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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 (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
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Index Copernicus ICV 2018: 95.39
NAAS RATING 2020: 5.38

Int.J.Curr.Microbiol.App.Sci.2017.6(9): 2873-2879
DOI: https://doi.org/10.20546/ijcmas.2017.609.353


Physical and Chemical Properties of Selected Newly Released Rice Varieties of Northern Telangana Region, India
R. Anitha1*, K. Manorama2, CH. Hemamalini1 and M. Sreedhar2
1Post Graduate and Research Centre, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India
2Quality Control Laboratory, Professor Jayashankar Telangana State Agricultural University, Hyderabad, Telangana, India
*Corresponding author
Abstract:

Physical and chemical properties of Anjana (JGL-11118) and Pradhyumna (JGL-17004) rice varieties were grown and processed in Northern Telangana State were studied. The L/B ratio of rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004) were 3.62 ± 0.16 mm and 3.37 ± 0.12 mm. These varieties are classified as short slender grains. Volume expansion was taken as the ratio between volume of cooked rice and initial volume of raw rice. V.E. values of Anjana (JGL-11118) and Pradhyumna (JGL-17004) varieties were 2.7 cm and 2.5 cm. Elongation ratios of Anjana (JGL-11118) and Pradhyumna (JGL-17004) rice varieties are 1.45 and 1.48, therefore they have desirable elongation ratios. Moisture content of rice varieties Anjana and Pradhyumna was 7.85 ± 0.2 and 7.21 ± 0.12 percent. Ash content of Anjana and Pradhyumna was 0.53 ± 0.13 and 0.89 ± 0.02 percent. Ash content of rice variety Pradhyumna was higher than the ash content of rice variety Anjana. The protein content was 7.9 ± 0.0 and 7.53 ± 0.2 g/100 g respectively in Anjana and Pradhyumna. The fat content was 0.55 ± 0.08 and 0.59 ± 0.06 g/100 g respectively in Anjana (JGL-11118) and Pradhyumna (JGL-17004). Crude fibre content was 0.39±0.10 and 0.24 ± 0.05 g/100 g respectively in Anjana (JGL-11118) and Pradhyumna (JGL-17004). Carbohydrate content of Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 83.11±0.62 and 83.7 ± 0.07. Energy values of the Anjana (JGL-11118) and Pradhyumna (JGL-17004) rice were 369.45 ± 0.64 and 370.38 ± 0.62 kcal/100 g. Iron content of rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 0.93 ± 0.04 and 0.86 ± 0.04 mg/100 g. Calcium content of rice varieties Anjana (JGL-11118) and Pradhyumna (JGL-17004) was 9.3±1.15 and 10.3 ± 0.5 mg/100 g.


Keywords: Oryza sativa, Length/ Breadth ratio, Volume Expansion.
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How to cite this article:

Anitha, R., K. Manorama, CH. Hemamalini and Sreedhar, M. 2017. Physical and Chemical Properties of Selected Newly Released Rice Varieties of Northern Telangana Region.Int.J.Curr.Microbiol.App.Sci. 6(9): 2873-2879. doi: https://doi.org/10.20546/ijcmas.2017.609.353