PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS

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1 Indian J. Agric. Res.., 48 (6) , 2014 doi: / x AGRICULTURAL RESEARCH COMMUNICATION CENTRE / PHYSICOCHEMICAL CHARACTERIZATION AND ORGANOLEPTIC ANALYSIS IN RICE CULTIVARS Sana Eram, A.K. Singh, Aparajita Singh, N.K. Singh 1 and P.K. Singh* Department of Genetics and Plant Breeding, Institute of Agricultural Sciences, Banaras Hindu University, Varanasi, , India Received: Accepted: ABSTRACT A study was conducted during Kharif 2012 to evaluate physicochemical and organoleptic analysis of twenty six rice cultivars. The cultivar IR09F-434 and CR 1009 recorded highest and lowest kernel length, respectively before and after cooking. Mahadikwee recorded highest kernel breadth before and after cooking, while lowest kernel breadth before and after cooking was recorded by Sambha Sub1 and CR 1009, respectively. The 92.30% cultivars were categorized as soft, whereas 88.46% showed high amylose content. The cultivar FR 13A and Madal recorded highest and lowest water uptake ratio, respectively. Low alkali digestion value and high gelatinization temperature were detected in 34.62% cultivars. Cultivar Ausboro showed the presence of strong aroma, while mild aroma was also detected in Dular and Karkati 87. Kernel length/breath ratio showed positive and significant association with kernel length before and after cooking. Organoleptic analysis revealed the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436 showed overall very good acceptability, indicating their potential for consumer preferences. Key words: Amylose content, Cooking quality, Grain quality, Rice cultivar. INTRODUCTION The improvement of grain quality is the major objectives being an integrated trait comprising grain size, shape, aroma, texture and appearance, cooking and eating qualities. Cooking and eating qualities are determined by amylose content, gelatinization temperature and gel consistency of the grain endosperm, while appearance quality is usually represented by the grain size and translucency of the endosperm (Tan et al., 2000). Rice grain size and shape have a direct effect on the marketability and commercial success of improved rice cultivars. Long and slender grain cultivars (indica type) are generally preferred by the consumers in South Asian, Middle East and Near East Asian countries. However, in indica rice consuming countries, long grain with intermediate gelatinization temperature is preferred since it becomes non sticky, soft and fluffy after cooking, while short and bold grain cultivars (japonica type) produce sticky and clumped grains after cooking (Hossain et al., 2009). Aroma, hardness and roughness are depends on temperature and variety specific which affects the sensory properties of cooked rice. Genetic variability for such traits exists within the rice gene pool, with remarkable differences between two major subspecies viz. indica and japonica. The alkali digestion value and gelatinization temperature are major traits, which are directly related to cooking and eating quality. Gelatinization temperature is reasonably high in heritability, although it may vary as much as 10 0 C within a variety in exceptional cases, depending up on environment. Maintaining rice grain quality to meet the diverse interest groups in the rice sub sector represents a major challenge of rice development in many rice producing areas of the world. Thus, the present investigation was carried out to evaluate the physicochemical characteristics and organoleptic analysis of rice cultivars to provide information for improvement of valuable grain quality traits. MATERIALS AND METHODS Plant materials and experimental design: Twenty six diverse rice (Oryza sativa L.) cultivars received from Networking Project National Research Center *Corresponding author s pksbhu@gmail.com, 1 National Research Centre on Plant Biotechnology, Indian Agricultural Research Institute, New Delhi, , India.

2 438 INDIAN JOURNAL OF AGRICULTURAL RESEARCH of Plant Biotechnology, New Delhi, India, were evaluated in randomized block design with three replications during Kharif 2012 at Experimental Research Farm of Banaras H indu University, Varanasi, India. The 21 days old seedling per hill of each cultivar was transplanted in 5 rows of 3 m with spacing of 15 cm 20 cm. Standard package of practices and plant protection measures were taken as per schedule to raise a good crop. The seeds of each cultivar from each replication were harvested separately, dried and stored at 4 0 C for grain qualities estimation. Evaluation of dimensional changes during cooking: Milled rice kernel length and breadth were recorded on ten randomly selected grains of each replication with a dial micrometer. The individual milled rice kernel of each cultivar were taken separately in a labelled test tube without pre-soaking and placed in a water bath which was maintained at boiling temperature for 16 minutes; after cooking the test tubes were cooled under running tap water for 2 minutes (Hossain et al., 2009). Cooked rice were taken out of the test tubes and excess water removed by blotting on a filter paper. Cooked rice kernel length and breadth were measured as described above and L/B ratio before and after cooking was calculated. Alkali digestion value: The spread of the 6 milled rice kernels in 1.7 % KOH solution for a period of 23 hours was rated as per Standard Evaluation System for Rice (IRRI, 1996). Six milled kernels were placed in 10 ml of 1.7 % KOH solution in Petri dish and arranged in such a manner that they do not touch each other and were allowed to stand for 23 hours at 30 0 C to score spreading on 1-7 scale (Table 3). Amylose content (AC): Hundred mg of rice flour was placed in 100 ml volumetric flasks and added 1 ml of 95% v/v ethanol and 9 ml of 40 g NaOH dissolved in one liter was added and heated in a boiling water bath for 10 min. Samples were diluted to 100 ml with distilled water. Later, 5 ml of sample suspension was added to 50 ml of distilled water in a 100 ml of flask and 1 ml of acetic acid (57.75 ml in one liter water) was added to acidify the sample along with 1.5 ml of iodine solution (0.2 percent w/ v iodine in 2% potassium iodide). Distilled water was added to make the volume of 100 ml and the suspension was mixed well and kept for 20 min. As a control, NaOH solution was used for the calibration of spectrophotometer and samples were measured at 620 nm. The AC of different varieties was calculated in comparison with standard graph (Perez and Juliano, 1978). Gel consistency (GC): Hundred mg of rice flour was taken in test tube ( cm), 0.2 ml of ethanol containing 0.25% thymol blue and 2.0 ml of 0.2 N of KOH were added and kept in boiling water-bath for 8 min, cooled, mixed well and kept in ice bath for 20 min. Later the test tubes were laid horizontally for one hour and measurements were made using graph paper. The degree of disintegration of kernel was evaluated using a 7 point scale (Bhattacharya, 1979). Aroma: Five g rice samples were taken in a test tube added 15 ml of water and soaked for 10 minutes. Rice samples were cooked in water bath for 15 minutes and transferred in to a petri disc and score as per panel test performance (Anonymous, 2004). Volume expansion ratio (VER): Fifteen ml of water was taken in 50 ml graduated centrifuge tubes and 5 g of rice sample was added. Initial volume increase was measured (Y) and soaked for 10 min. Then increase in volume before cooking was noted (Y- 15). Rice samples were cooked for 20 min in a water bath. Then the cooked rice was placed in 50 ml water taken in 100 ml measuring cylinder and increase in volume of cooked rice in 50 ml of water was measured (X). Then the volume raise was recorded (X-50), and VER was calculated (Anonymous, 2004). Water uptake (WU): Two g of samples were taken in graduated test tubes with 10 ml of water and soaked for 30 min. As a control 10 ml of water was taken in 2-3 test tubes. All the test tubes were kept in water bath for 45 min at 80 0 C. After cooling, the supernatant of the samples were poured into graduated measuring cylinder and water level was noted. Similarly control water was measured. Then water uptake was calculated as 100/2 g actual water absorbed (Anonymous, 2004). Organoleptic test: To 5 g of rice samples, 15 ml of water were added and soaked for 10 min. Rice samples were cooked in water bath for 15 min and scored as per panel test performance (Anonymous, 2004).

3 Statistical analysis: The observation were recorded on different quality traits viz. kernel length, kernel breadth, kernel length after cooking, kernel breadth after cooking, water uptake, volume expansion ratio gel consistency and amylose content on ten randomly selected grains of each replication. Kernel length and width of ten de-husked entire brown rice grains of each repli cati on was measured using di al micrometer. The mean value was used for statistical analysis. The data was analyzed for variability as per procedure given by Panse and Sukhatme (1985), genotypic coefficient of variation (GCV) and phenotypic coefficient of variation (PCV) by Burton and De Vane (1953) and heritability and genetic advance by Johnson et al. (1955). Correlation coefficient was worked as per Al-Jibour et al. (1958). RESULTS AND DISCUSSION Physical characteristics: Rice kernels absorb water and increase in volume both in length and breadth. Kernel length varied from 4.33 to 7.33 mm, kernel breadth from 1.84 to 2.91 mm. After cooking the increase in kernel length was from 4.94 to 8.28 mm and kernel breadth was from 2.37 to 3.29 mm. The L/B ratio before and after cooking was from 1.87 to 3.38 and 1.83 to 3.47, respectively. The cultivar IR09F-434 and CR 1009 recorded highest and lowest kernel length before and after cooking, respectively (Table 1). Some varieties elongate more than others upon hydration and starch gelatinization without increase in girth is considered a desirable cooking quality trait in most high quality rice of the world. Mahadikwee recorded highest kernel breadth before and after cooking, while lowest kernel breadth before and after cooking was recorded by Sambha Sub1 and CR 1009, respectively. IR09F-434 recorded highest L/B ratio before and after cooking and least in Nirboi. The above results of present investigation are conformity with the findings of Singh et al. (2012) in thirty eight rice germplasms. Based on kernel length and L/B ratio before cooking, the cultivars were classified into four categories (Table 2). Among them, most of the cultivars had medium size and shape. The kernel size-shape of cultivar ranged from long slender (3), long medium (2), medium (12), medium bold (1), short medium (5) to short bold (3) category (Table 1). The grain size and shape of most high yielding rice varieties is long to slender with translucent Vol. 48, No. 6, appearance. Size and shape are among the grain characteristics indicate the marketability and commercial value of rice. Therefore, local varieties can be marketed based on the size and shape preference of consumers. The extent of water absorbed during cooking is considered an economic quality as it gives some estimate of the volume increase during cooking. Water uptake shows a positive significant influence on grain elongation. In the present study, water uptake ranged from in Madal to in FR 13A with a mean value of Similar results were also reported by Bhonsle and Sellappan (2010) in high yielding varieties, water uptake ratio ranged from and in traditional rice varieties , but due to the hydration characteristics of rice as influenced by variety and drying method, observed that short and medium grain varieties have higher water absorption than long grain types. The volume expansion ratio in rice cultivars ranged from 6.27 in HUR 38B to 3.08 in Karkati 87 with a mean value of Chemical characteristics: The results of alkali digestion value and gelatinization temperature for all the cultivars examined are presented in Table 3. The time required for cooking is determined by the gelatinization temperature and it depends on coarseness of the grains. The low alkali digestion value with high gelatinization temperature were recorded in cultivars Swarna Sub 1, IRF09-434, IRF09-436, BD2010-early, BD2010-late, HUR38B, Tetep, Heensulai and Julbungi, whereas high alkali digestion value with low gelatinization temperature in Naldak, Kariywa, S155 and Hourakani. The intermediate alkali digestion value and gelatinization temperature were recorded in Madal, Mahadikwee, Ausboro, CR1009, Lunishree, Swarna Sub1, Birpala, Goda Heenati, Nirboi, Dular, FR13A, FR13B and Karkati87. These findings were in agreement with earlier reports of Singh et al. (2012) in thirty eight rice germplasms. The cultivars have intermediate alkali digestion value indicated the medium disintegration and classified as intermediate gelatinization temperature which is highly desirable for quality grain (Bansal et al., 2006; Bhonsle, 2010). The gel consistency was measured into soft, medium and hard and it was ranged from mm with a mean value of mm. The

4 KL: Kernel length, KB: Kernel breadth, KLAC: Kernel length after cooking, KBAC: Kernel breadth after cooking, L/B: Kernel length / Kernel breadth, WU= Water uptake, VER = Volume expansion ratio, GC = Gel consistency, AC= Amylose content, LS: Long slender, LM: Long medium, M: Medium, MB= Medium bold, SM: Short medium, SB: Short bold and SD: Standard deviation. TABLE 1: Mean performance of ten quantitative traits in twenty six rice cultivars. 440 INDIAN JOURNAL OF AGRICULTURAL RESEARCH

5 Vol. 48, No. 6, 2014 TABLE 2: Classification of twenty six rice cultivars based on size and shape of kernel. Kernel size Kernel shape Length Scale Size Percentage of L/B ratio Scale Shape Percentage of cultivars cultivars > Extra long > Slender to Long Medium to Medium Bold or less 4 Short < Round TABLE 3: Alkali digestion value for milled rice of twenty six cultivars. Alkali digestion Gelatinization value Cultivars Features Inference Inference GT ( 0 C) Not effected but chalky Low High Swarna Sub 1, IRF09-434, IRF Swollen Low High BD2010-early, BD2010-late, HUR38B, Tetep, Heensulai, Julbungi Swollen with collar incomplete and narrow Low or Intermediate High or Intermediate Madal, Mahadikwee, Ausboro, CR1009 Swollen with collar incomplete and wide Intermediate Intermediate Lunishree, Swarna Sub1, Birpala, Goda Heenati Split or segmented with collar complete and wide Intermediate Intermediate Nirboi, Dular, FR13A, FR13B, Karkati87 Dispersed, merging with collar High Low Naldak, Kariywa, S155 Completely dispersed and clear High Low Hourakani 441 length of the blue gel was highest in cultivar Ausboro and lowest in BD 2010 early. The 92.30% cultivars are categorized as soft means the tendency of cooked rice to be soft on cooking. Amylose content is considered to be the single most important characteristic for predicting rice cooking qualities. Amylose and amylopectin in kernels determine the texture of cooked rice and consumers prefer rice with intermediate amylose content ranged between 20-25% (Rachmat et al., 2006). The rice cultivars were examined for amylose content and classified as waxy (0-2%), very low (3-9%), intermediate (20-25%) and high (> 25%) (Cruz and Khush, 2000). Among the cultivars studied, amylase content ranged from to 37.00% with a mean 30.09%. The lowest level of amylase content was recorded in Naldak, whereas highest in Goda Heenati. Most of the cultivars (88.46%) showed high amylase content, while S155 had intermediate and Naldak and Lunishree low amylase content. Rice with high amylose content show high volume expansion during cooking and cook dry, less tender and become harder upon cooling, while low amylose varieties cook moist and sticky. Aroma is another important trait in rice, and the aromatic rice has high demand in the market. Cultivar Ausboro showed the presence of strong aroma, while mild aroma detected in Dular and Karkati 87 (Table 6). The local cultivars studied during this investigation showed the presence of aroma, for which these are preferred by local people for consumption. Similar results were reported by Bhonsle and Sellappan (2010). Variation and genetic parameters among the cultivars: The analysis of variance revealed highly significant difference among the cultivars for all the qualitative traits indicating a large amount of variability was present in the studied material (Table 4). The magnitude of phenotypic coefficient of variation was higher for all the traits but the difference is very less. The highest estimate of PCV and GCV were observed for gel consistency, volume expansion ratio and amylase content, while lowest in kernel breadth after cooking followed by kernel breadth before cooking. The estimates of heritability were high for amylase content (99.77%), water uptake (98.92%), kernel length (97.92%) and gel consistency (97.23%). High heritability does not always indicate high genetic gain. The heritability coupled with high genetic advance as per cent of mean under the control of additive gene action would

6 442 INDIAN JOURNAL OF AGRICULTURAL RESEARCH TABLE 4: Analysis of variance and genetic variance of ten qualitative traits in twenty six rice cultivars. ** Siginificant at 1% level of siginificance. be effective for selecting superior cultivars. High heritability coupled with high genetic advance as per cent of mean were recorded for gel consistency, volume expansion ratio and amylase content, while high heritability coupled with low genetic advance as per cent mean were observed in kernel length and breadth before and after cooking. Present results are inconformity with earlier reporter Rathi et al. (2010). Trait correlation: The estimates of phenotypic and genotypic correlation coefficient among rice grain dimensions, physicochemical characteristics and cooking qualities are presented in Table 5. The genotypic correlation coefficient was higher than corresponding phenotypic correlation coefficient, establishing a predominant role of heritable factors in association of nutritional characteristics under study. Kernel length showed positive significant association with kernel length after cooking and L/ B ratio before and after cooking, while negatively significant with volume expansion ratio, gel consistency and amylase content both at genotypic and phenotypic levels. Kernel breadth showed positive significant association with kernel breadth after cooking, gel consistency and amylase content, while negatively significant with L/B ratio before and after cooking and water uptake both at genotypic and phenotypic levels. These findings were in agreement with those of Danbaba et al. (2011); Mathure et al. (2011); Ravi et al. (2011). The amylase content showed positive non-significant correlation with volume expansion ratio and gel consistency, while negati ve non-signi ficant association with water uptake. This negative correlation between amylose content with water uptake was also reported by Vanaja and Babu (2003). The significantly negative association between L/B ratio before and after cooking with gel consistency and amylose content was observed. Organoleptic analysis: The organoleptic test was conducted for the appearance, cohesiveness, tenderness on touching, tenderness on chewing, taste, aroma and overall acceptability of cooked rice and evaluated by five trained assessors using the descriptive analysis in a control panels (Table 6). It is also emphasized that the training and recruiting the sensory expert panel are important in the process of sensory analysis and organoleptic test (Lefebvre et al., 2010). Organoleptic analysis always helps the

7 Vol. 48, No. 6, 2014 TABLE 5: Estimates of Phenotypic (r ph ) and genotypic (r g ) correlation coefficients between qualitative traits in twenty six rice cultivars. Traits KB L/B before cooking KLAC KBAC L/B after cooking WU VER GC AC KL r ph ** 0.895** ** * ** ** r g ** 0.948** ** * ** ** KB r ph ** ** ** ** ** 0.273* r g ** ** ** ** * 0.278* L/B before cooking r ph 0.790** ** 0.903** ** ** r g 0.853** ** 0.956** ** ** KLAC r ph ** ** ** r g ** ** ** KBAC r ph ** ** r g ** ** L/B after cooking r ph ** ** r g ** ** WU r ph r g VER r ph r g GC r ph r g *and ** Significant at 5% and 1% level of significant, respectively. TABLE 6: Organoleptic test of twenty six rice cultivars. Characteristics A Decorticated grain colour 1 White Light brown Variegated brown Dark brown Light red Red 7 Variegated purple + 8 Purple 9 Dark purple B Appearance 1 White with black streaks White with brown streaks Red streaks Creamish white/ brown 5 White C Cohesiveness 1 Very sticky + 2 Moderately separated Slightly separated Partially separated Well separated D Tenderness on touching 1 Very soft 2 Hard 3 Moderately hard Moderately soft Soft E Tenderness on chewing 1 Very soft 2 Hard 3 Moderately hard + 4 Moderately soft Soft F Taste 1 Undesirable Tasteless Desirable Good G Aroma 1 No scent Other than aromatic 3 Mild Optimal 5 Strong + H Elongation 1 None 2 Moderate Good Excellent I Overall acceptability 1 Undesirable 2 Acceptable Good Excellent The numbers 1-26 represent rice cultivars as described in table

8 444 INDIAN JOURNAL OF AGRICULTURAL RESEARCH consumers to select better rice variety for their consumption and use. The overall excellent acceptability was recorded in the cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD-2010 early, BD-2010 late, IR09F-434 and IR09F-436, while cultivars Dular, Karkati 87, Mahadikwee, Ausboro, Luni shree and S 155 showed overall good acceptability. Similarly, overall excellent acceptability was recorded by Bhonsle (2010) in aromatic rice varieties Basmati local, Jiresal, Kotimirsal, Pusa Basmati-1, Pusa Sugandh-2, Pusa Sugandh-3, Pusa Sugandh-5, Kasturi and Vasumati; Bhonsle and Sellappan (2010) in high yielding rice varieties Korgut and Tamde Jyoti. CONCLUSION The present investigation has concentrated on the physical, chemical, cooking characteristics and organoleptic test with consumer preferences of twenty six rice cultivars to provide information for improvement of valuable grain quality traits. The overall very good acceptability with best cooking quality characteristics and consumer preference were observed in the rice cultivars Sambha Sub-1, HUR 38B, Swarna Sub-1, BD early, BD-2010 late, IR09F-434 and IR09F Hence, these cultivars could be used in rice breeding programmes and biotechnological research for further improvement of rice grain quality traits. ACKNOWLEDGEMENT Financial support (Grant No. 07/473) provided by Department of Biotechnology, Government of India and Ministry of Agriculture, New Delhi is gratefully acknowledged. REFERENCES Al-Jibouri, H.A., Miller, P.A. and Robinson, H.F. (1958). Genotypic and environmental variations and covariance in upland cotton cross of interspecific origin. Agron. J. 50: Anonymous (2004). Laboratory Manual on Rice Grain Quality Procedure. Dirrectorate of Rice Research, Rajendranagar, Hyderabad, India, pp Bansal, U.K., Kaur, N. and Sani R.G. (2006). Donors for quality characteristics in aromatic rice. Oryza 43(3): Bhattacharya, K.R. (1979). Gelatinization temperature of rice starch and its determination. In proceedings of the workshop on chemical aspects of rice grain quality, International Rice Research Institute, Manila, Philippines, pp Bhonsle, S.J. (2010). Grain quality evaluation and organoleptic analysis of aromatic rice varieties of Goa, India. J. Agric. Sci. 2(3): Bhonsle, S.J., and Sellappan, K. (2010). Grain quality evaluation of traditionally cultivated rice varieties of Goa, India. Recent Res. Sci. Tech. 2(6): Burton, G.W. and De-Vane, E.H. (1953). Estimating heritability in tall fescue Festuca arundinaceae from replicated clonal material. Agron. J. 45: Cruz, N.D., and Khush, G.S. (2000). Rice grain quality evaluation procedures. In: R.K Singh, U.S. Singh and G.S. Khush (Eds). Aromatic rices. Oxford and IBH Publishing Co Pvt. Ltd, New Delhi, pp Danbaba, N., Anounye, J.C., Gana, A.S., Abo, M.E. and Ukwungwu M.N. (2011). Grain quality characteristics of Ofada rice (Oryza sativa L.): Cooking and eating quality. Int. Food Res. J. 18: Hossain, M.S., Singh, A.K. and Fasih-uz-Zaman (2009). Cooking and eating characteristics of some newly identified inter sub-specific (indica / japonica) rice hybrids. Sci. Asia 35: IRRI (1996). Standard Evaluation System for Rice. IRRI, Los Banos, Phlippines. Johnson, H.W., Robinson, H.E. and Comstock, R.E. (1955). Estimate of genetic and environmental variability in soybean. Agron. J. 47: Lefebvre, A., Bassereau, J.F., Pense-Lheritier, A.M., Rivere, C., Harris, N. and Duchamp, R. (2010). Recruitment and training of a sensory expert panel to measure the touch of beverage packages: Issue and methods employed. Food Qual. Pref. 21(1): Mathure, S., Shaikh, A., Renuka, N., Wakte, K., Jawali, N., Thengane, R. and Nadaf A. (2011). Characterization of aromatic rice (Oryza sativa L.) germplasm and correlation between their agronomic traits. Euphytica 179:

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