title: Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships.
abstract: The aim of the study was to explore the physiochemical, cooking, and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (p ≤ .05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking, and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose, and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness, and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The desirable characteristics depicted by these cultivars exploit the agriculturists/institutions to preserve these races and enhance the farmers to cultivate all these cherished rice cultivars.
  
  
  
  There is increasing demand for rice varieties with excellent quality characteristics throughout the world. It has been observed that the traditional rice cultivars are of immense health benefits which lead to their increasing surge among consumers. Cooking and eating quality (mouth feel characteristics) of rice has a major role in determining its economic value and consumer acceptability. The cultivars explored in this study include traditional pigmented rice cultivars of temperate region of India. The aim was to promote the revival of old cultivars, and also to indicate their beneficial characteristics over hybrid varieties by studying their physiochemical, cooking, and textural characteristics and develop their interrelationship. With this research, the desirable properties of traditional rice cultivars could be exploited that had better characteristics than the hybrid varieties. This in turn led the various agencies to motivate the farmers to encourage their cultivation, provide an essential platform to scientists to inherit their valuable characteristics.
authors.affiliation: Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India.
authors.forename: Farhan M
authors.initials: FM
authors.lastname: Bhat
authors.affiliation: Department of Food Engineering & Technology, Sant Longowal Institute of Engineering & Technology, Longowal, Punjab, India.
authors.forename: Charanjit S
authors.initials: CS
authors.lastname: Riar
mesh_terms: D000687:Amylopectin / Q000737:chemistry; D000688:Amylose / Q000737:chemistry; D055598:Chemical Phenomena; D003258:Consumer Behavior; D003296:Cooking / Q000379:methods*; D005433:Flour / Q000032:analysis; D063427:Food Quality; D005782:Gels / Q000737:chemistry; D006244:Hardness; D006358:Hot Temperature; D006801:Humans; D007194:India; D015999:Multivariate Analysis; D012275:Oryza / Q000737:chemistry* / Q000145:classification; D013213:Starch / Q000737:chemistry; D013997:Time Factors; D000067348:Whole Grains / Q000737:chemistry*
chemical_list: D005782:Gels; D013213:Starch; D000688:Amylose; D000687:Amylopectin
keywords: amylose content; cooking characteristics; correlation coefficient; multivariate analysis; physicochemical characteristics; rice cultivars; texture analysis