Ageing effect on cooking qualities of Mahsuri and Putri
2003
Golam Faruq | Mohamad, O. | Hazjim, K. | Maisner, C.A.
Mahsuri was a popular rice cultivar in Malaysia during 70's to 80's and still many farmers like to cultivate it. Putri is the first fine rice variety of Malaysia, which was released as a variety very recently. In Malaysian rice breeding program both of these varieties are frequently used as parental materials. In the present experiment we tried to find out the artificial ageing effect on the cooking qualities of these two varieties. For different temperature conditions and varieties, elongation ratio shows significant correlation (0.0376** and 0.501**). Similarly, proportionate change and actual elongation showed significant correlations with these two factors (0.239, 0.866 and 0.315,0.781 respectively). But with different times elongation ratio, proportionate change and actual elongation did not show any significant correlations. In Mahsuri, highest elongation ratio, proportionate change and actual elongation were 1.84, 0.23 and 4.6 mm. But for Putri these were 1.85. 0.90 and 8.1 mm. Based on these observations, we conclude that ageing at 110°C for 3 hours is best and convenient for Mahsuri and Putri.
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Эту запись предоставил Universiti Putra Malaysia