Amylose content preference for cooked milled rice among Filipino consumers in non-irrigated lowland
2007
Felix, A. dR., Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food | Roferos, L.T.; Juliano, B.O, Philippine Rice Research Inst., Los Baños, College, Laguna (Philippines) | Bandonill, E.H., Philippine Rice Research Inst., Science City of Muñoz, Nueva Ecija (Philippines)
Rice quality preference is well defined in the irrigated lowland ecosystem but not in adverse ecosystems. The cooked milled form of four modern rice varieties of different amylose content (AC)-NSIC Rc104, PSB Rc96, IR64 and PSB Rc72-H was subjected to sensory evaluation by a consumer panel in selected Philippine barangays [villages] representative of cool elev ated, rainfed lowland, upland and saline prone ecosystem to define quality preferences of consumers for the rice varieties. PSB Rc72-H consistently had the highest acceptability and preference ranked scores, indicating consumer preference for soft, aromatic rice in all four ecosystems. In the cool elevated and rainfed areas, rice with low amylose content (AC) and low gelatinization temperature (GT) and which had softer texture, typified by PSB Rc72H, was the quality type preferred, although the japonica-type rice variety NSIC Rc104 had a positive preference ranked score but only among consumers in the cool elevated area. Upland and saline area consumers preferred rices of moderately tender to soft texture such as IR64 and PSB Rc72H, which had 18 percent AC with low GT, to 25 percent AC with intermediate GT. The study confirmed the more general consumer preference for aged 18-22 AC rice across ecosystems, but suggested a specific breeding objective toward an 18-25 percent AC with intermediate GT for rice varieties in the upland and saline ecosystems, and toward less or equal to 18 percent AC and low GT for japonica-type rices in the cool elevated area.
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