EVALUATION OF PHYSICO-CHEMICAL, COOKING CHARACTERISTICS AND SENSORY ACCEPTABILITY OF NUTRI RICH AEROBIC RICE GENOTYPES (Oryza sativa L.)
Loading...
Files
Date
2019-08-24
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU
Abstract
In this study, seven aerobic high protein rice genotypes (HPR565, HPR801,
HPR814, HPR930, HPR1630 and HPR1241 and HP9 as check variety) were evaluated for
physico-chemical, cooking, fermentation quality and sensory acceptability traits. HPR1630
had the highest head rice yield (92.1%) and check variety had 92.5 % during milling. Grains
were moderately heavy with higher bulk density (1.2-1.3 g/ml) and no chalkiness. Amylose
and Amylopectin content ranged from 10.85 to 33.1g% and 66.90 to 89.15 g% respectively.
HPR1241 had least cooking time (27 mins) with maximum water uptake ratio(5.7) while
check variety took 22 minutes to cook. Genotypes exhibited good cooking quality with less
percent curls, lower leached out solids and good grain elongation ratio. Physico-chemical
and cooking quality had a positive correlation (p<0.05). Moisture content was less with a
range of 9.0 to 9.9 g%. Mean protein content was maximum in check variety (13.3 g%)
and ranged from 11.0 to 12.9 g% for other genotypes. Energy ranged from 361 (HPR1630)
to 365 Kcal (HPR930). Zinc, iron and copper values were higher compared to reported
values by NIN for raw milled rice. HPR565, HPR814 and check variety performed well in
fermentation quality test with significant increase in batter volume (p<0.05). Cooked grains
of all genotypes had higher sensory organoleptic scores by sensory panelists and suitable
for table purpose. More than 90% consumers liked the products prepared using all
genotypes. Results indicated high protein, iron and zinc content of rice genotypes which
possessed good physico-chemical, cooking and sensory qualities of the grains.