PHYSICOCHEMICAL CLASSIFICATION AND ORGANOLEPTIC INVESTIGATION IN RICE CULTIVARS

Abstract

An investigation was directed during Kharif 2012 to assess physicochemical and organoleptic examination of 26 rice cultivars. The cultivar IR09F-434 and CR 1009 recorded most elevated and least part length, individually when cooking. Mahadikwee recorded most noteworthy part broadness when cooking, while least portion expansiveness when cooking was recorded by Sambha Sub1 and CR 1009, individually. The 92.30% cultivars were sorted as delicate, while 88.46% demonstrated high amylose content. The cultivar FR 13A and Madal recorded most noteworthy and least water take-up proportion, individually. Low soluble base processing worth and high gelatinization temperature were identified in 34.62% cultivars. Cultivar Ausboro indicated the presence of solid smell, while gentle fragrance was additionally identified in Dular and Karkati 87. Piece length/breath proportion demonstrated positive and noteworthy relationship with part length when cooking. Organoleptic investigation uncovered the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436 demonstrated generally excellent agreeableness, showing their potential for buyer inclinations.