Quality assessment of Indian rice varieties, evaluation of its relationship with their Glycemic index

The preference for a particular rice quality trait varies regionally, with the shift of choice towards better quality varieties. The qualitative properties namely amylose content, gelatinization temperature, hardness and Glycaemic Index (GI) were studied. Eight rice varieties (Basmati, Non-Basmati, Parboiled) 1121 Mini Sella Mogra (1121 MSM), Mini Sella Mogra (MSM), Noorjahan Basmati (NB), White Sella Dubar (WSD), Golden Sella (GS), Parmal Sella (PSe), Parmal Silky (PSi), Hari Bhari Parmal Sella (HBPS) were selected. Amylose content were highest in WSD (41 +/- 0.05%) and PSe (40.99 +/- 0.02%). Onset temperature during gelatinization was high in NB (98.28 +/- 0.28 degrees C) and PSe (95.54 +/- 0.47 degrees C). PSe showed the highest positive cycle peak in texture profile analysis (hardness 3900 +/- 41 g) while least in PSi (1300.09 +/- 0.64 g). GI was lowest of WSD and PSe (GI similar to 41). A positive correlation was found between amylose content, hardness and gelatinization temperature, which inversely related to GI. Principal Composition Analysis (PCA) has generated PC1 (55.68%) and PC2 (26.26%), the two principal components describing total 82.12% of data distribution. The Agglomerative hierarchical clustering divided all the samples into three clusters (C1-C3), based on percentage contribution. PSe was found to be best with high amylose percentage (40.99 +/- 0.02%), high onset gelatinization temperature (95.54 +/- 0.47 degrees C), maximum hardness (3900 +/- 41 g) and low GI (GI similar to 41).