Vol. 11, Special Issue 10 (2022)

Author(s):
Sayali M Mahadik, AA Sawant and SB Kalse

Abstract:
Rice (Oryza sativa L.) is the most important cereal crop after wheat. Rice is the main food for more than half of the world's population. The study was conducted on the cooking characteristics of seven rice varieties at Dapoli. The varieties used namely Karjat 4, Karjat 8, Karjat 9, Ratnagiri 2, Ratnagiri 5, Ratnagiri 6, and Ratnagiri 8 respectively. Depending on classification Karjat 4, Karjat 8, and Ratnagiri 5 were found to be short slender and Ratnagiri 2 was short bold type grain whereas Karjat 9, Ratnagiri 6, and Ratnagiri 8 were found to be medium slender grain. Results showed that optimum cooking time, water uptake ratio, elongation ratio, breadth expansion ratio, and cooked length to breadth ratio were significantly different. It was observed that variety Karjat 9 had the longest cooking time and highest water uptake ratio while elongation, expansion, and cooked length to breadth ratio were found to be highest in Karjat 8. The study of cooking characteristics is expected to be useful for further study, classification, and grading of rice varieties. Also, these results are useful in the preparation of new rice-based food products.