Variation in Physio-Chemical Characteristics, Mineral Concentrations and Cookability of Rice Marketed in Jordan

Abstract: Five kilograms of different rice brands from different origins were purchased from Jordanian outlets. All rices were examined for their physical characteristics, chemical composition, minerals concentration and cookability. The results showed that Sella Basmati (India) had the lowest percentage of broken rice kernels (0.4%) whereas Sun Bird (Egypt) had the highest value (11.5%). Water absorption varied significantly and the highest water absorption value was for Ruzzana (95.9%) and the lowest was for Sun Bird rice brand (32.6%). Cooking time of all rice brands varied significantly and ranged from 23.7 (Ruzzana) to 10.3 min. (Amber). Higher levels of proteins (25.2%) were found in Sella Basmati. The loss of nutrients is due to rice brand genetic variation and soaking in warm water for one hour before cooking. This study emphasized that soaking rice grains in worm water before cooking is an important factor in reducing the concentration of nutrients and minerals in all investigated rice brands. Key words: Rice brand, chemical composition, physico-chemical characteristics, Jorda