Table 2 Physicochemical characteristics and proximate composition of different rice varieties

Physical characteristics

 Length (cm)

0.7 ± 0.0^c**

0.6 ± 0.04^b**

0.5 ± 0.1^d**

0.4 ± 0.1^e**

0.7 ± 0.1^a**

 Breadth (cm)

0.3 ± 0.01^a**

0.2 ± 0.02^b**

0.2 ± 0.02^c**

0.2 ± 0.02^b**

0.2 ± 0.01^c**

 L/B ratio

2.3 ± 0.03^d**

3.0 ± 0.03^b**

2.7 ± 0.04^c**

1.7 ± 0.04^e**

3.6 ± 0.4^a**

 Bulk density (g/cm³)

0.7 ± 0.02

0.6 ± 0.0

0.6 ± 0.04

0.6 ± 0.01

0.6 ± 0.02

 TKW (g)

20.4 ± 0.2^c**

21.4 ± 0.2^b**

16.3 ± 0.1^e**

15.3 ± 0.2^d**

24.4 ± 0.4^a**

 Water uptake ratio

2 ± 0.3^a**

1.8 ± 0.9 ^cd**

1.9 ± 0.8^ab**

1.8 ± 0.2^d**

1.8 ± 0.5^bc**

 Solids in cooking water g/100 ml (g)

1.4 ± 0.3^d**

2.2 ± 0.9^b**

3.5 ± 0.5^a**

0.9 ± 0.2^e**

1.6 ± 0.7^c**

 GER (cm)

1.6 ± 0.03^bc**

1.7 ± 0.4^ab**

1.5 ± 0.2^bc**

1.5 ± 0.1^c**

1.8 ± 0.6^a**

 ASV

1

3

6

3

2

Colour characteristics

 L*

59.3 ± 1.0^a**

49.3 ± 1.1^b**

40.3 ± 0.6^c**

57.6 ± 0.4^a**

35.9 ± 1.3^d**

 a*

5.9 ± 0.1^d**

9.7 ± 1.4^b**

11.6 ± 0.6^a**

5.8 ± 0.4^d**

7.5 ± 0.8^c**

 b*

20.5 ± 0.6^a**

16.6 ± 0.4^c**

10.4 ± 0.3^e**

17.6 ± 0.6^b**

13.1 ± 0.1^d**

Chemical characteristics

 Total starch (%)

78.9 ± 0.6^a**

76 ± 0.4^c**

72.7 ± 0.8^e**

76.7 ± 0.2^b**

73.6 ± 0.4^d**

 AC (%)

25.3 ± 0.4^b**

22.9 ± 0.4^d**

24.1 ± 0.7^c**

25.7 ± 0.2^b**

29.1 ± 0.8^a**

Proximate composition

 Moisture (%)

11.7 ± 0.4

11.4 ± 0.6

11.1 ± 0.1

11.7 ± 0.8

10.7 ± 0.2

 Fat (%)

0.5 ± 0.3^c**

0.9 ± 0.1^bc**

1.3 ± 0.5^b**

0.5 ± 0.1^c**

2.0 ± 0.4^a**

 Protein (%)

7.3 ± 0.3^d**

9.4 ± 0.4^c**

11.7 ± 0.6^a**

9.2 ± 0.2^c**

10.7 ± 0.0^b**

 Ash (%)

0.7 ± 0.2^e**

0.9 ± 0.1^c**

1.3 ± 0.2^a**

0.8 ± 0.1^d**

1.1 ± 0.2^b**

 Crude Fiber (%)

0.9 ± 0.03^d**

1.5 ± 0.2^b**

1.9 ± 0.3^a**

1.2 ± 0.1^c**

1.8 ± 0.1^a**

 Carbohydrates (%)

79.8 ± 0.5^a**

77.5 ± 0.4^c**

74.6 ± 0.7^e**

77.9 ± 0.3^b**

75.4 ± 0.6^d**