Evaluation of commercial rice grains present in the Amman market

Khaled Abu-Alruz; Naser Salameh

doi:10.5219/1834

Authors

Khaled Abu-Alruz Mutah University, Faculty of Agriculture, Department of Nutrition and Food Technology, Mutah street, 61710, Al-Karak, Jordan https://orcid.org/0000-0001-7788-9723
Naser Salameh Mutah University, Faculty of Agriculture, Plant Production Department, Mutah street, 61710, Al-Karak, Jordan https://orcid.org/0000-0002-3244-2239

DOI:

https://doi.org/10.5219/1834

Keywords:

rice, Amman-Jordan, RVA pasting profile, dimensions, milling degree

Abstract

Rice is a staple food that contributes to significant energy intake. Jordan relies on importing to provide the market with the required quantities of rice. Different varieties from different sources with various qualities are available in the market. This study aimed to evaluate the quality of rice available in the markets in Amman city-Jordan. Twenty-five brands (three samples from each brand) were collected. Samples were evaluated regarding chemical composition, dimensions before and after cooking, percentage of different defects, pasting profile (pasting temperature, peak viscosity, peak time, trough, and final viscosity), whiteness, transparency, and milling degree. All rice samples tested comply with the Jordanian standard except for chalky kernels (four brands), heat-damaged kernels (one brand), and insect infestation (two brands). All samples that did not fulfil the Jordanian specifications were from the long-grain rice. Medium-grain rice has higher whiteness, transparency, milling degree, moisture, starch, peak viscosity, trough, and final viscosity than long-grain rice. On the other hand, long-grain rice has a higher protein, pasting temperature, and peak time. There were significant differences in pasting and chemical composition parameters within the two groups of grain sizes. The average elongation ratio for all samples was 1.57 ±0.14, with significant differences between different brands. Due to the higher pasting temperature and peak time, long-grain rice requires more energy during cooking than medium-grain rice.

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