|
in
| Title : |
Milling and Physio-chemical characteristics of Boro rice |
| Material Type: |
printed text |
| Authors: |
Bhandari, Ramesh C. ; Bhurer, K.P., Author ; Roman Karki, Author |
| Pagination: |
209-214 p. |
| Languages : |
English (eng) |
| Keywords: |
Husk content ; polishing milling recovery gel consistency amylose |
| Abstract: |
Twenty-one boro (winter) rice cultivars received from RARS, Parwanipur were tested as the
grain quality characteristics. Physical measurements of rough rice and brown rice, milling _
recovery and physico-chemical characteristics were analysed and discussed. The thousandkernel
weight ofrough rice rangedfrom 20.83 to 28.86 gram .The size and shape for husked
rice ranged from 4. 7 to 6.8 mm and 1.95 to 2.93 respectively. The husk content ranged from
18.5 to 25.5 percentage. Husked rice were polished and the calculated amount of polished
rice based on rough rice weight ranged from 63.0 to71.8 percentage. The removal of bran
during polishing ofrice depends upon the softness of the brown rice, which rangedfrom7.3
to 15.5 percentage. The percentage of polished rice calculated at constant 7% polishing
ranged from 69.3 to 75.8. The percentage of amylose content, ranged from 13.3 to 29.4,
analysed by the simplified hand method. The alkali test values ranged from 2 to 7 for
spreading and 1 to 5.5 for clearing. By the gel consistency method, the length ranged from
40 to I 00 mm. The percentage of protein and ash content in brown rice ranged from 6.1 to
8.9 and 1.99 to 1.1 respectively. Among the evaluated cultivars Saroj showed as long and
slender cultivars. The lowest husk content, highest milling recovery at 7% polishing and
good amount of head rice found in NR-10285. The same genotype showed lowest amylose
content. The evaluated cultivars showed which encompassed from hard, medium and soft.
Gel consistency and amylose content .The protein and ash content found highest in an Indian
cultivars, Richhari |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=1104 |
in
Milling and Physio-chemical characteristics of Boro rice [printed text] / Bhandari, Ramesh C. ; Bhurer, K.P., Author ; Roman Karki, Author . - [s.d.] . - 209-214 p. Languages : English ( eng) | Keywords: |
Husk content ; polishing milling recovery gel consistency amylose |
| Abstract: |
Twenty-one boro (winter) rice cultivars received from RARS, Parwanipur were tested as the
grain quality characteristics. Physical measurements of rough rice and brown rice, milling _
recovery and physico-chemical characteristics were analysed and discussed. The thousandkernel
weight ofrough rice rangedfrom 20.83 to 28.86 gram .The size and shape for husked
rice ranged from 4. 7 to 6.8 mm and 1.95 to 2.93 respectively. The husk content ranged from
18.5 to 25.5 percentage. Husked rice were polished and the calculated amount of polished
rice based on rough rice weight ranged from 63.0 to71.8 percentage. The removal of bran
during polishing ofrice depends upon the softness of the brown rice, which rangedfrom7.3
to 15.5 percentage. The percentage of polished rice calculated at constant 7% polishing
ranged from 69.3 to 75.8. The percentage of amylose content, ranged from 13.3 to 29.4,
analysed by the simplified hand method. The alkali test values ranged from 2 to 7 for
spreading and 1 to 5.5 for clearing. By the gel consistency method, the length ranged from
40 to I 00 mm. The percentage of protein and ash content in brown rice ranged from 6.1 to
8.9 and 1.99 to 1.1 respectively. Among the evaluated cultivars Saroj showed as long and
slender cultivars. The lowest husk content, highest milling recovery at 7% polishing and
good amount of head rice found in NR-10285. The same genotype showed lowest amylose
content. The evaluated cultivars showed which encompassed from hard, medium and soft.
Gel consistency and amylose content .The protein and ash content found highest in an Indian
cultivars, Richhari |
| Link for e-copy: |
http://elibrary.narc.gov.np/?r=1104 |
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