Milling and Physical Characteristics of Pigmented Rice Varieties
Journal of Food and Nutrition Sciences
Volume 5, Issue 6, November 2017, Pages: 236-241
Received: May 11, 2017; Accepted: Jul. 27, 2017; Published: Nov. 30, 2017
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Authors
Saravanan Ponnappan, Faculty of Chemical and Food Engineering, BiT, Bahir Dar University, Bahir Dar, Ethiopia
Arun Thangavel, Faculty of Chemical and Food Engineering, BiT, Bahir Dar University, Bahir Dar, Ethiopia
Omprakash Sahu, Faculty of Chemical and Food Engineering, BiT, Bahir Dar University, Bahir Dar, Ethiopia
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Abstract
In the present study, four different pigmented rice varieties, namely glutinous white rice, black rice and two red rice varieties (TPS-1 and TKM-9) were evaluated for various quality aspects in terms of milling and physical characteristics such as hulling percentage, milling percentage, whole kernel recovery, milling loss, thousand grain weight, grain volume, bulk density, true density, grain length, grain width and L/B ratio. Among the four rice varieties TPS-1 had the highest hulling percentage, milling percentage, whole kernel recovery percentage. While as, glutinous white rice had the lowest milling loss. Thousand grain weight, grain volume was higher in glutinous white rice variety. Bulk density and true density were found to be highest for glutinous white rice followed by TPS-1, TKM-9 and black rice. Milling characteristic in terms of hulling percentage, milling percentage, whole kernel recovery and milling loss showed significant difference between the varieties. L/B ratio was found to be highest for glutinous white rice followed by TPS-1, TKM-9 and black rice variety. Grain length and grain width observed range from 5.38 – 6.38 mm and 1.90 – 2.24 mm.
Keywords
Milling Characteristic, Whole kernel Recovery, L/B Ratio, Bulk Density
To cite this article
Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu, Milling and Physical Characteristics of Pigmented Rice Varieties, Journal of Food and Nutrition Sciences. Vol. 5, No. 6, 2017, pp. 236-241. doi: 10.11648/j.jfns.20170506.15
Copyright
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/) which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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