Improved indices for dimensional classification of rice.

Sowbhagya, C. M. and Ramesh, B. S. and Bhattacharya, K. R. (1984) Improved indices for dimensional classification of rice. Journal of Food Science and Technology, 21 (1). 15-19, 7 ref..

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Abstract

Criteria for classification of rice grains into shape/size types were studied. The dimensions length (L, mm), breadth (B, mm) and wt. (w, mg) were measured for 6 rice var. of similar grain shape but differing grain wt. and for 6 var. of similar grain wt. but different shape, and the usefulness of the following criteria for classification was studied: 3 parameters estimating surface area per unit wt., calculated to different levels of approximation; 10 x w/L, wB/L and wB. Results are tabulated. The best estimates of surface area/unit wt. were useful for classification, but these are too complex for use in routine practice, and more approximate values were less reliable; 10 x w/L (normalized grain wt. = wt. (mg)/cm) gave values useful for shape classification, and wt. and length are the easiest of the characters to measure. wB/L and wB also provided useful classification indices. Dimensions of 16 rice var. and values of classification indices are tabulated, together with amylose contents and water uptake values. Surface area/unit wt., 10 w/L, wB/L, wB, w and B were all correlated with water uptake, but L, L/B (used in some classification schemes) and contents of total or insoluble amylose were not significantly related to water uptake. The index 10 w/L is recommended as the simplest and most accurate for classification of rice fineness.

Item Type:	Article
Uncontrolled Keywords:	CEREALS-; rice grains, classification indices dimensional for; CLASSIFICATION-; MOISTURE-CONTENT; rice grains, var. & water uptake of; BREED-; rice grains, var. & amyloses in; AMYLOSES-; RICE-; classification indices dimensional for rice grains
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 05 Processing and Engineering
Divisions:	Grain Science and Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	21 Jun 2016 10:20
Last Modified:	21 Jun 2016 10:20
URI:	http://ir.cftri.res.in/id/eprint/6658

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