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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
Issues : 12 per year
Publisher : Excellent Publishers
Email : editorijcmas@gmail.com / submit@ijcmas.com
Editor-in-chief: Dr.M.Prakash
Index Copernicus ICV 2017: 100.00
NAAS RATING 2018: 5.38

Int.J.Curr.Microbiol.App.Sci.2019.8(6): 1827-1834
DOI: https://doi.org/10.20546/ijcmas.2019.806.218


Physical and Nutritional Quality Evaluation of Different Rice Varieties
A. Lavanya* and Boora Pinky
Department of Foods and Nutrition, CCS Haryana Agricultural University, Hisar, 125004, Haryana, India
*Corresponding author
Abstract:

The present study was under taken with the view to analyse the physical, nutritional and in-vitro digestibility of raw rice varieties. The results of the study revealed that HB-2 and HKR-48 rice variety had maximum length, breadth, thickness, L/B ratio, seed weight, seed volume, water absorption capacity, bulk density and true density than other varieties and porosity was significantly higher in Permal local variety than other varieties. Moisture, crude protein, crude fat, ash and crude fibre ranged from 9.54 to 10.40, 6.19 to 8.20, 1.70 to 2.62, 0.40 to 1.17 and 0.24 to 0.66 g/100g, respectively in all the rice varieties. Total soluble sugars, reducing sugars, non-reducing sugars and starch varied from 1.47 to 2.32, 0.12 to 0.55, 1.00 to 1.89 and 76.49 to 80.48 g/100g, respectively. Rice varieties contained 15.07 to 15.96 mg/100g of total calcium, 1.67 to 2.53 mg/100g of total iron, 40.06 to 41.37 mg/100g of magnesium and 0.63 to 0.98 mg/100g of total zinc content. The HCl extractability of calcium, iron, magnesium and zinc were ranged from 36.44 to 42.34, 52.41 to 58.71, 58.74 to 62.53 and 24.46 to 26.66 per cent, respectively in all the rice varieties. The in vitro protein digestibility and in vitro starch digestibility of rice varied from to 55.73 per cent and 41.08 to 46.15 maltose released/g, respectively.


Keywords: Rice varieties, Physical properties, Nutritional composition, Digestibility
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How to cite this article:

Lavanya, A. and Boora Pinky. 2019. Physical and Nutritional Quality Evaluation of Different Rice Varieties.Int.J.Curr.Microbiol.App.Sci. 8(6): 1827-1834. doi: https://doi.org/10.20546/ijcmas.2019.806.218