Physicochemical and cooking properties of short grain aromatic Kalijira rice cultivars in Bangladesh

In the present study we have selected a total of 55 small grain aromatic rice varieties including 49 accessions of Kalijira and 6 popular and local high yielding variety (HYV) seeds were collected from GRS Division, Bangladesh Rice Research Institute (BRRI). Physicochemical, cooking properties, proximate analysis and special flour characteristics were analyzed. A wide range of variation was seen in starch classification such as AAC, Amylopectin and AAC to Amylopectin ratio among 49 Kalijira accessions by 19.1-26.3%, 73.7-80.9% and 0.24-0.36 respectively. Kalijira 4815 has the lowest AAC of 19.1% and Kalijira 2500 has the highest AAC of 26.3%. Popular aromatic local HYV such as Chinigura, Chini sankor, SadaBadshabhog, Dhonia, Radha Tilok, BRRI dhan34 have intermediate AAC of 21.0, 24.4, 22.5, 20.7, 22.4 and 23.0%. PC of these varieties ranges from 8.3-10.2%. Among 49 Kalijira accessions Kalijira 4540 has the lowest amount of PC of 8.3% and Kalijira 2492 has the highest PC of 10.2%. SadaBadshabhog has the lowest PC of 6.9% and BRRI dhan34 has the highest PC of 10.2% among popular aromatic local HYV in Bangladesh. We have further analyzed few flour characteristics such as swelling capacity (SC), water absorption capacity (WAC) and oil absorption capacity (OAC) and found Kalijira rice flour specially Kalijira 4357 is suitable for rice based bakery product such as rice cake for its low AAC, GT and strong aroma. This acquainted scientific information will be helpful in establishing rice based food and bakery industries in Bangladesh.