Study of cooking and biochemical quality traits in salinity tolerant Rice (Oryza sativa L.)  cultures

The determination of rice grain quality parameters is very important. The quality of rice grains plays a crucial role in determining consumer preferences, market value, and overall food security. This abstract provides a comprehensive overview of key quality parameters that are commonly used to assess the quality of rice grains. A study on the quality parameters of the two salinity- tolerant rice cultures viz.,TR13083 and TR13069 were made. The physical, chemical, and cooking characteristics of the two rice cultures were estimated. Physical parameters encompass grain size, shape, colour, and texture, which are visually assessed and provide valuable information about the appearance and sensory attributes of rice. Chemical parameters involve moisture content, amylose content, protein content, and milling quality, which are measured quantitatively and influence the nutritional composition and processing potential of rice grains. Cooking characteristics play a vital role in determining the taste, texture, and cooking performance of rice. These characteristics encompass cooking time, water uptake, and cooked rice appearance and texture, which directly influence consumer satisfaction and culinary applications of rice grains.