Cooking and Eating Quality Profiling of Some Popular Rice Cultivars In Bangladesh

  • Saika Anne Plant Stress Breeding Lab, Dept. of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202
  • Md. Anwarul Haque Grain Quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur-1701, Bangladesh
  • Sharif Ar Raffi Plant Stress Breeding Lab, Dept. of Genetics and Plant Breeding, Bangladesh Agricultural University, Mymensingh-2202
Keywords: Rice, cooking quality, eating quality

Abstract

Eating and cooking quality of rice plays major role in consumer’s preference for any cultivar. In the present investigation 21 popular rice cultivars were analyzed for their cooking and eating quality traits. Moderate variations were observed for all the traits studied except solid in cooking water. Among the cultivars, cooking time ranged from 14.02 to 21.37 minutes, water uptake ratio from 2.24 to 3.324 %, solid in cooking water from 1.027 to 1.049 gm, volume expansion ratio from 2.8 to 4.28 %, % amylose content from 17.367 (low) to 27.387(intermediate), protein content from 6.28 to 8.96 (%), and most of the cultivars were found with intermediate gelatinization temperature. Solid in cooking water was found positively correlated with cooking time, but negatively with water uptake ratio.  Considering the preferences for cooked rice, high amylose content and low to intermediate gelatinization temperature of BRRI rice29, BRRI rice49 and Binarice-11 justified their popularity among the farmers and consumers.

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Published
2019-03-30
How to Cite
Saika Anne, Md. Anwarul Haque, & Sharif Ar Raffi. (2019). Cooking and Eating Quality Profiling of Some Popular Rice Cultivars In Bangladesh. Agricultural Science, 2(2), 68-79. Retrieved from http://agriscience.scientific-work.org/index.php/agriscience/article/view/20
Section
Articles