Hettiarachchi, H.A.P.W.1, Rebeira , S.P.1,2, Prasantha, B.D.R.3* and Wickramasinghe, H.A.M.4
1 Postgraduate Institute of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
2 Rice Research and Development Institute, Department of Agriculture, Bathalagoda, Sri Lanka
3 Department of Food Science and Technology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
4 Department of Agriculture Biology, Faculty of Agriculture, University of Peradeniya, Peradeniya, Sri Lanka
Several physical and cooking quality parameters of fifteen traditional and nine hybrid rice varieties were analyzed. All the tested parameters showed significance variations (p<0.05) irrespective of being traditional or hybrid varieties. The highest equivalent diameter was observed in Devaraddiri while lowest was recorded for Sudurusamba. The mean kernel volume values ranged from 4.08±0.01-20.54±0.13 mm3. The highest kernel length of 6.82 mm was observed in At 305 and the lowest value of 3.6 mm was observed in Suwandel. The highest surface area was reported in Devarradiri (5.54±1.07 mm2) while the lowest value (2.35±0.27 mm2) was reported in At 306. Bw 272-6B, Bg 358, Bg 360, Suwandel and Sudurusamba recorded high surface area to volume ratios than others varieties. Bulk density varied from 833.9±1.37 kg/m3 to 754.2±0.918 kg/m3. Bold shape grains of Bg 352, Bg 358, Suwandel and Bw 267-3 had the higher bulk density than slender grains of Dikwee, Iginimitiya, Bg 94-1, At 306 and At 405. Porosity was lower in bold shape grains than in slender grains. Minimum and highest cooking time of 15.00±0.01 min and 31.00±0.24 min were recorded for At 405 and Herathbanda respectively. Slender rice varieties of Dikwee, Iginimitiya, Bg 94-1, At 306 and At 405, showed a lower solid loss than other grains due to their comparatively low surface area.
Key words : rice, cooking parameters, solid loss, physical properties, surface area