Grain quality profile of the Philippine hybrid rice varieties
2001
Ayap, J.N.D. (Philippine Rice Research Inst., Maligaya, Munoz, Nueva Ecija (Philippines). Rice Chemistry and Food Science)
Hybrid rice production is an answer to the yield plateau, together with the development of a new plant type and use of biotechnology techniques. These are strategies to help attain food security and respond to the rice needs of the growing Filipino population. Currently, three hybrid rice varieties are in the market, namely: PSB Rc 26H (Magat), PSB Rc 72H (Mestizo) and PSB Rc 76H (Panay). The milling recovery and head rice of the three varieties ranged from 63.7 to 68.7% and 34.5 to 48.8%, respectively. The amount of chalky grains is relatively high at 6.2 to 7.5%, while the size and shape generally fall within the preferred long and slender grains. Amylose content and gel consistency range from 21.4 to 28.3% and 34.0 to 82.6 m, respectively. Among the three hybrid rices, PSB Rc72H had the highest preference score (17.1) and acceptability (94.4%) when cooked
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