The Relationship between the Amylographic Characteristics and Eating Quality of Japonica Rice in Taiwan

• Main Authors: Bo-Jein Kuo, Mei-Chu Hong, Fu-Sheng Thseng
• Format: Article
• Language: English
• Published: Taylor & Francis Group 2001-01-01
• Series: Plant Production Science
• Subjects: Amylographic characteristic; Eating quality; Japonica rice; Taiwan
• Online Access: http://dx.doi.org/10.1626/pps.4.112

Eighteen local varieties of japonica rice and two japonica rice varieties introduced from Japan were studied to collect the basic information on the relationship between the amylographic characteristics and eating quality. The materials were planted in the first and second crop seasons of 1998 in central Taiwan. The pasting behaviors including peak viscosity, hot-paste viscosity, cool-paste viscosity, breakdown viscosity, setback viscosity, consistency viscosity, pasting temperature and the time to reach peak viscosity were measured. The eating quality of rice was evaluated by trained panelists in terms of overall palatability score. All amylographic characteristics except for hot-paste viscosity and overall palatability score varied significantly between the first and the second crops and the interactions between crops and varieties were also significant for all characteristics. Teikeng 2, Teikeng 3, Teikeng 4, and Teikeng 9 showed higher overall palatability scores than the other varieties in the first crop, and Koshihikari and Teikeng 6 showed the best overall palatability in the second crop, respectively. The coefficient of variation was higher in the second crop than in the first crop except the time to reach peak viscosity. Setback viscosity showed the highest variation in all amylographic characteristics. The heritability estimate was also higher in the second crop than in the first crop with the exception of consistency viscosity. The highest heritability values were given for consistency and breakdown viscositites in the first and second crops, respectively. However, the lowest heritability value was given for the time to reach peak viscosity in both crop seasons. The close relationship among peak, hot paste, and cool paste viscosities was found for both crops. The highest correlation coefficient was found between peak and breakdown viscosities in both crops. A significant negative correlation between breakdown viscosity and setback viscosity was observed in both crop seasons. Likewise, peak viscosity had a significant correlation with setback viscosity in both crops. In the first crop, the palatability score was negatively correlated with pasting temperature (r=-0.43**) but positively correlated with the time to reach peak viscosity (r=0.36*). There was a positive correlation between palatability score and peak viscosity (r=0.33**) and a negative correlation between palatability score and setback viscosity (r=0.34**) in the second crop.