Study on the cooking properties and palatability value among rice (Oryza sativa) cultivars

• Main Authors: Mei-Fong Tsai, 蔡美鳳
• Other Authors: Yi- Shin Chen
• Format: Others
• Language: en_US
• Published: 2004
• Online Access: http://ndltd.ncl.edu.tw/handle/23330346618661901491

碩士 === 國立嘉義大學 === 農學研究所 === 91 === Abstract Three methods were used to evaluate rice eating quality. Rice cooking properties including water uptake ratio, expanded volume, Iodine solution absorption ratio, weight of soluble residue, and pH of gruel and kernel elongation of different rice cultivars were the principal investigation in this study. Taste score; AN-800 taste meter detected protein content, moisture and amylose content. Mido meter was used to investigate mido value.A total of 121 rice cultivars were used in this study; including 60 rice cultivars from Japan,and 61 rice varieties from Taiwan. All cultivars were planted in Chai-Yi Agriculture institute in the second crop season in 2002 and two crop seasons in 2003. Based on the result, cooking rice-expanded volume is correlated to amylose content. The higher amylose content, the larger cooking rice expanded volume. Taste score was affected by protein content in rice endosperm. Mido value was not only affected by amylose content, but also by protein content. Water uptake ratio and cooking expanded volume both were affected by the content of protein.Both two values decrease as protein contents increase.Amylose content varies among rice cultivars for three crop seasons. Low-amylose rice had lowest average amylose content in second crop season in 2003.High- amylase rice had native expression to the low one. From this result, amylose content is influenced by climate in the grain filled period. If ambient temperature was low, low- amylose japonica rice maybe increase the endosperm amylose content in the grain filling. There is no relationship between taste score and mido value. We suggest different palatability evaluated abilities exit in the AN-800 taste meter and the mido meter. Since, Japanese rice cultivars’heading temperature of stage had positive relationship with taste scores, but negative relationship with mido values by second crop season in 2002 and 2003. In Taiwan indica rice, a negative relationship were exit in temperature of blooming stage and taste scores, so were mido values by the second crop season in 2003.There was a positive relationship was found between temperature of blooming stage and the taste scores, but no significance with mido values. Japanese rice cultivars,grown in first crop season had better expression in taste score and mido value than grown in second crop season. The second crop season in 2003,had better expression in taste score than 2002. But there is no significance of mido values by Japan bred rice in different crop years. Indica rice, which bred in Taiwan, had better expression of mido value in the second crop season than the first.Therefore,for the purpose of palatability,its is suggested to grow Japanese cultivars in the first crop season of Taiwan.The Indica cultivars of Taiwan have better performance in the second crop seasons.