Physicochemical properties of KDML 105 rice cultivar from different cultivated locations in Thailand

Abstract

Abstract BACKGROUND: The eating quality of KDML 105 rice cultivar, or Jasmine rice, differs greatly based on its cultivated location. Classifying KDML 105 rice according to its cultivated location could help in understanding the different characteristics of rice which affect its eating quality. RESULTS: The pasting and calorimetric properties of KDML 105 rice from eight locations where Jasmine rice is cultivated were determined using a Rapid Visco Analyzer (RVA) and Differential scanning calorimeter (DSC). Principal component analysis (PCA) was applied in order to classify the cultivated locations of KDML 105 according to their pasting and calorimetric properties. PCA yielded four factors which accounted for 92.7% of the total explained variance. KDML 105 rice cultivated in different locations was subdivided into five areas: (1) the upper central region; (2) the upper northeast region; (3) the lower northeast region; (4) the lower central/northeast region; and (5) the lower northern region and the upper north‐east region. These groups agreed well with the classification of favourable planting areas for Jasmine rice in Thailand. The less favourable cultivated areas correlated either with breakdown and setback or thermal properties. The most favourable locations for quality Jasmine rice in Thailand were correlated with peak viscosity, trough and final viscosity. CONCLUSION: The location of KDML 105 rice cultivation had an impact on cooked rice quality. Pasting and thermal properties of gelatinisation and retrogradation parameters could be used to explain the quality of KDML 105 rice cultivated in different locations. Copyright © 2009 Society of Chemical Industry