Changes in rice quality cooked by different methods

Name: Changes in rice quality cooked by different methods
Brand: LAP Lambert Academic Publishing
SKU: 9786202052832
Price: 186.68 PLN
Availability: InStock

Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties

Autor: Suman Ambawat

Język:

Oprawa: Miękka

Wydawca: LAP Lambert Academic Publishing

Dostępność: Dostępna u dostawcy

Wysyłamy za 8-11 dni

186.68 zł

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as...

Informacje o książce

Autor

Suman Ambawat

Język

Angielski

Oprawa

Książka - Miękka

Data wydania

2017

strony

116

EAN

9786202052832

Enbook ID

18628016

Wydawca

LAP Lambert Academic Publishing

Waga

191

Wymiary

150 x 220 x 7

Pełny opis

Rice is an important cereal grain consumed by nearly half of the world's population. It is known as queen among cereals due to its nutritional value and higher digestibility. It is utilized mostly at household levels as cooked intact grains. Consumers' preference varies based on the type of rice & their origin. The cooking, sensory and nutritional qualities of rice varieties may be influenced by cooking methods depending upon techniques and conditions including time, temperature, moisture etc. Under the present changing scenario of society due to globalization, the cooking methods should be such that it may require less energy, minimum of manual work, inexpensive, ensure minimal loss of nutrients, maximum aesthetic value of cooked product and eco-friendly. Being a major cereal grain, evaluation of physical, nutritional, cooking and sensory qualities of rice has given highest priority. This work provides adequate information on the quality of rice which is important for health conscious consumers and is expected to be useful for minimizing fuel consumption while cooking as well as help plant breeders to further develop improved varieties with superior grain quality.

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Changes in rice quality cooked by different methods

Effect of cooking methods on nutritional, sensory and cooking qualities of rice varieties

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