Ageing effect on cooking qualities of Mahsuri and Putri

Golam Faruq, . and Mohamad O., . and Hazjim K., . and Maisner C.A., . (2003) Ageing effect on cooking qualities of Mahsuri and Putri. [Proceedings Paper]

Mahsuri was a popular rice cultivar in Malaysia during 70's to 80's and still many farmers like to cultivate it. Putri is the first fine rice variety of Malaysia which was released as a variety very recently. In Malaysian rice breeding program both of these varieties are frequently used as parental materials. In the present experiment we tried to find out the artificial ageing effect on the cooking qualities of these two varieties. For different temperature conditions and varieties elongation ratio shows significant correlation 0.0376 and 0.501. Similarly proportionate change and actual elongation showed significant correlations with these two factors 0.239 0.866 and 0.315 0.781 respectively. But with different times elongation ratio proportionate change and actual elongation did not show any significant correlations. In Mahsuri highest elongation ratio proportionate change and actual elongation were 1.84 0.23 and 4.6 mm. But for Putri these were 1.85. 0.90 and 8.1 mm. Based on these observations we conclude that ageing at 110C for 3 hours is best and convenient for Mahsuri and Putri.

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Abstract

Mahsuri was a popular rice cultivar in Malaysia during 70's to 80's and still many farmers like to cultivate it. Putri is the first fine rice variety of Malaysia which was released as a variety very recently. In Malaysian rice breeding program both of these varieties are frequently used as parental materials. In the present experiment we tried to find out the artificial ageing effect on the cooking qualities of these two varieties. For different temperature conditions and varieties elongation ratio shows significant correlation 0.0376 and 0.501. Similarly proportionate change and actual elongation showed significant correlations with these two factors 0.239 0.866 and 0.315 0.781 respectively. But with different times elongation ratio proportionate change and actual elongation did not show any significant correlations. In Mahsuri highest elongation ratio proportionate change and actual elongation were 1.84 0.23 and 4.6 mm. But for Putri these were 1.85. 0.90 and 8.1 mm. Based on these observations we conclude that ageing at 110C for 3 hours is best and convenient for Mahsuri and Putri.

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Item Type:	Proceedings Paper
Additional Information:	Summary En
AGROVOC Term:	RICE
AGROVOC Term:	BREEDING METHODS
AGROVOC Term:	QUALITY
AGROVOC Term:	COOKING
AGROVOC Term:	MALAYSIA
Geographical Term:	MALAYSIA
Depositing User:	Ms. Norfaezah Khomsan
Last Modified:	24 Apr 2025 05:28
URI:	http://webagris.upm.edu.my/id/eprint/16751

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