Evaluation of Amylose Content, Textural Properties and Cooking Qualities of Selected Glutinous Rice

Abstract

Thailand is one of the hot spot of indigenous rice genetic diversity, especially glutinous rice, which has been a major staple food in the North and Northeast regions. RD6 glutinous rice variety is the most popular for consuming in this particular area due to their high cooking and eating qualities. Nowadays, some indigenous rice varieties trend to be favorable because of their highly productive yield and qualities, however, the study of their properties and cooking qualities were still limited. Thus, the objective of this study were to evaluate amylase content, textural properties and cooking qualities of some selected glutinous rice varieties, including Sakon Nakhon, Niew Dam Hmong, Phaya Leum Gaeng, Sew Gliang, Sew Mae Jan were examined compared to RD6 and KDML105, the glutinous and non- glutinous rice varieties, respectively. The seeds of all varieties were harvested in duration of October to November, 2017. The results showed that the contents of amylose were significant different among tested varieties., KDML105 variety contained the highest amylose content (19%) while those of the indigenous glutinous rice varieties did not differ among them, ranged from 7.1 to 7.9 percentages. KDML105 and RD6 performed higher rice viscosity than all tested indigenous glutinous rice varieties. For eating qualities, the Niew Dam Hmong and Sakon Nakhon varieties had rich aroma and high preference for consumption as well as the RD6 variety.