Grain Quality Evaluation and Organoleptic Analysis of Aromatic Rice Varieties of Goa, India

Rice grain quality characteristics such as physical (hulling, length and breadth (L/B), grain classification,chalkiness, chalk index), chemical (alkali spreading value (ASV), amylose content (AC), gel consistency (GC),aroma), cooking (volume expansion, elongation ratio (ER), water uptake) and organoleptic-tests based onconsumer preferences like appearance, cohesiveness, tenderness on touching, chewing, taste, aroma, elongationand overall acceptability were studied for fourteen aromatic rice varieties. The higher hulling percentage wasrecorded in ‘Ek-Kadi’ (82.46%) and ‘Ghansal’ (80.96%). The Length/Breadth (L/B) ratio among the varietiesranged from 2.08-4.85. No chalkiness was recorded in ‘Ghansal’, ‘Kotimirsal’ and ‘Pusa sugandh-2’. Among thevarieties examined AC was ranged from 17.26-27.69%. The highest GC was recorded in ‘Ghansal’ and lowest in‘Pusa Basmati-1’. Kernel length after cooking (KLAC) ranged from 2.31-5.88 mm. Water uptake ratio wasranged from 250-350. Organoleptic-test revealed that the varieties ‘Basmati local’, ‘Jiresal’, ‘Kotimirsal’, ‘PusaBasmati-1’, ‘Pusa Sugandh-2’, ‘Pusa Sugandh-3’, ‘Pusa Sugandh-5', ‘Kasturi’ and ‘Vasumati’ were withexcellent grain quality characteristics, preference and overall acceptability.