Physicochemical properties of local aromatic and balam rice varieties of bangladesh

Abstract

Abstract : Eighteen Aromatic and seven Balam rice samples were analysed for physicochemical and cooking properties. Milling outtern of Aromatic and Balam rice varied between 70-72% and 64-71% respectively. Head rice outtern was 52-98% for Aromatic and 58-95% for Balam rice. Thousand grain weight varied between 7.3-14.1 g in Aromatic and 10.2-20.7 g for Balam rice. Most of the Aromatic rice had short bold grain. The rest had either short round or medium slender grain. Most of the Balam rice had slender grain. Only 5 samples had bold grain. Protein content varied between 6.5-10.5 in Aromatic and 7.0-9.7% in Balam rice. Amylose content varied between 21.6-27.4% and 22.2-27.9% in Aromatic and Balam rice respectively. The samples had intermediate gelatinization temperature. The cooking time for some of the Aromatic rice was 11.0-14.5 min. and for others along with Balam rice was 15.5-22.0 min. Elongation ratio of Aromatic and Balam rice varied between 1.3-1.7. Volume expansion ratio varied between 3.2-4.0 in Aromatic and 3.7- 4.3 in Balam rice.