Abstract
Fifteen types of rice collected from Kurdistan region-Iraq were investigated by
principal component analysis (PCA) in terms of physical properties and cooking
characteristics. The dimensions of evaluated grains correspond to 5.05-8.75 mm
for length, 1.54-2.47 mm for width, and 1.37-1.95 for thickness. The equivalent
diameter was in the range of 5.23-10.03 mm, and the area took 13.30-28.25
mm2. The sphericity analysis values varied from 0.32 to 0.56, the
aspect ratio from 0.17 to 0.39, and the volume of the grain was measured in the
range from 4.48 to 17.74 mm3, hectoliter weight values were 730-820
kg/m3, and true density from 0.6 to 0.96 g/cm3. The
broken grain ratio was 1.5-18.3%, thousand kernel weight corresponded to
15.88 to 22.42 g. The water uptake ratios for 30 min of soaking were increased
at 60°C compared to 30 and 45°C. The PCA was used to study the
correlation of the most effective factors. Results of PCA showed that the first
(PC1) and second (PC2) components retained 63.4% and 34.8% of the
total variance, which PC1 was mostly related to hectoliter, broken ratio, and
moisture content characteristics while PC2 was mostly concerned with hardness
and true density. For cooking properties, the PC1 and PC2 retained 88.5%
and 9.3% of the total variance, respectively. PC1 was mostly related to
viscosity, spring value, and hardness after cooking, while PC2 was mostly
concerned with spring value, hardness before cooking, and hardness after
cooking.
Publisher
The Korean Society of Food Preservation
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