Physicochemical, pasting, cooking and textural quality characteristics of some basmati and non-basmati rice varieties grown in India
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Abstract
Physicochemical, cooking, pasting and textural properties of some Indian rice varieties of basmati (PB-1, PB-1401, P-2511, and PP-1509) and non-basmati (HKR-47, HKR-127) were studied. L/B ratio for the grains of all the studied varieties was more than 3.0 and the L/B ratio of basmati varieties grains was significantly higher than non-basmati grains (p≤0.05). The hardness of rice kernels varied from 64.6 to 213.7 N with P-2511 showing the highest hardness among all the varieties. PP-1509 and P-2511, PB-1 and PB-1401 cultivars had intermediate amylose content and HKR-47 and HKR-127 were grouped as low amylose containing cultivars. P-2511 exhibited the highest value of gelatinization temperature (70˚C). The water absorption index and water solubility index varied from 4.50 to 7.26 g/g and 2.00 to 7.66 % respectively. Rice flours from different cultivars showed different behavior in regard to their pasting characteristics including peak, hot paste and cold paste viscosities. PV and HPV of different flour samples varied from 620 to 2588 cP and 549 to 1853 cP respectively. The cooking time of different cultivars varied from 17 to 25 min with PB-1401 showed the highest water uptake ratio. Hardness value of the cooked rice cultivars varied from 1419.76 to 3417.56 g with maximum hardness observed in case of PB-1. Significant varietal differences were observed in the physicochemical, pasting, cooking and textural properties of studied rice cultivars.
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