GRAIN QUALITY AND GLYCEMIC INDEX STUDIES IN RICE (Oryza sativa L.) VARIETIES DEVELOPED BY ANGRAU
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Date
2022-08-23
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guntur
Abstract
Twenty popular rice varieties developed by ANGRAU, including sixteen released and four pre-released varieties obtained from Regional Agricultural Research Station (RARS), Maruteru during Kharif – 2019, were screened for quality traits such as physicochemical and cooking properties, micronutrient content (iron and zinc), proximate composition, glycemic index and correlation between these parameters were also studied to identify the varieties with desirable quality, nutritional composition and glycemic index. Analysis of variance has revealed a significant difference for all the traits evaluated and among the varieties except for glycemic index. Mean values are described character-wise. For most of the characters, a vast difference was observed among varieties.
Chandra, Bhavapuri Sannalu, Indra, Swarna and Samba Mahsuri among the released rice varieties and the pre-released rice varieties MTU 1210, MTU 1224 recorded high per cent hulling, milling and head rice recovery with intermediate amylose, alkali spreading value, soft gel and higher volume expansion ratio and minimum elongation ratio.Among the varieties investigated for mineral content six varieties namely Swarna, Sri Dhruthi, Indra, MTU 1210, MTU 1224 and MTU 1262 were under a high iron category. Five varieties Swarna, Sri Dhruthi, Indra, MTU 1224and MTU 1262, were under the high zinc category. Moreover, varieties such as Swarna, MTU 1224 and MTU 1262 have high iron and zinc levels. Mineral content (Iron and Zinc) decreased during polishing. The per cent loss during polishing was given according to the grain type. It is revealed that the percent loss of iron was more in
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medium slender grains (61.90-74.02%) followed by long bold (64.66-73.88%) and long slender (62.77 -72.52 %) at 5% and 10%, respectively. Varieties such as Pushyami, Chandra, Swarna, MTU 1239 have recorded desirable proximate composition of high protein, ash, crude fiber and low fat. Glycemic index evaluation has shown no significant difference in the glycemic index within the varieties studied. Glycemic index ranged between 56.72 -66.43 with a general mean of 60.67. Furthermore, all the varieties were categorized as medium GI varieties (56-69). Among all the varieties, Pushyami has shown the least value (56.72) for glycemic index. Correlation studies have shown a significant positive correlation among the parameters such as hulling with milling, head rice recovery and iron; 1000 grain weight with kernel length, kernel breadth; Kernel length with elongation ratio; Alkali spreading value with water uptake and kernel length; zinc with protein and ash; iron with ash. A significant negative correlation was observed as kernel breadth with L/B ratio; kernel breadth with zinc content; carbohydrate with fat. Glycemic index had no significant correlation with any of the quality traits and nutritional parameters. However, it has nonsignificant positive relation with amylose, iron and negative correlation with fiber and carbohydrates. Selection for these significant positively associated characters will improve the overall quality trait. Among the twenty varieties studied, rice varieties such as Chandra, Indra, SriDhruthi, Swarna, Samba Mahsuri, MTU 1210, MTU 1224and MTU 1262 recorded intermediate amylose, alkali spreading value, high iron, zinc, medium GI, high protein, low fat which are desirable for rice consumers predominantly diabetic population while counting for rice variety with the best quality and glycemic index.
Description
GRAIN QUALITY AND GLYCEMIC INDEX STUDIES IN RICE (Oryza sativa L.) VARIETIES DEVELOPED BY ANGRAU