Major factors of physicochemical properties affecting the eating quality of some Indonesian rice varieties
1986
Damardjati, D.S. (Research Institute for Food Crops, Sukamandi (Indonesia)) | Barizi | Soekarto, S.T. | Siwi, B.H. | Yuliano, B.O.
Twenty three Indonesian rice varieties, twelve bulu, six local indica and five improved indica rices, were analyzed physicochemically to determine the major factors affecting their eating quality. The pattern of relationship of 23 variables; physical, chemical, amylographic and starch properties, were identified. Using principal component analysis (PCA) methods, the variables may be divided into five orthogonal dimensions, which can be taken as the major factors in rice quality assessment: amylose content (35 percent of variability), gelatinization temperature (25 percent), protein content (13 percent), gel properties (9 percent) and grain elongation (4 percent). The grouping of Indonesian rice varieties, based on morphological and genetic characteristics, was not consistent with their eating quality measured by their physicochemical properties except in gelatinization temperature. Amylose content was found to be the main criterion in describing eating quality.
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