1; T4: 75% RDF+ Poultry manure @ 0.82 t ha-1 + Soil application of ZnSO4 @ 50 kg ha-1; T5: 75% RDF+ FYM @ 5.0 t ha-1 + Soil application of ZnSO4 @ 50 kg ha-1; T6: 50% RDF+ Poultry manure @1.6 t ha-1+ Soil application of ZnSO4 @ 50kg ha-1 and T7: 50% RDF+ FYM @ 10 t ha-1+ Soil application of ZnSO4 @ 50 kg ha-1. The experiment was laid out in Randomized Block Design and replicated thrice among all the treatments, T7 recorded highest grain yield (5343, 5465 and 5404 kg ha-1) in both the years and in pooled data. All the quality parameters viz., protein, amylase, amylopectin content, head rice recovery, milling percent, water uptake and volume expansion ratio were said to be non significant in both the years of study because these quality parameters are highly governed by genes. To study the influence of organic manures on quality parameters, this experiment needs to be continued on the same site for more years.

Development of lightly milled black rice with easy cooking and retaining health benefits.

Consumers are reluctant to eat pigmented rice due to cooking difficulties and harder texture than white rice. In this study, paddy samples of black rice (Hom Nil cultivar) were milled for 0, 10, 30, 60 and 100s and degree of milling (DOM) ~ 0, 6, 12, 22 and 30% were obtained. Head rice yield, physicochemical properties, cooking qualities, nutrients, resistant starch content, antioxidant properties, and sensorial qualities were studied. Milling at 10s (DOM ~ 6%) did not remove all bran fractions. Head rice yield retained at 70.33%. Lightness (L*) and redness (a*) of black rice remained constant until DOM ~ 20% but yellowness (b*) gradually increased. Nutrients were embedded at different locations in grain kernels. All nutrients decreased with DOM but in different extents. Milling at 10s generated loss of anthocyanin (70%), fat (44%), ash (33%) and phenolic compounds (31%). Comparably tiny losses were observed in protein (15%) and dietary fiber (25%). However, cooking qualities of black rice were substantially improved. Cooking time reduced from 22 to 15min with increases in water uptake ratio and volume expansion ratio. Additionally cooked black rice had impressively softer texture. Panelist appreciated the change in odor, flavor, texture attributes and palatability of the rice.

Seed quality differences in diverse seed colored Indian mustard (Brassica juncea) genotypes

‘Canola quality’ Indian mustard (Brassica juncea) with varying seed color are a new kind of breeding resources with single zero genotypes having low level of erucic acid (&lt;2%) while double zero genotypes have both low erucic and glucosinolate content (&lt;30 μmole/g defatted meal). In order to know the variation in seed quality of different types of Indian mustard, in the present study nine genotypes consisting of conventional as well as ‘canola quality’ having either black or yellow seed testa colour were subjected to multivariate analysis including principal component (PCA) and cluster analysis of physiological and biochemical parameters. Data for physiological, biochemical and seed vigour trait was recorded and analysed during 2017–18 at ICAR-Indian Agricultural Research Institute, New Delhi. The first three axes of the PCA captured 85% of the total variation encountered and identified water uptake ratio, electrical conductivity (EC), PUFA/MUFA ratio and Malondialdehyde (MDA) values positively contributing to most of variation while melanin content, total phenol content, germination percentage, vigour indices and glucosinolate content contributed negatively. Cluster analysis classified these genotypes into two distinct groups based on seed testa colour. Black seeded genotypes clustered in group 1 and yellow seeded genotypes clustered in groups II. Moreover, these techniques also differentiated canola from conventional genotypes among their testa groups. The majority of yellow-seeded genotypes had low melanin and total phenol content in testa causing rapid water uptake and higher leakage than the black-seeded genotypes, which led to imbibition damage resulting in lower germination percentage and seed vigour indices.

Development and Evaluation of the Eetmaatje Measuring Cup for Rice and Pasta as an Intervention to Reduce Food Waste.

Of all of the stages in the supply chain, more food waste comes from households than any other sector. A Dutch composition analysis showed that the solid food waste (including sauces, fats, and dairy products) from household waste amounted to 48.0 kg per person per year (in 2013), of which 5.0 kg consisted of cooked rice and pasta. These two product groups were numbers 1 and 3 in terms of relative waste: 34% of the purchased quantity of rice and 23% of that of pasta was wasted. Using questionnaires, we discovered that Dutch consumers mainly throw away food because they prepare too much of it. The same is true for rice and pasta because they increase greatly in volume when cooked. The water uptake ratio of rice is 2.5 (2.3–2.8) and that of pasta is 1.8 (1.5–2.3), which increases the chances of consumers overestimating portions. In 2013, more than half of the people surveyed did not measure pasta and rice portions. In view of this, the Netherlands Nutrition Centre developed a measuring cup called the Eetmaatje, which is marked with the recommended volumes for Dutch adults for different types of pasta and rice in terms of dry weight. The theoretical reduction of food waste the Eetmaatje provides is calculated to be ~6% for pasta and 21% for rice, or 12.5% combined. Between 2014 and 2019, more than 1.6 million Eetmaatje cups were distributed for free among Dutch households. Over that period, the measuring of pasta and rice by Dutch households increased. Most people (85–89%) in a panel of consumers who own an Eetmaatje think it is handy or very handy to use. The majority of those in the panel (50–80%) say that they use the Eetmaatje most times when they prepare a meal. Four out of five of those in the panel (77–87%) are convinced that the Eetmaatje helps them waste less pasta and rice. The Eetmaatje functions as a nudge to change cooking behavior and thus food waste behavior. Consumers who measure their pasta using the Eetmaatje self-reported that they produced less total food waste. The measured household waste of cooked rice and pasta seems to show a downward trend since the introduction of the cup. There is strong evidence that the Eetmaatje has increased the number of Dutch households measuring rice and pasta and thereby reducing food waste.