Asian Journal of Dairy and Food Research, volume 28 issue 1 (march 2009) : 43-48


Sarita, D. Vijayalakshmi, H.E. Shashidhar, G. Nethravathi
1Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore-560 005, India.
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Cite article:- Sarita, Vijayalakshmi D., Shashidhar H.E., Nethravathi G. (2024). NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED GENOTYPES OF AEROBIC RICE ( ORYZA SATIVA L.). Asian Journal of Dairy and Food Research. 28(1): 43-48. doi: .
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 selected genotypes of aerobic rice. The head rice
recovery ranged from 71.9 to 81.3 per cent. The moisture content ranged from 9.07 to 9.38 g,
protein 11.5 to 14.87 g, fat 0.69 to 1.2 g, ash 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. There was non significant difference
between the varieties for the mean sensory scores in the products like popped rice, puffed rice,
and papad except rice flakes. 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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