Milling and Physical Characteristics of Pigmented Rice Varieties

Saravanan Ponnappan; Arun Thangavel; Omprakash Sahu

doi:doi:10.11648/j.jfns.20170506.15

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Milling and Physical Characteristics of Pigmented Rice Varieties

Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu

Published in Journal of Food and Nutrition Sciences (Volume 5, Issue 6)

Received: 11 May 2017 Accepted: 27 July 2017 Published: 30 November 2017

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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.

Published in	Journal of Food and Nutrition Sciences (Volume 5, Issue 6)
DOI	10.11648/j.jfns.20170506.15
Page(s)	236-241
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Milling Characteristic, Whole kernel Recovery, L/B Ratio, Bulk Density

References

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APA Style

Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu. (2017). Milling and Physical Characteristics of Pigmented Rice Varieties. Journal of Food and Nutrition Sciences, 5(6), 236-241. https://doi.org/10.11648/j.jfns.20170506.15

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ACS Style

Saravanan Ponnappan; Arun Thangavel; Omprakash Sahu. Milling and Physical Characteristics of Pigmented Rice Varieties. J. Food Nutr. Sci. 2017, 5(6), 236-241. doi: 10.11648/j.jfns.20170506.15

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AMA Style

Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu. Milling and Physical Characteristics of Pigmented Rice Varieties. J Food Nutr Sci. 2017;5(6):236-241. doi: 10.11648/j.jfns.20170506.15

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@article{10.11648/j.jfns.20170506.15,
  author = {Saravanan Ponnappan and Arun Thangavel and Omprakash Sahu},
  title = {Milling and Physical Characteristics of Pigmented Rice Varieties},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {6},
  pages = {236-241},
  doi = {10.11648/j.jfns.20170506.15},
  url = {https://doi.org/10.11648/j.jfns.20170506.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170506.15},
  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.},
 year = {2017}
}

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TY  - JOUR
T1  - Milling and Physical Characteristics of Pigmented Rice Varieties
AU  - Saravanan Ponnappan
AU  - Arun Thangavel
AU  - Omprakash Sahu
Y1  - 2017/11/30
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170506.15
DO  - 10.11648/j.jfns.20170506.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 236
EP  - 241
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170506.15
AB  - 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.
VL  - 5
IS  - 6
ER  -

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Author Information

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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Plain Text BibTeX RIS

APA Style

Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu. (2017). Milling and Physical Characteristics of Pigmented Rice Varieties. Journal of Food and Nutrition Sciences, 5(6), 236-241. https://doi.org/10.11648/j.jfns.20170506.15

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ACS Style

Saravanan Ponnappan; Arun Thangavel; Omprakash Sahu. Milling and Physical Characteristics of Pigmented Rice Varieties. J. Food Nutr. Sci. 2017, 5(6), 236-241. doi: 10.11648/j.jfns.20170506.15

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AMA Style

Saravanan Ponnappan, Arun Thangavel, Omprakash Sahu. Milling and Physical Characteristics of Pigmented Rice Varieties. J Food Nutr Sci. 2017;5(6):236-241. doi: 10.11648/j.jfns.20170506.15

Copy | Download

@article{10.11648/j.jfns.20170506.15,
  author = {Saravanan Ponnappan and Arun Thangavel and Omprakash Sahu},
  title = {Milling and Physical Characteristics of Pigmented Rice Varieties},
  journal = {Journal of Food and Nutrition Sciences},
  volume = {5},
  number = {6},
  pages = {236-241},
  doi = {10.11648/j.jfns.20170506.15},
  url = {https://doi.org/10.11648/j.jfns.20170506.15},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.jfns.20170506.15},
  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.},
 year = {2017}
}

Copy | Download

TY  - JOUR
T1  - Milling and Physical Characteristics of Pigmented Rice Varieties
AU  - Saravanan Ponnappan
AU  - Arun Thangavel
AU  - Omprakash Sahu
Y1  - 2017/11/30
PY  - 2017
N1  - https://doi.org/10.11648/j.jfns.20170506.15
DO  - 10.11648/j.jfns.20170506.15
T2  - Journal of Food and Nutrition Sciences
JF  - Journal of Food and Nutrition Sciences
JO  - Journal of Food and Nutrition Sciences
SP  - 236
EP  - 241
PB  - Science Publishing Group
SN  - 2330-7293
UR  - https://doi.org/10.11648/j.jfns.20170506.15
AB  - 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.
VL  - 5
IS  - 6
ER  -

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