STUDY OF QUALITY CHARACTERISTICS OF SOME SMALL AND MEDIUM GRAINED AROMATIC RICES OF UTTAR PRADESH AND UTTARAKHAND

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1 Agric. Sci. Digest., 30 (4) : , 2010 AGRICULTURAL RESEARCH COMMUNICATION CENTRE / indianjournals.com STUDY OF QUALITY CHARACTERISTICS OF SOME SMALL AND MEDIUM GRAINED AROMATIC RICES OF UTTAR PRADESH AND UTTARAKHAND Anita Bajpai and Yogendra Singh* Department of Molecular Biology and Genetic Engineering G.B.Pant University of Agriculture & Technology, Pantnagar , India ABSTRACT During the present investigation efforts were made to study the grain quality of some short and medium grain rice grown in Seola Majra (SM), Pantnagar (SPC) region of Uttarakhand and Nagina (N), Siddhartha Nagar (SN) region of Uttar Pradesh. For this work nine medium and small grained lines of three aromatic rice varieties e. g Tilak Chandan (3047, 3048, 3051), Kalanamak (3216, 3219, 3327) and Bindli ( 3173,3192,3193) were evaluated in field as well as in laboratory and compared with premium Dehradun basmati The quality characteristics studied from consumer s point of view revealed that paddy length ranged from 6.8 mm ( 3047) to 7.4 mm ( 3216 and 3219)kernel length ranged from 9.3 mm ( 3219) to 11.0 mm ( 3051), elongation ratio ranged from 1.86 ( 3327) to 2.34 ( 3192), amylose conc. recorded was from 20.6 % ( 3193) to 25.5 % (3219). The gelatinizing temperature was low in all lines except 3047 (intermediate) while aroma was strong in all lines except 3047, which revealed moderate aroma. The parameters studied from farmers/ traders point of view revealed that hulling percentage ranged from 78.6 % ( 3047) to 81.6 ( 3227), milling percentage ranged from 72 % (3048) to 75 % ( 3193) while panicle length recorded ranged from 24.2 cm ( 3227) to 31.0 cm ( 3216). From consumers point of view expect paddy length and kernel elongation all quality parameters of these line were near to premium Dehradun basmati Key words: Grain quality, Aromatic rice, Amylose concentration, Alkali score, Gelatinizing temperature. INTRODUCTION Rice (Oryza sativa L.), a semi-aquatic annual grass native to tropical Asia, is the world s single most important food crop and a primary food source for more than a third of world s population. It is an integral part, inter-twined with the socioreligious customs, food habits as well as the economy of the country. More than 90% of the world s rice is grown and consumed in Asia, where 60% of the calories are consumed by 3 billion Asians (Khush, 1997). India, the second most populous nation, stands first in area, second in production, followed and preceded by China on these two aspects. The other major rice growing countries are Indonesia, Vietnam, Bangladesh, Thailand, Myanmar and Philippines among Asian countries. Now these days rice is excessively produced in whole of the world. Rice grain quality is a major factor from consumer as well as marketing point of view. Aromatic rice, which has stronger aroma and kernel elongation than *Author for correspondence: Department of Biotechnology, College of Agriculture (Jawaharlal Nehru Krishi Vishwa Vidyalaya), Ganj Basoda, District.-Vidisha , India

2 242 AGRICULTURAL SCIENCE DIGEST ordinary rice, has more demand in different countries of the world. Grain quality has always been an important consideration in rice variety selection and development. Based on the survey of 11 major rice growing countries Juliano and Duff (1991) concluded that grain quality is second only to yield as the major breeding objective. In the future grain quality will be even more important as once the very poor, many of whom depend largely on rice for their staple food become better off and begin to demand higher quality rice ( Juliano and Villarreal, 1993). Grain quality in rice is very difficult to define with precision as preferences for quality vary from country to country. The cooking quality preferences vary in different countries (Azeez and Shafi, 1966).. The concept of quality varies according to the preparations for which grains are to be used. Rice is one cereal that is consumed mainly as whole milled and as boiled grain. The desired properties may vary from one ethnic group or geographical region to another and may vary from country to country (Juliano et al, 1964a). Grain quality characters are reported to play important role in genetic divergence too (Singh, et. al, 2008). Besides grain quality characters, agromorphological character like plant height,weight of panicle, 1000 grain weight, panicle length also contribute towards genetic divergence (Singh and Singh, 2008). Further both grain quality and agro-morphological characters followed by molecular marker study may be utilized to explore the variability and relatedness among different Basmati and non basmati scented rice lines not only at morphophysiological and grain quality level but also at molecular level, which can be a positive step towards documentation of our scattered knowledge about germ plasm available in India. (Singh, Yogendra 2006) From consumer point of view paddy length, kernel length, cooked kernel length, elongation ratio, gelatinizing temperature, gel consistency, amylose conc. and aroma are important characteristics. From farmers point of view more panicle length weight is preferred while hulling percentage, milling percentage and hulling recovery is preferred by trader. In present study nine lines of small and medium grained aromatic rice were evaluated for their physical and quality characteristics. Most of the parameters of these lines were compared to premium Dehradun basmati MATERIAL AND METHOD Nine lines of three varieties, i.e. Tilak Chandan (3048,3047 and 3051), Bindli (3192,3193 and 3173 ) and Kalanamk (3216,3327, 3219) popular in different geographical regions were taken for quality evaluation.. All the lines were grown on different locations of Uttarakhand and Uttar Pradesh. The two lines of Tilak ( 3047,3048) grown in Seola Majra (SM) and third line of Tilak and all lines of Bindli were grown in Pantnagar (SPC), in case of kalanamak two lines 3216, 3219 were grown in Nagina (N) and one in Siddhartha Nagar (SN). Some field observations like plant height and panicle length were also taken. Grain samples of all lines were analyzed for different quality characteristics viz. hulling per cent, milling per cent and head rice recovery as described by Ghosh et. al,. (1971), alkali value following the method of Little et. al. (1958), amylose content (Juliano, 1972) aroma, gel consistency and kernel elongation ratio by method adopted by Azeez and Shafi, (1966) were followed. RESULTS AND DISCUSSION Among all quality characteristics aroma is considered as most important quality parameter of high quality rice. Aroma development is influenced by both genetic

3 factors and environment. The major aromatic compound responsible for aroma is considered is 2-acetyl-1- pyrroline (Buttery et.al, 1983, 1986). Milling yield is one of the most important criteria of rice quality especially from marketing point of view. In present study milling yield ranged from 72 % (3048) to 75 % (3193). Many cooking and eating characterstics of milled rice are influenced by the ratio of two kinds of starches i.e amylose and amylopectyin, in rice grain. (Sanjiva Rao et.al., 1952). Amylose content coorelates negatively with taste panel scores for cohesiveness, tenderness, colour and gloss of boiled rice. The amylose conc. was in intermediate category and it ranged from (3193) to 25.5 % (3219). Consumers generally prefer intermediate amylose conc. (20-25 %). The rice varieties are grouped on the basis of their amylose content in to waxy ( 0-2 %) very low (3-9 %), low (10-19 %), intermediate ( %) and high ( >25 %) (DelaCruz and Khush, 2000). Gel consistency generally cooperates negatively with amylose conc. Gel consistency decides the either rice is soft (gel consistency > 60 %), flaky (gel consistency %) or very flaky (gel consistency < 40 %). In our study it ranged from 60 %- 90 %.The gelatinizing temperature of all lines under study revealed low gelatinizing temp. Except 3047, it revealed intermediate value. The length wise elongation upon cooking increase in girth is considered most desirable in high quality rice. During cooking rice grains absorb water and increase in length, breadth and volume (Sood, 1978). In present study the kernel length ranged from 4.4 mm (3193) to 5.2 mm (3219) and kernel breadth ranged from 1.8 mm (3219) to 2.4 mm (3173, 3192, and 3193). Cooke kernel length was recorded 9.7 mm ( 3327) to 11.0 mm ( 3051, 3192), while cooked kernel breadth ranged between 2.3 mm ( 3219) to 2.9 mm ( 3173). Panicle length Vol. 30, No. 4, 2010 Table 1: Quality characteristics of different varieties of rice. Varieties PL(mm) PB(mm) KL(mm) KB(mm) CKL(mm) CKB(mm) ER AS GT Aroma GC Amylose(%) 3047(SM) intermediate Moderate > (SM) Low Strong > (SPC) Low Strong > (SPC) Low Strong > (SPC) inter Strong > (SPC) Low Strong > (N) Low Strong > (N) Low Strong > (SN) Low Strong > Dehradun High Strong > Basmati 3020 (SPC) 243 PL= Paddy Length, PB= Paddy Breadth KL= Kernel Length KB=Kernel Breadth AS=Alkali Score, CKL=Cooked Kernel Length CKB= Cooked Kernel Breadth ER=Elongation Ratio GT=Gelatinization Temperature GC= Gel Consistency

4 244 AGRICULTURAL SCIENCE DIGEST Table 2: Physical and varietal characteristics of rice. Varieties Moisture% Hulling % Milling% Head rice recovery% Plant height(cm) Panicle length(cm) Tilak chandan Bindli Kalanamak Dehradun Basmati 3020 recorded among all lines ranged between 24.2 cm (3327) top 31.0 cm (3216). The plant height ranged from cm (3219) to cm (3216), head rice recovery ranged between 56.3 % (3051) to 65.7 % (3219). The moisture percentage was between 12.5% (3327) to 13.6 % (3047). It was in normal range. Hulling percentage recorded was 78.6 % (3047) to 81.6 % (3327). Grain ( paddy ) length was recorded from 6.8 mm (3047) to 7.4 mm ( 3216, 3219) and breadth ranged between 2.0 mm ( 3219) to 2.7 mm ( 3051,3173,3219,3192) standard for evaluation of grain length and shape of rice germplasm vary among countries and marketing areas. According to Dela Cruz and Khus (2000). The L/B ratio decides the shape and category size of rice grain i.e. L/B ratio > 3.0 is for slender shape, 2.1 to 3.0 is for medium shape while < 2.0 is called as bold grain. Based on this study it was revealed that if these lines are adopted by more and more farmers and traders, the consumers can get better aromatic rice at lower cost and farmers and traders can be benefited by it s high yield through more panicle length, more hulling and milling recovery. REFERENCES Azeez, M.A. and Shafi, M. (1966). Agric. West Pakistan Tech Bull. No. 13, pp. 50. Buttery, R.G, Ling, L.C, Juliano B.O and Turnbaugh J.G (1983) J. Agric. Food Chem. Buttery, R.G, Ling, L.C and Mon, T.R (1986) J. Agric. Food Chem. 34: Dela Cruz, N. and Khush, G.S. (2000).. In: Aromatic Rices (Singh, R.K., Singh, U.S. and Khush, G.S., Eds.). Oxford & IBH Publishing Co., New Delhi. pp Ghosh, A.K., Nanda, B.B., Govindaswami, S, and Nayak, B.B(1971). Oryza. 8: Juliano, B.O (1972).In : Rice Breeding, International Rice Research Institute, Los Banos, Philippines. pp Juliano, B.O and Duff B (1991). In rice grain marketing and quality issues. IRRI, Los Banos, Philippines Juliano, B.O and Villarreal C.P (1993). In : Grain quality evaluation of world ques IRRI, Los Banos, Philippines Juliano, B.O., G.M. Bautista, J.C. Lugay and Reyes, A.C.(1964a). J. Agric. Food Chem. 12:

5 Vol. 30, No. 4, Khush, G. S. (1997) Plant Mol. Biol. 35: Little, R.R., G.B. Hilder and Dawson, E.H. (1958) Cereal Chem. 35: Sanjiva Rao, B.; Vasudeva, A. R. and Subrahmanya, R. S. (1952) Proc. Indian Acad. Sci. 368: Singh Yogendra and Singh U.S. (2008). Journal of Plant Genetic Resources.21 (1) pp Singh, Yogendra (2006) Ph.D Thesis.Department of Molecular Biology & Genetic Engineering, G.B. Pant University of Agriculture and Technology, Pantnagar, India Singh, Yogendra, Pani D.R, Pradhan S.K, Bajpai Anita and Singh U.S (2008): Oryza.45(4) pp Sood B. C ( 1978). Ph.D thesis, IARI, New Delhi India.