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Vol. 11, Issue 2 (2022)

Studies on thermo-chemical evaluation of branded and unbranded varieties/genotypes of rice (Oryza sativa)

Author(s):
Dipak Kumar, Nand Kumar, Seema Sonkar, Deepika Kannaujia, Ajay Kumar and Raj Kumar
Abstract:
He present study was conducted to evaluate twenty advance branded and unbranded varieties of rice for quality parameters. The samples was collected from market/mandis and University farm as well after grading of the sample the quality analysis in the laboratory was conducted as per standard procedures in the laboratories of the Department of Agricultural Biochemistry. A significant variation was detected in all traits studied. There was considerable variability among varieties. Data on the Gel consistency varied from 56-81mm. The water uptake value was significants ranged from 357-396ml, respectively. The Volume expansion on cooking was significantly ranged from 9.38-14.60mm, respectively. The Kernel elongation was ranged from 9.04-15.08mm, respectively. The kernel elongation ratio was significants ranged from 1.61-2.26mm, respectively. Protein content ranged from 7.03-8.12 per cent. Amylose content varied from 19.72-25.32 per cent. Starch content varied from 76.00-85.85 per cent.
Pages: 882-885  |  248 Views  43 Downloads


The Pharma Innovation Journal
How to cite this article:
Dipak Kumar, Nand Kumar, Seema Sonkar, Deepika Kannaujia, Ajay Kumar, Raj Kumar. Studies on thermo-chemical evaluation of branded and unbranded varieties/genotypes of rice (Oryza sativa). Pharma Innovation 2022;11(2):882-885.

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