Quality Characteristics of IET-13901 and Rajamudi Rice Varieties Subjected to Varying Degree of Polishing

Abstract

The study was planned with an objective of analyzing the various quality parameters of two rice varieties subjected to different degree of polishing, namely, ‘IET-13901’ and ‘Rajamudi’. The samples were polished for 0, 15, 30, 45 and 60 seconds and analyzed for nutritional composition, antinutrients, starch digestibility, physico-chemical characteristics, cooking quality, and sensory attributes. Results indicated that the level of protein, fat, ash, and fiber decreased exponentially with increase in the polishing time in both rice varieties, whereas starch showed an increase. There was a decrease in phytate, tannins and oxalates as the milling levels were increased. Protein and starch digestibility were higher in well-milled rice, however, brown rice samples were better as they had a higher amount of slow digestible and resistant starch. Cooking and sensory quality of well -milled rice was better, though some attributes of lesser polished rice were also liked by panel members. The study showed that quality parameter of rice were greatly influenced by degree of polishing.