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

Research was conducted to evaluate some cooking and sensoric quality characters of 10 Egyptian rice varieties and new strains during 1989 season. These traits were grain length, grain width, grain shape (L/W ratio), gelatinization temperature (GT), gel consistency (GC), amylose content and protein content beside, sensory test by using 10 judges. These tests were 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 insignificant, differences were obtained in the other traits. The short grain varieties required less amount of water and less cooking time. Significant correlation coefficients between amylose content and rice:water ratio, cooking time, hardness and stickiness were also obtained. Different values of correlation coefficients between the studied traits were estimated. In general the study showed that the short grain varieties with low amylose content may have more attractive taste than the long grain with high amlyose content for the Egyptian consumers.