Cooking Qualities of Traditional Rice Varieties of Karnataka

摘要

Evaluation of twenty traditional rice varieties grown in Karnataka, as a dehusked grain was performed with respect to cooking characteristics. Traditional rice varieties varied significantly (p<0.05) for cooking characteristics such as gelatinizationtemperature (67.47-71.14 °C), gel consistency (49.67-95.67 mm), optimum cooking time (19.67-32.33 min), water uptake ratio (2.40-4.60), elongation ratio (1.12-2.71), volume expansion ratio (1.27-3.60) and dispersed solids (1.55-6.33 %). The organoleptictest for cooked traditional rice's were conducted for appearance, cohesiveness, tenderness on touching, tenderness on chewing, taste, aroma, elongation, and overall acceptability on five point hedonic scale. Statistical significant difference were foundbetween the traditional rice varieties for all the sensory attributes except for taste. All the traditional rice varieties studied were recorded good to excellent overall acceptability scores with the mean of 3.47 ± 0.39. Overall, among twenty traditional rice varieties evaluated, Rajmudi (4.05) was most favoured byjudges followed by Salem sanna (3.99) and Jeerige sanna (3.95) and least favoured byjudges for Krishnaleela (2.76) and Anandi (2.80).