ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN
The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B)...
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Alma Mater Publishing House "Vasile Alecsandri" University of Bacau
2024-03-01
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| Series: | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
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| Online Access: | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202401&vol=1&aid=5626 |
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| author | PAUL A. F. HOUSSOU VALÈRE DANSOU ABEL B. HOTEGNI KOWIOU ABOUDOU HUGUE ZANNOU ROSANOFF Y. S. KOUKÈ |
| author_facet | PAUL A. F. HOUSSOU VALÈRE DANSOU ABEL B. HOTEGNI KOWIOU ABOUDOU HUGUE ZANNOU ROSANOFF Y. S. KOUKÈ |
| author_sort | PAUL A. F. HOUSSOU |
| collection | DOAJ |
| description | The objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B) parboiled and not parboiled were packaged in polypropylene bags and then stored for a period of six months by the producers. The physico-chemical, cooking and sensory qualities of the different rice samples were determined at begin storage (T0), three (T1) and six (T2) months storage, using standard methods. The results showed that except for the moisture content and water activity that have slightly increased during storage, the others physico-chemical parameters didn’t vary significantly (p > 0.05) during the storage for non-parboiled and parboiled rice. Processing parameters such as the ease of cooking perceived by processors for the non-parboiled and parboiled rice samples also did not change after six months of storage. The five accessions of non-parboiled rice were pleasantly appreciated by the tasters with ARA-2 the most appreciated followed by ARA-1, ARA-18, ARA-23, and ARA-5. On the other hand, the parboiled ARA-1 and ARA-23 rice accessions were the most appreciated by 90 % of the panelists. |
| format | Article |
| id | doaj-art-b9a2ef5cbabc4aaa8214cbfe80c16f3c |
| institution | OA Journals |
| issn | 1582-540X |
| language | English |
| publishDate | 2024-03-01 |
| publisher | Alma Mater Publishing House "Vasile Alecsandri" University of Bacau |
| record_format | Article |
| series | Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry |
| spelling | doaj-art-b9a2ef5cbabc4aaa8214cbfe80c16f3c2025-08-20T02:00:17ZengAlma Mater Publishing House "Vasile Alecsandri" University of BacauScientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry1582-540X2024-03-01251049060ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENINPAUL A. F. HOUSSOU0VALÈRE DANSOU 1ABEL B. HOTEGNI 2KOWIOU ABOUDOU 3HUGUE ZANNOU 4 ROSANOFF Y. S. KOUKÈ 5Institut National des Recherches Agricoles du Bénin, Programme Technologies Agricole et Alimentaire du Centre de Recherches Agricoles du Bénin, 01 BP 128, Porto-Novo, BéninInstitut National des Recherches Agricoles du Bénin, Programme Technologies Agricole et Alimentaire du Centre de Recherches Agricoles du Bénin, 01 BP 128, Porto-Novo, BéninInstitut National des Recherches Agricoles du Bénin, Programme Technologies Agricole et Alimentaire du Centre de Recherches Agricoles du Bénin, 01 BP 128, Porto-Novo, BéninInstitut National des Recherches Agricoles du Bénin, Programme Technologies Agricole et Alimentaire du Centre de Recherches Agricoles du Bénin, 01 BP 128, Porto-Novo, Bénin and Université d’Abomey Calavi, Ecole Polytechnique d’Abomey Calavi, Département de Génie de Technologie Alimentaire, 01 BP 2009, Cotonou, BéninInstitut National des Recherches Agricoles du Bénin, Programme Technologies Agricole et Alimentaire du Centre de Recherches Agricoles du Bénin, 01 BP 128, Porto-Novo, BéninInstitut National des Recherches Agricoles du Bénin, Programme de Recherche sur le Riz du Centre de Recherches Agricoles du Sud BP 03, Attogon, BéninThe objective of this study was to evaluate the physio-chemical and sensorial qualities of five new parfum rice accessions stored under the farmer’s conditions. To do this, five parfum rice accessions ARA-1, ARA-2, ARA-5, ARA-18 and ARA-23 and two control parfum rice varieties (IR 841 and BRIZ 10B) parboiled and not parboiled were packaged in polypropylene bags and then stored for a period of six months by the producers. The physico-chemical, cooking and sensory qualities of the different rice samples were determined at begin storage (T0), three (T1) and six (T2) months storage, using standard methods. The results showed that except for the moisture content and water activity that have slightly increased during storage, the others physico-chemical parameters didn’t vary significantly (p > 0.05) during the storage for non-parboiled and parboiled rice. Processing parameters such as the ease of cooking perceived by processors for the non-parboiled and parboiled rice samples also did not change after six months of storage. The five accessions of non-parboiled rice were pleasantly appreciated by the tasters with ARA-2 the most appreciated followed by ARA-1, ARA-18, ARA-23, and ARA-5. On the other hand, the parboiled ARA-1 and ARA-23 rice accessions were the most appreciated by 90 % of the panelists.https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202401&vol=1&aid=5626parboiled ricepreferencepreservationqualitieswhite rice |
| spellingShingle | PAUL A. F. HOUSSOU VALÈRE DANSOU ABEL B. HOTEGNI KOWIOU ABOUDOU HUGUE ZANNOU ROSANOFF Y. S. KOUKÈ ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN Scientific Study & Research: Chemistry & Chemical Engineering, Biotechnology, Food Industry parboiled rice preference preservation qualities white rice |
| title | ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN |
| title_full | ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN |
| title_fullStr | ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN |
| title_full_unstemmed | ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN |
| title_short | ASSESSMENT OF THE QUALITIES OF NEW AROMATIC RICE ACCESSIONS STORED AT FARMERS LEVEL IN BENIN EVALUATION DES QUALITES DES NOUVELLES ACCESSIONS DE RIZ AROMATIQUE STOCKEES EN MILIEU PAYSAN AU BENIN |
| title_sort | assessment of the qualities of new aromatic rice accessions stored at farmers level in benin evaluation des qualites des nouvelles accessions de riz aromatique stockees en milieu paysan au benin |
| topic | parboiled rice preference preservation qualities white rice |
| url | https://pubs.ub.ro/?pg=revues&rev=cscc6&num=202401&vol=1&aid=5626 |
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