*SMS, Home Science, KVK Raichur, UAS, Raichur
**Senior Scientist and Scheme Head, AICRP-Rice, ARS Gangavathi, UAS, Raichur
***Asst. Prof., Biochemistry, College of Agriculture, UAS, Raichur
****Asst. Prof., Soil Science, College of Agriculture, UAS, Bheemarayangudi, Raichur
1The research paper is part of the staff research project submitted by the first author to University of Agricultural Sciences, Raichur during the year 2010–11
A project on assessment of quality parameters of rice genotypes was undertaken during the year 2009–10. Nine genotypes of rice grown in Tungabhadra project area namely Gangavathi Mallige(IET-21727). JGL-1798, gidda emergency Gangavathi emergency (IET-19251), BPT-5204, Gangavathi Sanna(IET-19828), ARS emergency (NES-07-03), Ratan sagar, Gangavathi sona(IET-20594) were analysed for their, cooking quality parameters, biochemical properties and physical parameters by using rice kernels. Cooking quality parameters such as kernel length and breadth, before and after cooking swelling number, were observed sensory evaluation was done using organoleptic evaluation sheet on nine point scale ranging from like extremely to dislike extremely from panel of Judges. Biochemical properties such as Nitrogen, Oil content and percentage of starch were also assessed by using Micro-Kjeldahl, NMR and spectrophotometer method respectively. Results revealed that, Gangavathi sanna has the lowest weight and highest head rice recovery and highest LB ratio. Gangavathi Mallige had the highest expansion ratio. Biochemical properties of rice genotypes revealed that BPT-5204 had the highest starch content and Gangavathi sona had comparatively lower starch content
Rice genotypes, biochemical properties, sensory evaluation, cooking quality parameters
