Effect of composition, granular morphology and crystalline structure on the pasting, textural, thermal and sensory characteristics of traditional rice cultivars.

The research was done to analyze the seven different Traditional rice cultivars for their several functional structural and sensory properties. These cultivars were found to score highest as compared to hybrids rice varieties grown in the same regions in terms of sensory and other functional attributes. The moisture, protein, ash, fibre and carbohydrate content varied from 10.84% to 13.18%, 7.25-8.85%, 0.57-1.57%, 0.74-1.67% and 74.76-78.24%. Maximum Paste stability was depicted by these cultivars. The hardness of the rice gels were found to correlate positively with the fat content of their respective cultivars. The gelatinization enthalpy that indicates loss of double helical structure was found highest in Mushki budgi (9.73Jg-1). The granules with pentagonal structure were displayed by Mushki kandi with 3.70-6.74 µm length range. The X-ray diffraction patterns of the rice cultivars depicted A-type XRD pattern. The pigmented cultivars retained pigments upon cooking justified their health benefits in terms of antioxidants. The significance of this research is to analyse the cumulative effects of composition, granule morphology and crystalline pattern of rice cultivars on their several functional characteristics.