Physico chemical properties of 8 white rice varieties
2000
Chairat Petchalanuwat | Pranom Mongkonbunjong | Luechai Arayarungsarit | Ngamchuen Kongseree | Vichai Hirunyupakorn
Physico-chemical properties of white rice were studied in eight rice cultivars; Khao Dawk Mali 105, Hom Suphan Buri, RD7, RD23, Suphan Buri 60, Leuang Pratew 123, Chai Nat 1 and Pathum Thani 60 which derived from foundation seed farm of Pathum Thani Rice Research Center in 1999. The experiment was designed with Randommized Complete Block under 3 replications. Results revealed that at 11.6 percent of moisture content, high amylose content was 28.1, 27.6 and 27.4 percent in Pathum Thani 60, Leuang Pratew 123 and Chai nat 1. Meanwhile, Khao Dawk Mali 105 was 12.4 percent and determined as low amylose content. Hom Suphan Buri had highest protein content for 8.25 percent and Pathum Thani 60 was 5.11 percent as the lowest protein content. Fat content in RD7, Leuang Pratew 123, Chai Nat 1 and Pathum Thani 60 was in range 0.88 to 1.04 percent higher than Khao Dawk Mali 105 Suphan Buri 60, RD23 and Hom Suphan Buri which were 0.60 to 0.65 percent. The highest pasting temperature was not significantly different among RD23, Chai Nat1, RD7 and Leuang Pratew 123 which average for 79.9 deg C. The lowest pasting temperature was only 69.9 deg C of Pathum Thani 60. The highest peak viscosity was 366 RVU of Khao Kawk Mali 105 and the lowest was 248 RVU in Suphan Buri 60. Conversely, Khao Dawk Mali 105 was the lowest final viscosity as 263 RVU and the highest was 440 RVU in Pathum Thani 60.
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Эту запись предоставил Kasetsart University