Cooking quality and instrumental textural attributes of cooked rice for different milling fractions

Three varieties of rice, long slender with high amylose content, medium grain with intermediate amylose content and short-bold grain with low amylose content were milled to various degrees of milling. The milled rice samples were analysed for their cooking and instrumental textural attributes. Cooking qualities as well as textural attributes were found to be affected by degree of milling, amylose content and grain thickness. Grain thickness was found to be negatively correlated with optimum cooking time, adhesiveness and positively with water uptake ratio, volume expansion ratio, length expansion ratio, hardness, and cohesiveness, where as amylose content had negative impact on optimum cooking time, adhesiveness and positive impact on water uptake ratio, volume expansion ratio, length expansion ratio, cohesiveness, and hardness. Degree of milling exhibited positive effect on water uptake ratio, volume expansion ratio, length expansion ratio, cohesiveness and adhesiveness and negative impact on optimum cooking time and hardness. The cooking and textural parameters showed significant correlations with each other.