Rice ppt.pptx food science and technology

rice

1. RICE Genus: Oryza Family: Gramineae (Poaceae) Staple food Most consumed by Asia and Africa Asian rice: Oryza sativa African rice: Oryza glaberimma In 2023/24, 513.8 million tons

2. Rice Types According to size:- 1. Long- grain rice Slender and elongated Size: 6 to 8mm Wide variety 4 to 5 time longer Separate and fluffy when cooked Ex:- Jasmine rice, basmati rice

3. 2. Medium grain rice Shorter and plumper grain compared to long grain Size: 5 to 6mm Wide variety 3 times longer Slightly sticky when cooked Ex:-Bomba rice, Arborio rice

4. 3. Short grain rice Short and round Softer and sticker when cooked Size: less than 5mm Wide variety 2 time longer Ex:- Japanese rice, Pearl rice

5. Other key types of rice

6. 1. Basmati rice Aromatic ,long slender grain Size :- Before cooking - 8mm to 8.5mm After cooking – 22mm to 24mm Aroma is increased by the ripening of grain 2-acetyl-1-pyrroline (2AP) Cultivated in Pakistan, India

7. 2. Jasmine rice Aromatic long grain Compared to basmati, less pronounced flavor 6.8mm to 7 mm After cooking: 18mm to 20mm slightly sticky after cooking Cultivated in Thailand, Vietnam

8. 3. Black rice Also called Purple rice or Forbidden rice Medium grain rice: 5 to 6 mm Colour due to Antioxidant – Anthocyanin Glutinous Cultivated: Thailand, China, Indonesia

9. 4. Parboiled rice Partially precooked rice Separate, Chewier and fluffy Yellowish colour Cultivated: Asia and Africa

10. 5. Red rice Whole grain or bran rice Unpolished rice Bran layer: Red colour instead of brown Nutty flavour Cultivated: India

11. 6. Wild rice Actually not rice variety, but grass Long, slender and dark colored Grown in North America

12. 7. Glutinous rice Sticky rice Popular is sweet dishes and desserts Steamed instead of cooking after steaming, white rice become translucent Popular in China , Japan

13. 8. Arborio rice It is a japonica variety Grain become creamy and chewy Used in risotto – Italian dish

14. 9. Brown rice It is unmilled or partially milled rice Mild nutty flavour , chewier and more nutritious Rancid more quickly because of the germ fat

15. Indian subspecies rice:- 1. Japonica rice Oryza sativa subsp japonica Slightly chewy and sticky with a creamy structure Cultivated in East Asia

16. 2. Javanica rice Oryza sativa subsp javanica Medium to long grain and slender shape Soft texture and slightly sticky when cooked Cultivated: Indonesia, Java

17. 3. Indica rice Oryza sativa subsp indica Long, slender grain Fluffy and separate when cooked Cultivated: India, Bangladesh and Pakistan

18. GERMPLASM Mission to maintain the seed stocks of the cultivars Preserving global genetic diversity Rice Germplasm consists of 1,50,000 genotype Large accessions of wild species Most Asian countries have their on Germplasm Largest : India, China, Indonesia, japan

19. 4 Centers of Consultative Group on International Agricultural Research ( CGIAR ) International Rice Research Institute (IRRI) in Philippines West Africa Rice Development Association ( WARDA) in Côte d’Ivoire International institute for Tropical Agriculture ( IITA) in Nigeria International Centre for Tropical Agriculture ( CIAT) in Colombia

20. IRRI ( International Rice Research Institute) World’s premier research organization Independent, non-profit , research and education institute Established in 1960 The institute Headquartered in Philippines 17 offices in rice growing countries in Asia, and Africa More than 1000 staffs

21. Aim to Protect the rice growing environment for future generations Preserve the global genetic diversity Improving the health and welfare of rice farmers and consumers Reducing poverty and hunger through rice science

22. Origin of the accessions in the International Rice Gene bank Collection at IRRI

23. West Africa Rice Development Association (WARDA) The Africa Rice Center ( AfricaRice ) It is a pan-African intergovernmental association and a CGIAR Research organization Established in 1971 headquartered in Abidjan, Côte d’Ivoire

24. Aim to Poverty alleviation and food security in Africa through research for development Developing and introducing new rice seed varieties suitable for African conditions

25. IITA ( International institute for Tropical Agriculture) Research-for-development (R4D) organization Established in 1967 Headquarters in Nigeria Providing solutions to hunger, poverty, and the degradation of natural resources in Africa

26. Aim to Improve livelihoods Enhance food and nutrition security Increase employment Preserve natural resource integrity Focused on:- Biotechnology and Genetic Improvement Natural Resource Management Social Science and Agribusiness Plant Production and Plant Health

27. CIAT (International Center for Tropical Agriculture) Science to cultivate change Not-for-profit research and development Established in 1967 Headquarters in Colombia reducing poverty and hunger while protecting natural resources developing countries

28. Aim to Develops crops agricultural practices Interventions and policies to maximize health and nutrition benefits Collaboration with hundreds of partners to help developing countries make:- farming more competitive Profitable Resilient through smarter, more sustainable natural resource management

29. CHEMICAL CHARACTERISTICS Carbohydrate is starch- Amylose & Amylopectin 12% Water, 75- 80% starch and 7% protein Lipid content less than 2% Rich in vitamin B ( Thiamine, riboflavin, Niacin) Mineral small amount: Ca, Fe, Mg and K Low Amylose, high glycemic index Waxy rice : 0-2 % Regular rice: 9-20% Medium rice: 20- 25%

30. Gelatinization temperature ( GT) Determine the cooking quality Defferent rice have defferent Gat and time Rice: 68 to 78°C Glutinous rice: 58 to 75°C

31. PROXIMATE COMPOSITION Rice Sample Moisture (%) Ash (%) Protein (%) Fat (%) Carbohydrate (%) Total dietary fiber (%) Energy ( kj /100g) White 12.08 0.39 5.92 1.24 80.14 7.07 1523.57 Brown 12.88 0.55 6.48 1.74 78.21 8.37 1487.90 Black 11.07 0.90 8.16 0.07 78.26 8.47 1457.72 Glutinous 10.04 0.82 8.14 1.12 78.89 7.47 1502.65 Basmati 11.23 0.48 7.75 1.02 79.34 8.09 1498.46