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International Journal of Current Microbiology and Applied Sciences (IJCMAS)
IJCMAS is now DOI (CrossRef) registered Research Journal. The DOIs are assigned to all published IJCMAS Articles.
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39 For more details click here
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National Academy of Agricultural Sciences (NAAS)
NAAS Score: *5.38 (2020)
[Effective from January 1, 2020]
For more details click here

ICV 2018: 95.39
Index Copernicus ICI Journals Master List 2018 - IJCMAS--ICV 2018: 95.39
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 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2020.9(4): 552-558
DOI: https://doi.org/10.20546/ijcmas.2020.904.067


Physicochemical, Cooking and Textural Properties of Different Genotypes of Paddy
Praveen Kumar Patle*, S. S. Shukla, Ankit Bharti and G. K. Rana
Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidhyalaya Jabalpur (MP)- 482004, India
*Corresponding author
Abstract:

Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from 8.77 to 9.88 mm, average width varied from 2.02 to 3.09 mm, Average test weight varied from 27.12 to 30.19g, Bulk density and true density varied from 0.59 to 0.68 g/ml3 and 1.12 to 1.44 g/ml3, Angle of repose 29.37 to 32.45 respectively. After process of the milling of paddy it was found that the average yield of milling, hulling and head rice recovery percentage were 66%, 80.6 % and 53.66% respectively. The physical characteristics and milling qualities of the rice genotype varied with higher NPT-29. Among the ten-rice genotype JRH-107 had the highest thousand kernel weight and length breadth ratio (L/B). While as, NPT-65 had the lowest thousand kernel weight and NPT13-01 had lowest L/B. Milling characteristic in terms of broken percentage and head rice yield showed non-significant difference between the varieties. Head rice yield was below 70% in all the ten genotypes. All the ten genotypes took similar time to cook and cooking time varied non-significantly between 23.66- and 25.83-min.L/B ratio after cooking was found to be highest for JRH-107 followed by JRH-02 and JRH-102. Elongation ratio of rice after cooking did not varied significantly between genotypes. Elongation ratio after cooking ranged from 1.32 to1.70.


Keywords: Genotype, Geometric means diameter, Aspect ratio, Porosity, Milling and Hulling
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How to cite this article:

Praveen Kumar Patle, S. S. Shukla, Ankit Bharti and Rana, G. K. 2020. Physicochemical, Cooking and Textural Properties of Different Genotypes of Paddy.Int.J.Curr.Microbiol.App.Sci. 9(4): 552-558. doi: https://doi.org/10.20546/ijcmas.2020.904.067