Loading...

DETERMINATION OF QUALITY CHARACTERISTICS OF INDIGENOUS ORGANIC ASIAN INDIAN RICE VARIETY - NEELAM SAMBA

DOI: 10.5958/0976-0547.2014.00997.5    | Article Id: D-3531 | Page : 177 - 182
Citation :- DETERMINATION OF QUALITY CHARACTERISTICS OF INDIGENOUS ORGANIC ASIAN INDIAN RICE VARIETY - NEELAM SAMBA.Agricultural Science Digest.2014.(34):177 - 182
Usha Ravi*, Lakshmi Menon, Ranjani Madhavan, Sangeetha Priyadharshini and M. Dhivya E. usharavi62@gmail.com
Address : School of Food Science, M.O.P. Vaishnav College for Women, Chennai-600 034, India

Abstract

Organic farming is a production system that avoids or largely excludes the use of synthetically produced agricultural inputs like fertilizers, pesticides, growth regulators, live stock feed additives etc. Besides, the economic value of rice is largely determined by the milling quality of the rice varieties. Increasingly, consumers are also interested to get rice which possesses good cooking and eating qualities. In view of the health benefits of organic crops and the quality demands of the consumers, the present study was under. The results of this study highlighted that Neelam samba had acceptable physical, nutritional, cooking, and milling qualities. It was also observed that parboiled milling procedure yields better quality rice than raw milled rice.

Keywords

Cooking quality Milling quality Organic farming Rice quality Neelam samba.

References

  1. Albert OT, Oyewole, A.C. (2007). Effect of cooking and soaking on physical characteristics, nutrient composition and sensory evaluation of indigenous and foreign rice varieties in Nigeria, Afr J Biotechnol.6 (8):1016-1020.
  2. Aldo T. and Bocchi S (1999) Aroma of Cooked rice (Oryza sativa): Comparison between Commercial Basmati and Italian Line B5-3 Cereal Chemistry 76: 526-579.
  3. Alizadeh, M. R., Minaei, S., Tavakoli, S. and Khoshtaghaza, M.H. (2006),Effect of De-awning on physical properties of paddy,Pak.J.Biol.Sci,9:1726-1731.
  4. Clement, G. and Seguy, J.L. (1994) Behavior of rice during processing. Agriculture and Development 16:38-46.
  5. FAO (1993) Rice in human nutrition, prepared in collaboration with FAO (B.O. Juliano). FAO Food and Nutrition Series No. 26. Rome.
  6. Faruq, G., Mohamad, O., Hadjinkant, C. , Meisner A. (2004) Inheritance of kernel elontgation in rice. Intl. J. Agri. Biol. 6 (5): 1560–8530.
  7. IRRI (1993), IRRI rice almanac 1993-1995. Manila: IRRI.
  8. IRRI,International Rice Research Institute. (2008) and (2009). http://www.knowledgebank.irri.org/qualityseed/
  9. Juliano, B.O and Perez,G.S. (1984). Some grain properties of IR36-based starch mutants. Starch, 42: 256-260.
  10. Juliano, B.O. and Bachel D. (1985) The rice grain and its gross composition. In (Juliano B. ed.) Rice:chemistry and Technology 2nd edition :17-58,USA.
  11. Little, R. R., Hilder, G.B. and Dawson, E.H. (1958). Differential effect of dilute alkali on 25 varieties of milled white rice. Cereal Chem. 35: 111-126.
  12. Matthews J., Abadie, T. J., Deobald, H.J. and Freeman, C.C. (1970). Relation between head rice yields and defective kernels in rough rice. Rice Journal. 73(10): 6-12.
  13. Mohesenin, N.N. (1980) Physical Properties of Plant and Animal Materials. Voll. Gordon & Breach pub., New York.
  14. Morris V.J. (1990).Starch gelatinization and retrogradation. Trends Food Sci Technol 7: 2-6.
  15. Muller Lindelauf, M. (2009). Organic Agriculture and Carbon Sequestration, natural resources Management and environment department of food and agriculture organization of the United Nations. Rome.
  16. Parnsakhorn. S. and Noomhorm., A. (2008) Changes in Physicochemical Properties of Parboiled Brown Rice during Heat Treatment. Agricultural Engineering International: the CIGR E-journal. Manuscript FP 08 009. Vol. X.
  17. Reddy B.S, Chakraverty,A. (2004) Physical properties of raw and parboiled paddy Biosystems Engg, 88 : 461-466.
  18. Rice Quality Workshop. (2003). Concepts of rice quality. Available at - http://www.plantsciences.ucdavis.edu/ucceRice/ QUALITY/rqw2003/C1QualityConcepts2003.pdf
  19. Singh N, Lovedeep Kaur, Navdeep Singh Sodhi, Kashmira Singh Sekhon (2005) Physicochemical, Cooking and Textural properties of milled rice from different Indian rice cultivars, Food Chem. 89: 253-259.
  20. Sowbhagya C. M. , Ramesh B. S. and Bhattacharya K.R. (1986). The relationship between cooked-rice texture and physicochemical characteristics of rice. J Cereal Sci. 5: 287–297.
  21. Srinivas T. and Desikachar, H. S. R. (1973). A simple inexpensive device for detecting and estimating cracks in intact paddy grains, J. Food Sci. Technol., 10(4): 197.
  22. Swaminathan, Y.M, Maranan, C.L., Abansi, C.L. and Duff, B. (1984) Grain quality characteristics of rice in Philippine retail markets. Phillip. Agric. 72:113-122.
  23. Tava A. and Bocchi S. (1999). Aroma of cooked rice (Oryza sativa): Comparison between Commercial Basmati and Italian Line B5-3, Cereal Chem 76(4): 526–529.
  24. Vijayalakshmi K, Arumugasamy S and Balasubramanian A.V. (2007) Conserving indigenous seeds for livelihood security – Experiences from Tamil Nadu, India. LEISA India, 12-13.

Global Footprints