1National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, New Delhi, 110 012, India
Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221 005, India
*Corresponding author's e-mail: pksbhu@gmail.com
Online published on 18 December, 2014.
A study was conducted during Kharif 2012 to evaluate physicochemical and organoleptic analysis of twenty six rice cultivars. The cultivar IR09F-434 and CR 1009 recorded highest and lowest kernel length, respectively before and after cooking. Mahadikwee recorded highest kernel breadth before and after cooking, while lowest kernel breadth before and after cooking was recorded by Sambha Sub1 and CR 1009, respectively. The 92.30% cultivars were categorized as soft, whereas 88.46% showed high amylose content. The cultivar FR 13A and Madal recorded highest and lowest water uptake ratio, respectively. Low alkali digestion value and high gelatinization temperature were detected in 34.62% cultivars. Cultivar Ausboro showed the presence of strong aroma, while mild aroma was also detected in Dular and Karkati 87. Kernel length/breath ratio showed positive and significant association with kernel length before and after cooking. Organoleptic analysis revealed the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436 showed overall very good acceptability, indicating their potential for consumer preferences.
Amylose content, Cooking quality, Grain quality, Rice cultivar
