Comparison of vietnamese and japanese rice
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Comparison of vietnamese and japanese rice






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Comparison of vietnamese and japanese rice Comparison of vietnamese and japanese rice Presentation Transcript

  • Comparison of Vietnamese and Japanese rice Valeria Antonova, TL 1
  • Contents
    • Introduction
    • Materials and Methods
    • Results
    • Conclusion
  • Introduction
    • Rice is the principal food cereal in tropical Asia. Vietnam with a population composed nearly 80% of farmers, considers rice as a major plant, a stable food and a strategic export item.
  • Introduction
    • Quality evaluation of rice in Japan is carried out by the application of a sensory test and physicochemical measurements. The latter is an indirect method to estimate the eating quality based on the chemical components, cooking quality, pasting properties and the physical properties of cooked rice.
  • Materials
    • Rice samples and preparation.
    • Fifteen Vietnamese rice cultivars including
    • glutinous, non-glutinous and aromatic local lines
    • and 5 selected Japanese rice varieties, including
    • glutinous, low amylose, ordinary and high
    • amylase were used for physicochemical, cooking
    • quality, pasting properties, amylase activity, and
    • instrumental experiments.
  • Methods used (chemical properties)
    • Oven-dry method to measure the moisture content
    • Iodine colometric method by Juliano to measure the amylose content of milled rice
    • Kjeldahl method to measure the nitrogen content
    • Spectrophotometric method of Ohtsubo to measure the fat acidity content
    • The protein contain obtained from nitrogen
  • Methods used (physical properties)
    • Grain method to measure the hardness and stickiness
    • Batcher method to determine the characteristics of cooked rice
    • RVA to determine the pasting properties
    • Whiteness Meter to measure the whiteness
    • Colour Difference Meter to measure the color
    • Digital Variable Gloss Meter to measure the glossiness of milled rice
    • Toyo Mido Meter MB-90A to measure the Taste Score
  • Results
    • The higher the amount of moisture, the faster the rate of quality deterioration
    • Rice containing low amylose becomes soft and sticky upon cooking while rice containing high amylose becomes hard and separated
    • The higher the protein content, the harder and less sticky the rice becomes upon cooking
    • The total lipid content in glutinous rice is higher than in non-glutinous rice
    • The most tender rice sample was the glutinous rice variety
  • Results
    • Most long grain varieties absorbed more water than medium and short grain types
    • High amylose rice generally absorbs more water and expands more during cooking than low amylose rice
    • The iodine blue value of residual liquid of long grain rice is higher than that of short and medium grain rice
    • Rice with high amylose content has high final viscosity
    • Glutinous rice is whiter than non-glutinous rice
    • Vietnamese rice does not meet the requirements of the Japanese standard for quality
  • Conclusion
    • The results of measurements show us,
    • how different may be the sorts of rice in
    • two countries and how to characterize
    • them according to the physicochemical
    • properties.
  • References
    • Article (PDF-file)
    • Journal
  • Thank you for your attention!