Vol. 11, Special Issue 8 (2022)

Author(s):
Vidya D’cruz, C Monisha, Narendra Pangi, Ashish Rawson, N Venkatachalapathy and KA Athmaselvi

Abstract:
The grain quality of a traditional variety, Karuppu kavuni or black rice was evaluated and compared with a modern variety, BPT 5204. Physical, physicochemical, milling, cooking, and pasting property characterization was done for both varieties. The physical parameters include size, shape, color, and hardness and physicochemical parameters include amylose and gel consistency. The final research findings of most of these parameters indicated a significant difference (p<0.05) between them. The traditional variety showed higher amylose content (20.08 ± 0.16), soft gel consistency, greater grain volume (13.47 ± 1.74) and surface area (3.81 ± 0.11), soft and flaky cooked rice texture, and high pasting temperature (79.59^oC). The softness of cooked karuppu kavuni rice makes it suitable for the preparation of many dishes including culinary dishes and desserts. The modern variety exhibited good size and shape (L:B ratio - 2.66 ± 0.13), hardness (5.04 ± 0.41), milling yield (71.09 ± 0.63), and a whiter appearance. The outcomes of this research provided insights into the importance of traditional rice varieties in terms of various quality parameters from the viewpoint of consumers.