A correlation study of proximate composition, physical and cooking properties of new high yielding and disease resistant rice varieties

F.A. Masoodi is the mentor of the manuscript.

Figures & data

Figure 1. Paddy and rice kernels of SR-1, K-448, K-39

Table 1. Physical properties of milled rice from different rice cultivars

Cultivar	Length (mm)	Breadth (mm)	L/B ratio	TKW (g)	HKW (g)	BD (g/ml)
SR-1	5.633^a ± 0.033	2.533^a ± 0.067	2.223^a ± 0.073	21.280^a ± 0.005	2.053^a ± 0.003	0.843^a ± 0.003
K-448	5.867^b ± 0.033	2.367^b ± 0.033	2.473^b ± 0.023	20.463^b ± 0.004	2.013^b ± 0.003	0.823^b ± 0.003
K-39	5.600^a ± 0.001	2.533^a ± 0.033	2.210^c ± 0.030	21.540^c ± 0.000	2.153^c ± 0.003	0.850^c ± 0.000
CD	0.096	NS	0.168	0.014	0.012	0.010

Notes: Values are mean ± standard deviations of three (n = 3) replications with different superscripts in a column vary significantly (p ≤ 0.05).

TKW: Thousand kernel weight (g); HKW: Hundred kernel weight (g); CD: Cumulative difference; BD: Bulk density; NS: Not significant.

Table 2. Proximate composition of milled rice from different rice cultivars

Cultivar	Moisture (%)	Protein (%)	Fat (%)	Ash (%)
SR-1	12.187^a ± 0.263	7.227^a ± 0.007	0.983^a ± 0.003	0.333^a ± 0.003
K-448	12.630^b ± 0.030	8.333^b ± 0.003	0.833^b ± 0.033	0.660^b ± 0.006
K-39	12.457^c ± 0.034	6.133^c ± 0.003	0.667^c ± 0.067	0.977^c ± 0.003
CD	NS	0.017	0.152	0.015

Notes: Values are mean ± standard deviations of three (n = 3) replications with different superscripts in a column vary significantly (p ≤ 0.05).

CD: Cumulative difference; NS: Not significant.

Table 3. Cooking properties of milled rice from different rice cultivars

Cultivar	WU ratio (g/g)	E ratio	Width ratio	Cooked L/B ratio	SL in gruel (%)	CT (min)
SR- 1	2.247^a ± 0.003	1.467^a ± 0.033	1.413^a ± 0.003	2.660^a ± 0.000	1.533^a ± 0.088	25.000^a ± 0.289
K-448	2.453^b ± 0.003	1.533^b ± 0.003	1.150^b ± 0.000	2.683^b ± 0.003	1.333^b ± 0.088	22.000^b ± 0.289
K-39	2.033^c ± 0.033	1.290^c ± 0.000	1.383^c±0.003	2.467^c ± 0.003	1.667^c ± 0.120	27.000^c ± 0.289
CD	0.069	0.068	0.010	0.010	NS	1.018

Notes: Values are mean ± standard deviations of three (n = 3) replications with different superscripts in a column vary significantly (p ≤ 0.05).

WU: Water uptake; E: Elongation; SL: Solid loss; CT: Cooking time; CD: Cumulative difference; NS: Not significant.

Table 4. Pearson correlation coefficients between various physico-chemical and cooking properties of different rice cultivars

	L	B	L/B ratio	TKW	HKW	BD	Moisture	Protein	Fat	Ash	WU ratio	E ratio	W ratio	CLB ratio	S loss
Breadth	−0.778*
L/B ratio	0.893**	−0.977**
TKW	−0.942**	0.738*	−0.855**
HKW	−0.739*	0.523	−0.633	0.859**
BD	−0.819**	0.611	−0.729*	0.950**	0.838**
Moisture	0.436	−0.406	0.443	−0.403	−0.095	−0.368
Protein	0.874**	−0.660	0.776*	−0.959**	−0.967**	−0.911**	0.247
Fat	0.143	−0.041	0.076	−0.235	−0.645	−0.190	−0.356	0.475
Ash	−0.098	−0.003	−0.034	0.223	0.685*	0.221	0.384	−0.489	−0.899**
WU ratio	0.857**	−0.659	0.768*	−0.943**	−0.961**	−0.896**	0.225	0.988**	0.540	−0.493
E ratio	0.671*	−0.386	0.514	−0.828**	−0.974**	−0.839**	0.081	0.935**	0.640	−0.671*	0.930**
W ratio	−0.923**	0.743*	−0.851**	0.943**	0.643	0.895**	0.550	−0.811**	0.075	−0.113	−0.790*	−0.619
CLB ratio	0.642	−0.436	0.536	−0.754*	−0.979**	−0.713*	−0.017	0.909**	0.761*	−0.806**	0.905**	0.952**	−0.494
S loss	−0.498	0.341	−0.432	0.688	0.685*	0.713*	−0.122	−0.694*	−0.414	0.271	−0.742*	−0.717*	0.606	−0.612
C Time	0.829**	−0.678*	0.770*	−0.900**	−0.961**	−0.813**	0.134	0.975**	0.604	−0.575	0.978**	0.916**	−0.718*	0.936**	−0.678*

Notes: Values are mean ± standard deviations of three (n = 3) replications with different superscripts in a column vary significantly (p ≤ 0.05).

L: Length; W: Width; BD: Bulk density; WU: Water uptake; E: Elongation; CLB: Cooked length breadth; S loss: Solid loss in gruel; TKW: Thousand kernel weight; HKW: Hundred Kernel weight; BD: Bulk density; WU: Water uptake; CT: Cooking time; CD: Cumulative difference.

^* p < 0.05.

^** p < 0.01.