Penilaian Ciri Fisiokimia, Mutu Memasak dan Komposisi Zat Pemakanan Beras MR 283 dan MR 284
DOI:
https://doi.org/10.11113/jt.v70.3540Keywords:
MR 283, MR 284, quality, nutritional valueAbstract
The purpose of this study was to determine the physicochemical properties, cooking characteristics and nutritional content of MR 283 and MR 284 rice varieties. These samples were evaluated in form of milled rice. The physicochemical properties determined were gelatinization temperature and gel consistency. The samples analysed had high gelatinization temperature. Intermediate gel was detected in the rice samples. Variations in cooking time, elongation ratio, volume of expansion, water uptake ratio and solid loss were observed. The rice had elongation ratio of less than 2 which indicated that rice samples did not elongate during cooking. MR 283 milled rice contained 7.43% protein and 0.77% fat contents while MR 284 had 8.6 and 0.74% of protein and fat contents respectively. Analysis of mineral and vitamin contents indicates that the rice samples had different values for nutritional contents.
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