Physicochemical properties, eating and cooking quality and genetic variability: a comparative analysis in selected rice varieties of South India

Table 3 Standardizedcooking conditions of rice samples

Rice varieties	Rice: water ratio	Cooking time (min)	Initial weight (g)	Solid cooked weight (g)	Gruel volume (ml)
Jaya	1:12	75	50	200 ± 8^a*	240 ± 15^b*
Matta	1:10	60	50	178 ± 5^c*	179 ± 18^c*
Rakthasali	1:10	60	50	191 ± 12^b*	150 ± 16^d*
Kuruva	1:10	50	50	177 ± 6^c*	240 ± 12^b*
Pokkali	1:10	70	50	191 ± 6^b*	300 ± 10^a*

ISSN: 2661-8974