PHYSICAL AND COOKING PROPERTIES OF NATURALLY AGED BROWN RICE

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dc.contributor.authorRamasamy, D.
dc.contributor.authorSiddharth, M.
dc.contributor.authorTANUVAS
dc.date.accessioned2018-04-18T09:32:53Z
dc.date.available2018-04-18T09:32:53Z
dc.date.issued2015-08
dc.descriptionTNV_IJASR_2015_5(4)111-118en_US
dc.description.abstractThe objective of this work was to determine some of the physical properties of naturally aged brown rice which may influence the rice processing operations. The physical properties Length or Longitudinal (L), Width (W), Thickness (T), Mass (M) and Volume (V) were measured and the following results were obtained: the average Length, Width, Thickness, Equivalent diameter, Sphericity, Aspect ratio, Surface area, Bulk density, true density, Porosity, 1000 grains weight and Angle of repose were 4.81 mm, 2.12 mm, 1.84 mm, 3.18 mm, 40.74%, 0.42, 26.58 mm2, 740.6 kg/m3, 1276.32 kg/m3, 43.18, 19.53 g and 30.68o respectively. From the color analysis of brown rice, L*, a* and b* values were ranged from 58.10 to 62.19, 4.23 to 6.73, and 22.41 to 24.29 respectively. The calculated cooking properties like Optimum cooking time, Elongation ratio, Solid loss in gruel and Width expansion ratio were 25.88 mins, 1.39 %, 3.53 and 1.74 respectively. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810043928
dc.keywordsBrown Rice, Physical Properties, Colour Values, Cooking Propertiesen_US
dc.language.isoenen_US
dc.pages111-118en_US
dc.publisherImpact Factoren_US
dc.relation.ispartofseries;4
dc.subjectVeterinary Scienceen_US
dc.titlePHYSICAL AND COOKING PROPERTIES OF NATURALLY AGED BROWN RICEen_US
dc.title.alternativeInternational Journal of Agricultural Science and Researchen_US
dc.typeArticleen_US
dc.volume5en_US
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