Webb5 maj 2024 · Overall, milling quality includes: (i) Head Rice Rate (HRR), (ii) White Rice Rate (WRR), and Brown Rice Rate (BRR). Cooking and sensory quality Cooking quality refers to … WebbThis study was performed to investigate the cooking characteristics and sensory evaluation of rice cooked in the presence of 20 % germinated barley. The soluble solid …
Using starch structure to choose rices with an optimal
Webb28 mars 2024 · Rodríguez et al. incorporated Spirulina biomass in fresh pasta, resulting in enhanced nutritional compositions, without affecting the sensory, textural and cooking quality. That Spirulina platensis could be used as an ingredient in the preparation of commercial unconventional dry pasta with acceptable sensorial and technological … Webb29 okt. 2024 · Rice (Oryza sativa L.), as the main refined grain in China, has attracted much attention in terms of quality. Rice is usually consumed after cooking, and it is a commonly staple food. Nowdays, people's requirements for cooked rice focus more on the taste characteristics and quality. Furthermore, aroma is one of the primary sensory reference … kbs kong アプリ パソコン
Nutritional, Functional, Textural and Sensory Evaluation of
Webb1 apr. 2024 · The sensory quality of cooked rice is an important factor in determining its market price, as well as consumer acceptance and breeding efforts aimed at improvement of rice grain quality. In this ... Webb23 feb. 2024 · Since silicon regulates plant physiological and biochemical processes, it was hypothesized that foliar silicon application could contribute to improving the quality of new potatoes. This paper analyzes the effect of silicon (sodium silicate) on the nutritional value and sensory quality of new potatoes. Silicon was applied at the dose of 23.25 g … Webb1 jan. 2010 · In breeding programs for improvement of rice quality, the eating, cooking and sensory quality have to be measured on a single plant at early generations ( Lestari et … aemt logotipo