Cooking and Eating Qualities of Phka Rumduol, A Leading Variety of Cambodian Rice

Abstract

The cooking and eating qualities of Phka Rumduol, a leading rice variety in Cambodia, were examined in comparison to Phka Malis and Koshihikari. Per the results, Phka Rumduol showed greater elongation after cooking than Phka Malis. Further, Phka Rumduol tended to absorb a greater amount of water. Alkali degradation of Phka Rumduol was stronger than Koshihikari but weaker than Phka Malis. Physical properties determined by multiple bite measurements with a Tensipresser showed that Phka Rumduol and Phka Malis differed significantly from Koshihikari in values (H3, H5, A3, A5 and −A5). Sensory evaluation by a Cambodian panel showed that Phka Rumduol and Phka Malis were significantly different from Koshihikari in grain dimension and favorability. A questionnaire conducted before the sensory evaluation revealed that Cambodian panelists enjoyed eating cooked rice more than 2 times per day. These results confirm the importance of rice in the diet of Cambodians.