A study on chemical characterization of several varieties of Sabah tradisional rice

• Main Author: Mathius Anak Chendan
• Format: Academic Exercise
• Language: English
• Published: Faculty of Sustainable Agriculture 2016
• Subjects: S Agriculture (General)
• 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/
• Institution: Universiti Malaysia Sabah

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.