A study on chemical characterization of several varieties of Sabah tradisional rice
Sabah has diverse varieties of traditional rice. These rice varieties possess different physicochemical characteristics that might be useful for future breeding programs. In this study, twelve (12) selected Sabah traditional rice were analyzed for selected chemical properties which are the amylos...
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| Format: | Academic Exercise |
| Language: | English |
| Published: |
Faculty of Sustainable Agriculture
2016
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| Subjects: | |
| Online Access: | https://eprints.ums.edu.my/id/eprint/18033/1/a%20study%20on%20chemical%20characterization%20of%20several%20varieties%20of%20sabah%20tradisional%20rice.pdf https://eprints.ums.edu.my/id/eprint/18033/ |
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| Institution: | Universiti Malaysia Sabah |
| Language: | English |
| Summary: | Sabah has diverse varieties of traditional rice. These rice varieties possess different
physicochemical characteristics that might be useful for future breeding programs. In
this study, twelve (12) selected Sabah traditional rice were analyzed for selected
chemical properties which are the amylose content (AC), the gelatinization temperature
(GT) and the gel consistency (GC). The data collected for AC, GT and GC was analyzed
using One-Way Analysis of Variance with post hoc Tukey's HSD to check for significant
difference within the group. Then, data from AC, GT and GC were analyzed using
bivariate Pearson product-moment correlation test to determine presence of correlation
between amylose content, gel consistency and gelatinization temperature. The results
showed that there is a significant difference in the AC, GT and GC among 12 selected
traditional Sabah rice varieties and there is no correlation among selected chemical
characteristics. It was found out that Sulug variety had the best cooking and eating
quality as it possessed lowest amylose content which implied that it would gives a soft
texture when cooked. On the other hand, Wangi Keladi variety had significantly low
gelatinization temperature compared to other rice varieties. This indicated that Wangi
Keladi only require a short amount of time to cook. Meanwhile, Berinda variety had the
softest gel in rice gel consistency compared to other rice varieties. In this study, all of
rice varieties used is identified to be good for diabetic patients as they possessed low
glycemic index. |
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