Study of the quality of local varieties of glutinous rice, cultivated in the 1983 rainy season [in the north of Thailand]
Suchon Nimmannitaya
The glutinous rice varieties tested for quality were cultivated by the farmers in the north of Thailand using traditional methods. Physical tests of the length, width and thickness including the ratio of the length and the width of the brown glutinous rice showed that most of the rice samples were of long grain with the slender and medium type. The observation of the milling quality showed only seventeen of the glutinous rice samples having the head rice more than 54 percent which was used as criteria of acceptance. For the alkali degradation test, it was found that most of the glutinous rice after dissolving in 1.7 percent of potassium hydroxide performed the type of low gelatinization temperature. The protein content of brown rice was between 7.19 percent to 11.57 percent. The study of the glutinous rice flour by using Brabender Visco-Amylograph was included in this study. The result of gelatinization temperature from the Brabender Visco-Amylograph was very close to the result of the alkali degradation test. It was found that only eleven varieties of the glutinous rice were of acceptable quality. Those varieties of local glutinous rice should be studied for cultivation and production potential
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Эту запись предоставил Kasetsart University