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Thesis

Quality analysis of pokkali rice varaities/cultures

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2002
Nandini, P V (Guide)
Department of Home Science, College of Agriculture, Vellayani
Structure and composition of rice, Quality aspects of rice, Rice products
Quality analysis of pokkali rice varaities
M.Sc

"Quality analysis of Pokkali rice varieties / cultures" was a study undertaken to determine the quality aspects of the above said rice varieties by assessing parameters like physical characteristics, cooking characteristics, nutritional composition and organoleptic qualities. The effect of parboiling on the above mentioned parameters were also studied. As far as physical characteristics was concerned highest value for thousand grain weight was recorded in variety Vytt ila-Z, and for head rice yield, CIRJ-9. Parboiling significantly increased the thousand grain weight, head rice yield, swelling capacity / seed and swelling index values, while LIB ratio decreased as a result of parboiling. When parameter, cooking characteristic, was taken into consideration, Cul-2006 and Cul-1734 were observed to record the least values for optimum cooking time and gruel loss which are generally considered as positive and desirable characters. Higher values for volume expansion was observed in Cul-2006; for water uptake, Cul-l 734 for gelatinization temperature, Vyttila-S and CIRJ-7 for elongation ratio and elongation index 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, Vyttila-2 had obtained higher values for nutritional characteristics such as calorific value, amylose-amylopectin ratio. Vyttila-4 had highest starch content and lowest moisture content. CIRJ-8. had recorded highest value for protein content. The Cul-1026 was observed to have highest value for calcium content, Cul-l 734 for phosphorus and potassium content, CfRJ-9 for iron content and C1RJ-7 for sodium content respectively. Parboiling process positively influenced the nutritional composition of the rice varieties, exceptional {06 cases being starch, amylose- amylopectin ratio, phosphorus and Iron contents. Organoleptic evaluation of cooked rice, revealed that Cul-2006 scored the highest and therefore can be considered as the most. acceptable variety with respect to the given quality attributes such as colour, appearance, flavour, texture and taste. To conclude, from the discriminant function analysis, it was found that Vyttila-2 was considered best among the varieties studied, next being Cul-2006.

PG

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