Physico-Chemical and Cooking Quality Traits of Paddy Cultivars of Japonica Sub-Species

Abstract

Paddy, grown on all continents of the world, is an economical source of food and a strategic cereal. Cooking quality of rice is closely related to physico-chemical characteristics of starch constituting about 90% of rice dry matter. Environmental and genetic factors are effective on rice quality and physico-chemical properties. Knowledge on these traits plays an important role in comprehension the changes encountered during cooking. This study was conducted in 2020 to determine physico-chemical and cooking quality traits of rice grains obtained from 18 paddy cultivars. Physical, chemical and cooking quality traits of 18 rice samples were analyzed in 3 replications. Significant differences were observed in investigated traits of paddy cultivars. The thousand-grain weights varied between 20.32-31.00 g; rice grain lengths between 5.88-7.28 mm; grain elongation ratios between 1.40-2.47%; grain water absorptions between 46.96-71.27%; water uptake ratios between 1.91-3.31%; cooking times between 00:17:19-00:23:28 min; protein contents between 5.45-8.89% and amylose contents varied between 16.91-26.25%. According to the biplot graph, Efe, Kale and Galileo cultivars were found to be prominent for more than one trait. The biplot graph also revealed that cooking time was the most distinctive trait. There were highly significant negative correlations between alkali spreading and cooking time parameters. Although it was banned worldwide in rice codex, different rice cultivars, classes, groups and types are compared and served to markets. Although the constellation plot generated through the use of results for investigated parameters allowed primary separation of paddy cultivars, present parameters were not found to be sufficient for a net separation of the cultivars.