Analysis of rice grain quality of indigenous organic rice variety – kappakar

Organically grown indigenous rice variety kappakar was analyzed for its physical, milling (raw and parboiled), cooking and physicochemical properties. The evaluation of the physical (seed dimensions, bulk density, 1000 gram weight), milling (husk percentage, shelling breakage, polish percentage, broken rice percentage, heard rice yield, paddy moisture content and rice moisture content), cooking (optimal cooking time, cooked rice volume, cooked rice dimension, elongation ratio and index, aroma taste and texture) and physicochemical (amylose content, gelatinization temperature, gel consistency, water uptake and viscosity) were analyzed using standard procedures. The results of the study indicate that kappakar belongs to a long bold rice variety. In terms of milling properties parboiled rice was better than raw milled rice. Kappakar rice had satisfactory cooking and physicochemical properties. Hence, is ideal for common consumption or to produce other processed products such as rice flakes.