Quality characteristics of six rice varieties of Himachal Pradesh

Abstract

Six rice varieties, viz., 'Himdhan', 'China-988', 'Himalaya-741', 'Himalaya-799', 'Himalaya-2216' and T-23', grown commercially in Himachal Pradesh, were studied for their varietal differences in relation to quality characteristics. A significant difference among varieties existed for 1000 kernel weight in paddy, brown rice and milled rice. Higher 1000 kernel weight was recorded in variety 'Himdhan' (28.93 g). L/B ratio of paddy, brown rice and milled rice ranged from 3.08-4.38, 2.43-3.98, and 2.20-3.65, respectively. The bulk density of paddy and milled rice was less in variety T-23'. Higher brown rice and headrice recovery was in variety 'Himalaya-2216'. The protein contents of brown rice and milled rice ranged from 6.61-7.28 and 6.17-6.93% and the fat contents ranged from 2.11-3.17 and 0.61-0.95%, respectively. Higher amylose content was found in 'Himalaya-2216'. Proteins, free amino acids, fat and free fatty acids, amylose, reducing sugars and total sugars were higher in brown rice, as compared to milled rice. Similarly, calcium, phosphorus and iron were also higher in brown rice. The milling of rice reduced the diastatic, proteolytic and lipolytic activities and these differed significantly in the varieties studied.