การศึกษาลักษณะทางกายภาพ เคมี และการวิเคราะห์หาปริมาณโปรตีนด้วยเครื่องสเปคโตรโฟโตมิเตอร์ ของข้าวเมล็ดปานกลาง

     This study aimed to evaluate the grain quality of three medium grain rice lines RJPPT-01, RJPPT-02, and RJPPT-03 developed within a breeding program, in comparison with the standard check variety, RD91. The experiment followed a Completely Randomized Design (CRD) to assess physical properties, chemical characteristics, and protein content. The results identified RJPPT-02 as the most outstanding line, exhibiting a protein content of 5.61 mg/g (dry weight) and achieving the highest milling quality at 70.33% (classified as “excellent”). The cooked rice texture was characterized as firm and non-sticky, with a cooking time ranging from 16 to 24 minutes. Furthermore, its physical attributes, including grain size and shape, were comparable to the RD91 standard. These findings indicate that RJPPT-02 demonstrates high potential for agricultural promotion, milling, and the development of ready-to-eat breakfast products. It also presents promising commercial opportunities in niche markets targeting consumers who prefer rice with high protein content.