Physico-chemical and cooking quality of hybrid rice
2002
Jirapa Pongjanta(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Center) | Sawith Meechoui(Rajamangala Institute of Technology. Lampang Campus, Lampang (Thailand). Lampang Agricultural Research and Training Center)
Four hybrid rice varieties namely UR LARTC 97006 UR LARTC 97007 UR LARTC and UR LARTC 97003 grown under rainfed lowland condition at Lampang Agricultural Research and Training Center during 1997/98 were analyzed for the physico-chemical and cooking quality. The completely randomized design with 3 replications were used in the study. The study findings revealed that UR LARTC 97003 variety had good physico-chemical quality. For instance, its had the highest milling quality (70.24 percent brown rice and 60.61 percent polished rice) but there was significant difference (P LT 0.05) lower than RD.6 variety. The dimension of UR LARTC 97003 variety grain was 6.98 mm long 2.15 width and 22.04 grams per thousand grain weight. The results of proximate showed no significant difference (P GT 0.05) in protein fat ash fiber and carbohydrate content among the 4 rice varieties. In addition, the eating quality of UR LARTC 97003 was higher in amylose content (15.63 percent) than RD 6 and Sue Mae Chan (2.03 and 2.37 percent). The gel consistence test and gelatinization temperature of UR LARTC 97003 variety were soft gel (GT 60 mm) and 65 deg C gel temperature for four hybrid rice variety.
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