DOCSLIB.ORG

Effects of Harvest Conditions and Thickness Fractionation On

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Effects of Harvest Conditions and Thickness Fractionation On University of Arkansas, Fayetteville ScholarWorks@UARK Theses and Dissertations 12-2016 Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, Cooking and Sensory Characteristics of Long Grain Rice Sara Esther Jarma Arroyo University of Arkansas, Fayetteville Follow this and additional works at: http://scholarworks.uark.edu/etd Part of the Agronomy and Crop Sciences Commons, and the Food Processing Commons Recommended Citation Jarma Arroyo, Sara Esther, "Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, Cooking and Sensory Characteristics of Long Grain Rice" (2016). Theses and Dissertations. 1826. http://scholarworks.uark.edu/etd/1826 This Thesis is brought to you for free and open access by ScholarWorks@UARK. It has been accepted for inclusion in Theses and Dissertations by an authorized administrator of ScholarWorks@UARK. For more information, please contact [email protected], [email protected]. Effects of Harvest Conditions and Thickness Fractionation on Physicochemical Properties, and Cooking and Sensory Characteristics of Long Grain Rice A thesis submitted in partial fulfillment of the requirements for the degree of Master of Science in Food Science by Sara Esther Jarma Arroyo Universidad de Córdoba Bachelor of Science in Food Engineering, 2014 December 2016 University of Arkansas This thesis is approved for recommendation to the Graduate Council. _______________________________ Dr. Han-Seok Seo Thesis Director _______________________________ Dr. Jean-François Meullenet Committee member _______________________________ Dr. Paul Counce Committee Member _______________________________ Dr. Terry Siebenmorgen Committee Member Abstract Previous research has demonstrated the extensive impacts of various environmental and processing conditions on rice milling and processing characteristics. Nevertheless, little is known about the influences of these conditions on cooking and sensory qualities of rice. The present study aimed to determine the impact of cultivating location, harvest moisture content (HMC), and thickness fractionation on the physicochemical properties, and cooking and sensory characteristics of long-grain rice. Four long-grain rice cultivars (purelines: Cheniere and V3501, and hybrids: XP760 and XL753) were cultivated at Harrisburg, AR and Alvin, TX, and harvested at three HMC. Rough rice lots were conditioned and a portion was fractionated according to thickness into thin (<1.9 mm) and thick (≥1.9 mm) fractions. Unfractioned rice and thick kernels were used for further comparison. Overall, rice samples cultivated in TX showed higher amount of broken kernels, chalkiness as well as lower amylose contents compared to those cultivated in AR regardless of the cultivar, possibly due to the greater nighttime air temperatures reported in Alvin, TX. Additionally, textural characteristics and flavor attributes were affected by the cultivating location. Increases in broken kernels, lipid content, and protein content were observed with increasing of HMC. However, cooking qualities were mostly unaffected by HMC. Finally, the addition of thickness fractionation in the process stream showed to improve rice physical quality. However, fractioned rice showed longer cooking duration and a greater width kernel expansion than did unfractioned rice. This study demonstrated that cultivating location and HMC affect rice final attributes and that thickness fractionation may have impacts on cooking and textural characteristics of long-grain rice. Acknowledgements I would like to thank my advisor, Dr. Han-Seok Seo, whose guidance and constant support throughout this journey has provided me a solid foundation for my future professional steps and also life. To my committee members, Dr. Terry Siebenmorgen (Professor, Department of Food Science), Dr. Jean-François Meullenet (Professor and Head, Department of Food Science) and Dr. Paul Counce (Professor, Department of Crop, Soil and Environmental Sciences) for their orientation, monitoring and invaluable inputs in this project. In addition, to all those people that with a small or big contribution helped immensely in the realization of this work, especially all my Sensory Service Center lab mates: Dr. Won Seok Choi (Visiting Professor), Ms. Tonya Tokar (Lab Manager), Ms. Peggy Pang (Lab Technician), Ms. Tina McMaster (Lab Technician), Mr. Matt Chapko (Master student), Ms. Ragita Pramudya (Master student), and Ms. Shilpa Samant (PhD student). Lastly but not least to my parents and sister, Alfredo Jarma, Sulay Arroyo and Betty Jarma, for their continuous support and words of encouragement in the good and not so good moments. Table of Contents Chapter 1. Introduction ································································ 1 Literature Cited ································································ 6 Chapter 2. Literature Review 8 1.1 History ··························································· 9 1.2 Nutritional importance of rice ··············································· 10 1.3 Rice Production and consumption ··············································· 11 1.4 Rice grain morphology ······························································ 12 1.5 Classification of rice grain ···························································· 12 1.6 Pure line and hybrid rice varieties ··················································· 13 2.0 Rice quality ······································································ 15 2.1 Rice physical qualities ························································ 15 2.2 Cooking quality of rice ························································ 21 2.3 Physicochemical properties of rice ·················································· 21 3.0 Sensory aspects of rice ······························································· 24 3.1 Sensory aspects of raw rice ······················································· 24 3.2 Sensory aspects of cooked rice ···················································· 26 Literature cited ················································································ 30 Chapter 3. Evaluation of thickness fractionation as a process to potentially impact cooking qualities and sensory characteristics of long-grain rice (Oryza sativa L.) Abstract ············································································ 38 1. Introduction ······································································ 39 2. Materials and Methods ································································ 41 2.1 Rice Samples Conditioning ······················································ 41 2.2 Thickness fractionation of rough rice and milling properties ··········· 42 2.3 Physical Properties ································································ 43 2.4 Chemical Composition ····························································· 44 2.5 Cooking Qualities ································································ 45 2.6 Descriptive Sensory Analysis ·············································· 46 2.7 Texture Profile Analysis ·························································· 47 2.8 Statistical Analysis ································································ 47 3. Results and Discussion ·························································· 48 3.1 Effect of thickness grading on milling yields and physical 48 characteristics··············································································· 3.2 Effects of thickness grading on chemical properties ···················· 50 3.3 Effects of thickness grading on cooking qualities ························· 53 3.4 Descriptive sensory analysis and texture profile analysis ··················· 54 4. Conclusions ········································································ 55 Literature Cited ············································································· 56 Chapter 4. Effects of Harvest Moisture Content on physicochemical properties and cooking qualities of long-grain rice (Oryza sativa L.) Abstract ································································ 74 1. Introduction ································································ 75 2. Materials and Methods ································································ 76 2.1 Rice samples conditioning and milling properties ···························· 76 2.2 Physical Properties ································································ 77 2.3 Chemical Composition ····························································· 77 2.4 Cooking Qualities ································································ 78 2.5 Statistical Analysis ································································ 78 3. Results and Discussion ································································ 79 3.1 Effect of HMC on physical properties ····································· 79 3.2 Effect of HMC on chemical properties ····································· 81 3.3 Effect of HMC on cooking qualities ····································· 83 4. Conclusions ································································ 84 Literature cited ·················································································· 85 Chapter 5. Effects of cultivating location on physicochemical properties and cooking qualities of long-grain rice (Oryza sativa L.) Abstract ····················································································
Load more

Recommended publications
  • Codex Standard for Rice
    1 Codex Standard 198-1995 CODEX STANDARD FOR RICE CODEX STAN 198-1995 1. SCOPE This standard applies to husked rice, milled rice, and parboiled rice, all for direct human consumption; i.e., ready for its intended use as human food, presented in packaged form or sold loose from the package directly to the consumer. It does not apply to other products derived from rice or to glutinous rice. 2. DESCRIPTION 2.1 Definitions 2.1.1 Rice is whole and broken kernels obtained from the species Oryza sativa L. 2.1.1.1 Paddy rice is rice which has retained its husk after threshing. 2.1.1.2 Husked rice (brown rice or cargo rice) is paddy rice from which the husk only has been removed. The process of husking and handling may result in some loss of bran. 2.1.1.3 Milled rice (white rice) is husked rice from which all or part of the bran and germ have been removed by milling. 2.1.1.4 Parboiled rice may be husked or milled rice processed from paddy or husked rice that has been soaked in water and subjected to a heat treatment so that the starch is fully gelatinized, followed by a drying process. 2.1.1.5 Glutinous rice; waxy rice: Kernels of special varieties of rice which have a white and opaque appearance. The starch of glutinous rice consists almost entirely of amylopectin. It has a tendency to stick together after cooking. 3. ESSENTIAL COMPOSITION AND QUALITY FACTORS 3.1 Quality factors – general 3.1.1 Rice shall be safe and suitable for human consumption.
    [Show full text]
  • Prodwrkshp 3.Qxd
    California Rice Production Workshop, v15 Variety Selection and Management Introduction and History Since its beginning in 1912, California’s rice industry limited its produc - tion and marketing largely to a few short and medium grain japonica varieties, developed from stocks originating in Japan and China. These varieties produced good yields of quality rice in the dry, temperate cli - mate of the Sacramento and San Joaquin Valleys. For the grower, the choice of variety to plant was relatively simple because the few varieties available were similar in performance, yield potential and milling qual - ity when properly managed. Included were Colusa, Caloro and Calrose released in 1918, 1921 and 1948, respectively, and Earlirose, a productive, early maturing, proprietary variety, released in 1965 which soon became a popular variety for cold areas and/or late plantings. These were the major rice varieties grown in California until the early 1970’s. Then, the variety picture began to change significantly. A powerful impetus for this was the enactment of California Rice Research Marketing Order that established the California Rice Research Board in 1969. This grower initiative provided significant and regular funding to hasten development and release of new varieties. The medium grain variety CS-M3 was released in 1970 and the short grain variety CS-S4 in 1971, from rice hybridizations made in 1946 and 1957 at the Rice Experiment Station (RES) at Biggs, CA. CS-M3 gained wide acceptance and competed with the older Calrose for acreage. But, CS-S4, though an improvement over Caloro, was not widely grown because of its suscep - Publicly devel - tibility to low temperature induced sterility.
    [Show full text]
  • Specifications Guide Global Rice Latest Update: February 2021
    Specifications Guide Global Rice Latest update: February 2021 Definitions of the trading locations for which Platts publishes indexes or assessments 2 Asia 5 Europe, the Middle East and Africa 12 Americas 14 Revision history 18 www.spglobal.com/platts Specifications Guide Global Rice: February 2021 DEFINITIONS OF THE TRADING LOCATIONS FOR WHICH PLATTS PUBLISHES INDEXES OR ASSESSMENTS All the assessments listed here employ Platts Assessments Methodology, as published at https://www.spglobal.com/platts/plattscontent/_assets/_files/en/our-methodology/methodology- specifications/platts-assessments-methodology-guide.pdf. These guides are designed to give Platts subscribers as much information as possible about a wide range of methodology and specification questions. This guide is current at the time of publication. Platts may issue further updates and enhancements to this guide and will announce these to subscribers through its usual publications of record. Such updates will be included in the next version of this guide. Platts editorial staff and managers are available to provide guidance when assessment issues require clarification. The assessments listed in this guide reflect the prevailing market value of the specified product at the following times daily: Asia – 11:30 GMT / BST EMEA – 13:30 GMT / BST Americas – 23:59 GMT /BST on the day prior to publication Platts may take into account price information that varies from the specifications below. Where appropriate, contracts, offers and bids which vary from these specifications, will be normalized to the standards stated in this guide. All other terms when not in contradiction with the below as per London Rice Brokers’ Association Standard Contract Terms (September 1997), amended 1 November, 2008.
    [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]
  • CFL Black Rice Brief
    CELLULAR FRACTION-LINE ACTIVATED SPROUTED ORGANIC BLACK RICE Scientific name: Oryza sativa Cellular Fraction-Line activated Sprouted Black Rice Powder is a one-of-a-kind functional food with a broad spectrum of popularity and application that is unique to the market. Black Rice also referred to as Purple Rice and, in Thailand as “Mountain Rice” (khao doi) , is a dry- land rice, rich in anthocyanin antioxidants, minerals, vitamins and amino acids. It is the most nutritious variety of rice with higher nutritional values than either white or brown rice. Black rice is a wholegrain which is gluten free, cholesterol free, low in fat, sugar and salt yet high in fiber, anthocyanin antioxidants, Vitamins B and E, niacin, thiamin, magnesium, iron, zinc and phosphorous. The Ultimate Functional Food: The combination of attention to scientific detail with renewed reverence for correct cultural preparation has given life to the ultimate Functional Food. “Functional Food” is an industry category assigned to foods that deliver therapeutic levels of beneficial constituents in a convenient Whole Food form. Our product maintains consumer acceptance as a common food while providing extensive scientific research of its effective health values. Independent studies have shown positive results from Black rice in weight management, treating various forms of Inflammation, regulating blood, gut rehabilitation and even certain forms of cancer. Category Management: The Natural food industry as well as mass market utilizes a system known as Category Management. Categories are created to designate shelf space for products that fit into specific dominant buying trends. The hottest selling and most consistent categories each of which are applicable to our Cellular Fraction Line bioactive sprouted black rice power are as follows: 1.
    [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]
  • 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 Preparation Method on Chemical Property of Different Thai Rice Variety
    Journal of Food and Nutrition Research, 2019, Vol. 7, No. 3, 231-236 Available online at http://pubs.sciepub.com/jfnr/7/3/8 Published by Science and Education Publishing DOI:10.12691/jfnr-7-3-8 Effect of Preparation Method on Chemical Property of Different Thai Rice Variety Cahyuning Isnaini1, Pattavara Pathomrungsiyounggul2, Nattaya Konsue1,* 1Food Science and Technology Program, School of Agro-Industry, Mae Fah Luang University, Muang, Chiang Rai 57100, Thailand 2Faculty of Agro-Industry, Chiang Mai University, Muang, Chiang Mai 50100, Thailand *Corresponding author: [email protected] Received January 15, 2019; Revised February 20, 2019; Accepted March 19, 2019 Abstract Improving benefits and reducing risk of staple food consumption are of interest among researchers nowadays. Rice is the major staple foods consumed in Asia. It has been reported that rice consumption has a positive association with the risk of chronic diseases. The effects of rice variety and preparation process on chemical characteristics of rice were investigated in the current study. Three Thai rice varieties, Khao Dok Mali 105 (KDML 105), Sao Hai (SH) and Riceberry (RB), underwent parboiling or non-parboiling as well as polishing or non- polishing prior to chemical property analysis. It was found that parboiling process possessed greater content of mineral as indicated by ash content as well as fiber and total phenolic content (TPC) and 2,2-diphenyl-1- picrylhydrazyl (DPPH) radical scavenging activity when compared to non-parboiling treatments, whereas the reduction in amylose and TAC content, GI value and starch digestibility were observed in this sample. On the other hand, polishing process led to reduction in ash, amylose, fiber, TPC and TAC content and DPPH values.
    [Show full text]
  • Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES for HEALTH
    Red and Black Rice with Leeks and Pea Tendrils NEW YORK TIMES - RECIPES FOR HEALTH I made this on impulse when I found pea tendrils at the farmers’ market this week, but you don’t have to put aside the recipe until spring brings them to your markets — use baby spinach instead. The dish is inspired by a recipe for farro and black rice with pea tendrils from Suzanne Goin’s “Sunday Suppers at Lucques." INGREDIENTS: • 3 tablespoons extra virgin olive oil • 2 leeks, white and light green parts only, halved lengthwise, cleaned and sliced thin • Salt to taste • 2 teaspoons thyme leaves • 3 cups cooked Wehani rice or Bhutanese red rice • 1 cup cooked black rice, either Japonica or Chinese black rice • 1 6-ounce bunch pea tendrils, ends trimmed, washed and spun dry, or 1 6-ounce bag baby spinach • Salt and freshly ground pepper Preparation: Heat 2 tablespoons of the olive oil over medium heat in a large, heavy skillet, and add the leek and a pinch of salt. Cook, stirring, until the leeks soften, about three minutes. Stir in the pea tendrils or spinach. Cook, stirring, until they wilt, about three minutes for pea tendrils and one minute for baby spinach. Season to taste. Add the thyme, the remaining olive oil and rice, and stir until the mixture is combined. Season with freshly ground pepper, adjust salt and serve. Yield: (serves 4 to 6) Advance preparation: The dish will keep for three to four days in the refrigerator and can be frozen. Nutritional information per serving (four servings): 354 calories; 2 grams saturated fat; 2 grams polyunsaturated
    [Show full text]
  • Pressure Cooker Rice Cooking Timing Charts
    1/15/2016 Pressure Cooker Rice Cooking Timing Charts Pressure Cooker Rice Cooking Timing Charts Back To Grain Menu Rice Cooking Related Varieties of Timing Articles Rice Charts Fool Proof Recipes Rice Pilaf Risotto Savory, Herbed Three Grain Pilaf Rice All times are for 15psi pressure using the PIP cooking method. For best results do not exceed the recommended cooking times. Use the natural release method to finish steaming the rice. When pressure drops, open the lid, remove bowl and fluff rice with a fork before serving. Grain Variety Grain: Cooking Description Water Times White Rice, long 1 : 1 1/2 4 minutes Basmati is an aged, aromatic rice imported from grain: India. Jasmine is aromatic rice grown in Thailand and Basmati, is similar to basmati. Texmati is basmati grown in Jasmine, Texmati Texas. Cooked grains are separate, light and fluffy. White Rice, short 1 : 1 1/2 8 minutes Short­grain white rice is characterized by round grain: grains,after cooking the rice is plump and slightly sticky. It may be difficult to find in the US, but there are medium grain rices that may work as`well. White Rice, 1 : 1 1/2 7 minutes Medium grain rice has a shorter, wider kernel than medium grain: long grain rice. Cooked grains are more moist and tender, and have a greater tendency to cling together than long grain. Brown Rice, 1 : 2 18 Brown rice has a chewier texture than white rice. Short Grain: minutes Long grain brown rice remains separate and fluffy http://www.missvickie.com/howto/grains/rice-cooking.htm 1/3 1/15/2016 Pressure Cooker Rice Cooking Timing Charts Basmati when cooked.
    [Show full text]
  • Quick, Easy, Whole Grain Recipes for Families
    QUICK, EASY, WHOLE GRAIN RECIPES FOR FAMILIES WHOLE GRAIN PITA PIZZA Makes 2 servings 2 round 6-7” whole wheat pitas 6 oz spaghetti sauce (about 1/4 of a typical jar) 3 oz part-skim shredded mozzarella cheese 1 cup chopped vegetables (onions, peppers, mushrooms, spinach, olives—your choice) Drizzle of olive oil 1. Preheat oven to 350°F. Spread half the sauce on each pita round. If you’re using chopped fresh spinach, add it now, before the cheese, so it won’t dry out too much. 2. Top with cheese, divided between the two pizzas, and then vegetables. Drizzle with oil. 3. Bake for 15 minutes on a pizza pan or cookie sheet. Much healthier than store or restaurant pizza because you have a whole-grain crust, plenty of vegetables and a reasonable amount of cheese. Add small bits of Italian chicken or turkey sausage if you like. Kids love to decorate their own pizzas! IRISH OATMEAL WITH APPLES Makes 4 servings 1 cup steel-cut oatmeal 4 cups water (we use slightly less) 4 small apples or pears, washed, cored and chopped (no need to peel them) Dash of cinnamon and/or nutmeg 1 handful walnuts or pecans (optional) Enough milk (soy milk and cow’s milk are both good) 1. Measure oats into saucepan and add water. In general you want about 1/4 cup oats and one cup water per person. Use less water next time if you like drier oatmeal. 2. Bring to a boil, then simmer “actively”—keep temperature where the oatmeal will bubble a lot but won’t start rising up the pan.
    [Show full text]
  • 08 APRIL Cat Smaller.Indd
    ASSOCIATEDEEDD BUYERS Distributor of Natural, Organic, Specialty & Ethnic Foods APRIL TABLE OF CONTENTS Grocery Brand Name Index 6 2008 PRICELIST Order & Delivery Schedules 14 Policies and Procedures 15 New Items 18 BUSINESS HOURS Key 19 Monday-Friday Hot Deals 22 8:30-4:30 Case Stack Deals 23 Books and Bulk Items 29 Frozen Items 45 REACH US AT Grocery - Ethnic Foods 58 5 Commerce Way Grocery by Category 72 PO Box 399 Household and Miscellaneous 124 Barrington, NH 03825 Remedies and Supplements 130 (p)603.664.5656 Personal Care 134 (f)603.664.8840 Pet Foods and Care 144 Refrigerated Items 146 FOR ORDERS SHIPPED BETWEEN MARCH 31 - MAY 2 TABLE OF CONTENTS PASTA 105 ANNIE’S HOMEGROWN PASTA SAUCES 107 cookies BRAND NAME INDEX 6 PIZZA SAUCES & CRUSTS 107 crackers, bread sticks & rice cakes ORDER & DELIVERY SCHEDULE 14 PREPARED FOODS, CANNED 108 prepared foods, canned POLICIES & PROCEDURES 15 PREPARED FOODS, PACKAGED 108 prepared foods, packaged NEW ITEMS 18 PRESERVES, SWEETENED 109 ANNIE’S NATURALS BOOKS & BULK ITEMS 29 PRESERVES, UNSWEETENED 110 condiments, cooking BBQ sauces FROZEN FOODS 45 PRESERVES & SPREADS, BUTTERS 111 condiments, cooking marinades RICE 111 condiments, cooking worcestershire GROCERY - ETHNIC FOODS 58 condiments, salad dressings GROCERY BY CATEGORY 72 SEA VEGETABLES 112 SEAFOOD 112 condiments, sandwich spd, mustard HOUSEHOLD & MISC. 124 SNACK & SNACK BARS 112 condiments, sandwich sprd, ketchup REMEDIES & SUPPLEMENTS 130 SOUPS, CANNED & ASCEPTIC 115 APPALACHIAN NATURALS PERSONAL CARE 134 SOUPS, CUPS & DRY MIXES 115 condiments,
    [Show full text]