Abstract
Eight staple rice cultivars consumed in Kyrgyzstan were evaluated for physical properties in this study. The dimensions of investigated grains correspond to 5.29–6.99 mm for length, 2.52–3.10 mm for width, and 1.88–2.13 for thickness. Equivalent diameter was in range of 3.14 – 3.47 mm, surface area took 25.35–31.90 mm². The sphericity analysis values varied from 0.480 to 0.559, aspect ratio from 0.39 to 0.55, volume of the grain was measured in range from 16.25 to 22.02 mm3, bulk density values were 0.77–0.87 g/cm3, and solid density from 1.17 to 1.41 g/cm3. The porosity of grain was equal to 28.27–39.83%, thousand kernel weight correspond to 19.67 to 27.15 g, rupture force of grain was measured in range of 63.47–155.50 N, color characteristic varied in parameters L*, a* and b*, 37.58–72.19, –0.22–10.17, and 9.65–21.12, respectively. Optimum cooking time ranged from 19.33 to 33.00 min. The water uptake ratios for 30 min of soaking were 1.21–1.28, 1.18–1.45, and 1.14–1.57 for 30, 45, and 60°C, respectively. While the water uptake ratios for 60 min of soaking were 1.22–1.42, 1.19–1.54, and 1.25–1.75 for 30, 45, and 60°C, respectively. Optimal cooking time showed that imported varieties needed lower interval for full grain cooking compared to the local Kyrgyz varieties. It was found that Kyrgyz rice varieties staying more firm after cooking as compared to imported varieties and therefore more suitable for the local traditional dish such as plov.
Highlights
Distinction of rice grain quality indicates its market value and has a crucial role in popularity in local cuisine or increase potential adoption of new varieties
The rice grain characteristics obtained by this study are important for the producers and consumers in Kyrgyzstan and will provide guidance in terms of breeding, processing, and retail of those rice varieties
The sphericity, aspect ratio, solid density, and porosity showed results with wide range of values; in comparison between local and imported group of cultivars could not been declared any assumptions as the values showed nonconsistent patterns
Summary
Distinction of rice grain quality indicates its market value and has a crucial role in popularity in local cuisine or increase potential adoption of new varieties. The valuing of each trait or attribute by consumers varies according to local cuisine and culture (Fitzgerald, McCouch, & Hall, 2009). Grain quality indicators such as rupture force and color have great importance in the food industry. There are plenty of studies documenting the physical and qualitative attributes of rice grain for different cultivars from South-East Asia, main rice cropping area
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