Effect of harvesting time on the cooking and eating quality of rice
1990
Marzempi | Sastrodipuro, D. | Edi, S.
The field experiment was conducted at Pakandangan, Pariaman, in 1984/1985. The cooking and eating quality test was conducted at the food technology laboratory of SARIF. Rice cultivar IR42 was harvested 20, 23, 26, 29, 32, 35 and 38 days after 50 percent flowering. With increase in harvesting time. carbohydrate, amylose and protein content increased. However, the protein content decreased at 35 days after 50 percent flowering. The gelatinization temperature and expansion volume increased with seed maturity. Water uptake ratio decreased with maturity. Expansion volume was affected by change of amylose content and gelatinization temperature. While, water uptake was affected by amylose and protein content. "Kepulenan", aroma, color and taste decreased with maturity. The best taste was noticed at 20 days after 50 percent flowering.
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