Characteristics of rice cooking quality of Ciherang variety during storage

Abstract

The decline of rice quality will occur during storage. One of the quality parameters of rice is the cooking quality. The study was conducted to determine the cooking quality characteristics of Ciherang rice for eight months storage. Rice was stored in several types of packaging, namely plastic sacks, vacuum plastic packaging and non-vacuum plastic. While the storage temperature was air conditioner temperature and room temperature. The cooking quality of rice observed in this study included the cooking time, the water absorption ratio, the volume expansion ratio, and gel consistency. The results showed that the cooking time of rice with vacuum polypropylene plastic packaging did not change during eight months storage. However, the water absorption ratio and the volume expansion ratio of rice had increased during eight months storage. Rice that was stored at room temperature had a higher water absorption ratio and volume expansion ratio than rice stored at air conditioner temperature. Meanwhile, the gel consistency of rice after eight months of storage showed a significant decreased in all treatments. In general, the gel consistency of rice after eight months storage showed the harder texture than initial rice before storage.

Statistical Analysis of Changes in Physical and Chemical Parameters and Cooking Quality of Rice with a Combination of Temperature Treatment and Amylose Content During Storage

“…Increasing storage time causes amylose content to decrease and the reaction with alkaline solutions decreases. While the temperature of the storage room increases the damage to the material so that the decrease in the gel consistency of the material is even greater (Hadipernata et al, 2022). The consistency value of ciherang gel is close to the value obtained by Jumali et al (2021), namely 6.49 cm at the start of storage.…”

Agronomics, Genomics, Breeding and Intensive Cultivation of Ciherang Rice Variety

“…Rice cooked with boiling and steaming method showed the lowest texture value, highest chroma value, lowest lightness value, and highest moisture content. Cooking quality traits of Ciherang, such as gel consistency, cooking time, water absorption ratio and volume expansion ratio also influenced by the rice grain storage time [34,39]. Ciherang rice grains were stored in three types of packaging, including plastic bags, vacuum polypropylene plastic packaging, and non-vacuum plastic packaging under air conditioner and room temperature, respectively.…”

Agronomics, Genomics, Breeding and Intensive Cultivation of Ciherang Rice Variety

“…Rice cooked with boiling and steaming method showed the lowest texture value, highest chroma value, lowest lightness value, and highest moisture content. Cooking quality traits of Ciherang, such as gel consistency, cooking time, water absorption ratio and volume expansion ratio also influenced by the rice grain storage time (Hadipernata et al, 2022;Sitrarasi et al, 2022). Ciherang rice grains were stored in three types of packaging, including plastic bags, vacuum polypropylene plastic packaging, and non-vacuum plastic packaging under air conditioner and room temperature, respectively.…”

“…A Recombinant Inbred Lines (RILs) population, F6 generation was derived from a cross between Ciherang as a recipient parent (a popular Indonesian rice variety and bacterial blight (BB)-susceptible) and IRBB60 as a donor parent (BB-resistant) to introgress BB resistance genes, including Xa4, Xa5, Xa13, and Xa21 and identify the molecular markers Source: (Arief et al, 2018;Susiyanti et al, 2020;Widiasri et al, 2022;Hadipernata et al, 2022;Hendrawan et al, 2015;Syafutri et al, 2016;Wahyono et al, 2020) associated with BB-resistant (Biswas et al, 2021) . BB is caused by Xanthomonas oryzae pv.…”