2020 Volume 26 Issue 2 Pages 223-233
General qualities (moisture, grain size and quality level), cooking qualities (grain elongation), sensory evaluation and judgment of fungi, using Phka Rumduol and Somali collected from three markets in Takeo Province, Phnom Penh City and Battambang Province were determined. Rice qualities and grade of the two varieties among three markets in each of the three locations were rather stable. On the other hand, those among the three locations were not always stable. Grain size and grain grade were generally higher in the rice from Battambang Province. Grain size before and after cooking had almost similar tendencies. Rice qualities between the two varieties showed a tendency for Phka Rumduol to be longer than Somali in grain length, while Somali was wider and heavier than Phka Rumduol in grain width and weight. Sensory evaluation by local panelists showed that all cooked rice was highly evaluated in grain dimension, whiteness, hardness, aroma and favorability. No fungi were detected in any of the rice samples. The overall results of this experiment showed two rice varieties collected in three markets in three locations in Cambodia were generally and permissively high in quality both for domestic uses and exportation.
