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: firstname.lastname@example.org
Accepted 26 November, 2018
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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- Jesse Jay O. Villanueva on Google Scholar
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- Leonilo B. Abella on Google Scholar
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- Paolo L. Aragones on Google Scholar
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- Rhona Nińa R. Reyes on Google Scholar
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- Maria Theresa M. Escosia on Google Scholar
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- Ruth Berry O. Magpantay on Google Scholar
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- Hervin Errol T. Mendoza on Google Scholar
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- Jevalyne S. Vienes on Google Scholar
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- Jose S. Valmorida on Google Scholar
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