Physicochemical, cooking, and textural characteristics of grains of different rice (Oryza sativa L.) cultivars of temperate region of India and their interrelationships

The aim of the study was to explore the physiochemical, cooking, and textural characteristics of 12 traditional rice cultivars grown in Kashmir (India) and develop their interrelationship. The results revealed a significant variation (p <= .05) among the different characteristics analyzed on the basis of characteristics evaluated for each cultivar. The novel attributes depicted by these cultivars as reflected includes their higher kernel elongation during cooking, lowest solids in gruel loss and lower adhesiveness together with desirable hardness which can fetches their increasing demand commercially besides having lacerative palatability. Pearson correlation and principal component analysis was carried out to elucidate the relationship among physicochemical, cooking, and textural characteristics as analyzed in the experimental study. The physicochemical characteristics such as gelatinization temperature, gel consistency, amylose, and amylopectin showed a significant correlation (positively or negatively) with the cooking and textural characteristics (water uptake ratio, kernel elongation during cooking, elongation ratio, solids in gruel loss, volume expansion ratio, optimum cooking time, hardness, and adhesiveness) with resulting in the selection of desired varieties having improved eating characteristics. The desirable characteristics depicted by these cultivars exploit the agriculturists/institutions to preserve these races and enhance the farmers to cultivate all these cherished rice cultivars.