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(2015). Study of Agronomical and Technological Quality Characteristics of Some Special Egyptian Rice Varieties. Egyptian Journal of Agronomy, 37(1), 121-136. doi: 10.21608/agro.2015.68
. "Study of Agronomical and Technological Quality Characteristics of Some Special Egyptian Rice Varieties". Egyptian Journal of Agronomy, 37, 1, 2015, 121-136. doi: 10.21608/agro.2015.68
(2015). 'Study of Agronomical and Technological Quality Characteristics of Some Special Egyptian Rice Varieties', Egyptian Journal of Agronomy, 37(1), pp. 121-136. doi: 10.21608/agro.2015.68
Study of Agronomical and Technological Quality Characteristics of Some Special Egyptian Rice Varieties. Egyptian Journal of Agronomy, 2015; 37(1): 121-136. doi: 10.21608/agro.2015.68

Study of Agronomical and Technological Quality Characteristics of Some Special Egyptian Rice Varieties

Article 8, Volume 37, Issue 1, Spring 2015, Page 121-136  XML PDF (451.56 K)
Document Type: Original Article
DOI: 10.21608/agro.2015.68
Abstract
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HIS STUDY aimed to evaluate the agronomic and technological quality characteristics of Jasmine, Waxy and Black rice varieties under Egyptian conditions during seasons 2012-2013 compared to traditional one. Jasmine rice variety out yielded other varieties and gave the highest values for yield and yield component characters. Black rice had the smallest values for yield and yield component followed by Sakha 106 characters except panicle weight which recorded the second value with both Waxy and Sahkha 106. Jasmine rice characterized by low % broken and % paddy which related to reduced grain loss. Black rice had higher antioxidant activity (70.52 % DPPH). In addition, its high nutritional value relates to its chemical and mineral contents, jasmine rice recorded the highest numerical value for most parameters and the lowest cooking time 9.33 min, husk ranged from 20.8 to 24.4% in the studied varieties while milled riceranged 65.5-68.5% in varieties. Waxy rice had the highest 1000 kernels weight (22.7gm), the physical parameters (0.83 g/ml), 5.34% amylose and the highest gel consistency 95.1mm. Black rice recorded the highest protein content (8.69%) and minerals; 1874.8 (mg cy-3-glc/100g db) anthocynins; 716.4 (mg/GAE/100g) total phenols; 187.4 (mg quarstine/100g DW) flavonoids.
Keywords
Rice varieties; Physical properties; Chemical composition; minerals; Anthcyanins; total phenol; Flavonoids; Cooking quality
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