الفهرس 
INTRODUCTIONOnly 14 pages are availabe for public view
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Abstract
Rice (Oryza sativa L.) is a major dietary component of people in most of the countries. It is highly consumed in Asia and Africa and less in the European Union . White rice is the most common rice consumed by humans, followed by brown rice. Black rice has several advantages, other than being a good source of food, and has a distinctive taste, as it has medicinal effects to help treat some diseases. It also plays an important role as an anti-inflammatory and also, antioxidant. Therefore, the objective of this work was to evaluate the chemical and sensory properties of black rice comparing with high quality Egyptian rice cultivars Giza 177, Giza 178 , Giza 179, Egyptian Hybrid Rice 1 (EHR1), and Egyptian Yasmine (EYR) , prepare gluten free products from black rice flour and increase protein and other nutrient content in products using black rice flour and mushroom flour .This aim was achieved through the following point : 1- Determination of grain physical characters for paddy, brown and white rice ( Grain length , Grain width and Grain shape) 2- Determination of milling characters ( hulling , milling and head rice percentage ) 3- Determination of chemical components of rice varieties ( moisture , crude protein ,ether extract ,ash ,crude fiber , total carbohydrate , anthocyanin and total phenol contents ) 4- Determination of Chemical components of (Giza 177 , Giza 178 , Black ) rice varieties minerals ( Fe , Zn , K, Mg , Ca ) and fatty acids. 5- Determination of chemical composition of the raw flours (wheat flour and mushroom flour ) (moisture , protein, fat , ash , fiber and carbohydrate)
6- Evaluation of cooking and eating quality (amylose ,elongation ratio, gel Consistency (G.C.) and gelatinization temperature (G.t.)) 7- Evaluation of functional characters for ( Giza 177 , Giza 178 and Black ) rice varieties(water uptake ratio (WU) and cooking time ) 8- Evaluation of sensorial properties of cooked rice 9- Evaluation of sensorial properties of products from wheat flour and black rice flour ( biscuits , cookies and cakes ) 10- Evaluation of sensorial properties of products from wheat flour and black rice flour and mushroom (biscuits , cookies and cakes) .
The obtained results of the present study could be summarized in the following points :- 1. Results clearly indicate that there were significant differences between the rice cultivars during 2015 ,2016 seasons in physical characters for paddy , brown and white rice. Egyptian yasmine recorded the longest grain ( 10.33 mm) , highest grain shape ( 3.42) ( slender ) while, recorded the lowest grain width ( 3.01 mm ) and black rice recorded the lowest grain shape (2.23) ( medium ) in paddy rice. On the other hand, Giza 178 recorded the lowest grain length (5.20 mm) while, Giza 177 recorded the highest grain width(3.24 mm) followed by black rice(3.22mm) . However , black rice recorded the lowest shape(1.58) ( bold ) in brown rice . Also , Giza 177 rice variety recorded highest grain width (2.87mm) and lowest shape (1.81) ( bold ) in white rice .These differences may
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be due to the genetic characters among rice cultivars . These rice cultivars are locally bred to satisfy on grain physical characters (grain length (mm) , grain width (mm) and grain shape (L/W) ratio) preferences of the local consumer of grain physical characters.