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Quality analysis of pre-release rice cultures of KAU


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Nandini, P V
Department of Home Science, College of Agriculture, Vellayani
Home science, Rice production in India, Processing of rice, Value addition of rice
Quality analysis of pre-release rice cultures

Quality analysis of pre-release rice cultures of KAU” was a study undertaken to determine the quality aspects of the pre-release rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above quality aspects was also studied. Highest value for thousand grain weight was recorded in variety OM-3. Parboiling significantly increased the thousand grain weight, hydration capacity, swelling capacity and swelling index values. Under, cooking characteristics, variety OM-2 took lesser time to cook. Highest value for volume expansion was observed in MO8-20-KR; for elongation ratio MO6-10-KR; for water uptake OM-4; for gruel loss M-108-262-1; for cooked weight MO8-20-KR and for gelatinization temperature MO8-20-KR. All the eight varieties studied, belonged to intermediate amylose group, MO8-20-KR and MO6-10-KR for amylopectin and amylose-amylopectin ratio respectively. Parboiling had a positive influence on most of the cooking characteristics of rice varieties. Consumers prefer varieties of higher nutritional quality. Compared to other varieties, MO8-20-KR had obtained higher values for nutritional characteristics such as energy content, starch content, total mineral content, calcium, phosphorus and iron. Highest value of protein content was noted in OM-2. MO-87-5 and MO-95-1 were observed to record the highest values for moisture content. MO-95-1 had obtained highest values for fibre content and thiamine content. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional cases being starch. Organoleptic evaluation of cooked rice revealed that MO8-20-KR scored the highest and therefore can be considered as the most acceptable variety with respect to the given quality attributes such as colour, appearance, flovour, doneness and taste. To conclude, it was found that culture MO8-20-KR was considered as the best among the varieties studied, followed by culture MO-87-5.



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