EFFECT OF TRANSPLANTING TIMES ON THE MILLING, COOKING AND TEXTURAL CHARACTERISTICS OF DIFFERENT RICE CULTIVARSTanupriya Anand, Sajeev Rattan Sharma, Gulshan Mahajan and Tarsem Chand
The effect of transplanting time on milling, cooking and textural characteristics was investigated during year 2007 and 2008 by using three cultivars grown in Punjab. Samples comprised of three replicates of three varieties viz. PR-115, PR-116 and PAU-201 transplanted at 4 different times 5th June, 15th June, 25th June and 5th July. Results revealed that that L: B ratio, amylose content and total recovery increased by 9.7,15.7 and 3% respectively when transplanting of rice was delayed from 5th June to 5th July, however head rice recovery decreased by 2.3% with delayed transplanting from 5th June to 5th July. Cooking quality mainly cooking coefficient, water uptake ratio, elongation ratio increased with delayed transplanting. Textural properties of cooked rice such as cohesiveness and springiness improved significantly with delayed transplanting. Varieties differed significantly in relation to milling, physico-chemical and cooking quality of rice. PR-116 and PAU-201 proved superior than PR-115 in terms of total recovery (%), head rice recovery (%), optimum cooking time, cohesiveness and springiness. So, it was concluded that quality of PR-116 and PAU-201 varieties was superior than variety PR-115 and for best quality of rice in north western Indo-Gangetic Plains, these varieties should be transplanted from 25th June to 5th July.
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