Physicochemical characteristics of different rice varieties found in Sabah

Neoh, Wei Ting (2011) Physicochemical characteristics of different rice varieties found in Sabah. Universiti Malaysia Sabah. (Unpublished)

[img]
Preview
Text
Physicochemical_characteristics_of_different_rice.pdf

Download (1MB) | Preview

Abstract

Five different rice varieties found in Sabah (White rice, Red rice, Black rice, Brown rice and Aroma rice) were evaluated for physicochemical characteristics. The relationships between different characteristics were determined using Pearson correlation. Different varieties showed significantly variations in their physicochemical characteristics. Thousand grains weight, length-breadth (ljB) ratio, and moisture content varied between 15.30 g to 20.90 g, 2.18 to 3.33, and 12.30% to 16.40%, respectively among the various varieties. Minimum cooking time, water uptake ratio, gruel solid loss, and elongation ratio were found within 21.97 min to 47.20 min, 2.30 g g -1 to 3.51 g g-l, 6.02% to 13.62% and 1.25 to 1.65 respectively. Brown rice showed a lower elongation ratio and water uptake ratio, and a higher cooking time than the other rice varieties. The water uptake and elongation ratio of rice kernels showed negative correlation with cooking time, with a correlation coefficient of -0.960 and -0.900 respectively (P<0.05). Starch content, starch swelling power (SSP), and amylose content (AC) of studied rice varieties varied between 33.73% to 64.98%, 9.31 g g-l to 13.01 g g-l and 10.83% to 14.93% respectively. Protein, phosphorus (P), sodium (Na), potassium (K), magnesium (mg) and copper (Cu) contents ranged from 13.13% to 24.60%, 19.95 mg/100 g to 27.60 mg/100 g, 74.98 mg/100 g to 627.17 mg/100 g, 68.40 mg/100 g to 126.73 mg/100 g and 0.57 mg/100 g to 1.63 mg/100 g, respectively among different rice varieties. The highest contents of these elements were observed in Red rice, Black rice and Brown rice. The result obtained showed that the traditional rice (Red rice, Black rice and Brown rice) found in Sabah had the better phYSicochemical characteristics and higher nutritional value as compare to cultivated White rice and Aroma rice.

Item Type: Academic Exercise
Uncontrolled Keywords: Pearson correlation, Brown rice, elongation ratio
Subjects: S Agriculture > SB Plant culture
Divisions: FACULTY > Faculty of Sustainable Agriculture
Depositing User: MDM FAUZIAH MATSIN
Date Deposited: 06 Jun 2017 04:10
Last Modified: 13 Oct 2017 07:53
URI: http://eprints.ums.edu.my/id/eprint/17103

Actions (login required)

View Item View Item