STUDIES OF SOME ASSAM RICE VARIETIES FOR COOKING, ORGANOLEPTIC AND VISCOELASTIC PROPERTIES

Studies of cooking, organoleptic and visco-elastic properties of three varieties of Assam rice revealed comparatively higher cooking time, water-uptake and elongation ratio for brown and milled rice. 'Jaha', a scented variety, scored highest in aroma but was inferior in terms of non-cohesiveness, integrity, alkali spreading and clearing. 'Monoharsali' and Prosadbhog, gave higher peak viscosity and 'Jaha' lowest gelatinization time. Correlation co-efficients between amylose. fat and protein with water-uptake and elongation ratio were estimated.