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Physicochemical, cooking and textural properties of different genotypes of paddy

Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from 8.77 to 9.88 mm, average width varied from 2.02 to 3.09 mm, Average test weight varied from 27.12 to 30.19g, Bulk density and true density varied from 0.59 to 0.68 g/ml3 and 1.12 to 1.44 g/ml3 , Angle of repose 29.37 to 32.45 respectively. After process of the milling of paddy it was found that the average yield of milling, hulling and head rice recovery percentage were 66%, 80.6 % and 53.66% respectively. The physical characteristics and milling qualities of the rice genotype varied with higher NPT-29. | Physicochemical cooking and textural properties of different genotypes of paddy