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Vol. 13, Issue 12 (2024)

Assessing the physiochemical quality attributes of various rice (Oryza sativa L) cultivars

Author(s):
R Yuvarani and P Pravinkumar
Abstract:
Experiment was conducted in Plant Breeding and Genetics Laboratory, Pushkaram College of Agricultural Sciences to study the quality characteristics of different rice varieties during 2023. The physio chemical characteristics of rice grains are important indicators of grain quality (Asish K Binodh et.al.,) The experiment was laid out in CRD with five replications. Grain & milling quality characters of rice like Kernel Colour, Length, Width, Hulling & Milling Percentage, Head Rice Recovery, Amylose Content, Alkali Spreading Value and Cooking quality character including Kernel Elongation Ratio were analyzed in 20 rice varieties. The maximum length, width & LB ratio were recorded in Karupu Kavuni, CR 1009 and ADT(R) 45 respectively. The milling and hulling percentage varied from 66-84% and 18-3% while the average kernel elongation ratio ranges from 1.12 to 1.38. The gelatinization Temperature (GT) was determined based on the Alkali Spreading Value (ASV) and GT of 55ºC to 79ºC was observed. The highest amylose concentration was recorded in Vaasanai Seeraga Samba while Kuruvainel 36 showed low amylose concentration. The Kernel Elongation Ratio of rice varieties ranges from 1.01 to 1.38. Based on the results of different quality characters, the traditional varieties are also having equal benefits when compared to hybrid ones.
Pages: 18-22  |  145 Views  79 Downloads


The Pharma Innovation Journal
How to cite this article:
R Yuvarani, P Pravinkumar. Assessing the physiochemical quality attributes of various rice (Oryza sativa L) cultivars. Pharma Innovation 2024;13(12):18-22.

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