Interrelationship between some structural features of paddy and indices of technological quality of rice.

Murugesan, G. and Bhattacharya, K. R. (1994) Interrelationship between some structural features of paddy and indices of technological quality of rice. Journal of Food Science and Technology, 31 (2). 104-109, 20 ref..

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Abstract

The relationship between structural features and technological quality of rice was investigated. Data on structural features of 25 var. of paddy revealed that grain breadth was positively correlated with white belly (chalkiness on the ventral side) and negatively correlated with tightness of husk interlocking. Shellability was positively influenced by grain breadth. Rice hardness was adversely affected by grain chalkiness; hardness also differed among var. Grain cracking was correlated positively with grain chalkiness and negatively with grain hardness and husk interlocking score. It is concluded that a max. brown rice breadth of 2.3 mm, a max. shellability of 75%, and a min. popping expansion of 12x could be useful as simple screening indices for acceptable technological quality of rice and for rapid screening of breeding lines. [From En summ.]

Item Type:	Article
Uncontrolled Keywords:	CEREALS-; PHYSICAL-PROPERTIES; RICE-
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	26 Feb 2019 10:20
Last Modified:	30 May 2019 06:43
URI:	http://ir.cftri.res.in/id/eprint/6533

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