National Academy of Agricultural Sciences (NAAS)
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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 |
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.
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