Studies on cooking qualities and organoleptic properties of indigenous scented rice (Oryza sativa L.) varieties grown under organic management practices

Abstract

An experiment was conducted at Raipur (C.G.) during kharif season of 2015 to assess the response of traditional scented rice cultivars under organic farming. The experiment was laid out in Randomized Block Design (RBD) with three replications. The treatments composed of fifteen (15) indigenous scented rice varieties namely Badshahbhog, Gopalbhog, Vishnubhog, Bisni, Shyamajeera, Karigilas, Kubrimohar, Dubraj, Indira Sugandhit dhan, Gangabaru, Sugandhmati, Lalu 14, Dujai, Lohandi and CR Sugandha dhan-907. Varieties were grown in complete organic environment with supplement of nutrients dose @80:60:30 kg N:P2O5:K2O kg ha-1 provided through cowdung manure, crop residue compost and vermicompost (1/3 part each). Dujai found to be best performing traditional variety in terms of grain yield of 37.22 q/ha and higher net return (Rs. 41989 /ha) over rest of the varieties.In terms of grain as well as kernel length and breadth ratio sugandhamati was found superior than rest of the varieties. Gopalbhog showed highest milling percentage (82.1%). Eleven varieties were considered in the category of strongly scented group. Elongation ratio was higher in Shyamajeera (1.91). However volume expansion ratio was found highest for Indira Sugandhit dhan (3.9). Highest amylose % was observed in Shyamajeera (23.8%). In terms of gel consistency most of the rice varieties fell in the category having soft kernel.