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Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal
المؤلفون المشاركون
Dhakal, Anup
Pokhrel, Amrit
Sharma, Shishir
Poudel, Ankur
المصدر
International Journal of Food Science
العدد
المجلد 2020، العدد 2020 (31 ديسمبر/كانون الأول 2020)، ص ص. 1-11، 11ص.
الناشر
Hindawi Publishing Corporation
تاريخ النشر
2020-08-18
دولة النشر
مصر
عدد الصفحات
11
الملخص EN
After the Green Revolution, the increase in the choice of modern varieties at the expense of landraces has become a major cause of varietal loss.
The preference, choice, and the economy of rice (Oryza sativa L.) largely depend on its physicochemical and cooking properties, which are found to be superior for landraces than modern varieties.
In this study, we assessed and evaluated milled rice of 30 rice landraces on their physicochemical and cooking characteristics which aim to promote the revival of old landraces.
Six parameters of physical properties, four parameters of chemical properties, and five parameters of cooking properties were evaluated based on the standard protocols.
Significant variations (p<0.05) were found in all the properties that were evaluated.
The result showed that the highest milling recovery was found in Indrabeli (75.55%) whereas the lowest was found in Kalo Masino (66.98%) and bulk density ranged from 0.81 g/cm3 to 0.88 g/cm3 showing not much variability.
Although most of them were of medium grain type, their 1000 kernel weight varied between 12.62 g and 25.65 g.
From the observed chemical properties, Pahelo Anadi (9.73±0.55 mm) showed the highest gel consistency and lowest apparent amylose content (7.23±0.36%).
Also, 13% of landraces possessed strong aroma while noble cooking properties were showed by Thakali Lahare Marsi with the highest elongation ratio (2.41±0.05) and by Chiniya with the lowest gruel solid loss (0.033±0.03%) and minimum optimum cooking time (23.45±0.03 min).
In the principal component analysis, the first four principal components retained 73.8% of the variance.
The first and second principal components were mostly related with the physical and chemical characteristics while the third and fourth principal components were concerned with cooking characters.
Superior characters possessed by rice landraces can be further assessed for the breeding programs so that the cultivation of these cherished rice landraces can be enhanced.
نمط استشهاد جمعية علماء النفس الأمريكية (APA)
Pokhrel, Amrit& Dhakal, Anup& Sharma, Shishir& Poudel, Ankur. 2020. Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal. International Journal of Food Science،Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1170938
نمط استشهاد الجمعية الأمريكية للغات الحديثة (MLA)
Pokhrel, Amrit…[et al.]. Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal. International Journal of Food Science No. 2020 (2020), pp.1-11.
https://search.emarefa.net/detail/BIM-1170938
نمط استشهاد الجمعية الطبية الأمريكية (AMA)
Pokhrel, Amrit& Dhakal, Anup& Sharma, Shishir& Poudel, Ankur. Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal. International Journal of Food Science. 2020. Vol. 2020, no. 2020, pp.1-11.
https://search.emarefa.net/detail/BIM-1170938
نوع البيانات
مقالات
لغة النص
الإنجليزية
الملاحظات
Includes bibliographical references
رقم السجل
BIM-1170938
قاعدة معامل التأثير والاستشهادات المرجعية العربي "ارسيف Arcif"
أضخم قاعدة بيانات عربية للاستشهادات المرجعية للمجلات العلمية المحكمة الصادرة في العالم العربي
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تقوم هذه الخدمة بالتحقق من التشابه أو الانتحال في الأبحاث والمقالات العلمية والأطروحات الجامعية والكتب والأبحاث باللغة العربية، وتحديد درجة التشابه أو أصالة الأعمال البحثية وحماية ملكيتها الفكرية. تعرف اكثر
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