Physicochemical properties and cooking qualities of two varieties of raw and parboiled rice cultivated in the coastal region of Dakshina Kannada, India

Forty-eight rice samples of Jaya (hybrid) and Kayame (local) varieties cultivated in Dakshina Kannada were collected during different seasons (Enel, Suggi and Kolake) and stages of parboiling (brown raw rice, polished raw rice, brown parboiled rice, polished parboiled rice) over a two years period. When analyzed, they showed significant variation in total carbohydrate, total proteins, total fat, reducing sugar, crude fibre, amylose content, length/breadth ratio, 1000 kernel weight, energy content and swelling number between the varieties, seasons and stages of processing. Between varieties, Jaya was found to be of better quality for the above parameters. Samples of both varieties collected during the rainy season (‘Enel’ crop) had a higher percentage of chemical constituents than paddy grown in dry seasons (i.e., ‘Kolake’ and ‘Suggi’ crops). Pearson’s correlation analysis with regard to physico chemical properties and cooking quality between the two varieties, seasons and stages of parboiling showed significant correlations for some parameters within variety, between varieties and between seasons.