NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED GENOTYPES OF AEROBIC RICE (Oryza sativa L.)
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Date
2008-07-10
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University of Agricultural Sciences, Bangalore
Abstract
Aerobic Rice is an alternative system of rice cultivation under non-puddled,
non- flooded and aerobic soil consuming 50% less water and labour. An
experiment was conducted to study nutrient composition and sensory
characteristics of different genotypes of aerobic rice. The head rice recovery
ranged from 71.9 to 81.3 percent. The bulk density, 1000 grain weight, and L / B
ratio varied from 0.81 to 0.85, 15.5 to 23.6 g, and 2.83 to 4.26 respectively.
Cooking characteristics like cooking time, water uptake ratio, and kernel
elongation ratio ranged from 15 to 32 minutes, 25.9 to 39.70, and 1.25 to 1.46.
Dispersed solid percent and percent curled grains ranged from 2.0 to 4.0 and 15 to
99 respectively. The moisture content ranged from 9.07 to 9.38 g, protein content
11.5 to 14.87 g, fat content 0.69 to 1.2 g, ash content 0.74 to 1.12 g, and crude
fiber 0.36 to 0.7 g respectively. On the basis of mean sensory scores for overall
acceptability rice varieties were classified as table purpose and for alternative use.
Varieties comparatively less acceptable for table purpose were IRRI 49, IRRI 292,
Moromutant, and Doddaverunellu. These varieties along with the control were
used for the preparation of four traditional processed products in order to find their
best alternative use. IRRI 49 had the highest yield followed by control,
Moromutant, Doddaverunellu, and IRRI 292 for all four products studied. Nutrient
contents were found to be more in the products made from aerobic varieties than
the control. Popped rice, and papad showed preference over the other products.
IRRI 49 had highest mean score for overall quality in the processed products.
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