NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED VARIETIES OF AROMATIC RICE (ORYZA SATIVA L.)

Transcription

1 J. Dairying, Foods & H.S., 28 (2) : , 2009 AGRICULTURAL RESEARCH COMMUNICATION CENTRE / indianjournals.com NUTRIENT COMPOSITION AND SENSORY CHARACTERISTICS OF SELECTED VARIETIES OF AROMATIC RICE (ORYZA SATIVA L.) Sumitra Kumari Meena, D. Vijayalakshmi and Usha Ravindra Department of Food Science and Nutrition, University of Agricultural Sciences, GKVK, Bangalore , India. ABSTRACT An experiment was conducted to study nutrient composition and sensory characteristics of selected varieties of aromatic rice. The head rice recovery ranged from to percent. The moisture content ranged from 7.10 to 9.08 g, protein 8.44 to g, fat 0.88 to 2.68 g, ash 1.04 to 2.91 g, and crude fiber 0.69 to 1.92 g respectively. The varieties which had good nutritional value and high mean sensory scores for overall acceptability were selected for the preparation of products along with the control sample (pusa basmati) to determine the consumer acceptance of the product. The varieties selected were IET 18973, IET 19391, IET 19492, IET and control sample. There was non significant difference between the varieties for the mean sensory scores in the products like zarda rice and vegetable pulao except kheer. Kheer showed preference over the other products. Key words : Nutrient composition, Sensory charactertics, Aromatic rice. INTRODUCTION Rice (Oryza sativa L) is a key food for human nutrition because it supplies starch, protein and the majority of micronutrients to humans, particularly in Asia. In addition, it is also a good source of carbohydrates and B-complex vitamins. Rice forms an integral part of the culinary traditions of many different cultures, each of which has its own particular set of preference regarding the texture, taste, color and stickiness of the rice that they eat. Karnataka contributes about 4.4 per cent to the national rice production. Asia has the largest population of malnourished people particularly children and therefore the production of rice should keep at par with the population in order to overcome the existing energy gap. Aromatic rice constitutes a small but an important sub group of rice. Now, a large section of population prefers to eat aromatic rice thus, every year domestic as well as international demand for aromatic rice is on increase. So the data on nutritional aspect and sensory characteristics of different varieties of aromatic rice will help in recognizing the varieties for product development. Rice varieties greatly differ in cooking and eating qualities. Varietal characteristics in terms of nutrient composition and sensory quality need to be investigated. Hence a comprehensive study on the subject was undertaken. MATERIAL AND METHODS Ten varieties of paddy, nine aromatic rice varieties and one control sample were procured from the department of Genetics and Plant breeding, University of Agricultural Science, Bangalore. Milling, physical, cooking, nutritional, and sensory characteristics were assessed in comparison with the control sample. Milling : Paddy samples were cleaned and dried in sun and then de-husked using a grain man miller at the department of Post-harvest Technology, G.K.V.K., Bangalore. Milling yield, head yield, degree of polish and broken yield were recorded for all the varieties selected. Nutrient composition : The method suggested by AOAC (1980) was followed to evaluate the nutrient composition of different varieties. Rice samples were cleaned by removing stones and other foreign particles. Good kernels were taken, powdered and used for nutrient analysis.

2 138 J. DAIRYING, FOODS & H.S. Sensory evaluation : Ten varieties of rice samples were subjected to sensory evaluation in the raw as well as cooked form to a panel of ten judges and not more than two samples were presented at a time. Parameters evaluated by judges include color, grain size and overall quality in raw rice whereas color, grain size, texture, taste, and overall acceptability of cooked rice. A five point hedonic scale was used to evaluate the samples. Statistical analysis : The results were analyzed using a completely randomized design (CRD) to compare the variance. Suitable tests were applied to know the significant differences among the selected rice varieties at P< 0.05 (Gomez and Gomez 1986). RESULTS AND DISCUSSION Milling qualities of rice such as milling yield, head yield, degree of polish and broken per cent are presented in Table 1 and shown in fig 1. Among aromatic rice varieties IET had highest head rice recovery (81.85 per cent) least being in IET18990 (65.11 per cent). All the macro and micro nutrients were analyzed for aromatic varieties and Table 1. Milling characteristics of aromatic paddy varieties. Varieties Milling yield (%) Degree of polish (%) Head rice yield (%) Broken yield (%) IET IET IET IET IET IET IET IET IET Pusa Basmati F value * NS * * SEm+ (0.05) CD (0.05) * Significant at 5 % level NS Non-significant Pusa Basmati control Table 2. Macronutrient composition per 100 g of aromatic rice varieties. Varieties Moisture (g) Protein (g) Fat (g) Ash (g) Crude fiber Carbohydrate+ Energy+ (g) (g) (Kcal) IET IET IET IET IET IET IET IET IET Pusa Basmati F value NS * * * * * * SEm+ (0.05) CD (0.05) * Significant at 5% level NS Non-significant +Computed Pusa Basmati control

3 Vol. 28, No. 2, Table 3. Micronutrient composition per 100 g of aromatic rice varieties. Varieties Calcium (mg) Phosphorus (mg) Iron (mg) Zinc (mg) IET IET IET IET IET IET IET IET IET Pusa Basmati F value 15.74* 35.43* 9.71* 11.33* SEm+ (0.05) CD (0.05) *- Significant NS Non-significant Pusabasmati - control Table 4. Mean sensory scores of raw aromatic rice varieties. Varieties Raw Sample Color Grain size Overall acceptability IET IET IET IET IET IET IET IET IET Pusa Basmati F value 4.59* 4.22* 4.26* SEm+ (0.05) CD (0.05) *- Significant NS Non-significant Pusa Basmati - control control sample. The results are presented in Table 2 and Table3. Moisture content ranged between 7.10 to 9.08, protein 8.44 to and mineral content Fig. 1. Milling characteristics of paddy to 2.91 percent. Significant difference existed between the varieties for protein, fat, ash, crude fiber, carbohydrate and energy content and non significant difference for moisture content. Calcium content ranged from 8.44 to 13.35, phosphorus to , iron 1.94 to 3.91 and zinc 3.23 to Significant difference existed between the varieties for calcium, phosphorous, iron and zinc. Mean scores for selected sensory characteristics such as colour, grain size, texture, taste and overall acceptability for raw and cooked

4 140 J. DAIRYING, FOODS & H.S. Table 5. Mean sensory scores of cooked aromatic rice varieties. Varieties Cooked sample Color Grain size Texture Taste Overall acceptability IET IET IET IET IET IET IET IET IET Pusa Basmati F value 2.67* 7.85* 8.88* 3.15* 3.04* SEm+ (0.05) CD (0.05) *- Significant NS Non-significant Pusa Basmati control Table 6. Mean sensory scores of products. Genotypes Appearance Aroma Texture Taste Overall eating quality Zarda rice Pusabasmati IET IET IET IET F value 0.46 NS 0.40 NS 0.59 NS 0.29 NS 1 NS SEm+ (0.05) CD (0.05) Vegetable pulao Pusa Basmati IET IET IET IET F value 1.13 NS 0.97 NS 1.07 NS 1.63 NS 1.33 NS SEm+ (0.05) CD (0.05) Kheer Pusa Basmati IET IET IET IET F value 1.41 NS 3.81 * 5.42 * 0.44 NS 1.62 NS SEm+ (0.05) CD (0.05) * Significant NS Non-significant

5 Vol. 28, No. 2, rice samples of aromatic rice varieties are presented in Table 4 and 5. Significant difference was noticed in the sensory characteristics of both raw and cooked samples of aromatic rice varieties. All the aromatic rice varieties showed higher overall mean sensory score than control sample except IET18675 in raw sample, whereas in cooked samples, two varieties IET19391 and IET19492 showed higher (4.2) overall sensory mean score than control sample (4.1) and all other varieties obtained lower score than control sample for all the characteristics like colour, grain size, texture, taste and overall acceptability. Similar study was conducted by Ise et al., (2000) who compared the physico-chemical characteristics of new varieties and old Yunnan and Japanese varieties. Eating qualities of the new varieties was found to be superior to that of the old Yunnan varieties in sensory tests on cooked rice. Similarly, Venkatasubramanian et al. (2005) concluded that the acceptability of organically grown raw rice was found to be significantly better than conventionally grown raw rice in terms of taste and percentage acceptability. The varieties which had good nutritional value and high mean sensory scores were selected for the preparation of products along with the control. The varieties selected were IET 18973, IET 19391, IET 19492, IET and control sample. Mean sensory scores for the products from the selected aromatic rice varieties and control sample are presented in Table 6. The mean sensory scores for overall eating quality of zarda rice ranged from 3.7 to 4.4, vegetable pulao 3.1 to 4.1 and kheer 3.9 to 4.6. control sample had the highest mean score for overall eating quality followed by IET and IET There was non significant difference between the varieties for the mean sensory scores in the products like zarda rice and vegetable pulao except kheer. Kheer showed preference over the other products. Similarly Saritha (1991) studied the sensory characteristics of the products such as idli, neer dosai, aapam, rice roti and roti mix from hydrid and high yielding varieties. Result revealed that products from hybrid rice were preferred compared to products from high yielding rice. CONCLUSION All the varieties were found to be higher in protein and micronutrients such as calcium, phosphorus, iron and zinc content as compared to control (Pusa Basmati). Most of the varieties selected for study were found to be rich in iron and zinc, thus the release of these varieties may help to eliminate hidden hunger, in particular iron deficiency anemia (IDA) and zinc deficiency, in general. REFERENCES A.O.A.C., (1980), Official Methods of Analysis, 11 th edition. Association of official agricultural chemists, Washington, D.C., Gomez, K.A. and Gomez, A.A., (1986), Statistical Procedures in Agricultural Research (2 nd Edition). John Willey and Sons, New York. Ise, K., et al. (2000), Japanese J. Trop. Agri., 44(4): Saritha, R., (1991), M.Sc. (Agri.) Thesis Univ. Agric. Sci., Bangalore. Venkatasubramanian, C., et al. (2005), J. H. Sci. 5(1):20-26.