Cooking and Eating Quality of Rice Yellow Mottle Virus Resistant Rice Mutants: Its Implications for Future Breeding Work
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Date
2008
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Journal ISSN
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Publisher
Tanzania J.Agric.Sc.
Abstract
The study was conducted to evaluate the cooking and eating quality of mutant lines
Obtained from irradiating a local cultivar, Supa. Five early maturing mutant lines plus
two controls, IR! 53234-27-1 and Supa were evaluated for their physical grain
characteristics including length and shape of grain kernel, translucence and
chalkiness of the endosperm. Cooking qualities of the tested genotypes were
evaluated in terms of percent amylose content and gelatinization temperature. To
determine the eating quality , a taste panel comprising of extension officers and the
staff of the Kilimanjaro Agricultural Training Centre, Moshi, Tanzania was used. The
panel was required to taste the cooked rice of the seven genotypes and to record the
aroma, stickiness, softness, taste and general acceptability of the cooked rice.
Regression analysis was also performed on selected parameters in order to isolate
those that have more influence on the inherent variety quality. The results showed
that all the rice genotypes tested had grain appearance that was accepted by the
taste panel. The taste panelists, however, generally rated supa parent variety as very
good and SSD 7 as normal. The results revealed that significant differences were
observed for all the characters tasted except the taste of the cooked rice. Regression
analysis showed that of the six parameters of quality, aroma significantly contributed
to the isolation of the rice quality, while softness of cooked rice and aroma determined
the general acceptance by the panelists. These parameters could be useful as
selection criteria in evaluation for rice grain quality.
Description
Tanzania Journal of Agricultural Sciences, 2007; 8 (2): 193 -202
Keywords
Rice, Grain quality, Mutants, Supa variety