Physicochemical Characterization of Selected Rice (Oryza Sativa L.) Genotypes Based on Gel Consistency and Alkali Digestion

Abstract

Quality assessment of rice genotypes involves physicochemical and sensory test. A physicochemical test relies on the rice chemical composition, cooking quality, gelatinization temperature and physical properties of cooked rice. The aim of this study was to determine the physicochemical characteristics of selected Kenyan and Tanzanian genotypes based on gel consistency and alkali digestion. Diverse classes of rice exist with different expression levels of gel consistency and alkali digestion. As these traits are major contributors to the eating and cooking quality traits, unscrupulous traders mix both low and high-grade rice hence making enormous profits from their sales. Minitab 17.0 software package was used to determine the means and the standard error of means of the gel consistency physicochemical test results while the alkali digestion values were determined based on the standard evaluation system by International Rice Research Institute. Majority of the genotypes had high alkali digestion. Based on the gel consistency test, the average GC values ranged from 31.50 mm in ITA 310 to 99.5 mm in IR 2793. Genotype BS 217 showed significant difference from Kilombero, IR 64, Kahogo, Saro 5, ITA 310, IR 54, Wahiwahi and BW 196. These results show that physicochemical characterization using the available test procedures can be effectively utilized in analysis of diversity in rice germplasm

Effect of Germination on Physico-chemical Properties of Rice Varieties

“…After germination, the gel consistency of rice ranged from 60.67 to 112.33 mm which showed that all germinated rice varieties had soft gel consistency. The soft and hard gel consistency values are accounted by the biallelic variability at the waxy locus (Chemutai et al, 2016). The gel consistency is expressed by the flowing distance.…”

Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

“…In this experiment also, PC2 showed an opposite relationship between gel consistency and apparent amylose content. Chemutai, Musyoki, and Kioko [ 27 ] explained gel consistency as the indirect method used in screening cooked rice for its hardness when cooked. Hard gel consistency is due to formation of rigid rice gels; as a result, association of starch polymers in the aqueous phase and intermediate gel consistency is due to the effects of minor genes, for instance gene interaction between waxy pullulanase or waxy and BEIII genes.…”

Efficacy of Irrigation Interval after Anthesis on Grain Quality, Alkali Digestion, and Gel Consistency of Rice

“…Steps for the determination of GT were followed by the method reported by Chemutai et al [21]. Briefly, 10 polished rice kernels were set in a Petri dish containing 10 mL of potassium hydroxide (KOH) 1.7% (w/v) which was prepared freshly.…”