Evaluation of rice eating quality using organoleptic characters

A classification analysis was made using 5 organoleptic characters i.e. Y1= colour, Y2= glossiness, Y3= hardness, Y4= stickiness and Y5= texture, to evaluate the eating quality of 33 hybrid rice varieties (Oryza sativa L.). The base of classification was amylose content where in varieties were class...

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Bibliographic Details
Published inPenelitian Pertanian (Indonesia) Vol. 11; no. 2
Main Authors Sutjihno, Silitonga, T.S. (Balai Penelitian Tanaman Pangan Bogor (Indonesia))
Format Journal Article
LanguageEnglish
Published 1991
Subjects
ARROZ
AZUCARES
BIOCHIMIE
BIOQUIMICA
CALIDAD
FISIOLOGIA VEGETAL
ORYZA
PHYSIOLOGIE VEGETALE
PROPIEDADES ORGANOLEPTICAS
PROPRIETE ORGANOLEPTIQUE
QUALITE
RIZ
SUCRES
VALEUR NUTRITIVE
VALOR NUTRITIVO
VARIEDADES
VARIETE
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Summary:A classification analysis was made using 5 organoleptic characters i.e. Y1= colour, Y2= glossiness, Y3= hardness, Y4= stickiness and Y5= texture, to evaluate the eating quality of 33 hybrid rice varieties (Oryza sativa L.). The base of classification was amylose content where in varieties were classified into 6 groups with the lowest value of 18 percent and the highest 28 percent. MULTIDIS program from MSTAT program package was used to analyse the data. The results showed a highly significant genotypic divergence among the tested varieties (X2=57,97** with 25 d.f.). Ninety five percent of the total variation was explainable by the first two principal discriminant function. From the latent vectors apparently only 3 organoleptic characters i.e texture, hardness and glossines were important to be considered in eating quality evaluation. The cluster analysis showed the varieties can be regrouped into 4 clusters as follows: I= 1 (good), II= 2,3 (intermediate), III= 4 (not poor) and IV= 5,6 (poor) eating quality where 1-6 are the amylose content group numbers. The clustering pattern seemed to be closely related with texture
Bibliography:F60
Q04
9400132
ISSN:0216-9959