PHYSICO-CHEMICAL AND COOKING QUALITY OF SOME RELEASED AND PROMISING UPLAND RICE VARIETIES

S.S.THORAT; A.R.SAIKH; and B.D.JADHAV

doi:https://doi.org/10.29321/MAJ.10.A01526

Madras Agricultural Journal

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PHYSICO-CHEMICAL AND COOKING QUALITY OF SOME RELEASED AND PROMISING UPLAND RICE VARIETIES

Author: S.S.THORAT, A.R.SAIKH, and B.D.JADHAV,

p-ISSN: 0024-9602, e-ISSN:2582-5321, Vol: 81, Issue: jun-jun,

DOI:https://doi.org/10.29321/MAJ.10.A01526

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Abstract

It was observed that there were significant differences for most of the physical parameters of paddy and rice. The appearance of all the varieties was translucent except kalinga-2 and shape of all the varieties was medium to slender. The proximate composition indicated that the protein and crude fat content of brown rice was in the range of 8.29 to 9.86 and 2 to 3.92 per cent respectively for all the rice cultivars. The water uptake of variety Ambemohar L. was higher and significant over all the varieties and the per cent volume increase was the highest for kalinga-2 followed by RHR- 1. Prabhavati and MAU-Sel-9. The swelling number for all the varities was in the range of 2.44 to 3.29.

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