Characteristics of Hang Rice and its cooking
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Published:
Mar 1, 2015
Keywords:
Cooking Hang rice High nutritious rice Physical property
Main Article Content
Abstract
This paper explained characteristics of Hang rice or “Horm Thong” rice, which is famous in the northeastern region of Thailand. Hang rice is high nutritious rice. It riches in vitamin E, folic acid, pantothenic acid, vitamin B and niacin. Moreover, it consists a lot of minerals such as magnesium, selenium and calcium, for example. In addition, Hang rice has gamma-aminobutyric acid (GABA) as same as brown rice. Because of Hang rice harvesting, characteristics of Hang rice are differing from brown rice and other high nutritious rice. Contents in this paper described some characteristics of Hang rice, Hang rice processing, morphology, nutritional value, selected physical properties of Hang rice and Hang rice cooking in recently. General data could be used to further product development of Hang rice.
Article Details
How to Cite
Kerdpiboon, S., & Puttongsiri, T. (2015). Characteristics of Hang Rice and its cooking. Asia-Pacific Journal of Science and Technology, 20(1), 26–33. https://doi.org/10.14456/kkurj.2015.3
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Research Articles
References
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[4] Kerdpiboon S, Charoendee D, Puechkamut Y, Puttongsiri T. Morphology and selected characteristics of Hang rice. Proceedings of the 13th Asean Food Conference, Meeting future food demands: Security & Sustainability; 2013 Sep 9-11; Singapore; 2013.
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[8] Leelayuthsoontorn P, Thipayarat A. Textural and morphological changes of jasmine rice under various elevated cooking conditions. Food Chem. 2006; 96(4): 606-613.
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[12] Mestres C, Ribeyre F, Pons B, Fallet V, Matencio F. 2011. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. J. Cereal Sci. 2011; 53(1):81-89.
[13] Mohapatra D, Bal S. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. J. Food Eng. 2006; 73(3):253-259.
[14] Chakkaravarthi A, Lakshmi S, Subramanian R, Hegde VM. Kinetics of cooking unsoaked and Srijesdaruk V. Production of biological composition from germinated brown rice presoaked rice. J. Food Eng. 2008; 84(2): 181-186.
[15] Patindol JA, Gonzale, BC, Wang YJ, Mc Clung AM. Starch fine structure and physicochemical properties of specially rice for canning. J. Cereal Sci. 2007;45(2): 209-218.
[16] Kerdpiboon S, Charoendee D. Comparative physical characteriza-tion of water ratio changes of Hang rice during cooking. Proceedings of International Conference on Nutrition and Food Sciences (ICNFS 2012); 2012 Jul 23-24; Singapore; 2012.
[2] Oh SH. Stimulation of gamma-aminobutyric acid synthesis activity in brown rice by a chitosan/glutamic acid germination solution and calcium/calmodulin. J. Biochem & Molecular Bio. 2003; 36: 319-325.
[3] Srisang N, Prachayawarakorn S, Soponronnarit S, Varanyanond W. Fluidized bed drying of germinated brown rice. International Conference on Innovations in Food Processing Engineering and Technology, Asian Institute of Technology, Bangkok, Thailand :1-8; 2008.
[4] Kerdpiboon S, Charoendee D, Puechkamut Y, Puttongsiri T. Morphology and selected characteristics of Hang rice. Proceedings of the 13th Asean Food Conference, Meeting future food demands: Security & Sustainability; 2013 Sep 9-11; Singapore; 2013.
[5) Srijesdaruk V. Nutrition compounds of Koa Hang and germinated brown rice. Food Technology, Faculty of Technology, University of Khon Kaen, Khon Kaen Province, 2009.
[6] Chuvisitkul E. Brown rice. Rice Research Institute, Department of Agriculture, Bangkok; 1999. Thai.
[7] Panyangnoi K . 2010. Confidant of farmer: Hang rice as knowledge of Northeast farmer. Kasikorn news-letter. 2010;83(1): 11-14. Thai.
[8] Leelayuthsoontorn P, Thipayarat A. Textural and morphological changes of jasmine rice under various elevated cooking conditions. Food Chem. 2006; 96(4): 606-613.
[9] Ong M H, Blanshard, J M V. Texture determinants in cooked parboiled rice I: rice starch amylose and the fine structure of amylopectin. J Cereal Sci. 1995. 251-260.
[10] USDA. Rice inspection handbook. USA: FGIS, US Department of Agriculture, Washington DC; 1982.
[11] JuianoBO.Rice chemistry and technology. USA: The American Association of Cereal Chemists, Inc., Minnesota; 1985.
[12] Mestres C, Ribeyre F, Pons B, Fallet V, Matencio F. 2011. Sensory texture of cooked rice is rather linked to chemical than to physical characteristics of raw grain. J. Cereal Sci. 2011; 53(1):81-89.
[13] Mohapatra D, Bal S. Cooking quality and instrumental textural attributes of cooked rice for different milling fractions. J. Food Eng. 2006; 73(3):253-259.
[14] Chakkaravarthi A, Lakshmi S, Subramanian R, Hegde VM. Kinetics of cooking unsoaked and Srijesdaruk V. Production of biological composition from germinated brown rice presoaked rice. J. Food Eng. 2008; 84(2): 181-186.
[15] Patindol JA, Gonzale, BC, Wang YJ, Mc Clung AM. Starch fine structure and physicochemical properties of specially rice for canning. J. Cereal Sci. 2007;45(2): 209-218.
[16] Kerdpiboon S, Charoendee D. Comparative physical characteriza-tion of water ratio changes of Hang rice during cooking. Proceedings of International Conference on Nutrition and Food Sciences (ICNFS 2012); 2012 Jul 23-24; Singapore; 2012.