Grain Quality Evaluation and Organoleptic Analysis of Aromatic Rice Varieties of Goa, India

  •  Shilpa Bhonsle    
  •  Krishnan Sellappan    


Rice grain quality characteristics such as physical (hulling, length and breadth (L/B), grain classification,
chalkiness, chalk index), chemical (alkali spreading value (ASV), amylose content (AC), gel consistency (GC),
aroma), cooking (volume expansion, elongation ratio (ER), water uptake) and organoleptic-tests based on
consumer preferences like appearance, cohesiveness, tenderness on touching, chewing, taste, aroma, elongation
and overall acceptability were studied for fourteen aromatic rice varieties. The higher hulling percentage was
recorded in ‘Ek-Kadi’ (82.46%) and ‘Ghansal’ (80.96%). The Length/Breadth (L/B) ratio among the varieties
ranged from 2.08-4.85. No chalkiness was recorded in ‘Ghansal’, ‘Kotimirsal’ and ‘Pusa sugandh-2’. Among the
varieties examined AC was ranged from 17.26-27.69%. The highest GC was recorded in ‘Ghansal’ and lowest in
‘Pusa Basmati-1’. Kernel length after cooking (KLAC) ranged from 2.31-5.88 mm. Water uptake ratio was
ranged from 250-350. Organoleptic-test revealed that the varieties ‘Basmati local’, ‘Jiresal’, ‘Kotimirsal’, ‘Pusa
Basmati-1’, ‘Pusa Sugandh-2’, ‘Pusa Sugandh-3’, ‘Pusa Sugandh-5', ‘Kasturi’ and ‘Vasumati’ were with
excellent grain quality characteristics, preference and overall acceptability.

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