Eating quality of rice: Effects of varieties and preference by race

N. H. Ajimilah, M. Okamoto, K. Hadzim and B. H. Yap

Abstract

Varietal differences in eating quality of 30 rice varieties, both local and imported, and preferences among races were evaluated. Variance analysis of the eating quality traits showed that the effect of variety on these traits was highly significant. Generally, there were no significant differences in preferences on eating quality traits between the Malay and the Chinese panelists. Among the eating quality traits, flavour had the highest correlation with overall preference of cooked rice and the relationship was linear. This study showed that there appeared to be optimum limits for tenderness and stickiness beyond which preference decreased. The relationship between eating quality with physico-chemical properties and cooking properties showed that amylose content was the most important factor followed by protein content and alkali spreading value. Most of the more preferred varieties had low or intermediate amylose. For high amylose varieties, generally lower protein content was more preferred but for low amylose varieties, high protein was more acceptable.

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