Retrogradation—Digestibility Relationship of Selected Glutinous and Non-Glutinous Fresh and Stale Cooked Rice [PDF]
International Journal of Food Properties, 2016 This study examined the retrogradation and digestibility relationship of fresh and stale cooked rice of three rice varieties: glutinous (TDK11) and non-glutinous (Doongara and floating rice). The effect of rice variety, degree of milling and retrogradation (staling) of cooked rice on the estimated glycaemic index was determined. Although high-glycaemic
Dick Zambrano, Arianna +3 more
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Kinetics of Dimensional Changes in Glutinous Rice at Different Rice-Water Ratio and Soaking Time [PDF]
Journal of Engineering and Sustainable DevelopmentWhite glutinous or sticky rice must be soaked in water before cooking to gelatinize its starch. There has been limited work into the dimensional changes of soaked glutinous rice, owing to differences in rice-to-water ratios and soaking times.
Puteri Nurain Megat Ahmad Azman +3 more
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Genetic Diversity Evaluation and Conservation of Kam Fragrant Glutinous Rice (Oryza sativa L.) Germplasm in Southeast Guizhou, China [PDF]
Plants, 2021 The genetic diversity of rice germplasm is the basis for increases in rice yield and quality. The collection, assessment, and protection of the genetic diversity of rice germplasm is important for achieving sustainable agriculture and assuring food ...
Qi-Yi Lei +5 more
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Effects of Cooking on Anthocyanin Concentration and Bioactive Antioxidant Capacity in Glutinous and Non-Glutinous Purple Rice [PDF]
Rice Science, 2018 Purple rice is a source of bioactive antioxidants for rice consumers. Loss of the major antioxidant compounds after a range of cooking processes was evaluated by measuring the changes in anthocyanin concentration (ATC) and antioxidant capacity (DPPH ...
Supaporn Yamuangmorn +2 more
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Effect of Ultrasonic Treatment on the Digestion Characteristics of Glutinous Rice Flour and Optimization of Process to Reduce Glutinous Rice Flour Glycemic Index [PDF]
Shipin gongye ke-jiObjective: To study the effect of ultrasonic treatment on the digestion characteristics and glycemic index (GI) of glutinous rice flour. Methods: With GI value as the index, the effects of four factors, including emulsion concentration, ultrasonic power,
Yu GUO +5 more
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Drying kinetics of glutinous rice using an infrared irradiation technique [PDF]
Engineering and Applied Science Research, 2018 This study investigates the drying kinetics of glutinous rice using an infrared irradiation technique. The glutinous rice was dried at three infrared irradiation powers, 300, 400 and 500 W, with three thicknesses, 5, 10 and 15 mm.
Watcharin Dongbang, Weerapon Nuantong
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Optimization of brewing technology and antioxidant activity of cinnamon fermented glutinous rice [PDF]
Zhongguo niangzaoUsing pearl glutinous rice as raw material and degreased cinnamon as auxiliary material, cinnamon fermented glutinous rice with certain antioxidant activity was prepared.
ZHANG Zuohui, LIU Huansheng
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Land characterization of local glutinous rice production [PDF]
IOP Conference Series: Earth and Environmental Science, 2020 Abstract Pulu mandoti is the local glutinous rice from Enrekang Regency with the advantage of distinctive odor and taste, which is not possessed by similar rice. The research aimed to of knowing the character of the local glutinous rice producing area of Enrekang (pulu mandoti). The research was conducted using a structured survey method.
R Neswati, S Baja, N R Ruslan
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Comparative Analysis on Engineering Performance of Stabilized Soil with Curing Agent and Glutinous Rice Slurry [PDF]
Shuitu baochi tongbao, 2022 [Objective] The a curing test of industrial waste iron tailings sand and loess mixed soil by adding an ionic curing agent or a glutinous rice slurry was conducted, and the curing effects of the two curing agents on the target soil sample were compared in
Li Yang +4 more
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Optimization of brewing process and quality analysis of Polygonatum sibiricum and black glutinous rice wine [PDF]
Zhongguo niangzaoPolygonatum sibiricum and black glutinous rice wine was prepared with black glutinous rice as main raw material and P. sibiricum extract as auxiliary material. Using sensory score as the evaluation index, the brewing process with liquid fermentation of P.
LIU Ribin, ZOU Zhuo, TANG Jiahui, ZHU Jianhua
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