Abstract
AbstractThe present study was aimed to compare proximate composition, physical, and cooking properties of locally cultivated rice varieties of Kashmir division viz.; SR-1, K-448, and K-39. Various physiochemical properties were studied. The relationship between physical, proximate composition, and cooking properties was determined using Pearson’s correlation. Length–breadth (L/B) ratio showed a significant positive correlation with kernel length and negative correlation with thousand kernel weight, with a correlation coefficient (r) of 0.893 and −0.855, respectively, (p 0.05). Solid loss in gruel was observed to have a negative correlation with L/B ratio (r = −0.432, p > 0.05), water uptake ratio (r = −0.742, p < 0.05), and cooking time (r = −0.678, p < 0.05). The rice cultivars with higher cooking time showed lower gruel solid loss and vice versa. Water uptake was observed to be positively correlated with L/B ratio (...
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