Diversity of physical and cooking quality characters of selected traditional and improved rice varieties in Sri Lanka

Abstract

Several physical and cooking quality parameters of fifteen traditional and nine hybrid rice varieties were analyzed. All the tested parameters showed significance variations (p<0.05) irrespective of being traditional or hybrid varieties. The highest equivalent diameter was observed in Devaraddiri while lowest was recorded for Sudurusamba. The mean kernel volume values ranged from 4.08±0.01-20.54±0.13 mm 3 . The highest kernel length of 6.82 mm was observed in At 305 and the lowest value of 3.6 mm was observed in Suwandel. The highest surface area was reported in Devarradiri (5.54±1.07 mm 2 ) while the lowest value (2.35±0.27 mm 2 ) was reported in

Evaluation of Physicochemical and Cooking Characteristics of Rice (Oryza sativa L.) Landraces of Lamjung and Tanahun Districts, Nepal

“…According to Thomas, Wan-Nadiah, and Bhat [ 4 ], physical properties are evaluated to provide important facts in determining their appropriate uses. Bulk density was inversely related to the L : W ratio, round grain showed the highest bulk density, and slender grain showed the lowest [ 21 – 23 ]. Similar findings were seen in this experiment, from the principle component analysis, we can conclude that bulk density and grain breadth are positively correlated and negatively correlated with length-breadth ratio.…”

“…Cooking time is also related to the amylose content and varied significantly among the varieties [ 5 ]. Hettiarachchi et al [ 21 ] reported in their study that variation in the cooking time among different varieties could be related to the gelatinisation temperature; however, some varieties with a high gelatinisation temperature have shown low cooking time. In this study, landrace like Aanga has a high gelatinisation temperature which has shown the longest cooking time and Chiniya has shown the lowest cooking time and has a low gelatinisation temperature.…”

Physico-chemical Properties of High and Low Amylose Rice Flour

“…The results of this study also confirmed that At 405 was prone to more structural damage during milling due to its basmati characteristics. According to the grain size and shape, Bg 360 and At 405 were categorized as short-bold and extra along-slender type grains respectively [8]. Low-amylose rice flour of At 405 may cause less resistance to shear force and a simultaneous increase in the starch damage during the dry milling.…”

“…Although Sri Lanka has developed many improved rice varieties named as Bg (≈43 varieties), Bw (≈16 varieties), Ld (≈8 varieties) and At (≈17 varieties), about 99% of them can be classified as highintermediate amylose rice. According to the available data, only At 405 can be classified as commercialized low-amylose rice variety [6,7,8]. The amylose content of the rice starch directly affects the cooking and sensory properties of rice [7,9].…”

“…The amylose content of the rice starch directly affects the cooking and sensory properties of rice [7,9]. It is a well-known fact that other physico-chemical and functional properties are also changed with the amylose content of rice [8,10,11]. On the other hand, amylose/amylopectin ratio, a fine structure of amylopectin, a chain length of amylose, and their crystalline nature greatly affects the physico-chemical and functional properties of rice starches, such as pasting properties, gelatinization and retrogradation [5].…”