[Home ] [Archive]   [ فارسی ]  
:: Main :: About :: Current Issue :: Archive :: Search :: Submit :: Contact ::
Main Menu
Home::
Journal Information::
Articles archive::
For Authors::
For Reviewers::
Registration::
Contact us::
Site Facilities::
::
Search in website

Advanced Search
..
Receive site information
Enter your Email in the following box to receive the site news and information.
..
:: Volume 12, Issue 2 (7-2010) ::
علوم زراعی 2010, 12(2): 140-151 Back to browse issues page
Starch viscosity properties: New criteria for assessment of cooking quality of rice (Oryza sativa L.) cultivars
Abstract:   (5347 Views)
Development and release of high quality rice cultivars is one of the major objectives in rice breeding programs in Iran. Amylose content (AC), gelatinization temperature (GT) and gel consistency (GC) are very important characteristics determining end-use and cooking quality in rice. However, there are rice cultivars with similar AC, GT and GC, but are different in cooking quality. It seems that starch viscosity properties are also effective in rice cooking quality. Six local rice cultivars including: Hashemi, Binam, Salari, Domsiah, Gharib and Hassansaraei, and six improved cultivars including: Khazar, Sepidroud, Bahar-1 hybrid rice, Dorfak, Saleh and Kadous were considered for study of grain starch viscosity characteristics. All cultivars had similar AC, GT, GC and protein content (PC), but were different in cooking quality. 30 samples were taken from each cultivar and evaluated for viscosity parameters using rapid visco analyzer in completely randomized design with three repetitions. Analysis of variance showed that differences between local and improved cultivars were significant for viscosity characteristics, however, viscosity characteristics were inter-mediate in the local cultivars. 95% confidence intervals for viscosity characteristic of local cultivar including peak viscosity (PV), minimum viscosity (MV), breakdown (BD), final viscosity (FV), setback (SB) and pasting temperature (PT) were 258.07-297.61, 170.72-214.98, 78.06-105.28, 278.15-333.57, 106.20-138.84 and 94.61-99.07, respectively. However, minimum and maximum values of most viscosity characteristics were extended in the improved cultivars as compared to local cultivars. Therefore, starch viscosity characteristics are suggested as efficient criteria for assessment of cooking quality in rice cultivars..
Keywords: Amylose content, Cooking quality, Gelatinization temperature (GT), Gel consistency (GC), Rice and Starch.
Full-Text [PDF 154 kb]   (2890 Downloads)    
Type of Study: Scientific & Research | Subject: Special
Received: 2015/02/22 | Accepted: 2015/02/22 | Published: 2015/02/22
Add your comments about this article
Your username or Email:

CAPTCHA


XML   Persian Abstract   Print


Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:

Starch viscosity properties: New criteria for assessment of cooking quality of rice (Oryza sativa L.) cultivars. علوم زراعی 2010; 12 (2) :140-151
URL: http://agrobreedjournal.ir/article-1-180-en.html


Rights and permissions
Creative Commons License This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Volume 12, Issue 2 (7-2010) Back to browse issues page
نشریه علوم زراعی ایران Iranian Journal of Crop Sciences
Persian site map - English site map - Created in 0.05 seconds with 37 queries by YEKTAWEB 4645