Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species

Hasan Akay; İsmail Sezer; Elif Öztürk

doi:10.31015/jaefs.2022.2.13

EN

Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species

Abstract

Paddy, grown on all continents of the world, is an economical source of food and a strategic cereal. Cooking quality of rice is closely related to physico-chemical characteristics of starch constituting about 90% of rice dry matter. Environmental and genetic factors are effective on rice quality and physico-chemical properties. Knowledge on these traits plays an important role in comprehension the changes encountered during cooking. This study was conducted in 2020 to determine physico-chemical and cooking quality traits of rice grains obtained from 18 paddy cultivars. Physical, chemical and cooking quality traits of 18 rice samples were analyzed in 3 replications. Significant differences were observed in investigated traits of paddy cultivars. The thousand-grain weights varied between 20.32-31.00 g; rice grain lengths between 5.88-7.28 mm; grain elongation ratios between 1.40-2.47%; grain water absorptions between 46.96-71.27%; water uptake ratios between 1.91-3.31%; cooking times between 00:17:19-00:23:28 min; protein contents between 5.45-8.89% and amylose contents varied between 16.91-26.25%. According to the biplot graph, Efe, Kale and Galileo cultivars were found to be prominent for more than one trait. The biplot graph also revealed that cooking time was the most distinctive trait. There were highly significant negative correlations between alkali spreading and cooking time parameters. Although it was banned worldwide in rice codex, different rice cultivars, classes, groups and types are compared and served to markets. Although the constellation plot generated through the use of results for investigated parameters allowed primary separation of paddy cultivars, present parameters were not found to be sufficient for a net separation of the cultivars.

Keywords

paddy, rice, Physico-Chemical, amylose, biplot

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Details

Primary Language

English

Subjects

Food Engineering, Agricultural Engineering (Other)

Journal Section

Research Article

Authors

Hasan Akay ^*
0000-0003-1198-8686
Türkiye

İsmail Sezer
0000-0002-8407-7448
Türkiye

Elif Öztürk
0000-0001-9723-6092
Türkiye

Publication Date

June 15, 2022

Submission Date

May 10, 2022

Acceptance Date

June 14, 2022

Published in Issue

Year 2022 Volume: 6 Number: 2

DOI

https://doi.org/10.31015/jaefs.2022.2.13

IZ

https://izlik.org/JA24RD82MR

APA

Akay, H., Sezer, İ., & Öztürk, E. (2022). Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species. International Journal of Agriculture Environment and Food Sciences, 6(2), 294-302. https://doi.org/10.31015/jaefs.2022.2.13

AMA

1.Akay H, Sezer İ, Öztürk E. Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species. int. j. agric. environ. food sci. 2022;6(2):294-302. doi:10.31015/jaefs.2022.2.13

Chicago

Akay, Hasan, İsmail Sezer, and Elif Öztürk. 2022. “Physico-Chemical and Cooking Quality Traits of Paddy Cultivars of Japonica Sub-Species”. International Journal of Agriculture Environment and Food Sciences 6 (2): 294-302. https://doi.org/10.31015/jaefs.2022.2.13.

EndNote

Akay H, Sezer İ, Öztürk E (June 1, 2022) Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species. International Journal of Agriculture Environment and Food Sciences 6 2 294–302.

IEEE

[1]H. Akay, İ. Sezer, and E. Öztürk, “Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species”, int. j. agric. environ. food sci., vol. 6, no. 2, pp. 294–302, June 2022, doi: 10.31015/jaefs.2022.2.13.

ISNAD

Akay, Hasan - Sezer, İsmail - Öztürk, Elif. “Physico-Chemical and Cooking Quality Traits of Paddy Cultivars of Japonica Sub-Species”. International Journal of Agriculture Environment and Food Sciences 6/2 (June 1, 2022): 294-302. https://doi.org/10.31015/jaefs.2022.2.13.

JAMA

1.Akay H, Sezer İ, Öztürk E. Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species. int. j. agric. environ. food sci. 2022;6:294–302.

MLA

Akay, Hasan, et al. “Physico-Chemical and Cooking Quality Traits of Paddy Cultivars of Japonica Sub-Species”. International Journal of Agriculture Environment and Food Sciences, vol. 6, no. 2, June 2022, pp. 294-02, doi:10.31015/jaefs.2022.2.13.

Vancouver

1.Hasan Akay, İsmail Sezer, Elif Öztürk. Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species. int. j. agric. environ. food sci. 2022 Jun. 1;6(2):294-302. doi:10.31015/jaefs.2022.2.13

Cited By

Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences

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https://doi.org/10.1177/10820132251397782

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Abstract

Physico-chemical and cooking quality traits of paddy cultivars of japonica sub-species

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Thiamine (vitamin B1) levels and sensory properties of cooked rice: Exploring varietal differences

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