A STUDY ON THE COOKING AND EATING QUALITY CHARACTERISTICS OF SOME EGYPTIAN RICE VARIETIES

Abstract

The cooking and eating quality properties of ten Egyptian rice varieties and new strains were investigated. Grain length, grain width, grain shape (L/W ratio), gelatinization temperature (GT), gelatinization consistency (GC), amylose content and protein content were determined. Besides, sensory tests were also done, i. e. rice: water ratio, cooking time, kernel expansion, breakage percentage, whiteness, hardness, stickiness, odour and taste. The results showed that the short grain varieties had lower amylose content than the long ones, while low differences were obtained in the other traits. The short grain varieties required less water and shorter cooking time. The results showed also significant correlation coefficients between the amylose content and rice: water ratio, cooking time, hardness and stickiness. In general the study showed that the short grain varieties with low amylose content may have more acceptable taste for the Egyptian consumers than the long grain with high amylose content.