Scientific Workshop Series -Workshop on Introducing Effective Physicochemical Properties on Cooking and Eating Quality of Rice
Rice (Oryza Sativa L.) is a strategic and leading staple food crop for more than 50% of the world’s population, providing 15% of protein and 21% of dietary energy per capita particularly in the rice-growing area of the developing country, where 90% of the rice is produced and consumed, and also and economically imperative food crop with nutritional diversification that helps in poverty alleviation. As countries reach self-sufficiency in rice production, the demand by the consumers for better quality rice has increased. Rice grain quality is a combination of physical and chemical characteristics. The length and width of a rice grain are important attributes that determine the class of rice. The whiteness, chalkiness, cracking, and translucence of rice are also important. The cooking and eating quality of rice are determined by chemical characteristics such as amylose content, gelatinization temperature, and gel consistency. Firmness and stickiness are two properties of cooked rice that can predict by measuring amylose content. Viscosity is also an important characteristic that indicates some of the cooking properties of rice and is measured by Rapid Visco Analysis (RVA).
“Introducing effective physicochemical properties on cooking and eating quality of rice” online webinar workshop conducted on June 19, 2021, in the Rice Research Institute of Iran (RRII), Rasht, Iran. In this workshop, the Supervisory experts of the Food and Drug Administration of Medical Universities across the country, the experts of rice sectors, and academic members of Rice Research Institute of Iran were attended.
The speaker of this workshop was Dr. Habibi, Assistant Professor of the Rice Research Institute of Iran.
In this workshop participants were introduced to the importance of rice grain quality, quality determinants, international and national rice standards, physicochemical properties of the rice grain, the effect of protein on rice quality, rice aroma, , sensory evaluation and application of sensory properties in rice quality control programs, storage impact on rice cooking quality and the possibility of using rice to solve the problems of malnutrition and chronic diseases.
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