Vol. 8, Issue 2 (2020)
Evaluation of different varieties of paddy for production of flaked rice
Author(s): Praveen Kumar Patle, SS Shukla, Ankit Bharti and GK Rana
Abstract: Study was conducted which title is “Evaluation of different varieties of paddy for production of flaked rice” to evaluate and flaking characteristics of 4 different paddy varieties from the Department of Plant Breeding and Genetics, JNKVV Jabalpur, M.P. The moisture content of paddy varieties varied from 11.38 to 11.99% (wb). Average length, width, thickness, geometric mean diameter, aspect ratio, porosity, true density, bulk density and coefficient of friction were measured. All varieties had different dimensions, the average length varied from 8.50 to 9.90 mm, average width varied from 2.02 to 3.15 mm, Average test weight varied from 26.06 to 31.21g, Bulk density and true density varied from 0.58 to 0.68 g/ml and 1.12 to 1.45 g/ml, Angle of repose 29.34 to 32.45 respectively. The flaking characteristic was found average for different flaking parameters and best flaking was obtain by the JR-81 and Kranti varieties. It was found that moisture content, fat content, protein content was decreased and ash content was increased after processing of flaked rice. Above mentioned data showed that variety JR-81, Kranti, MTU- 1010 and IR- 64 were found best for flaked rice. Sensory quality of flaked rice was observed best quality flaked rice of JR-81 variety followed by kranti, MTU-1010 and IR-64. The physical characteristics of the rice varieties varied with higher the bulk density for Kranti and variety, which had good flaking characteristics for preparation of flaked rice. Minimum protein content of variety was observed in JR-81 and IR-64, which could be the reason for better flaking quality. Higher flaking characteristics were observed for each variety at 150-160 oC roasting temperature. flaking yield was found to be higher for JR-81 and kranti variety and was also given higher sensory score. The amylose content of kranti had similar characteristics as JR-81 and was rated high in sensory acceptability. Hence, kranti can be recommended for flaking purposes.
DOI: 10.22271/chemi.2020.v8.i2ak.9112
Pages: 2419-2425 | 858 Views 350 Downloads
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How to cite this article:
Praveen Kumar Patle, SS Shukla, Ankit Bharti, GK Rana. Evaluation of different varieties of paddy for production of flaked rice. Int J Chem Stud 2020;8(2):2419-2425. DOI: 10.22271/chemi.2020.v8.i2ak.9112