Physicochemical and Cooking Properties of Some Fine Rice Varieties

Abstract

The experiment was conducted to know the Physico-chemical and cooking properties of six fine rice varieties. Among the varieties, milling and head rice out-turn ranges from 64 - 70% and 61 - 82%, respectively. The highest milling out-turn (70%) was found in the variety Superfast and lowest in Khazar. On the other hand, head rice out-turn was the highest (82%) in Khazar and lowest (61%) in Bashmati PNR. Grain length and breadth of the varieties ranges from 3.6 - 6.5 mm and 1.7 - 3.7 mm, respectively. The highest length (6.5 mm) was found in Khazar and the highest length-breadth ratio were found in Khazar and Superfast. Lowest grain length (3.6 mm) and length-breadth ratio (1.3) were found in Badshabhog and Bashmati 4488, respectively. Amylose content of the varieties ranges from 18.6 - 28.0% and the highest protein (8.6%) was found in BRRI dhan28 followed by Badshabhog and Superfast. All the varieties contain more or less standard rate (7%) of protein . Maximum cooking time (25 min.) were required in the variety of Bashmati 4488 and minimum (14.5 min.) in Badshabhog . Elongation and imbibition ratio were greater than 1.3 and 4.0 respectively in all the varieties except Khazar. Lowest elongation ratio (1.2) was found in Khazar.