Razanah Ramlan (2013) Cooking quality of upland brown rice grown in Kota Belud. Universiti Malaysia Sabah. (Unpublished)
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Abstract
Some cooking characteristics corresponding to seven varieties of upland rice cultivated in Kota Belud were investigated. Gelatinization temperature (GT), amylose content (AC) and gel consistency (GC) were determined. Physical characteristics of the grain were also dassified. Cooking behaviour such as cooking time, water uptake, grain elongation, volume expansion and aroma were also evaluated. The results show that variations among varieties studied exists in all cooking quality characteristics except for GT and aroma. Good correlation was found between gel consistency and amylose content (r= -0.565, p<0.01), volume expansion and amylose content (r= 0.375, p<0.05) and between water uptake and amylose content (r= 0.554, p<0.00). Surprisingly, no association can be noted for gelatinization temperature and amylose content. An interesting observation recorded was that grain length and shape seems to be related with aroma. Tambunan variety was conduded to have the most desirable trait for home cooking quality by having medium-size grain, good aroma, intermediate AC and soft texture.
| Item Type: | Academic Exercise |
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| Keyword: | amylose content (AC), gel consistency, Gelatinization temperature (GT), grain, brown rice |
| Subjects: | S Agriculture > SB Plant culture |
| Department: | FACULTY > Faculty of Sustainable Agriculture |
| Depositing User: | Munira M |
| Date Deposited: | 05 Jul 2017 09:57 |
| Last Modified: | 16 Oct 2017 12:11 |
| URI: | https://eprints.ums.edu.my/id/eprint/17379 |
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