Department of Food Science and Nutrition, Gandhi Krishi Vigyana Kendra, University of Agricultural Sciences, Bangalore-560 065, Karnataka, India.
*Corresponding Author: P. Thirumoorthy, Department of Food Science and Nutrition, Gandhi Krishi Vigyana Kendra, University of Agricultural Sciences, Bangalore-560 065, Karnataka, India, Email: thirufsn@gmail.com
Online Published on 06 January, 2023.
Rice (Oryza sativa L.) is important staple food of the Asia. Six genotypes HPR-565, HPR-801, HPR-814, HPR-930, HPR-1241 and HPR-1630 were procured to assess physico-chemical and cooking characteristics in comparison with a pre released check variety HP-9 (Paustic-9).
Physical and chemical characteristics are assessed based on standard procedures. The Amylose content in the rice varieties was estimated using Iodometry method. The degree of spreading by alkali score and cooking quality traits were determined by standard procedures.
Results revealed HPR 801, 814 and HP 9 had lower amylose content (10.35–12.26) which leads to softer texture of cooked grains. Higher alkali score value and lower gelatinization temperature of HPR 801 and 814 determine softer cooked grains. Cooking time ranged from 23 to 27 minutes which was more compared to check variety (22 mins). Positive correlation was observed between higher amylose, GT and water uptake ratio.
Aerobic rice, Cooking quality, Correlation, Physico-chemical, Sensory acceptability
