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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2019)
[Effective from January 1, 2019]
For more details click here

ICV 2017: 100.00
Index Copernicus ICI Journals Master List 2017 - IJCMAS--ICV 2017: 100.00
For more details click here

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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706
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Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2018.7(12): 1560-1570
DOI: https://doi.org/10.20546/ijcmas.2018.712.184


A Comparative Study of Physico-Chemical and Cooking Qualities of Rice
Priti P. Lad1*, Rakesh T. Gangurde1, Pankaj J. Jadhav1, Samadhan L. Gavade1 and Nitesh A. Pachpor2
1Department of Agriculture Process Engineering
2Department of Renewable Energy Technology, College of Agriculture Engineering and Technology, Saralgaon, India
*Corresponding author
Abstract:

The present study aimed to compare the physico-chemical properties of rice. The physical properties of rice are important tool for designing agricultural machines and other equipments to handle planting, harvesting, processing, packaging and storing. The physical parameters such as length, width, thickness, surface area, bulk and true density, sphericity, porosity, aspect ratio, etc. are determined. The Indrayani rice is long in length 6.05 mm where the 1008 is short 5.3 mm. The average width and thickness of Indrayani is 1.92 mm and 1.43 mm respectively. The sphericity and aspect ratio is 0.41 and 0.31% respectively. The Bulk density and True density is 0.92 and 1.31 respectively. Also the porosity is 29.55 per cent, 1000 kernel weight is 16.05 gm. The angle of repose is 32.59 degree. In case of 1008 rice variety the width is 1.81 mm, thickness is 0.91 mm, equivalent diameter is 2.15 mm, sphericity is 0.32, and aspect ratio is 0.32 respectively. The chemical properties such as crude fibre, Ash, Protein, Carbohydrates, Energy value and Fat are calculated. We observe that, protein content in Indrayani and 1008 is 8.44 and 8.31 per cent respectively. Energy value per 100 gram of sample is 362 and 400 kcal for Indrayani and 1008 respectively. The carbohydrates in rice are 80.5 percent in Indrayani and 82.1 percent in 1008. The fat content is 0.66 per cent in Indrayani and 0.6 % in 1008. In cooking characteristics the cooking time, grain elongation, and water uptake ratio is studied. The Indrayani has 3.51 water uptake ratio, 1.12 grain elongation ratio and 11.36± 2 min cooking time. The 1008 rice has 3.18 water uptake ratio, 1.18 elongation ratio and 9.61± 2 min cooking time.


Keywords: Indrayani rice, 1008 rice variety, Physic-chemical properties, Cooking qualities
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How to cite this article:

Priti P. Lad, Rakesh T. Gangurde, Pankaj J. Jadhav, Samadhan L. Gavade and Nitesh A. Pachpor. 2018. A Comparative Study of Physico-chemical and Cooking Qualities of Rice.Int.J.Curr.Microbiol.App.Sci. 7(12): 1560-1570. doi: https://doi.org/10.20546/ijcmas.2018.712.184