Milling, Nutritional, Physical and Cooking Properties of Four Basmati Rice Varieties

Abstract

Rice is one of the most popular staple foods produced contributing higher most in agriculture gross domestic production in Nepal. Thus, nutritional, physicochemical, and cooking properties of rice might interplay important roles in their production and farming practice, therefore, it is inevitable to understand these characteristic features. However, there has been only limited information available on such properties, therefore we aimed to examine nutritional, physicochemical and cooking properties of four Basmati varieties of rice namely Red Basmati, White Basmati, Black Basmati and Pokhareli Basmati. These rice varieties were purchased from different places in Nepal in paddy form. In this study various parameters associated with milling, nutritional, physical and cooking properties were evaluated. To measure protein contents in rice, Kjeldal method was implied. Among the varieties, the protein content was maximum in Red Basmati (7.74%) and minimum in Black Basmati (6.51%). The milled rice percentage and head rice recovery were maximum in Pokhareli Basmati represented by 72.02±0.10 and 67.46±0.42, respectively, while and minimum in White Basmati represented by 68.17±0.50 and 65.11±0.28, respectively. The kernel elongation ratio and volume expansion ratio was maximum in Red Basmati represented by 1.62 and 2.85 respectively. Water uptake ratio was maximum 3.11 in Black Basmati and minimum of 2.18 in Red Basmati. Gruel loss was found lowest 1.05% in Red Basmati and highest represented by 2.40% in Black Basmati. The highest starch iodine blue value of 0.21 was observed in Red Basmati and lowest of 0.12 in Black Basmati. The Red Basmati was found to have the better cooking quality among all varieties. Keywords

Nutritional and cooking properties of some rice varieties in Noakhali region of Bangladesh

“…The highest protein content was found in Kajalshail and lowest in Carandol. This result agrees with earlier findings by Ojha et al (2018), they found that protein content ranged from 6.50 to 7.74% and 7.77 to 11.48% on evaluation of indigenous rice cultivar in India. Matin et al (2017) conducted an study on 19 Bangladeshi HYV rice varieties released by BRRI and observed protein content varied from 6.2 to 9.3% that also similar to our present study.…”

Physicochemical, Rheological and Moisture Adsorption Characteristics of Two Basmati Rice (<em>Oryza sativa</em> L.) Varieties Differing in Amylose Content

“…High-amylose rice grains increase their volume and become flaky during cooking, but harden when cooling. Rice varieties with high-amylose content are more prone to solid loss during cooking as increased starch leaches out from the starch granules (Ojha et al 2018;Tong et al 2019). Low-amylose basmati is preferred for consumption due to its aromatic, soft, and sticky texture after cooking.…”

“…Low-amylose basmati is preferred for consumption due to its aromatic, soft, and sticky texture after cooking. Therefore, cooking, eating and flour properties of rice flours can be improved by blending a low-amylose rice cultivar with some highamylose cultivars (Zhou et al 2002;Noda et al 2003;Ojha et al 2018) which may provide a desirable paste characteristic for special food applications. Although the low-amylose rice flour has many potential applications in the bakery and confectionery industries, the rheological characteristics of rice flour determine its application as a raw material for the food industry.…”

Colored rice varieties of Russian breeding in terms of grain quality for development of functional rice varieties

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