Physical characteristics cooking and eating quality of some Malaysian rice varieties

Mohd Hashim Hassan and Abdullah Ali

Abstract

Amylose and protein are the two most important factors that govern the eating quality of rice. Amylose controls the cohesiveness and tenderness of rice. Cooking characteristics such as swelling number (imbibition ratio), water uptake ratio and degree of agglutination do not relate to grain type.

Full Text ( 304 KB )