Evaluation of rice eating quality using organoleptic characters
1991
Sutjihno | Silitonga, T.S. (Balai Penelitian Tanaman Pangan Bogor (Indonesia))
A classification analysis was made using 5 organoleptic characters i.e. Y1= colour, Y2= glossiness, Y3= hardness, Y4= stickiness and Y5= texture, to evaluate the eating quality of 33 hybrid rice varieties (Oryza sativa L.). The base of classification was amylose content where in varieties were classified into 6 groups with the lowest value of 18 percent and the highest 28 percent. MULTIDIS program from MSTAT program package was used to analyse the data. The results showed a highly significant genotypic divergence among the tested varieties (X2=57,97** with 25 d.f.). Ninety five percent of the total variation was explainable by the first two principal discriminant function. From the latent vectors apparently only 3 organoleptic characters i.e texture, hardness and glossines were important to be considered in eating quality evaluation. The cluster analysis showed the varieties can be regrouped into 4 clusters as follows: I= 1 (good), II= 2,3 (intermediate), III= 4 (not poor) and IV= 5,6 (poor) eating quality where 1-6 are the amylose content group numbers. The clustering pattern seemed to be closely related with texture
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