Khaled Abu-Alruz, Naser Salameh

Potravinarstvo Slovak Journal of Food Sciences
vol. 17, 2023, p. 132-147
https://doi.org/10.5219/1834

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.