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- W2781812280 abstract "Sabah has diverse varieties of traditional rice. These rice varieties possess differentphysicochemical characteristics that might be useful for future breeding programs. Inthis study, twelve (12) selected Sabah traditional rice were analyzed for selectedchemical properties which are the amylose content (AC), the gelatinization temperature(GT) and the gel consistency (GC). The data collected for AC, GT and GC was analyzedusing One-Way Analysis of Variance with post hoc Tukey's HSD to check for significantdifference within the group. Then, data from AC, GT and GC were analyzed usingbivariate Pearson product-moment correlation test to determine presence of correlationbetween amylose content, gel consistency and gelatinization temperature. The resultsshowed that there is a significant difference in the AC, GT and GC among 12 selectedtraditional Sabah rice varieties and there is no correlation among selected chemicalcharacteristics. It was found out that Sulug variety had the best cooking and eatingquality as it possessed lowest amylose content which implied that it would gives a softtexture when cooked. On the other hand, Wangi Keladi variety had significantly lowgelatinization temperature compared to other rice varieties. This indicated that WangiKeladi only require a short amount of time to cook. Meanwhile, Berinda variety had thesoftest gel in rice gel consistency compared to other rice varieties. In this study, all ofrice varieties used is identified to be good for diabetic patients as they possessed lowglycemic index." @default.
- W2781812280 created "2018-01-12" @default.
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- W2781812280 date "2016-01-01" @default.
- W2781812280 modified "2023-09-26" @default.
- W2781812280 title "A study on chemical characterization of several varieties of Sabah tradisional rice" @default.
- W2781812280 hasPublicationYear "2016" @default.
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