DOCSLIB.ORG

GRANDFORT FOOD INDUSTRIES 5, Anand Nagar, Edumalai Road, Mannachanallur, Trichy, Tamil Nadu

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
GRANDFORT FOOD INDUSTRIES 5, Anand Nagar, Edumalai Road, Mannachanallur, Trichy, Tamil Nadu BASMATI RICE | NON BASMATI RICE | TIFFIN RICE | ORGANIC RICE | MILLETS ------------------------------------------------------------------------------------------------------------------------------------------ GRANDFORT FOOD INDUSTRIES 5, Anand nagar, Edumalai road, Mannachanallur, Trichy, Tamil Nadu. India Pin: 621005 Mobile: +91 9578458534 E-mail: [email protected], Web: www.grandfortfoodindustries.com LIST OF INDIAN RICE VARIETIES PREMIUM QULAITY RICE (DOSESTIC / EXPORT) SL.No RICE VAREITY GRAIN 1 RAW RICE PONNI RICE , SONA MASOORI RICE MEDIUM LONG GRAIN 2 BOILED RICE PONNI RICE , SONA MASOORI RICE MEDIUM LONG GRAIN 3 STEAM RICE PONNI RICE , SONA MASOORI RICE MEDIUM LONG GRAIN 4 TIFFEN RICE IDLY / ROUND RICE SHORT ROUND GRAIN 5 BIRIYANI BASMATHI RICE - 1121 EXTRA LONG GRAIN RICE (RAW,STEAM,BOILDED) 6 PULAO RICE SEERAGA SAMBA RICE SHORT GRAIN 7 ORGANIC RICE WHITE RICE MEDIUM LONG GRAIN BROWN RICE RED RICE 8 MILLETS KODO MILLET BARNYARD MILLET - LITTLE MILLET FOXTAIL MILLET MEDIUM QULAITY RICE (EXPORT ONLY) SL.No RICE VAREITY GRAIN 1 BOILED RICE IR-64, GR-11, SWARNA LONG GRAIN THANJAVUR PONNI RICE MEDIUM LONG GRAIN 2 RAW RICE IR-64, GR-11, SWARNA LONG GRAIN THANJAVUR PONNI RICE MEDIUM LONG GRAIN 3 STEAM IR-64, GR-11, SWARNA LONG GRAIN THANJAVUR PONNI RICE MEDIUM LONG GRAIN 4 DOUBLE ROUNDED RICE SHORT ROUND GRAIN BOILED . Origin of the Rice: Andhra Pradesh, Karnataka & Tamil Nadu, Year of the Crop: 2016 & 2017 Packaging in: 25/50 kg PP or Gunny Bag – Under Rockfort SS Brand PAYMENT TERMS: FOR EXPORTS - ADVANCE/LC & FOR DOMESTIC 100% ADVANCE Note: All Prices quoted for 25 kg pp Bag per Metric Ton in USD and its valid for a week PONNI RICE Ponni is the medium grain rice is widely renowned Indian rice variety grown in the sothern parts of India. The name in Tamil literally means ‘Like Gold’. This rice variety is highly popular in Asian Countries too for its good quality & high nutrients. These are cultivatedusing time-tested techniques & when cooked; it is soft, non-sticky, and expand only lengthwise resulting n long & thin grains. The has highest fibre content and considered to be easily digestible food. Our rice is 100% healthy, delicious in taste, fine texture and natural because it is strictly cultivated in the renowned farms. RICE Ponni Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 5.5 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 700 725 BOILED 700 725 STEAM 675 700 RAW RICE BOILED RICE STEAM RICE SONA MASOORI RICE Sona Masoori is the medium grain rice is widely renowed Indian rice variety grown in the southern parts of India. Sona Masoori in Telugu means Golden Ivy. It is lightweight and aromatic. These are cultivatedusing time-tested techniques & when cooked; it is soft, non-sticky, and expand only lengthwise resulting n long & thin grains. The has highest fibre content and considered to be easily digestible food. Our rice is 100% healthy, delicious in taste, fine texture and natural because it is strictly cultivated in the renowned farms. RICE SONA MASOORI Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 5.5 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 850 875 BOILED 850 875 STEAM 690 715 RAW RICE BOILED RICE STEAM RICE TIFFIN RICE( Short Grain) Tiffin Rice is short rounded grain rice is widely renowned Indian rice variety grown in the southern parts of India. It is a staple diet consumed chiefly in varieties of food items all over South India. The grain short, bold kernel with a white belly. Finest quality rice is used in preparing delicious, tasty, soft and fluffy Idly, Paniyaram, Dosa and more Tiffin varieties. Our Tiffin Rice is manufactured under the strict vigilance of experts and is acclaimed for their noted features like rich nutrients, maximum aroma and excellent taste. RICE Short Round Grain (Idly) Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 4 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 1% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 610 635 BOILED (HALF) 605 630 RAW RICE HALF - BOILED RICE SINGLE GRAIN BASMATI RICE Basmati is an Extra-long grain Rice is grown in the foothills of the Himalayas, This aromatic rice was once known as the food of the emperors. Basmati rice has been reported in India since the early days of the 19th Century though it may have been named differently. ‘Bas’ in Sanskrit means “aroma” and ‘Mati’ means “full of” hence the word Basmati i.e. full of aroma. At manufacturing, we age the Basmati from minimum of one to two years, to enhance and intensify its taste, aroma and cooking characteristics. Each grain of matured old basmati rice on cooking, separates out and gives its unique characteristics of aroma and elongation on post cooking. RICE Basmati (1121) Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 8.5 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 2% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 950 975 STEAM 940 965 WHITE SELLA (SINGLE BOILED) 910 935 GOLDEN SELLA (DOUBLE BOILED) 925 950 RAW RICE STEAM RICE SINGLE & DOUBLE BOILED SEERAGA SAMBA RICE RICE SEERAGA SAMBA RICE Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 3 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 2% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 950 975 RAW RICE KERALA MATTA (RED) RICE RICE RED RICE Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 5 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 1% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF BOILED 775 800 RAW 785 810 BOILED RICE RAW RICE BROWN RICE RICE Ponni , Sona Masoori Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 6 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 1% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF BROWN RICE 950 975 BROWN RICE MILLETS RICE MILLETS Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 1MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 2% Packing Poly , PP Bag Packing size 25/50 kg Millets FOB CNF Kodo Millet 1200 1225 Little Millet 1275 1300 Barnyard Millet 1250 1275 Foxtail Millet 1050 1075 KODO MILLET LITTLE MILLET BARNYARD MILLET FOXTAIL MILLET THANJAVUR PONNI RICE Thanjavur Ponni is the medium grain rice is widely renowned Indian rice variety grown in the sothern parts of India. The name in Tamil literally means ‘Like Gold’. This rice variety is highly popular in Asian Countries too for its good quality & high nutrients. These are cultivatedusing time-tested techniques & when cooked; it is soft, non-sticky, and expand only lengthwise resulting n long & thin grains. The has highest fibre content and considered to be easily digestible food. Our rice is 100% healthy, delicious in taste, fine texture and natural because it is strictly cultivated in the renowned farms. RICE Ponni Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 5.5 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 550 575 BOILED 550 575 STEAM 525 550 RAW RICE BOILED RICE STEAM RICE IR – 64 RICE (LONG GRAIN) RICE IR-64 Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 6 MM Moisture Below 12% Broken Less than 5% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 430 455 PAR-BOILED 430 455 STEAM - - RAW RICE BOILED RICE STEAM RICE GR-11 RICE 11 11 r RICE GR-11 Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 4 MM Moisture Below 12% Broken Less than 5% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 480 505 BOILED 475 500 STEAM - - RAW RICE BOILED RICE STEAM RICE SWARNA RICE RICE Swarna Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 4 MM Moisture Below 12% Broken Less than 5% Damage / Dis-colour Less than 2% Chalky 3% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 415 440 BOILED 410 435 STEAM - - RAW RICE BOILED RICE STEAM RICE ROUND RICE RICE ROUND RICE Brand Rockfort SS Year of Crop 2016 & 2017 Avg. Length 4 MM Moisture Below 12% Broken Less than 1% Damage / Dis-colour Less than 2% Chalky 1% Packing Poly , PP Bag Packing size 25/50 kg RICE FOB CNF RAW 510 545 BOILED 500 525 RAW RICE BOILED RICE SINGLE GRAIN WWW.GRANDFORTFOODINDUSTRIES.COM Mail us your requirement to: [email protected], Call / Whatsapp: +91-9578458534 .
Load more

Recommended publications
  • RICE and GRAINS
    RICE and GRAINS RICE is one of the most important foods in the world, supplying as much as half of the daily calories for half of the world’s population. Scientific name: Oryza sativa Categories: short grain, medium grain or long grain o Short grain – has the highest starch content, males the stickiest rice. o Long grain – lighter and tends to remain separate when cooked. Another way that rice is classified is according to the degree of milling that it undergoes. This is what makes a BROWN RICE different than white rice. BROWN RICE – often referred to as whole rice or cargo rice, is the whole grain with only its inedible outer hull removed. Brown rice still retains its nutrient-rich bran and germ. WHITE RICE – is both milled and polished, which removes the bran and germ along with all the nutrients that reside within these important layers. SOME OF THE MOST POPULAR VARIETIES OF RICE IN THIS COUNTRY INLCUDE: ARBORIO – a round grain, starchy white rice, traditionally used to make the Italian dish risotto. BASMATI – an aromatic rice that has a nutlike fragrance, delicate flavor and light texture. SWEET RICE – almost translucent when it is cooked, this very sticky rice is traditionally used to make sushi and mochi. JASMINE – a soft-textured long grain aromatic rice that is available in both brown and white varieties. BHUTANESE RED RICE – grown in the Himalayas, this red colored rice has a nutty, earthy taste. FORBIDDEN RICE – a black colored rice that turns purple upon cooking and has a sweet taste and sticky texture.
    [Show full text]
  • Storing White Rice 1
    Storing White Rice 1 Storing White Rice Quality & Purchase Purchase quality rice grains from a trusted source. Inspect rice for insects or discoloration[Bj4] , prior to preparing for home storage. Packaging Store rice in a tightly sealed container. Food safe plastics (PETE) containers, glass jars, #10 cans (commercial size) lined with a food-grade enamel lining and Mylar®- type bags work best for long-term storage. Use food-safe oxygen absorbers [Bj5] available from food storage supply stores to preserve rice quality, and protect from insect White rice, more commonly known as polished rice is a infestation. #10 cans will hold approximate 5.7 lbs (2.6 main food source for over half of the world’s population. kgs) of polished rice. Rice is an excellent addition to home food storage because it’s versatile, high caloric value, and long shelf life. Families should store about 300 lbs of grains per Storage Conditions person in a one-year supply. Depending on personal preference, about 25 to 60 lbs of rice should be stored per The best temperature to store grains, including rice, is person. Separate from brown rice, there are three types of 40°F or below; however, rice stored at a constant 70° F white rice in the United States: long, medium and short. In with oxygen absorbers will store well for up to 10 years. In addition, there are several types of specialty rice available. cooler storage areas rice sealed in oxygen-free containers can be stored for up to 30 years. A BYU study sampling Long Grain polished rice and parboiled rice stored from 1 to 30 years found that both types of rice will keep their nutrients and flavor up to 30 years.
    [Show full text]
  • Anthocyanins in Thai Rice Varieties: Distribution and Pharmacological Significance
    International Food Research Journal 25(5): 2024-2032 (October 2018) Journal homepage: http://www.ifrj.upm.edu.my Anthocyanins in Thai rice varieties: distribution and pharmacological significance Sivamaruthi, B.S., Kesika, P. and *Chaiyasut, C. Department of Pharmaceutical Sciences, Faculty of Pharmacy, Chiang Mai University, Chiang Mai, Thailand Article history Abstract Received: 29 April 2017 Anthocyanins are phenolic, water-soluble, predominant flavonoids of plants, and are known Received in revised form: for its wide distribution and its pharmacological importance. Almost all the plant sources like 18 July 2017 Accepted: 26 July 2017 vegetables, fruits, cereals, grains are residing with anthocyanins. The type and quantity of the anthocyanins differ based on the species, varieties, cultivars, even the growth stage of the same plant, part of the plant, ethnic and environmental factors. Rice is one of the regular food sources for more than half of the people in the world. The rice cultivars and strains vary among the Keywords countries. Apart from the typical, polished, white rice, some of the colored rice varieties are in use. Anthocyanin present in the rice outer layer contributes the color of the rice. The nature, Anthocyanins concentration, and distribution of anthocyanins are found to be varied among the rice cultivars. Thai rice The current review focused on the anthocyanins content of Thai rice varieties and its reported Pharmacological pharmacological significance. importance © All Rights Reserved Introduction fruits, vegetables, and are documented by a recent study (Chaiyavat et al., 2016). The fruits, especially Rice commonly consumed food worldwide berries, are well-known source of anthocyanin. especially among Asian peoples.
    [Show full text]
  • Our Cuisine on the Go Is Evolutionary and Aims to Recall The
    OUR SHARING PLATES ! TO TAKE AWAY ! Ham plate, frutti del cappero OLI D’OC BONGRAN la Jabugueña (70g) 6,5 — Certified Agriculture Black Olive Tapenade (90g) 6 Our cheese selection 7 Round white rice, red rice Extra Virgin Olive Oil (25 cl) 10 or brown rice 8 Artichoke bruschetta, black olives Taggiasche & rocket 8 Extra Virgin Olive Oil Picholine (25 cl) 10 LA GUINELLE Bonitto En Escabèche bruschetta — Artisanal vinegar from Banyuls & piquillos peppers 8 Extra Virgin Olive Oil Lucques (25 cl) 10 Banyuls white or red (25cl) 12 Iberico ham bruschetta, goats cheese, Camargue honey & grated almonds 4,5 Banyuls infused with safran (25cl) 15 RUCHER DU MAS Riesling noble grape VILLEVIEILLE OUR STARTERS 98 de Binner (25cl) 15 — Cot Jean-Claude Apiculteur BIO Eggs « mimo-wasa » (for 2) 6,5 Rosé de Zaza du Casot Camargue Honey (125g) 5 Soupe of the Day (250 ml) 5 des Mailloles (50cl) 15 MENU — SUNDAY UNTIL MONDAY MENU — SUNDAY LE SAUNIER DE CAMARGUE OUR MAINS — Camargue salt BIOMOMO HASHIMOTO Our cuisine on the go — Artisan pâtissier (gastronomie White Camargue rice, carrots, roasted Farigoulette : thyme bio franco-japonaise) is evolutionary and aims to pumpkin, almonds & curcuma 13 & bay leaf (250g) 6,5 recall the Mediterranean 3 chocs : caramelised almonds Camargue white rice, octopus Ajillo, Senteurs : fennel coated with chocolate, crispy (80g) 9 flavours of the South of orange, fennel, raisins & carrots 15 & rosemary (250g) 6,5 3 secs : almonds, ginger, France. It favorises local raisins (100g) 13 fresh produce and gro- OUR DESSERTS LOS PEPERETES — Artisanal preserves Cherry jam and ceries as well as artisanal Chocolate cream with & rose de Grasse (115g) 10 cans available in our shop.
    [Show full text]
  • Phytochemical Profiles of Black, Red, Brown, and White Rice from The
    Article pubs.acs.org/JAFC Phytochemical Profiles of Black, Red, Brown, and White Rice from the Camargue Region of France Gema Pereira-Caro,† Gerard Cros,‡ Takao Yokota,¶ and Alan Crozier*,† † Joseph Black Building, School of Medicine, College of Medical, Veterinary and Life Sciences, University of Glasgow, Glasgow G12 8QQ, United Kingdom ‡ Laboratoire de Pharmacologie, CNRS UMR 5247 and UniversitéMontpellier 1 and 2, Institut des Biomoleculeś Max Mousseron, Facultéde Pharmacie, 15 avenue Charles Flahault, Montpellier 34093 cedex 05, France ¶ Department of Biosciences, Teikyo University, Utsunomiya 320-8551, Japan ABSTRACT: Secondary metabolites in black, red, brown, and white rice grown in the Camargue region of France were investigated using HPLC-PDA-MS2. The main compounds in black rice were anthocyanins (3.5 mg/g), with cyanidin 3-O- glucoside and peonidin 3-O-glucoside predominating, followed by flavones and flavonols (0.5 mg/g) and flavan-3-ols (0.3 mg/g), which comprised monomeric and oligomeric constituents. Significant quantities of γ-oryzanols, including 24-methylenecy- cloartenol, campesterol, cycloartenol, and β-sitosterol ferulates, were also detected along with lower levels of carotenoids (6.5 μg/ g). Red rice was characterized by a high amount of oligomeric procyanidins (0.2 mg/g), which accounted >60% of secondary metabolite content with carotenoids and γ-oryzanol comprising 26.7%, whereas flavones, flavonols and anthocyanins were <9%. Brown and white rice contained lower quantities of phytochemicals, in the form of flavones/flavonols (21−24 μg/g) and γ- oryzanol (12.3−8.2 μg/g), together with trace levels of the carotenoids lutein and zeaxanthin. Neither anthocyanins nor procyanidins were detected in brown and white rice.
    [Show full text]
  • Iaea Tecdoc 1847
    IAEA-TECDOC-1847 IAEA-TECDOC-1847 IAEA TECDOC SERIES Rice Production Guidelines: Best Farm Management Practices and the Role of Isotopic Techniques Management Practices and the Role of Isotopic Best Farm Rice Production Guidelines: IAEA-TECDOC-1847 Rice Production Guidelines: Best Farm Management Practices and the Role of Isotopic Techniques International Atomic Energy Agency Vienna ISBN 978–92–0–103418–2 ISSN 1011–4289 @ RICE PRODUCTION GUIDELINES: BEST FARM MANAGEMENT PRACTICES AND THE ROLE OF ISOTOPIC TECHNIQUES The following States are Members of the International Atomic Energy Agency: AFGHANISTAN GHANA PANAMA ALBANIA GREECE PAPUA NEW GUINEA ALGERIA GRENADA PARAGUAY ANGOLA GUATEMALA PERU ANTIGUA AND BARBUDA GUYANA PHILIPPINES ARGENTINA HAITI POLAND ARMENIA HOLY SEE PORTUGAL AUSTRALIA HONDURAS QATAR AUSTRIA HUNGARY REPUBLIC OF MOLDOVA AZERBAIJAN ICELAND ROMANIA BAHAMAS INDIA RUSSIAN FEDERATION BAHRAIN INDONESIA BANGLADESH IRAN, ISLAMIC REPUBLIC OF RWANDA BARBADOS IRAQ SAINT VINCENT AND BELARUS IRELAND THE GRENADINES BELGIUM ISRAEL SAN MARINO BELIZE ITALY SAUDI ARABIA BENIN JAMAICA SENEGAL BOLIVIA, PLURINATIONAL JAPAN SERBIA STATE OF JORDAN SEYCHELLES BOSNIA AND HERZEGOVINA KAZAKHSTAN SIERRA LEONE BOTSWANA KENYA SINGAPORE BRAZIL KOREA, REPUBLIC OF SLOVAKIA BRUNEI DARUSSALAM KUWAIT SLOVENIA BULGARIA KYRGYZSTAN SOUTH AFRICA BURKINA FASO LAO PEOPLE’S DEMOCRATIC SPAIN BURUNDI REPUBLIC SRI LANKA CAMBODIA LATVIA SUDAN CAMEROON LEBANON SWAZILAND CANADA LESOTHO SWEDEN CENTRAL AFRICAN LIBERIA SWITZERLAND REPUBLIC LIBYA CHAD LIECHTENSTEIN SYRIAN
    [Show full text]
  • Traditional Rice Varieties of Tamil Nadu : a Source Book
    TRADITIONAL RICE VARIETIES OF TAMIL NADU - A SOURCE BOOK THE CENTRE FOR INDIAN KNOWLEDGE Since 1995, Centre for Indian Knowledge Namma Nellu is an initiative of Centre for Indian SYSTEMS Systems has been working towards Knowledge Systems to conserve indigenous enhancing livelihood security of small rice varieties in Tamil Nadu. The objectives of (CIKS) and marginal farmers in Tamil Nadu. Namma Nellu initiative are planting and replanting Our programmes in the areas of organic the varieties year after year in two locations for agriculture, biodiversity conservation and conservation purposes, conducting researches has been involved in work relating to various Vrkshayurveda (the ancient Indian plant to understand the characteristics of traditional aspects of Traditional Rice Varieties (TRV) since science) have helped farmers go organic in the formation of the organization in 1995. The varieties, initiating dialogues on the importance a sustainable, effective and profitable way. work started initially with the realization that of Agro biodiversity on society and ecology these varieties were important for sustainable Drawing from and building on indigenous and multiplying seeds to offer for large scale agriculture practices since they provide a range knowledge and practices, we develop production of traditional rice varieties. of seeds which are suited to various ecosystems, farming solutions relevant to the present soil types and in many cases have the resistance day context. Our activities include research, to various pests, diseases, drought and floods. Several individuals, associations, communities, During the last 25 years the work has progressed extension work and promoting farmer educational institutions, families and organisations extensively as well as deeply and it currently producer organizations.
    [Show full text]
  • Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution
    nutrients Article Effect of Cold Storage and Reheating of Parboiled Rice on Postprandial Glycaemic Response, Satiety, Palatability and Chewed Particle Size Distribution Louise Weiwei Lu 1,2,*, Bernard Venn 3, Jun Lu 4, John Monro 5 and Elaine Rush 1 1 School of Sport and Recreation, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 2 Human Nutrition Unit (HNU), School of Biological Sciences, University of Auckland, Auckland 1010, New Zealand 3 Department of Human Nutrition, University of Otago, Dunedin 9016, New Zealand; [email protected] 4 School of Science, and School of Interprofessional Health Studies, Faculty of Health and Environmental Sciences, Auckland University of Technology, Auckland 1010, New Zealand; [email protected] 5 The New Zealand Institute for Plant & Food Research, Palmerston North 4474, New Zealand; [email protected] * Correspondence: [email protected] or [email protected] or [email protected]; Tel.: +64-21-254-6486 Received: 24 February 2017; Accepted: 5 May 2017; Published: 10 May 2017 Abstract: Background: Globally, hot cooked refined rice is consumed in large quantities and is a major contributor to dietary glycaemic load. This study aimed to compare the glycaemic potency of hot- and cold-stored parboiled rice to widely available medium-grain white rice. Method: Twenty-eight healthy volunteers participated in a three-treatment experiment where postprandial blood glucose was measured over 120 min after consumption of 140 g of rice. The three rice samples were freshly cooked medium-grain white rice, freshly cooked parboiled rice, and parboiled rice stored overnight at 4 ◦C.
    [Show full text]
  • Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional
    ARC-3000SB Instruction Manual Rice Cooker • Slow Cooker • Food Steamer Professional Questions or concerns about your rice cooker? Before returning to the store... Aroma’s customer service experts are happy to help. Call us toll-free at 1-800-276-6286. Answers to many common questions and even replacement parts can be found online. Visit www.AromaCo.com/Support. Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Download your free digital recipe book at www.AromaCo.com/3000SBRecipes Congratulations on your purchase of the Aroma® Professional™ 20-Cup Digital Rice Cooker, Food Steamer and Slow Cooker. In no time at all, you’ll be making fantastic, restaurant-quality rice at the touch of a button! Whether long, medium or short grain, this cooker is specially calibrated to prepare all varieties of rice, including tough-to-cook whole grain brown rice, to fluffy perfection. In addition to rice, your new Aroma® Professional™ Rice Cooker is ideal for healthy, one-pot meals for the whole family. The convenient steam tray inserts directly over the rice, allowing you to cook moist, fresh meats and vegetables at the same time, in the same pot. Steaming foods locks in their natural flavor and nutrients without added oil or fat, for meals that are as nutritious and low-calorie as they are easy. Aroma®’s Sauté-Then-Simmer™ Technology is ideal for the easy preparation of Spanish rice, risottos, pilafs, packaged meal helpers, stir frys and more stovetop favorites! And the new Slow Cook function adds an extra dimension of versatility to your rice cooker, allowing it to fully function as a programmable slow cooker! Use them together for simplified searing and slow cooking in the same pot.
    [Show full text]
  • The Weedy Rice Problem
    FAO Weedy rices – origin, PLANT PRODUCTION biology, ecology AND PROTECTION and control PAPER 188 by James C. Delouche Nilda R. Burgos David R. Gealy Gonzalo Zorrilla de San Martín and Ricardo Labrada with the collaboration of Michael Larinde and Cadmo Rosell FOOD AND AGRICULTURE ORGANIZATION OF THE UNITED NATIONS Rome, 2007 5IFNFOUJPOPSPNJTTJPOPGTQFDJm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ª'"0 iii Contents Acknowledgements x Preface xi List of acronyms xiii 1. Introduction 1 2. The weedy rice problem 3 What weedy rices are 3 Where weedy rices are a
    [Show full text]
  • Rice: Bioactive Compounds and Their Health Benefits
    The Pharma Innovation Journal 2021; 10(5): 845-853 ISSN (E): 2277- 7695 ISSN (P): 2349-8242 NAAS Rating: 5.23 Rice: Bioactive compounds and their health benefits TPI 2021; 10(5): 845-853 © 2021 TPI www.thepharmajournal.com Arsha RS, Prasad Rasane and Jyoti Singh Received: 22-03-2021 Accepted: 24-04-2021 Abstract Arsha RS Rice is the primary source of calories in many developing countries, and about 60% of the world's Department of Food Technology population consumes rice as a staple food. Rice has high nutritional value such as carbohydrate, fat, fibre, and Nutrition, School of protein, vitamins as well as food energy, minerals profile and fatty acids. The processing steps of rice is Agriculture, Lovely Professional cleaning, parboiling, drying, dehusking, partial milling, grading, packing and storage. The pigmented rice University, Phagwara, Punjab, varieties are available with reddish, purple or even blackish colour. Various extraction methods are used India for extraction bioactive compounds from rice including traditional methods (like Soxhlet extraction Prasad Rasane method and maceration method) to modern methods ( like accelerated solvent extraction method (ASE), Department of Food Technology solid-phase extraction (SPE), pressurized liquid extraction (PLE), pressurized fluid extraction (PFE), and Nutrition, School of subcritical water extraction (SWE), subcritical fluid extraction (SFE), microwave-assisted extraction Agriculture, Lovely Professional (MAE), vortex-assisted extraction (VAE), ultrasound-assisted extraction (UAE))
    [Show full text]
  • Bringing Traditional Food Ingredients Straight From
    BRINGING TRADITIONAL FOOD INGREDIENTS STRAIGHT FROM THE FARM TO YOUR KITCHEN ABOUT US At Original Indian Table we are passionate about increasing farmer income by bringing the finest indigenous and healthy ingredients from India to market. To do this, we have travelled more than 90,000 kilometers across 24 Indian states to meet with farmers. We have found farmers increasingly move towards local crops and natural ways of growing food that are safer for us and healthier for the climate. Our mission is to bring these products to customers looking for clean, nutritious and local food. OUR PHILOSOPHY We believe in the interconnectedness of things. We can live a healthy life and live on a healthy planet only if we re-establish our relationship with food and enable the production of clean, local and sustainably grown crops. All our products are Traditional, Healthy and Directly Sourced. WHAT WE DO We bridge the gap between farmers struggling to market traditional and sustainable food ingredients and customers looking for healthier, more nutritious and local alternatives. Our offering is positioned as an experience as it contains not just the product but also details on the origin, nutritional benefits and uses for each product. Our clients range from retail customers to leading chefs, restaurants and hotels across India and abroad. PARTNERS/FARMERS Our back-bone are our partner women and men farmers and organizations across India. They have dedicated their lives to sustainable farming. They work tirelessly to sow, nuture and harvest traditional varieties of produce, so that You and Me can live a healthy life.
    [Show full text]