Physico-chemical and organoleptic properties of traditional rice varieties from Finschafen.

Abstract

Studies of the physico-chemical characteristics of six traditional rice varieties grown in the Finschafen area of Papua New Guinea, revealed significant differences in the physical characteristics. All the varieties had grain of medium shape and size and soft gel consistency. They belonged to the intermediate amylose group. The high final gelatinization types (Qangwaneng, Sunlong white and Sunlong red) took longer time to cook and absorbed more water than the high-intermediate (Sikong and Brown) and the intermediate (Padibengbeng) types There were significant differences in the cohesiveness, texture and flavour of the varieties. Overall, Brown possessed sensory qualities closest to those of Trukai, a commercial modem variety, while Sunlong red was the least liked The relatively low protein content of Sikong could be of nutritional concern.