TABLE 3:
MEAN SENSORY SCORES OF THE 9 RICE VANITY SAMPLES.
SENSORY
|
Parameters
|
Foreign
|
Maruwa
|
IRR8
|
Cp306
|
Mass
|
IRR5
|
Faro44
|
Faro15
|
Canada
|
|
Taste
|
7.60a
|
6.10ab
|
5.75b
|
5.40b
|
6.15ab
|
6.55ab
|
6.05ab
|
5.30b
|
6.85ab
|
|
Mouth
feel
|
7.70a
|
6.70ab
|
5.65b
|
5.55b
|
6.20ab
|
5.70b
|
5.95b
|
5.25b
|
6.05ab
|
|
Odour
|
7.10a
|
5.95ab
|
5.00b
|
5.55ab
|
6.55ab
|
6.35ab
|
5.70ab
|
5.25b
|
5.85ab
|
|
Colour
|
7.90a
|
5.35b
|
4.1-bc
|
4.95b
|
6.65ab
|
6.95ab
|
5.95b
|
5.45b
|
7.25ab
|
|
Gen
acc
|
8.20a
|
6.45b
|
5.25bc
|
5.50b
|
5.05b
|
6.70ab
|
6.50b
|
5.20bc
|
7.05ab
|
The mean sensory scores of the nine rice variety
samples are presented in table 3. the man scores of taste among the nine sample
ranged from 5.30 – 160 with sample “foreign” having the highest value of 7.60
and it was closely followed by sample “CANADA” (6.85) while the least taste
value was seen in “FARO 15: where value was 5.30 and it was followed closely by
“CP 306” (5.40) there was no significant halfpence(p 2005) among the service varieties
for taste except in the Canada variety.
For mouth feel, the mean score ranged from 5.25 – 7.70
“FOREIGN” had the highest mouth feel value of 7.70 followed by “MARUWAU” whose
value was 6.70. the least value for mouth feel was observed in :FARO 15” (5.25)
followed by “CP 306” with a value of 5.55. the was no significant difference
(P>0 15” among the rice varieties for mouth feel as observed in the table 3.
For odour, the mean score value ranged from 500 –
7.10. “FOREIGN” had the highest odour value of 710 followed by sample “MASS”
with an odour value of 6.55. the lowest odour value was observed in “R8” (5.00)
and it was followed by “Faro 15” with odour value of 5.25. Also, there was no
significant difference (p>0.05) among the rice varieties for odour.
For colour the mean score ranged from 4.10 – 7.90
variety “R8” took the lowest colour value of 4.10 followed by “CP 306” where
value was 4.95. the highest colour value was seen in variety “FOREIGN” with a colour
value of 7.90 and it was followed by variety “CANADA” with a value of 7.25. there
was no significant difference (p>0.05) among the 9 rice variety for the
colour.
Finally
for the general acceptability of the cooked 9 rice variety as observed by the
panelists as shown in table 3, varied from 5.05 – 8.20 the lowest general
acceptability value was observed in “MASS” with Value of 5.05 and it was
followed by “R 8” (5.25) the highest general acceptability value was observed
in “FOREIGN” with a value of 8.20 and it was also followed by “CANADA” whose
value was 7.05. there was no significant difference (p>0.05) among the 9
rice varieties tested for general acceptability.
In the general conclusion of all the
parameters tested by the panelists, the “FOREIGN” rice variety was seen to have
the highest value of the parameters tested.
The rice cooking quality characteristics evaluated in
this study an presented in table 2, include length (mm), cooking water (g),
volume expansion (mm3), and grain elongation during cooking (mm).
high significant differences (p<0.05) were observed for there grain quality
characteristics among the 9 varieties of rice used in their study. the range of
values for the length of the rice varieties varied from 0.38 – 0.81mm. “foreign”
had the highest value for length, (0.81mm) followed by “R 8” whose value was
0.62mm, while “R 5” had the lowest value of length as 0.38mm followed by
“Canada” whose value for length was 0.59mm
The cooking time similarly varied
significantly among the rice varieties ranging from 50.45 – 93.50 mms.
“FOREIGN” 15 took the highest time the cook (93.50mins ) followed by “FOREIGN”
(8950MM) and “CP 306” (63.65mins), while “MARUNA” took the least cooking time
of 50.45 mins followed by “R 8” whose cooking time was 54.65 mine and others
took average time to cook.
It was observed from table 1, that
“CP 306” had the highest water uptake (11.02) followed by “FOREIGN” (9.5a) and
“FARO 14” (9.35). “R5” had the least water uptake value of 7.16 all the 9 rice
grains were significant different (p<0.05) from each other. The values of
grain elongation during cooking among the varieties studied ranged between 2.50
– 4.50mm. Grains of “FARD 15”, “FARO 44”, CANADA” and FOREIGN had the highest
elongation value of 4.50mm, followed by “CP 306” whose elongation value was
4.00mm. Grains of “R5” had the lowest elongation value of 2.50mm followed by
“MASS” whose elongation value is 3.50mm.
The values for solids in cooking
water for all the varieties studied never between 0.05 and 0.05g. “FARO 44” had
the highest value for solids in cooking water followed by “R5” whose value for
solids in cooking water followed by “MASS” whose value is 0.09g. The value
expansion varied significantly among the rice varieties and it ranged from 6.50
– 9.50mm3 “CANADA” and “FARO 44” had the highest value expansion
value of 9.50mm3 followed by “FARO 15”, “MASS” “RS”, and “FOREIGN”
whose value is 8.50mm3 respectively. The lowest volume expansion
value of 650mm3 was seen in “MARUWA” followed by “R8”, “P 306”,
whose volume expansion value in 7.50mm3 respectively.
It is very important to note that
all the newly introduced hybrid varieties showed very low varieties for grain
elongation. Grain elongation of rice is one of the major characteristics of
good rice (sood and sadia, 1999). Grain size and shape largely determine the
market is influenced by the properties of starch (Oko et al., 2012) some rice varieties expend more in size than others
upon cooking length – expansion without a corresponding increase in girth is
much considered as a highly desirable rice grain quality trait (sood and sadia,
1999). In the regards, “FARO 15” “FARO 44”, CANADA” and “FOREIGN” are said to
be of high quality since they recorded the highest value for grain elongation
during cooking. Grain elongation during cooking in attested by over cooking as
the may lead to disintegration and curling cases, under cooking could be a
recommended option in order to avoid curling of the cooked rice grain (Juliano et al; 1982).
The difference in cooking time may
be due to varieties difference and it has been reported that rice with a high
protein content or a high gelatinization temperature requires more water and
longer time to reach the same degree of “donenen” as rice with low value for
these properties (Juliano, 1971).
The value for water uptake ratio
obtained for the rice varieties were more than the values obtained by Oko et al. (2012) “CP 306” had the highest
water uptake ratio value.
4.3 VARIETIES
IN AMYLOSE, AMYLOPECTION AND STARCH AMONG
TABLE 3: VARIATION IN PHYSIO-CHEMICAL
PROPERTIES AMONG THE 9 RICE VARIETIES
|
Parameter
|
IRR8
|
Cp306
|
Faro
15
|
Mass
|
IRR5
|
FARO
44
|
MARUNA
|
CANADA
|
FOREIGN
|
|
Amylose(%)
|
11.0±0.00007F
|
9.0±0.00007G
|
31.0±0.0007A
|
13.0±0.0007E
|
21.0±0.000007C
|
21.0±0.0007C
|
26.0±0.0007B
|
5.0±0.004H
|
19.0±0.00007D
|
|
Amylopcatin(%)
|
89.0±0.0141C
|
91.0±0.0071B
|
69.0+0.0071H
|
87.0±0.0071D
|
79.0±0.0071F
|
79.0±0.0071F
|
74.0±0.0071G
|
95.0±0.0071A
|
81.0±0.007E
|
|
STARCH(5)
|
46.9±0.0071G
|
70.5±0.0071C
|
62.9+0.0071E
|
63.0±0.0141D
|
54.9±0.0212F
|
70.5±0.071C
|
23.5±0.0071G
|
78.3±0.0071A
|
75.0±0.0141D
|
*Values
Are Means of Duplicate Determination ± SD
Mean
values with each row followed by the same superscripts are into significant
different (P<0.05)
Variation in amylase, amylopcction and
starch content among the nine evaluated rice varieties.
The values of the physio-chemical
characteristics such as amylose, amylopectin and starch content among the 9
cultivars used in this study is shown in Table 1. Highly significant variation
(p,0.05) was observed among these three physio-chemical parameters.
The amylase content among the
varieties studied ranged between 5-31%. “FARO 15”, had the highest percentage
of amylase of 31% followed by “MARUWA” (25%). On the other hand, “CANADA”
recorded the least value (5%) followed by “CP 366” ((%) and “R*” (11%).
Startically, there is a significance difference (P<0.05) among the rice
samples in terms of the amylase content.
Amylose content of milled rice has
been found to be positively associated with hardness values of cooked rice and
negatively stickiness value (Cristiane et al; 2007). Cooking quality of rice
depends on the amylore content. Amylase contents determine the textures of
cooked rice and rice varieties with amylase content of more than 25% absorb
more water and have a fluffy lexture after cooking (Trei and Ecker, 2003). From
the table 1 “FARO 15” had the highest percentage of Amylose, this means that
“FARO 15” will be ideal or the use of diabetic patients, since starchy foods
with high amylase level are associated with lower blood glucore level and slowering
emptying of the human gastro intestinal tract compared to those with low levels
of this macromolecule (Fret and Beeker, 2003). Feeding with cooked rice high in
amylase instead of cooked rice low in amylase may be effective to control serum
blood glucose and lipids (Magdy et al; 2010).
From the table 1, the values form amylopection content
ranged between 69-95%. “CANADA” had the highest percentage of amylopection,
followed by “CP 306” (91%) an “R 8” (89%). “FARO 15” has the least percentage
of amylopection of 69% followed by “MARUWA” (74%). There was a significance
difference (p<0.05) among the rice samples in terms of amylopectin content.
Amylopectin is composed of glucose molecules with branched links and is less resistant to digestion (Oko
et al; 2012). This means that rice varieties with a greater proportion of
starch in the form of amylopectin tend to have a higher glycaemic index (GI).
The starch of waxy rice varieties consists of amylopectin only. These varieties
absorb less water upon cooking and have a sticky texture (Frei and Becker,
2003). Rice with high amylopectin tends to have a lower amylase content and
vice-versa.
The starch content among the varieties of rice
studied, as shown in Table 1, ranged between 23.5-78.3%”. Canada” recorded the
highest percentage of starch (78.3%) followed by “foreign” whose starch content
was 75.0% respectively. “Maruwa” recorded the least starch content of 25.5%
followed by “R8” (46.9%) statistically, there was a significance difference (P<0.05)
among the rice samples. Rice starch is usually digested quite readily, compared
to other starchy foods such as noodles, sweet potato or cassava. This lead to a
prompt and pronounced increase of the blood glucose level (high glyceamic
index) after the ingestion of rice, similar to that of white bread or pure
glucose (Frei and Beeker, 2003). Rapid starch digertion is regarded as
unfavourable because fast digestion can cause aerostation of hunger only
shortly after the digestion of rice and the energy released is used quickly
which results to hamper sensation.
CHAPTER FIVE
5.0 CONCLUSIONS
AND RECOMMENDATION
The Physio-chemical, preparation cooking properties
and the sensory properties are very important in rice processing. Our present
findings have demonstrated that significant difference were found in the
physico chemical, cooking and sensory properties of the nine varieties of rice
studied. The Grain size and shape determine the market value and consumer
acceptance or the rice and while coking the rice quality is influenced by the
properties of starch. Grain elongation is affected by over cooking and it
should lead to disintegration and curling at the cooked rice a greater
nutritional value of rice is to be considered as a functional food.
Base, on the results obtained in
this work, it is therefore recommended that more research should be carried out
on other rice varieties. This will help in determine the level of acceptance of
those rice varieties by consumers.
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