Relation between geometrical and physicochemical properties of various Thai rough rice
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Abstract
Thirteen rough rice cultivars were evaluated for geometrical and physicochemical properties corresponding to correlation and hierarchical cluster analysis. The average dimensions were 9.62-11.8 mm for length, 1.73-3.30 mm for width, 0.93-2.06 mm for thickness, 2.93-6.30 for slenderness ratio and hundred-grain weight was 1.98-2.36 g. The arithmetic mean diameter was in range of 4.48 to 5.20 mm, geometric mean diameter was in range of 2.84 to 3.89 mm., equivalent diameter was in range of 1.93 to 2.47 mm. The sphericity values varied from 1.31 to 1.78, grain volume from 15.18 to 31.57 mm3, ellipsoidal volume from 12.10 to 30.95 mm3, surface area from 25.91 to 44.11 mm2. Pasting and thermal properties were determined. Significant differences were presented among all cultivars (p ≤ 0.05). Apparent amylose content was in range of 2.84 to 26.88 % and it did not show correlation in geometry (p > 0.05) but strong effect on pasting (p ≤ 0.01) and thermal properties (p ≤ 0.05) of brown rice flour. The hierarchical cluster analysis using rough rice geometry revealed that it could be classified by four groupings based on dimensional and geometrical characteristics, and three grouping by pasting and gelatinization of rice flour. This study might be used as index for designing the equipment and processing of rice
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