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 2Grain quality and Nutrition Division, Bangladesh Rice Research Institute, Gazipur-1701, Bangladesh
  • Sharif Ar Raffi Bangladesh Agricultural University


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 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.


Download data is not yet available.


Alary, R., Laignelet, B., & Feillet, P. (1977). Effects of Amylose Content on Some Characteristics of Parboiled Rice. Journal of Agricultural and Food Chemistry.
Anne, S., Islam, S., Haque, M. A., Raffi, S. A. (2018). Evaluation of Physical and Cooking Property Based Grain Quality Traits in Popular Rice (Oryza sativaL) Cultivars of Bangladesh. Sch. J. Agric. Vet. Sci, 5(3), 172–178.
Asghar, S., Anjum, F.M., Amir, R.M., Khan, M. A. (2012). Cooking and eating characteristics or rice (Oryza sativa L.). Pakistan Journal of Food Sciences, 22, 28–132.
Balindong, J. L., Ward, R. M., Liu, L., Rose, T. J., Pallas, L. A., Ovenden, B. W., … Waters, D. L. E. (2018). Rice grain protein composition influences instrumental measures of rice cooking and eating quality. Journal of Cereal Science, 79, 35–42.
Bao, J., Shen, S., Sun, M., & Corke, H. (2006). Analysis of genotypic diversity in the starch physicochemical properties of nonwaxy rice: Apparent amylose content, pasting viscosity and gel texture. Starch/Staerke.
Bergman, C. J., Bhattacharya, K. R., & Ohtsubo, K. (2004). Chapter 15: Rice end-use quality analysis. In Grain Science References. RICE: Chemistry and Technology (pp. 415–472).
Bhattacharya, K. R. and Sowbhagya, C. M. (1971). Water uptake by rice during cooking. Cereal Science Today, 16(12), 420-424.
Borasio, L. (1965). Aspect actual de l’ analyseet de l’appreciation des riz. Riso, 14, 41-65.
Champagne, E. T., Bett-Garber, K. L., Fitzgerald, M. A., Grimm, C. C., Lea, J., Ohtsubo, K., Jongdee, S., Xie, L., Bassinello, P. Z. , Resurreccion, A., Ahmad, R., Habibi, F., Reinke, R. (2010). Important sensory properties differentiating premium rice varieties. Rice, 3(4), 270–281.
Chen, J. J., Lu, S., & Lii, C. Y. (1999). Effects of milling on the physicochemical characteristics of waxy rice in Taiwan. Cereal Chemistry, 76(5), 796–799.
Chen, Y., & Lu, C. (2018). A comparative analysis on food security in Bangladesh, India and Myanmar. Sustainability, Vol. 10.
Choudhury, N. H. (1979). Studies on quality of rice in Bangladesh. In Proceeding of workshop on chemical aspect of rice grain quality (pp. 23–127). Los Banos, Philippines: International Rice Research Institute.
Chukwuemeka, I. A., Kelechi, A. J., Bernard, A. (2015). Cooking and physico-chemical properties of five rice varieties produced in Ohaukwu local government area. European Journal of Food Science and Technology, 3, 1–10.
Custodio, M. C., Demont, M., Laborte, A., & Ynion, J. (2016). Improving food security in Asia through consumer-focused rice breeding. Global Food Security, 9, 19–28.
Dipti, S.S., Bari, M.N., Kabir, K. A. (2009). Grain quality characteristics of some Beruin rice varieties of Bangladesh. Pakistan Journal of Nutrition, Vol. 2, pp. 242–245.
Dogara, A.M., Jumare, A. I. (2014). Origin, distribution and heading date in cultivated Rice. International Journal of Plant Biology and Research, 2(1), 1008.
Frei, M., Siddhuraju, P., & Becker, K. (2003). Studies on the in vitro starch digestibility and the glycemic index of six different indigenous rice cultivars from the Philippines. Food Chemistry, 83(3), 395–402.
Hettiarachchy, N. S., Griffin, V. K., Gnanasambandam, R., Moldenhaver, K. and Siebenmorgen, T. (1997). Physicochemical properties of three rice varieteis. Journal of Food Quality, 20, 279–290.
Hirannaiah, B. V, Bhashyam, M. K., & Ali, S. Z. (2001). An improved cooking quality test for Basmati rice. In Journal of Food Science and Technology (Vol. 38).
Hogan, J. T., Plank, R. W. (1958). Hydration characteristics of rice as influenced by variety and drying method. Cereal Chemistry, 35, 469–482.
Hossain, M. S., Singh, A. K. F.-Z. (2009). Cooking and eating characteristics of some newly identified inter sub-specific (indica/japonica) rice hybrids. Science Asia, 35, 320–325.
Jayaprakash, T., Dayakar Reddy, T., Babu, V., & Bhave, M. H. V. (2017). Association analysis of protein and yield related traits in F3 population of Rice (Oryza sativa L.) crosses. In International Journal of Current Microbiology and Applied Sciences (Vol. 6).
Jennings, P. R., Coffman, W. R., Kauffman, H. E. (1979). Grain quality. In Rice improvement (pp. 101–120). Los Banos, Philippines: International Rice Research Institute.
Juliano, B.O., Perez, C. M. (1983). Major factors affecting cooked milled rice hardness and cooking time. Journal of Texture Studies, 14(3), 235–243.
Juliano, B. O. (1971). A simplified assay for milled rice amylose. Cereal Science Today, 16, 334–360.
Juliano, B. O. (1972). Physiochemical properties of starch and protein in relation to grain quality and nutritional value of rice Rice Breeding. Los Banos, Manilla, Philippines: International Rice Research Institute.
Ke-xin, Q., Lin-lin, L., Tian-yi, L., Wen-hong, C., & Yan-guo, S. (2014). Correlation between physicochemical properties and eating qualities of rice. Journal of Northeast Agricultural University (English Edition), 21(3), 60–67.
Khush, G. S., Paule, M., Delacruz, N. M. (1979). Grain quality evaluation and improvement at IRRI. Proceeding of Workshop on Chemical Aspect of Rice Grain Quality, 21–31. Los Banos, Manilla, Philippines: International Rice Research Institute (IRRI).
Lee, G.-H., Yun, B.-W., & Kim, K.-M. (2014). Analysis of QTLs associated with the rice quality related gene by double haploid populations. International Journal of Genomics, 2014, 781832.
Li, L., Jiang, H., Campbell, M., Blanco, M., & Jane, J. (2008). Characterization of maize amylose-extender (ae) mutant starches. Part I: Relationship between resistant starch contents and molecular structures. Carbohydrate Polymers, 74(3), 396–404.
Little, R.R., Hilder, G.B., Dawson, E. H. (1958). Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem, 35(2), 111–126. Retrieved from
Ma, T., & Zuazaga, G. (1942). Micro-Kjeldahl determination of Nitrogen. A new indicator and an improved rapid method. Industrial & Engineering Chemistry Analytical Edition, 14(3), 280–282.
Maniñgat, C. C., & Juliano, B. O. (1979). Properties of Lintnerized starch granules from Rices differing in amylose content and gelatinization temperature. Starch - Stärke, 31(1), 5–10.
Metcalf, S.L. , Lund, D. B. (1985). Factors affecting water uptake in milled rice. Journal of Food Science, 50(6), 1676–1679.
Mossé, J., Huet, J.-C., & Baudet, J. (1988). The amino acid composition of rice grain as a function of nitrogen content as compared with other cereals: A reappraisal of rice chemical scores. Journal of Cereal Science, 8(2), 165–175.
Ohtsubo, K. (2016). Possibility of diabetes prevention by high-amylose rice and super hard rice. In Journal of Diabetes and Obesity (Vol. 3).
Oko, A. O., Ubi, B. E., Dambaba, N. (2012). Rice cooking quality and physico-chemical characteristics: a comparative analysis of selected local and newly introduced rice varieties in Ebonyi state, Nigeria. Food and Public Health, 2(1), 43–49.
Pandarinathan, S. (2015). Determination of Amylose content in different rice varieties. AE International Journal of Science and Technology, 3(12), 1–5.
Pang, Y., Ali, J., Wang, X., Franje, N. J., Revilleza, J. E., Xu, J., & Li, Z. (2016). Relationship of rice grain amylose, gelatinization temperature and pasting properties for breeding better eating and cooking quality of rice varieties. PLOS ONE, 11(12), e0168483. Retrieved from
Primo, E., Casas, A., Barber, S., Barber, C. B. (1962). Factores de calidaddelarroz. VI. Influencia de lasproteinassobre la calidad de coccion. Revista De Agroquimica Y Tecnologia De Alimentos, 2, 135.
Ranghino, F. (1966). Evaluation of the resistance of rice to cooking as a function of the time of gelatinization of the grains. Riso, 15, 117–127.
Ruan, S. L., Mao, G. Q. (2004). Study on rice cooking properties. Cereal & Feed Industry, 10, 25–26.
Saleh, M., & Meullenet, J. (2013). Contour presentation of long grain rice degree of milling and instrumental texture during cooking. In International Food Research Journal (Vol. 20).
Sidhu, J. S., Gill, M. S., & Bains, G. S. (1975). Milling of paddy in relation to yield and quality of rice of different Indian varieties. Journal of Agricultural and Food Chemistry, 23(6), 1183–1185.
Sood, G. B., Sadiq, E. A. (1979). Geographical distribution of kernel elongation gene(s) in rice. Indian Journal of Genetics and Plant Breeding, 40(2), 439–442.
Williams, V. R., Wu, W.-T., Tsai, H. Y., & Bates, H. G. (1958). Rice starch, varietal differences in amylose content of rice starch. Journal of Agricultural and Food Chemistry, 6(1), 47–48.
Yanase, H., Ohtsubo, K., Hashimoto, K., Sato, H., Teranishi, T. (1984). Correlation between protein contents of brown rice and textural parameters of cooked rice and cooking quality of rice.
How to Cite
ANNE, Saika; HAQUE, Md. Anwarul; RAFFI, Sharif Ar. Cooking and Eating Quality Profiling of Some Popular Rice Cultivars In Bangladesh. AGRICULTURAL SCIENCE, [S.l.], v. 2, n. 2, p. 68-79, mar. 2019. ISSN 2597-8713. Available at: <>. Date accessed: 22 aug. 2019.