Cooking quality of upland brown rice grown in Kota Belud
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 a...
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
2013
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| Online Access: | https://eprints.ums.edu.my/id/eprint/17379/1/Cooking_quality_of_upland_brown_rice_grown_in_Kota_Belud.pdf |
| _version_ | 1796909572229693440 |
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| author | Razanah Ramlan |
| author_facet | Razanah Ramlan |
| author_sort | Razanah Ramlan |
| collection | UMS |
| description | 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. |
| first_indexed | 2024-03-06T02:51:57Z |
| format | Academic Exercise |
| id | ums.eprints-17379 |
| institution | Universiti Malaysia Sabah |
| language | English |
| last_indexed | 2024-03-06T02:51:57Z |
| publishDate | 2013 |
| record_format | dspace |
| spelling | ums.eprints-173792017-10-16T04:11:01Z https://eprints.ums.edu.my/id/eprint/17379/ Cooking quality of upland brown rice grown in Kota Belud Razanah Ramlan SB Plant culture 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. 2013 Academic Exercise NonPeerReviewed text en https://eprints.ums.edu.my/id/eprint/17379/1/Cooking_quality_of_upland_brown_rice_grown_in_Kota_Belud.pdf Razanah Ramlan (2013) Cooking quality of upland brown rice grown in Kota Belud. Universiti Malaysia Sabah. (Unpublished) |
| spellingShingle | SB Plant culture Razanah Ramlan Cooking quality of upland brown rice grown in Kota Belud |
| title | Cooking quality of upland brown rice grown in Kota Belud |
| title_full | Cooking quality of upland brown rice grown in Kota Belud |
| title_fullStr | Cooking quality of upland brown rice grown in Kota Belud |
| title_full_unstemmed | Cooking quality of upland brown rice grown in Kota Belud |
| title_short | Cooking quality of upland brown rice grown in Kota Belud |
| title_sort | cooking quality of upland brown rice grown in kota belud |
| topic | SB Plant culture |
| url | https://eprints.ums.edu.my/id/eprint/17379/1/Cooking_quality_of_upland_brown_rice_grown_in_Kota_Belud.pdf |
| work_keys_str_mv | AT razanahramlan cookingqualityofuplandbrownricegrowninkotabelud |