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Varietal Differences in Physicochemical and Cooking Quality Characteristics of Selected Rice (Oryza Sativa L.) Grains

Jamuna Prakash** , Vijayalaxmi Kamaraddi* , Jamuna Prakash**

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International Journal of Food, Nutrition & Dietetics 3(1):p 17-21, January - April 2015. | DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.3

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Abstract

Grain quality characteristics of selected rice varieties were analyzed for physicochemical and cooking quality traits and compared with local check Rajamudi. The rice varieties selected for the study were IET 13901, KHP-5, KHP-10, KHP-2 and Rajamudi, released from Agricultural Research Station (Paddy), Mudigere. Length and breadth of reported varieties ranged from 5.63-5.84 and 1.85-2.73. The highest L/B ratio was observed with KHP-2 (3.18) followed by local check Rajamudi (3.13) and medium slender grain IET 13901 (2.53). Kernel elongation ratio ranged between 1.62 (KHP-2 ) to 1.85 (Rajamudi) and was found to be highest in Rajamudi followed by IET 13901 (1.84). The varieties had alkali degradation score ranging from 4.56 to 5.47 with intermediate gelatinization temperature  (69o–74oC). All the tested varieties had intermediate amylose content including local check ranging between 20.42 (Rajamudi) and 27.18 (KHP-10). The present study revealed that among the ruling varieties tested IET-13901 and KHP-10 showed desirable quality parameters followed by KHP-5 and KHP-2 when compared with local check. These varieties could be effectively utilized in quality improvement program in rice.  

Keywords: Length-Breadth Ratio; Amylose Content; Gel Consistency; Alkali Score; Water Uptake Profile; Expansion Characteristics. 

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DOI: DOI: https://dx.doi.org/10.21088/ijfnd.2322.0775.3115.3

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