Comparative study of properties of basmati and non- basmati rice cultivars

Introduction. The aim of this study was to analyze the physicochemical, cooking, textural and milling properties of different basmati and non-basmati rice cultivars. Materials and methods. The de-husking and milling of the paddy were performed using a laboratory mill, and the head rice recovery was determined using Adair's methods. The milled rice was analyzed for moisture, ash, protein, and amylose content. The textural attributes of cooked grains were analyzed using Texture Profile Analysis. Results and discussion. The study presented the milling and chemical properties of different rice cultivars, which affect the quality and market value of rice. The recovery of milled rice was found to vary among cultivars, with Pusa Basmati (PB)-6 exhibiting the highest recovery and PB-1121 having the highest husk percentage. Head rice recovery was highest in P-44 and lowest in PB-6, while the moisture content of the milled rice grain ranged from 10.75 to 11.84%. PB-1121 had the highest ash content, while P-2819 had the lowest ash and protein content. Basmati varieties had significantly lower starch content and higher amylose content than the non-basmati cultivar. In terms of physical properties, the bulk density measurements showed that PB-6 had the lowest bulk density, while P-44 had the highest bulk density. When it came to true density, P-2819 stood out with the highest value. Additionally, the study found that basmati varieties tended to have longer grains compared to non-basmati varieties. Furthermore, when examining the length-to-breadth ratio, PB-1121 stood out with the highest ratio, suggesting a relatively slender and elongated grain shape. The cooking properties of the rice cultivars investigated in the study revealed interesting variations. P-2819 demonstrated the shortest cooking time, whereas PB-1121 showed the longest cooking time. The elongation ratio was found to be higher in basmati varieties compared to non-basmati varieties. When considering water uptake, PB-1121 exhibited the highest ratio, implying that it absorbed more water during cooking. Additionally, the solid loss was highest in P-2819 and lowest in PB-1121. In reference to textural properties, P-2819 exhibited the highest hardness, whereas PB-1121 had the lowest. The adhesiveness of the non-basmati variety was higher than that of the basmati variety, indicating a stickier texture. PB-1121 had the lowest gumminess, indicating a lesser tendency for the grains to become gummy. The correlation study revealed significant relationships between rice properties. Cooking time correlated positively with true density, length to breadth ratio, hardness, gumminess, and chewiness. Elongation ratio correlated positively with amylose content, porosity, length, length to breadth ratio, and 1000 kernel weight. Water uptake ratio showed multiple positive correlations. Conclusion. By leveraging these insights, stakeholders can enhance the quality, market value, and overall satisfaction of rice products.