Study of physicochemical, cooking and nutritional properties of promising rice varieties of Tamil Nadu

Tamil Nadu Rice Research Institute, Aduthurai

  • R. Pushpa
  • D. Sassikumar
  • K. Iyyanar
  • R. Suresh and R. Manimaran

Abstract

The present study was aimed to compare physiochemical and cooking properties of high yielding rice varieties of Tamil Nadu. Various physiochemical properties were studied in twenty five rice varieties. The milling percentage ranged between ADT 44 (50.0) to ADT 42 (71.0). HRR% varied from IR 50 (45.0) to CR1009 (64.0). The hulling percentage highly significantly associated with milling percentage, head rice recovery and gel consistency. Milling percentage positive significant association with HRR, BER and GC. The kernel length is highest in ADT 41(7.5 mm) which shows long grain length and lowest in short grain type ADT 37(4.9 mm) while the kernel breadth ranged between 1.9 – 2.9 mm. The Kernel length after cooking ranged from ADT 37(8.0mm) to ADT 41 (11.5mm). The volume expansion ratio in rice cultivars ranged from 3.27 in TKM 13 to 4.7 in ADT 39 and the gel consistency ranged from 48.0- 118.0 mm. The varieties IR50, ADT 45, ADT 41 and ADT 48 poses high zinc content more than 30μg/g in brown rice. The relationship between physical, cooking and nutritional properties was determined using Pearson’s correlation. Correlation was done for determining the nature of interaction among the characters. The cluster analysis suggested that the genotypes present in cluster I showed high hulling percentage, Milling percentage and Head rice recovery.

 

Published
30-09-2019
Section
Research Article