Banner
Current IssueEditorial BoardOnline First ArticlesArchive
Current IssueEditorial BoardOnline First ArticlesArchive

volume 48 issue 6 (december 2014) : 437-445,   Doi: 10.5958/0976-058X.2014.01327.4

PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS

S
Sana Eram
A
A.K. Singh
A
Aparajita Singh
N
N.K. Singh1
P
P.K. Singh*
1Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221 005, India
Cite article:- Eram Sana, Singh A.K., Singh Aparajita, Singh1 N.K., Singh* P.K. (2025). PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS. Indian Journal of Agricultural Research. 48(6): 437-445. doi: 10.5958/0976-058X.2014.01327.4.

ABSTRACT

A study was conducted during Kharif 2012 to evaluate physicochemical and organoleptic analysis of twenty six rice cultivars. The cultivar IR09F-434 and CR 1009 recorded highest and lowest kernel length, respectively before and after cooking. Mahadikwee recorded highest kernel breadth before and after cooking, while lowest kernel breadth before and after cooking was recorded by Sambha Sub1 and CR 1009, respectively. The 92.30% cultivars were categorized as soft, whereas 88.46% showed high amylose content. The cultivar FR 13A and Madal recorded highest and lowest water uptake ratio, respectively. Low alkali digestion value and high gelatinization temperature were detected in 34.62% cultivars. Cultivar Ausboro showed the presence of strong aroma, while mild aroma was also detected in Dular and Karkati 87. Kernel length/breath ratio showed positive and significant association with kernel length before and after cooking. Organoleptic analysis revealed the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436 showed overall very good acceptability, indicating their potential for consumer preferences.

REFERENCES

  1. Al-Jibouri, H.A., Miller, P.A. and Robinson, H.F. (1958). Genotypic and environmental variations and covariance in upland cotton cross of interspecific origin. Agron. J. 50: 633-36.
  2. Anonymous (2004). Laboratory Manual on Rice Grain Quality Procedure. Dirrectorate of Rice Research, Rajendranagar, Hyderabad, India, pp. 1–20.
  3. Bansal, U.K., Kaur, N. and Sani R.G. (2006). Donors for quality characteristics in aromatic rice. Oryza 43(3): 197-202.
  4. Bhattacharya, K.R. (1979). Gelatinization temperature of rice starch and its determination. In proceedings of the workshop on chemical aspects of rice grain quality, International Rice Research Institute, Manila, Philippines, pp. 231-249.
  5. Bhonsle, S.J. (2010). Grain quality evaluation and organoleptic analysis of aromatic rice varieties of Goa, India. J. Agric. Sci. 2(3): 99-107.
  6. Bhonsle, S.J., and Sellappan, K. (2010). Grain quality evaluation of traditionally cultivated rice varieties of Goa, India. Recent Res. Sci. Tech. 2(6): 88-97.
  7. Burton, G.W. and De-Vane, E.H. (1953). Estimating heritability in tall fescue Festuca arundinaceae from replicated clonal material. Agron. J. 45: 578-581.
  8. Cruz, N.D., and Khush, G.S. (2000). Rice grain quality evaluation procedures. In: R.K Singh, U.S. Singh and G.S. Khush (Eds). Aromatic rices. Oxford and IBH Publishing Co Pvt. Ltd, New Delhi, pp. 15-28.
  9. Danbaba, N., Anounye, J.C., Gana, A.S., Abo, M.E. and Ukwungwu M.N. (2011). Grain quality characteristics of Ofada rice (Oryza sativa L.): Cooking and eating quality. Int. Food Res. J. 18: 629-634.
  10. Hossain, M.S., Singh, A.K. and Fasih-uz-Zaman (2009). Cooking and eating characteristics of some newly identified inter sub-specific (indica / japonica) rice hybrids. Sci. Asia 35: 320-325.
  11. IRRI (1996). Standard Evaluation System for Rice. IRRI, Los Banos, Phlippines.
  12. Johnson, H.W., Robinson, H.E. and Comstock, R.E. (1955). Estimate of genetic and environmental variability in soybean. Agron. J. 47: 314-318.
  13. Lefebvre, A., Bassereau, J.F., Pense-Lheritier, A.M., Rivere, C., Harris, N. and Duchamp, R. (2010). Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed. Food Qual. Pref. 21(1):156-164.
  14. Mathure, S., Shaikh, A., Renuka, N., Wakte, K., Jawali, N., Thengane, R. and Nadaf A. (2011). Characterization of aromatic rice (Oryza sativa L.) germplasm and correlation between their agronomic traits. Euphytica 179: 237-246.Panse, V.G. and Sukhatme, P.V. (1985). Statistical Methods for Agricultural Workers. 4th ede. ICAR, New Delhi, pp. 347.
  15. Perez, C.M., and Juliano, B.O. (1978). Modification of the simplified amylose test for milled rice. Starch-Starke 30: 424-426.
  16. Rachmat, R., Thahir, R. and Gummert, M. (2006). The empirical relationship between price and quality of rice at market level in West Java. Indonesian J. Agric. Sci. 7: 27-33.
  17. Rathi, S., Yadav, R.N.S. and Sarma R.N. (2010). Variability in grain quality characters of upland rice of Assam, India. Rice Sci. 17(4): 330-333.
  18. Ravi, U., Menon, L., Anupama, M, Jananni, B.K., Akilandeshwari, M.S. (2011). Analysis of rice grain quality of indigenous organic rice variety-Kappakar. Indian J. Agric. Res. 45(2): 113-121.
  19. Singh, A.K., Singh, P.K., Nandan, R. and Rao, M. (2012). Grain quality and cooking properties of rice germplasm. Ann. Pl. Soil Res. 14(1):52-57.
  20. Tan, Y.F., Xing, Y.Z., Li, J.X., Yu, S.B., Xu, C.G. and Zhang, Q. (2000). Genetic bases of appearance quality of rice grains in Shanyou 63 an elite rice hybrid. Theor. Appl. Genet. 101: 823-829.
  21. Vanaja, T., and Babu, L. (2003). Association between physicochemical characters and cooking qualities in high yielding rice varieties of diverse origin. Genet. Resou. 28: 28-29.
Published In
Indian Journal of Agricultural Research
Article Metrics
Metrics Icon
0
Views
0
Citations
Reviewed By
Share Article
Download Article
In this Article
    Contact us
    Follow us

    volume 48 issue 6 (december 2014) : 437-445,   Doi: 10.5958/0976-058X.2014.01327.4

    PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS

    S
    Sana Eram
    A
    A.K. Singh
    A
    Aparajita Singh
    N
    N.K. Singh1
    P
    P.K. Singh*
    1Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, 221 005, India
    Cite article:- Eram Sana, Singh A.K., Singh Aparajita, Singh1 N.K., Singh* P.K. (2025). PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS. Indian Journal of Agricultural Research. 48(6): 437-445. doi: 10.5958/0976-058X.2014.01327.4.

    ABSTRACT

    A study was conducted during Kharif 2012 to evaluate physicochemical and organoleptic analysis of twenty six rice cultivars. The cultivar IR09F-434 and CR 1009 recorded highest and lowest kernel length, respectively before and after cooking. Mahadikwee recorded highest kernel breadth before and after cooking, while lowest kernel breadth before and after cooking was recorded by Sambha Sub1 and CR 1009, respectively. The 92.30% cultivars were categorized as soft, whereas 88.46% showed high amylose content. The cultivar FR 13A and Madal recorded highest and lowest water uptake ratio, respectively. Low alkali digestion value and high gelatinization temperature were detected in 34.62% cultivars. Cultivar Ausboro showed the presence of strong aroma, while mild aroma was also detected in Dular and Karkati 87. Kernel length/breath ratio showed positive and significant association with kernel length before and after cooking. Organoleptic analysis revealed the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436 showed overall very good acceptability, indicating their potential for consumer preferences.

    REFERENCES

    1. Al-Jibouri, H.A., Miller, P.A. and Robinson, H.F. (1958). Genotypic and environmental variations and covariance in upland cotton cross of interspecific origin. Agron. J. 50: 633-36.
    2. Anonymous (2004). Laboratory Manual on Rice Grain Quality Procedure. Dirrectorate of Rice Research, Rajendranagar, Hyderabad, India, pp. 1–20.
    3. Bansal, U.K., Kaur, N. and Sani R.G. (2006). Donors for quality characteristics in aromatic rice. Oryza 43(3): 197-202.
    4. Bhattacharya, K.R. (1979). Gelatinization temperature of rice starch and its determination. In proceedings of the workshop on chemical aspects of rice grain quality, International Rice Research Institute, Manila, Philippines, pp. 231-249.
    5. Bhonsle, S.J. (2010). Grain quality evaluation and organoleptic analysis of aromatic rice varieties of Goa, India. J. Agric. Sci. 2(3): 99-107.
    6. Bhonsle, S.J., and Sellappan, K. (2010). Grain quality evaluation of traditionally cultivated rice varieties of Goa, India. Recent Res. Sci. Tech. 2(6): 88-97.
    7. Burton, G.W. and De-Vane, E.H. (1953). Estimating heritability in tall fescue Festuca arundinaceae from replicated clonal material. Agron. J. 45: 578-581.
    8. Cruz, N.D., and Khush, G.S. (2000). Rice grain quality evaluation procedures. In: R.K Singh, U.S. Singh and G.S. Khush (Eds). Aromatic rices. Oxford and IBH Publishing Co Pvt. Ltd, New Delhi, pp. 15-28.
    9. Danbaba, N., Anounye, J.C., Gana, A.S., Abo, M.E. and Ukwungwu M.N. (2011). Grain quality characteristics of Ofada rice (Oryza sativa L.): Cooking and eating quality. Int. Food Res. J. 18: 629-634.
    10. Hossain, M.S., Singh, A.K. and Fasih-uz-Zaman (2009). Cooking and eating characteristics of some newly identified inter sub-specific (indica / japonica) rice hybrids. Sci. Asia 35: 320-325.
    11. IRRI (1996). Standard Evaluation System for Rice. IRRI, Los Banos, Phlippines.
    12. Johnson, H.W., Robinson, H.E. and Comstock, R.E. (1955). Estimate of genetic and environmental variability in soybean. Agron. J. 47: 314-318.
    13. Lefebvre, A., Bassereau, J.F., Pense-Lheritier, A.M., Rivere, C., Harris, N. and Duchamp, R. (2010). Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed. Food Qual. Pref. 21(1):156-164.
    14. Mathure, S., Shaikh, A., Renuka, N., Wakte, K., Jawali, N., Thengane, R. and Nadaf A. (2011). Characterization of aromatic rice (Oryza sativa L.) germplasm and correlation between their agronomic traits. Euphytica 179: 237-246.Panse, V.G. and Sukhatme, P.V. (1985). Statistical Methods for Agricultural Workers. 4th ede. ICAR, New Delhi, pp. 347.
    15. Perez, C.M., and Juliano, B.O. (1978). Modification of the simplified amylose test for milled rice. Starch-Starke 30: 424-426.
    16. Rachmat, R., Thahir, R. and Gummert, M. (2006). The empirical relationship between price and quality of rice at market level in West Java. Indonesian J. Agric. Sci. 7: 27-33.
    17. Rathi, S., Yadav, R.N.S. and Sarma R.N. (2010). Variability in grain quality characters of upland rice of Assam, India. Rice Sci. 17(4): 330-333.
    18. Ravi, U., Menon, L., Anupama, M, Jananni, B.K., Akilandeshwari, M.S. (2011). Analysis of rice grain quality of indigenous organic rice variety-Kappakar. Indian J. Agric. Res. 45(2): 113-121.
    19. Singh, A.K., Singh, P.K., Nandan, R. and Rao, M. (2012). Grain quality and cooking properties of rice germplasm. Ann. Pl. Soil Res. 14(1):52-57.
    20. Tan, Y.F., Xing, Y.Z., Li, J.X., Yu, S.B., Xu, C.G. and Zhang, Q. (2000). Genetic bases of appearance quality of rice grains in Shanyou 63 an elite rice hybrid. Theor. Appl. Genet. 101: 823-829.
    21. Vanaja, T., and Babu, L. (2003). Association between physicochemical characters and cooking qualities in high yielding rice varieties of diverse origin. Genet. Resou. 28: 28-29.
    In this Article
      Contact us
      Follow us
      Published In
      Indian Journal of Agricultural Research

      Editorial Board

      View all (0)