COMPARATIVE STUDY ON THE UTILIZATION OF RICE IN PREPARING GLUTEN FREE FOOD PRODUCTS

Document Type : Original Article

Authors

1 Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

2 Rice Research and Training Center, Field Crops Research Institute, Agricultural Research Center, Giza, Egypt.

Abstract

This study evaluated agronomic and yield characters, proximate and mineral composition, and functional properties of some rice varieties [Black Rice (BR), Egyptian Yasmine Rice (EYR) and Egyptian Hybrid Rice1(EHR1)]. Results showed that yield attributes characters were significantly varied among the three varieties. There were highly significant differences among the mean values of all cultivars under study regarding all agronomic and yield characters under study in the two seasons. Rice cultivars were significantly differed in all grain quality and cooking characters in the two seasons. Rice varieties have amylose content ranged from 18.06 to 21.48%. Results showed that BR has the highest protein content among the tested rice varieties (10.5%). From results, it is clear that EYR, EHR1 and BR could be considered as good sources of Fe, Mg and Zn in relative to the recommended daily dietary allowances (for children aged 6-59 months). Rice has good functional properties which enhance the nutritional quality of its products. Tortilla chips prepared from BR has the highest protein content (10.6%) while tortilla chips prepared from EHR1 has the lowest protein content (6.75%). In addition, EYR-tortilla chips have the highest overall acceptability score.

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