Quality attributes of four rice varieties

The physico-chemical characteristics, and cooking, eating, milling and nutritive qualities of four varities of rice were measured and wide varietal differences were observed.
There was little variation in gel consistency and gelatinization temperature, but there were marked differences in water absorption, volume expansion and percentage of leach loss.
Eating characteristics of one variety (Ambemohar) were less acceptable than in the other three, and one (MAU-Sel-9) had a much higher protein content than the others.
On the whole, the quality of MAU-Sel-9 was found to be superior to the other three varieties of rice.