Author/Authors :
Mir, S. A. Pondicherry University - Department of Food Science and Technology, India , Bosco, S. J. D. Pondicherry University - Department of Food Science and Technology, India , Sunooj, K. V. Pondicherry University - Department of Food Science and Technology, India
Abstract :
Seven rice cultivars namely Jehlum, K-332, Koshar, Pusa-3, SKAU-345, SKAU-382 and SR-1,grown in temperate region of India, were studied for the variety difference in their physical properties. Results showed the significant difference in the physical properties including length, width, thickness, equivalent diameter, surface area, sphericity, aspect ratio, volume, bulk density, true density, porosity, thousand kernel weight, angle of repose and coefficient of friction among paddy and brown rice of cultivars (p ≤ 0.05). From the color analysis of brown rice, L*, a* and b* values were ranged from 55.99 to 67.19, 4.23 to 7.73 and 22.41 to 26.29 respectively, whereas the hardness was significantly varied from 131.48 to 73.99 N with the highest hardness found in the brown rice of Jehlum cultivar. The information of the present study would be useful for designing the post-harvest machineries for processing and storage structures in food processing industry based on the variety difference of rice cultivars.
Keywords :
Paddy , brown rice , physical properties , color , hardness
