Journal Article

SUSTAINABLE DEVELOPMENT IN RICE CULTIVATION AND NEW RICE PRODUCTS IN HUNGARY

Szabo, Balazs P, Szabo, Vivien, Balog-Vig, Fanny, Ormai, Bela M, Tancos, Tomas, Kertai, Zoltan, Fazekas, Gyula, Otvos, Ferenc, Véha, Antal, Gal, Jozsef, Csanadi, Jozsef, Bakos, Tiborne, Berces, Kitti, Szuts, Viktoria, Tasnady, Dora, Varga, Eniko

2021

Overview

Rice (Oryza L) is the species, which is most widely consumed grain staple food for human under wetland cultivation especially in Asia and Europe. Oryza sativa L as a cereal grain started cultivate about 600 years ago in Hungary and restarted the production in high quality at the latest decade. The first aim of this study was to follow the preparation of new rice products comparing different functional parameters in rice variants and second aim was to estimate the stability and process ability of the future of rice cultivation in Hungary. For this purpose, we measured the values of consistency by amylograph and calculated the optimal parameters producing rice cakes. The values of consistency demonstrated that the different variety of rice show diversity. First from boiled rice we made traditional boils, called \"mochi\" and prepared a new cake and baked. Fruit was added, that raised the quality of the flavour. Comparing brown rice and white rice, the tack is similar, but the flavour of the cake is different. Rice can be a good addition to daily diets in particular diseases. The produced goods have similarity in flavour to the Asian products with typical Hungarian characteristics. Rice consumption will be raised most likely, due to its complete value and gluten allergy. The background of rice production can be ensured, and new rice products need to be developed sustainably in the future in Hungary.

• Publisher: Dimitrie Cantemir Christian University, Faculty of Management in Tourism and Commerce Tourism
• Subject: Consumption / Flavors / Flour / Fruits / Gluten / Grain / Heart / Seeds / Selenium / Sustainable development