Relationship of grain maturity to grain quality characteristics
1999
Del Mundo, A.M. | Felix, A.dR. | Hernandez, J.E. | Cayaban, E.B. Jr. (Philippines Univ. Los Banos, College, Laguna (Philippines). Inst. of Human Nutrition and Food)
A special study is being conducted to measure changes in grain quality if earlier harvesting is done. Results may offer solution to the labor competition and scarcity of drying facilities during simultaneous harvesting at full maturity. Three rice varieties namely PSBRc 14, IR64 and PSBRc 30 were harvested at different time intervals (20, 27 and 33 days after harvesting). After harvesting, the samples were cleaned, dried to 13 percent and evaluated for milling potentials, physical attributes, and physicochemical properties, cooking parameters and sensory qualities, according to the method in the revised manual of the National Cooperative Testing Project. Based on evaluations made for two consecutive dry seasons, it was noted that among the different milling and physical attributes, percent head rice recovery and percent chalky grains were the qualities affected by grain maturity. It was consistently shown that head rice recovery decreases and percent chalky grains were higher in earlier harvested grains than those harvested at full maturity. Physicochemical properties like amylose content, gel consistency and gelatilization temperature as well as cooking parameters (volume expansion and cooking time) were comparable across rice variety and grain maturity. Results of the sensory evaluation meanwhile revealed that acceptability and preference for milled cooked and milled raw samples are influenced by varietal differences rather than by grain maturity
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