Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan

 

Wijaya CH, Bernard, Purnomo E, Hashidoko Y

 (ASEAN Food Journal 2007, 14 (1): 37-43)

Abstract

“Panjang” rice is an ethnic rice strain found in a tidal peat swamp Aluh-Aluh, South Kalimantan. A series of analyses on its sensory and physico-chemical properties included proximates, mineral content, amylose content, starch gelatinization, grain size and color were carried out to compare its quality to that of the commercial wet-land rice. Its glycemic index was also measured to explore its low glycemic potency. “Panjang” rice was classified as a medium sized grain (5.50 mm length) with high amylose content of 31.1% (db), gelatinized at 77.3oC with gelatinization peak at 97.5oC and maximum viscosity at 637.5 BU. There were significant differences between “Panjang” rice and IR 42 in ash, fat, protein, carbohydrate, and mineral (Na, S and P) contents, amylose content as well as grain brightness. No significant (p<0.05) difference was observed in sensory properties between ”Panjang” and”“IR 42” cooked rice, except that no bitter taste was sensed in “Panjang” rice . Based on its glycemic index, which was as low as 46.8, “panjang” rice can be classified as low glycemic index rice.

2 Responses to “Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan”

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