Abstract:
The study was undertaken to evaluate and compare the cooking and eating
characteristics of twelve rice varieties selected from different areas of Jaffna Peninsula
which include both traditional and improved varieties. It is also intended to identify
useful correlation among different grain quality characteristics. Cooking and eating
characteristics like minimum cooking time, water uptake ratio, gruel solid loss,
elongation ratio, cooked length-breadth ratio, gelatinization temperature and gel
consistency were measured. Length and breadth of rice grains after cooking was
measured by using digital image processing system. The minimum cooking time of
selected rice varieties varied from 15 minutes (Basmati) to 35 minutes. Cooking time
was positively correlated with water uptake and gruel solid loss but cooked length
breadth ratio was correlated negatively. Water uptake was highest for ‘Anilvariyan’
(4.129g) and lowest value was observed for Basmati (1.977g). Highest and lowest
gruel solid loss was observed in ‘Anilvariyan’ (3.65%) and Basmati (1.97%)
respectively. Elongation ratio of tested varieties varied from 1.038 (Basmati) to 1.282
(Bg 358). Cooked length breadth ratio was highest for Basmati (2.726) and lowest for
Bg 358 (1.562). Highest and lowest alkali spreading value was found in varieties
such as Basmati, At 353 and H4 (55 oC to 69 oC) and Bg358 (>74 oC) respectively.
