Physicochemical and cooking qualities of rainfed rice genotypes

Abstract

An investigation was carried out at Agricultural Research Station, Tamil Nadu Agricultural University, Paramakudi to assess the physicochemical and cooking properties of rainfed rice varieties. The hulling and milling percentage ranged between 55.75 (PMK 3) to 79.75 (PM 16004) and 51.50 (PMK 3) to 74.25 (PM 16004) respectively. Head Rice Recovery Percentage varied from 45.33 (PM 17027) to 72.0 (PM 16003). Correlation was done for determining the nature of interaction among the physicochemical and cooking characters. The hulling percentage was highly significantly associated with milling percentage, head rice recovery and gel consistency. Milling percentage had positive significant association with head rice recovery, breadth wise elongation ratio and gel consistency. The kernel length is highest in Anna 4 (6.9 mm) which shows long grain length and lowest in short grain type PM 17003 (5.0 mm) while the kernel breadth ranged between 1.9 (ADT 45) to 2.7 mm (PM 17025). The Kernel length after cooking ranged from 8.0 mm (PM 17003) to 11.1 mm (Anna 4). The volume expansion ratio in rice cultivars ranged between 3.2 (TKM 13) to 5.0 (PM 16002) and the gel consistency ranged from 50 mm in PMK 3 to 90 mm in PM 17022.