Physicochemical properties of milled rices in selected supermarkets in Dasmariñas City, Cavite

Date of Completion


Document Type


Degree Name

Bachelor of Science in Biochemistry


Milled Rice.


All open-bin milled rices (n=44) sold in selected supermarkets along Emilio Aguinaldo Highway in Dasmarinas City, Cavite were collected in July to August 2017 and were subjected to physicochemical analyses, specifically those affecting rice cooking and eating quality. Out of the 44 milled rice samples collected, intermediate apparent amylose content (AC) predominated followed by high AC, but in general, AC type was intermediate (mean AC = 18.5%). Results of alkali spreading test showed 21 out of the 44 samples having intermediate-gelatinization temperature (GT) type and it was also the main GT type among all the samples with mean ASV = 4.5. AC-GT combination results showed that milled rices in Dasmarinas City supermarkets were mainly intermediate AC-intermediate GT, considered to be soft-textured when cooked. This was followed by high AC-intermediate GT have medium texture. Gel consistency (GC) test showed that most of the high-AC samples were hard on cooling but the overall mean was found to be 58 mm corresponding to medium GC which may be due to a few collected samples with soft GC. Optimum cooking time (CT) was found to be around 17-18 min for majority of the samples collected. Price was significantly negatively correlated with AC and optimum CT considering all samples (n=44) and nonwaxy samples (n=38), respectively. AC did not effect price considering nonwaxy samples only. ASV and price had a significant positively correlated among nonwaxy samples in terms of AC bu was negatively correlated with ASC. However, GC had no significantly correlation with the other parameters.

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