Refine your search
Collections
Co-Authors
Year
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z All
Rathi, S. P. S.
- Physico-Chemical Characterization of Short Grain Aromatic Rice of Eastern Uttar Pradesh
Abstract Views :231 |
PDF Views:0
Authors
Alok Pandey
1,
D. K. Verma
1,
S. P. Giri
1,
R. M. Tripathi
1,
D. P. Singh
1,
S. C. Singh
1,
M. L. Maurya
1,
P. N. Yadav
1,
A. W. Khan
1,
S. P. S. Rathi
1,
Ram Gopal
2
Affiliations
1 Crop Research Station, (Narendra Dev University of Agriculture and Technology), Masodha, Faizabad (U.P.), IN
2 Krishi Vigyan Kendra, Masodha, Faizabad (U.P.), IN
1 Crop Research Station, (Narendra Dev University of Agriculture and Technology), Masodha, Faizabad (U.P.), IN
2 Krishi Vigyan Kendra, Masodha, Faizabad (U.P.), IN
Source
International Journal of Agricultural Sciences, Vol 12, No 2 (2016), Pagination: 271-274Abstract
Grain quality characteristics (Physico-chemical) of forty five short grain aromatic rices were evaluated in the Biochemistry Laboratory, Crop Research Station, (NDUAT) Masodha, Faizabad in 2012. Physico-chemical analysis of collected genotypes revealed that all these rices possess good grain and cooking quality. Among physical parameters of grain quality, the milling per cent among tested genotypes varied from 50.90 to 70.0 per cent. The maximum milling recovery (%) was recorded for Zeeringa shabha collected from Amethi area of district Sultanpur while volume expansion ratio varied from 1.90 to 5.50. Amylose content (%) ranged from 19.25 to 24.10 per cent. The lowest AC (%) was recorded in 'Lalmati (Kurauli, Barabanki)', whereas highest in 'Kalanamak (Tulsipur)'. Intermediate amylase content was recorded for all the tested rice genotypes.Keywords
Physico-chemical, Amylose, Alkali Spreading Value, Volume Expansion Ratio, L/B Ratio.
References
- Anonymous (2004). Laboratory manual on rice grain quality procedure. Directorate of Rice Research,pp. 1-20. Rajendranagar, Hyderabad (A.P.) INDIA.
- Bhattacharya, K.R. (1979). Gelatinization temperature of rice starch and its determination. In Proceedings of the workshop on chemical aspects of rice grain quality. Internat. Rice Res. Inst., pp. 231-249.
- Cheng, F.M., Zhong, L.J., Wang, F. and Zhang, G.P. (2005). Differences in cooking and eating properties between chalky and translucent parts in rice grains. Food Chem., 90 : 39-46.
- Costell, E. (2002). A comparison of sensory methods in quality control. Food Quality & Preference, 13(6) : 341-353.
- Huang, F.S., Sun, Z.X., Hu, P.S. and Tang, S.Q. (1998). Present situations and prospects for the research on rice grain quality forming. Chinese J. Rice Sci., 12(3) : 172-176.
- Igbeka, R.J.C., Gbabo, A. and Dauda, S.M. (2008). Effect of variety, pressure and specific volume of steam on the head rice yield of milled parboiled rice. J. Food Sci. & Technol., 45(3) : 282-283.
- Perez, C.M. and Juliano, B.O. (1978). Modification of the simplified amylose test for milled rice. Starch, 30 : 424-426.
- Tomlins, K.I., Manful, J.T., Larwer, P. and Hammond, L. (2005). Urban consumer preferences and sensory evaluation of locally produced and imported rice in West Africa. Food Quality & Preference, 16(1) : 79-89.
- Yau, N.J.N. and Huang, J.J. (1996). Sensory analysis of cooked rice. Food Quality & Preference, 7(3-4) : 263-270.