Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka
Traditional rice varieties (<i>Oryza sativa</i> L.) from Sri Lanka are less popular due to limited consumer awareness. Demand is influenced by grain quality, cooking properties, sensory attributes, and nutritional value. This study compared traditional white rice varieties with improved...
Saved in:
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-09-01
|
| Series: | Engineering Proceedings |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2673-4591/67/1/58 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1849431780539498496 |
|---|---|
| author | Marasingha Mudiyanselage Madhushani Thissa Marasingha Egodage Rasanjali Jayareka Samarakoon Banneka Mudiyanselage Kumuduni Senarathne Haththotuwa Gamage Amal Sudaraka Samarasinghe |
| author_facet | Marasingha Mudiyanselage Madhushani Thissa Marasingha Egodage Rasanjali Jayareka Samarakoon Banneka Mudiyanselage Kumuduni Senarathne Haththotuwa Gamage Amal Sudaraka Samarasinghe |
| author_sort | Marasingha Mudiyanselage Madhushani Thissa Marasingha |
| collection | DOAJ |
| description | Traditional rice varieties (<i>Oryza sativa</i> L.) from Sri Lanka are less popular due to limited consumer awareness. Demand is influenced by grain quality, cooking properties, sensory attributes, and nutritional value. This study compared traditional white rice varieties with improved ones and examined the Nipponbare <i>Japonica</i> variety. Milling quality varied significantly (<i>p</i> < 0.05) across traditional varieties, except for bran percentage. Head rice percentages ranged from 61.05 to 74.28%, and broken rice percentages ranged from 1.98 to 43.04%. Nipponbare had 48.77% of head rice and 20.78% of broken rice. Rice sizes ranged from short to long, and shapes varied from round to medium. All selected varieties had a hard gel consistency and high amylose content, except Nipponbare. Cooking parameters like elongation ratio, cooked length-to-breadth ratio, water uptake, volume expansion ratio, and cooking time showed significant differences (<i>p</i> < 0.05). <i>Rathal, Suduru Samba, Suwendel</i>, and <i>Kahawunu</i> are comparable to improved varieties in milling and cooking quality. The milling quality of <i>Nipponbare</i> is similar to improved varieties, but its cooking characteristics are intermediate compared to traditional and improved varieties. |
| format | Article |
| id | doaj-art-94acbde607fa429cb9c851c720ba3198 |
| institution | Kabale University |
| issn | 2673-4591 |
| language | English |
| publishDate | 2024-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Engineering Proceedings |
| spelling | doaj-art-94acbde607fa429cb9c851c720ba31982025-08-20T03:27:32ZengMDPI AGEngineering Proceedings2673-45912024-09-016715810.3390/engproc2024067058Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri LankaMarasingha Mudiyanselage Madhushani Thissa Marasingha0Egodage Rasanjali Jayareka Samarakoon1Banneka Mudiyanselage Kumuduni Senarathne2Haththotuwa Gamage Amal Sudaraka Samarasinghe3Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri LankaDepartment of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya 20400, Sri LankaRice Research and Development Institute (RRDI), Batalagoda, Ibbagamuwa 60500, Sri LankaResearch and Innovation Division, KIU, Battaramulla 10120, Sri LankaTraditional rice varieties (<i>Oryza sativa</i> L.) from Sri Lanka are less popular due to limited consumer awareness. Demand is influenced by grain quality, cooking properties, sensory attributes, and nutritional value. This study compared traditional white rice varieties with improved ones and examined the Nipponbare <i>Japonica</i> variety. Milling quality varied significantly (<i>p</i> < 0.05) across traditional varieties, except for bran percentage. Head rice percentages ranged from 61.05 to 74.28%, and broken rice percentages ranged from 1.98 to 43.04%. Nipponbare had 48.77% of head rice and 20.78% of broken rice. Rice sizes ranged from short to long, and shapes varied from round to medium. All selected varieties had a hard gel consistency and high amylose content, except Nipponbare. Cooking parameters like elongation ratio, cooked length-to-breadth ratio, water uptake, volume expansion ratio, and cooking time showed significant differences (<i>p</i> < 0.05). <i>Rathal, Suduru Samba, Suwendel</i>, and <i>Kahawunu</i> are comparable to improved varieties in milling and cooking quality. The milling quality of <i>Nipponbare</i> is similar to improved varieties, but its cooking characteristics are intermediate compared to traditional and improved varieties.https://www.mdpi.com/2673-4591/67/1/58traditional rice varietiesrice grain qualitiescooking characteristics |
| spellingShingle | Marasingha Mudiyanselage Madhushani Thissa Marasingha Egodage Rasanjali Jayareka Samarakoon Banneka Mudiyanselage Kumuduni Senarathne Haththotuwa Gamage Amal Sudaraka Samarasinghe Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka Engineering Proceedings traditional rice varieties rice grain qualities cooking characteristics |
| title | Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka |
| title_full | Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka |
| title_fullStr | Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka |
| title_full_unstemmed | Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka |
| title_short | Comparative Assessment of Grain Quality Characteristics and Cooking Parameters of White Rice (<i>Oryza sativa</i> Indica and <i>Oryza sativa</i> Japonica) Varieties Cultivated in Sri Lanka |
| title_sort | comparative assessment of grain quality characteristics and cooking parameters of white rice i oryza sativa i indica and i oryza sativa i japonica varieties cultivated in sri lanka |
| topic | traditional rice varieties rice grain qualities cooking characteristics |
| url | https://www.mdpi.com/2673-4591/67/1/58 |
| work_keys_str_mv | AT marasinghamudiyanselagemadhushanithissamarasingha comparativeassessmentofgrainqualitycharacteristicsandcookingparametersofwhitericeioryzasativaiindicaandioryzasativaijaponicavarietiescultivatedinsrilanka AT egodagerasanjalijayarekasamarakoon comparativeassessmentofgrainqualitycharacteristicsandcookingparametersofwhitericeioryzasativaiindicaandioryzasativaijaponicavarietiescultivatedinsrilanka AT bannekamudiyanselagekumudunisenarathne comparativeassessmentofgrainqualitycharacteristicsandcookingparametersofwhitericeioryzasativaiindicaandioryzasativaijaponicavarietiescultivatedinsrilanka AT haththotuwagamageamalsudarakasamarasinghe comparativeassessmentofgrainqualitycharacteristicsandcookingparametersofwhitericeioryzasativaiindicaandioryzasativaijaponicavarietiescultivatedinsrilanka |