Physico-chemical and organoleptic quality characteristics of Sampada rice variety cooked with different ingredients

Abstract

Newly released, high yielding rice variety Sampada (DRR Dhan 37) was assessed for physicochemical and organoleptic quality characteristics. The results of physical properties of rice showed that the variety has slender shape properties (L/B ratio- 2.33mm) and it is a low ASV (3.36) rice variety. Physicochemical and organoleptic quality characteristics were evaluated by cooking with selected ingredients such as salt, vinegar, and oil (sunflower oil, groundnut oil and rice bran oil). Alkaline spreading value (ASV) for rice cooked with different ingredients ranged from 2.99 to 3.90 and it was rated as low ASV variety with acidity ranging between 0.006 to 0.009, pH-5.85 to 8.34 and gelatinization temperature ranging 54°C to 74°C. The mean cooking time of rice cooked with adding different ingredients was 18 min. There was a significant difference observed in elongation ratio, L/B ratio after cooking, gruel loss and sensory properties among rice cooked by adding different ingredients.