Nandini, P VSheena, Kandathil MKAU2020-01-092020-01-091997http://krishikosh.egranth.ac.in/handle/1/5810140046PGThe ‘Quality analysis of pre – release rice cultivars’ were determined by assessing their physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects were also studied. Among the physical characteristics, thousand grain weight was found to be higher for the variety M – 45 – 20 -1. Lower moisture content was observed in variety M-38-4-2. Higher percentage of head rice yield was observed in the variety M-57-18-1-1. Parboiling significantly increased the thousand grain weight and head rice yield of rice varieties, while moisture content and L/B ratio was found to be decreased after parboiling.ennullThesis