A factor analysis using principal component solution was performed on 20 palatability-concerning physicochemical properties of 16 cultivars of rice (Oryza satiw L.). Gel consistency of milled rice, appearance, aroma, flavor, cohesion, hardness and overall in sensory evaluation of panel test consisted a eating quality-relating factor (Factor 1). Factor 2 was considered a hardness-relating factor, consisted of alkali spreading value, amylose content of milled rice, hardness, cohesiveness, springiness, gumminess and chewiness of cooked rice. Factor 3 only consisted of crude protein content. Factor 4 was considered a stickiness-relating factor, and consisted of viscousness, balance, adhesiveness, stickiness, and textural palatability index of cooked rice.
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