Comparative analysis of cooking quality and physico chemical properties of some local checks and newly developed rice varieties

Abstract

Rice is predominantly consumed as a whole grain. So, the grain quality of rice is of crucial importance to determine the market price. Present experiment was conducted at our R &D farm at Bolpur during last four consecutive years of 2018, 2019, 2020, 2021. Average value of four year’s study is considered here for comparative analysis of cooking quality and physico chemical properties of our own developed 9 Open Pollinated (OP) and 10 hybrids with 19 popular OP and 6 hybrid rice varieties. Correlation study reveals significant correlation between cooking characteristic and physical properties, indicating the core relationship of physico-chemical attributes with cooking quality of the rice grain. Results also suggested that among the GMS developed lines, GMS-165B (OP), GMS-H-2515 and GMS-H-2464 were found to be the best performer recording desirable results for both grain and cooking qualities. Similarly, some lines like GMS-737, GMS-664 A and GMS-H-2499 reported to have good grain characters but some weakness in case of cooking qualities. So these lines can be used for making rice based products. The overall cooking quality and physico-chemical attributes of some of our own developed rice varieties were relatively better and / or at par as compared to other popular varieties. Our hybrids also performed as good as popular OP varieties.