Nutritional value, physicochemical properties and acceptability of rice (Oryza sativa L.) composite
2007
Nagares, N.C.
IR72 rice variety (high-amylose type) was combined with Quality Protein Maize (QPM) white corn grits obtaining a total of nine different rice composites (rice and corn combination). Rice composites were evaluated for their nutritional qualities and physicochemical properties. Sensor evaluation was also conducted to determine the acceptability of the samples. Quality Protein Maize contains nearly twice as much usable protein specifically lysine and tryptophan. Addition of QPM white corn to IR72 rice variety increased the amount of protein, fat, fiber, ash, starch, amylose, lysine, tryptophan and dietary fiber content of the rice composites. Gel consistency, rice hardness and height increase were relatively higher in samples having more corn. Both IR72 rice variety and QPM white corn have the same gelatinization temperature. Generally, all rice composites were acceptable in terms of color, odor, flavor, cohesiveness and tenderness. There was a significant difference in each sensory attributes except cohesiveness. Sensory evaluation showed that 70:30 (rice:corn) ratio had the highest preference in terms of flavor and general acceptability. The study showed that combining IR72 rice variety and QPM white corn can be eaten as a staple owing to its nutritional and sensory qualities and thus, can foster a food secured Filipino homes and families.
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