Selected physical and chemical attributes of market non-waxy milled rice from selected supermarkets in Muntinlupa City
Date of Completion
Bachelor of Science in Biochemistry
Selected physical and chemical attributes of rice were determined to evaluate the grain quality profile of several milled rice samples collected from selected supermarkets in Muntinlupa City in October-November 2017. Grain dimensions and grain chalkiness, apparent amylose content (AC), gelatinization temperature (GT), gel consistency (GC) and optimum cooking time (OCT) were compared and relationships among these properties and with price per kg were also determined. Results showed that most samples from Muntinlupa City were classified as long grains and slender in shape and most were classified as Grade 3 in terms of % chalky grains despite the overall price per kg range of Php 42.55-77.00. Majority were classified as high AC (n=14) while the main GT classification was intermediate. High AC-intermediate (GT (H-I) was found to be the predominant AC-GT combination belonging under cluster 2 (medium-textured cooked rice) of the Philippine grain quality classification scheme in terms of eating and cooking quality. Hard GC was found to be the main GC type among all the high-AC samples analyzed. Optimum cooking time ranged from 16-17 min with mean OCT as 17 min.
David, N. V., & Famy, L. T. (2018). Selected physical and chemical attributes of market non-waxy milled rice from selected supermarkets in Muntinlupa City. Retrieved from https://greenprints.dlshsi.edu.ph/bch/59