Effects of varying amylose content of rice (Oryza sativa L.) on the physico-chemical, proximate composition and sensory properties of rice paper wrapper

Date

4-2014

Degree

Bachelor of Science in Food Technology

Major Course

Major in Food Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Erlinda I. Dizon

Abstract

Four varieties of rice with varying amylose content (AC) - Malagkit Sungsong (Waxy), C4 (intermediate AC), sinandomeng (low AC), and Wag-wag (high AC)-were used for producing rice paper wrapper. Physico-chemical, proximate composition and sensory properties of the different rice flours and rice paper were determined. Results showed that pH of flours considerably decreased from an initial value of 6.4-6.6 to 5.6-5.9 after fermentation total soluble solids (TSS) were 0 "Brix and length of the cold gel test was negatively correlated to amylose content. The higher the amylose content, the shorter the length of the cold gel, thus, the harder the gel. On the other hand, amylose content was directly related to gel formation. High amylose rice varieties have higher tendency to form a gel than low amylose and waxy rice. Gelatinization temperature (GT) of Wag-wag was classified under intermediate GT (70°C) and Malagkit Sungsong, Sinandomeng and C4 as low GT (55-69.5°C). Sensory evaluation revealed that all attributes except for general acceptability were not significantly different from each other. Except for crude fiber content, the C4 rice flour fall within the range of rhe literature values. Among thge rice varieties tested, C4 had highest potential for rice paper wrapper production.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 2014 F61 /D48

Document Type

Thesis

This document is currently not available here.

Share

COinS