Global Advanced Research Journal of Agricultural Science (GARJAS) ISSN: 2315-5094
November 2018 Vol. 7(11): pp. 340-347
Copyright © 2018 Global Advanced Research Journals

 

Full Length Research Paper

Grain Quality Evaluation of Selected Rice Varieties in the Philippines

Jesse Jay O. Villanueva1*, Leonilo B. Abella2, Paolo L. Aragones3, Rhona Nińa R. Reyes3, Maria Theresa M. Escosia4, Ruth Berry O. Magpantay4, Rhea dC. Mallari4, Hervin Errol T. Mendoza4, Jevalyne S. Vienes4, Adonis A. Yanos4, Richard B. Rapisura5, and Jose S. Valmorida6

 

1Department of Animal Science, College of Agriculture, Mindanao State University Marawi City, Lanao del Sur, Philippines.

2College of Agriculture, Western Mindanao State University, Zamboanga City, Philippines.

3Cargill Philippines Inc., Quezon City, Philippines.

4Instuitute of Chemistry, College of Arts and Sciences, University of the Philippines Los Bańos, College, Laguna 4031, Philippines.

5Bounty Fresh Food Inc., Sta. Maria, Bulacan, Philippines.

6Department of Food Science, College of Human Ecology, Central Mindanao University, Musuan, Bukidnon, Philippines.

*Corresponding Author's Email: jessejay_villanueva2001@yahoo.com

Accepted 26 November, 2018

 

Abstract

In 14 selected rice samples, NSIC Rc 222 had high (14.70%) moisture content that lead to low grain or seed quality. Both PSB Rc 22 (77.0%) and M-19 (77.0%) of brown rice had good to premium milling recovery. Chalky grains of selected rice varieties within grade 1 to premium classification are Laon mahilab (5.0%), Vita rice (3%), Brown rice (3%), M-19 (2.0%), M-20 (1.0%), Matador long grain (1.0%) and Jasmine rice (0.0%). Rough rice had extra-long and slender classification whereas all of the milled rice and brown rice had long and slender classification. Rice varieties had high gelatinization temperatures are Iniput ibon, NSIC Rc 23, M1 14 DS, Sinandomeng, PSB Rc 22, NSIC Rc 122, M-19, M-20, Brown rice, and Laon mahilab however, NSIC Rc 240, Jasmine rice, Vita rice, and Matador long grain had low gelatinization temperature. Most of low gelatinization temperature rice had high amylose content, except for matador long grain whereas high gelatinization temperature rice had intermediate amylose content, low to intermediate, high amylose content and intermediate to high amylose content. Majority of the selected rice varieties had a value of 1.1 (50%) and 1.2 (50%) water uptake ratios (fresh) and most of staled water uptake ratio had a value of 1.2 (64%) and 1.1 (36%). Among the selected rice varieties, NSIC Rc 240 had high Instron hardness for staled (4.44) and fresh (6.99) than M-1 14 DS while PSB Rc 122 had lower RVA setback and consistency.

Keywords: brown rice, milled rice, gelatinization temperature, apparent amylose content, water uptake ratio, cooked rice hardness, RVA pasting viscosity. 

 

 

 

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