Physical Quality of Selected Rice Varieties

Transcription

1 World Journal of Agricultural Sciences 8 (5): , 2012 ISSN IDOSI Publications, 2012 DOI: /idosi.wjas Physical Quality of Selected Rice Varieties S. Kanchana, S. Lakshmi Bharathi, M. Ilamaran and K. Singaravadivel 1 Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India 2 Indian Institute of Crop Processing Technology, Thanjavur, Tamil Nadu, India Abstract: Experiment was conducted to know the physical qualities of 41 rice varieties. The rice varieties were procured from Tirunelveli, Madurai and Virudhunagar district. Length, Breadth, Bulk density and 1000 grains weight were determined. The grain length varied from 0.33 to 0.43 cm, breadth 0.13 to 0.20 cm, 1000 grains weight 14.0 to 18.5 g and bulk density to (g/ml). From this experiment the rice varieties Karnataka ponni, CR, Ambai 16, Ambai 36 (Tirunelveli), ASD 19, CR 1009 (Madurai) and CR 1 and Culture.F (Virudhunagar) provided more bulk density and 1000 grains weight. Key words: Rice variety Physical characters Batter volume Bulk density and 1000 grains weight INTRODUCTION Rice is marketed according to three grain size and shape classes (long, medium and short). Kernel Rice (Oryza sativa L.) is one of the commonly dimensions are primary quality factors in most phases of consumed cereals and food staples for more than half of processing, drying, handling equipment, breeding and the world s population. Rice provides 20 percent of the grading. Grain size and shape are the first quality world s dietary energy supply. It is also a good source of characteristics considered in developing new varieties [4]. thiamine, riboflavin, niacin and dietary fibre. Unmilled rice The marketing values of rice as an agricultural product contains more nutrients than milled or polished white rice. depend on its physical qualities after the processing. In Asia, where 95% of the world s rice is produced and The percentage of whole grain is the most important consumed; it contributes 40-80% of the calories of Asian parameter for the rice processing industry. diet. Rice is a major crop in Iran, where rice production Correa, et al. [5] measured physical characteristics of decreased from 3.5 million Mt in 2007 to 123 million tonnes rice kernel including dimensions, true and bulk densities, in 2010 [1]. porosity in rough, brown and milled stages moisture In brazil, according to Vieria and Carvalho [2] rice content of 12% (w.b.). Ghasemi et al. [6] determined consumption is accomplished in whole grain, as dish meal, various physical properties of rough rice at moisture which are served normally in three ways, brown rice content of 10% (w.b.). (husked), white rice (milled) and parboiled (rough rice Bulk density, true density and porosity (the ratio of subjected to a steam or hot water treatment prior to inter granular space to the total space occupied by the milling) obtained through different post harvest processes grain) can be useful in sizing grain hoppers and storage that can cause physical, chemical and structural changes facilities; they can affect the rate of heat and mass transfer in the grain. of moisture during aeration and drying processes. Grain Rice has potential wide range of food categories. bed with low porosity will have greater resistance to water Besides having nutritional and medicinal benefits, the vapour that escape during the drying process, which may by - products of rice are equally important and beneficial. lead to higher power to drive the aeration fans. Cereal Some of the rice by-products are rice husks, rice bran, grain kernel densities have been of interest in breakage broken rice, rice flour, rice milk, rice pudding, rice starch, susceptibility and hardness studies [6]. rice straw, rice beverage, rice paper, rice glue, rice cakes Several researchers, [5-11] and [12] determined some (mocha), rice vinegar, rice soya milk, rice yeast and rice physical properties of rice grains for some specific based food products [3]. varieties, levels of processing and moisture content. Corresponding Author: S. Kanchana, Department of Food Science and Nutrition, Home Science College and Research Institute, Tamil Nadu Agricultural University, Madurai, Tamil Nadu, India. 468

2 In view of the considerable economic potentials of the rice grain in the food and industries, it is imperative to determine the relevant physical properties of rice grins. Hence, the specific objective of this study was to determine the physical quality of selected rice varieties. MATERIALS AND METHODS In this study three districts were selected to procure rice varieties. The selected districts are Madurai, Virudhunagar and Tirunelveli and totally 41 rice varieties were selected for this study. The rice varieties procured in Madurai were Sonam, Komal, ASD19, K.Delux ponni, CO.47, Chellaponni, CR1009, CO.43, Whiteponni, Emar culture, Gana and IR 5. The rice varieties procured in virudhunagar were CR1, JJK, Culture.F (Karaikudi), Culture (Hybrid), TR1, Milagi, White ponni, Karnataka Ponni, Sona Masoori, Karanataka Delux ponni and IR8. The rice varieties procured in tirunelveli were Chella Ponni, K.Sona Ponni, K.Silk Ponni, Sonal Ponni, CO 36 (HPB), CO 36 (LPB), CO 45 (HPB), CO31, Rajaboham, CR, Samba PB, Udangudi Samba, Jeeraga Pulungal, Ambai 16, Ambai 36, IR 50 and Doppi (PB) etc., the rice varieties were subjected to the following study. Determination of Size Graphical Method Length: Ten grains were arranged horizontally along the X- axis of the graph sheet and the total number of units occupied were counted. Scale one unit equal to 1 cm. Total length was divided by ten and the length of one grain was found out [13]. Breadth: Similarly 10 grains were arranged vertically along X-axis of the graph sheet and the total number of units were noted. Scale one unit equal to 1 cm the breadth of one grain was found out by dividing by 10 [13]. Screw Guage Method: The screw guage was adjusted and the zero error was found out grain was gripped vertically and horizontally, in the screw guage for the determination of length and breadth respectively. Pitch scale and head scale reading was noted and the respective zero error correction were noted. Determination of 1000 grains Weight: Thousand grains of the given sample were counted and weighed with the help of a weighing machine. Determination of Bulk Density: The weight of empty 50 ml volumetric flask was noted. The flask was filled with grains up to the mark. The weight of the flask with the grain was noted. Oil was poured into the volumetric flask to fill the inner space between the grains. The weight of the flask with grains and oil was noted and the bulk density was calculated [14]. Statistical Analysis: The data obtained were analyzed statistically to find out the quality of the rice varieties using Factorial Complete Randomized Design (FCRD). RESULS AND DISCUSSION Physical Parameters of Rice Varieties: The physical parameters like length, breadth and 1000 grains weight were assessed and the results are presented in Table 1. Length: The length of Tirunelveli rice varieties were ranged between 0.36 cm (Co 45, Rajaboham, Jeeraga Pulungal, IR 50 and Doppi) and 0.43 cm (k.silk ponni). In Madurai rice varieties the length ranged from 0.34 cm (IR 5) to 0.39 cm (K. Delux ponni) where as in Virudhunagar rice varieties the length was higher in K.Ponni (0.39 cm) and the lower length in Milagi (0.33 cm). Length of the rice varieties were statistically analysed and the data showed that the rice varieties ASD19, Ambai16, Chella ponni, K. sona ponni and k.silk ponni had maximum length and are on par with each other. The varieties K.ponni (SB), White ponni (AR), Co43, CR1009, ASD19, Ambai36, Ambai16, Jeeraga pulungal, Udaigudi samba, Chella ponni and K. sona ponni showed no significant changes. Minimum length of the rice varieties are as follows, Sonal ponni, Co36 (HPB), Co36 (LPB), Co45 (HPB), Rajaboham, CR, Samba PB, IR 50, Doppi (PB), Sonam, Komal, K.Delux ponni, Co47 and Chella ponni. Breadth: The breadth of the rice varieties procured from Tirunelveli, Madurai and Virudhunagar were ranged from 0.13 cm (Co45) to 0.18 cm (Ambai16 and Ambai36), 0.13 cm (Sonam and Chella ponni) to 0.20 cm (CR1009) and 0.13 cm (K.Delux ponni) to 0.19 cm (CR1) respectively. Statistical analysis of the data revealed that the rice variety ASD19, CR 1009 and CR1 had maximum breadth and is on par with each other. The varieties Ambai16, Ambai36, ASD19, White ponni, Gana, Culture.F (Karaikudi) and IR8 showed no significant changes and significant difference on breadth of the rice was observed between the rice varieties at 0.05% level. 469

3 Table 1: Physical parameters of Rice varieties S. No. Name of variety Length (cm) Breadth (cm) Bulk density (g/ml) 1000 grain weight (g) Batter volume (ml) (for 50g of rice) TIRUNELVELI Rice Varieties 1. Chella Ponni K. Sona Ponni K. Silk Ponni Sonal Ponni CO 36 (HPB) CO 36 (LPB) CO 45 (HPB) CO Rajaboham CR Samba PB Udangudi Samba Jeeraga Pulungal Ambai Ambai IR Doppi (PB) MADURAI Rice variety 18. Sonam Komal ASD K. Delux ponni CO Chellaponni CR CO Whiteponni Emar culture Gana IR VIRUDHUNAGAR Rice varieties 30. CR J JJL Culture. F (Karaikudi) Culture (Hybrid) (Karaikudi) TR Milagi White ponni (AR) K. Ponni (SB) Sona Masoori K. Delux Ponni (Hybrid) IR SED CD (0.05%) Dipti et al. [15] reported that the length and breadth were found by Sareepuang et al. [17] the length and of some rice varieties ranged from mm and width of parboiled rice were ranged from mm and mm, respectively. The highest grain length and length mm, respectively, which were greater and shorter breadth ratio were found in Khazar and Superfast followed than those of brown rice. by BRRIdhan 28. Diako et al. [18] reported that the local varieties Meena et al. [16] found that the grain length varied had bolder grains with their widths ranging from 2.21 from 4.30 to 7.80 mm, breadth 1.84 to 2.27 mm, L/B ratio to 2.26 mm compared with 1.96 mm for the imported 2.02 to 4.22 and grain width 1.54 to 1.88 mm. similar results varieties. 470

4 Bulk Density: The bulk density of Tirunelveli rice varieties ranged between (IR 50) and (Ambai 16) whereas in Madurai varieties maximum bulk density was observed in variety White ponni (0.789) and minimum in IR 5(0.724). In Virudhunagar rice varieties, bulk density ranged between culture (0.701) and (0.844). There is no significant difference in the following rice varieties IR8, K. Delux ponni (Hybrid), Sona massori, K.ponni (SB), White ponni (AR), Ambai16, CR, Rajaboham, Co31, Co36 (LPB), Co36 (HPB), Sonal ponni, K.silk ponni and K. sona ponni. Statistical analysis data revealed that the rice variety Chella ponni, K. sona ponni, K. silk ponni, Sonal ponni, Co36 (LPB), Co31, Rajaboham, CR, Ambai16, White ponni (AR), K. ponni (SB), Sona masoori and K. Delux ponni (Hybrid) had maximum bulk density Grain Weight: In Tirunelveli, Madurai and Virudhunagar rice varieties 1000 grain weight ranged between 14.5g (CO 31) and 18.5g (Ambai 16), 14.0g (Sonam) and 18.2g (CR 1009), 15.7g (TR 1) and 17.9g (CR 1), respectively. The rice varieties CR, CR 1009, Ambai36, ASD19 and CR1 showed no significant changes. Statistical analysis of the data revealed that the rice variety Ambai16 had maximum 1000 grains weight and the sonam variety had minimum 1000 grains weight. Batter Volume: The batter volume of tirunelveli rice varieties were ranged between 108 ml (chella ponni, IR50 and Doppi (PB)) and 117ml (K. silk ponni). In Madurai rice varieties the batter volume ranged from 82ml (Komal) to 116ml (IR5) where as in Virudhunagar rice varieties the batter volume was higher in CR1 (118ml) and the lower batter volume in K. Delux ponni (Hybrid) (96ml). Statistical analysis of the data revealed that the rice variety CR1 had maximum batter volume. The varieties K.Silk ponni, K.sona ponni, Rajaboham, Ambai 36 and IR5 showed no significant changes and the difference on batter volume of the rice was observed between the rice varieties at 0.05% level. From the table it was observed that the rice varieties Karnataka ponni, CR, Ambai 16, Ambai 36 (Tirunelveli), ASD 19, CR 1009 (Madurai) and CR 1 and Culture. F (Virudhunagar) provided more bulk density and 1000 grains weight. More bulk density provides dense structure of grain which determines the quality of the batter. Diako et al. [18] found that the imported brands had low 1000 grains weight. Values of 1000 grain weight between 20 and 30 g are considered good while those less than 20 g could be indicative of the presence of immature, damaged and unfilled grains [19]. Similar results were reported by Meena et al. [16], who pointed that the 1000 grains weight ranged between and 20.18g and the bulk density 0.76 to 0.89 (g/ml). Saeed et al. [20] found that the highest bulk density for brown rice was found in KSK 282 (0.824g/ml) and lowest in (0.705g/ml). while for milled rice highest value was observed in KSK 282 (0.802g/ml) and lowest in (0.711g/ml). The consequences in this study were found in the range as reported by Thakurand Gupta [21] (0.857g/ml). Singh et als. [9] ( g/ml) Khatoon and Prakash [22] ( g/ml), Correa et al. [5] ( g/ml for brown rice and g/ml for milled rice) and Singh et al. [23] ( g/ml for raw and for parboiled g/ml). CONCLUSION Among all the 41 rice varieties Ambai16, CR1, Ambai36, ASD19, Karnataka ponni, Culture. F and CR found to be best according to the Length, Breadth, Bulk density, 1000 grains weight and batter volume. These varieties are more suitable for Idli and Dosa making. REFERENCES 1. FAOSTAT, Rice production. Available from 2. Vieira, N.R.A. and J.L.V. Cavalho, Qualidade tecnologica (Technological quality). In: N.R.A. Vieira, A.B. Santos and E.P. Santana, (Eds.), A cultura do arroz no Brazil (Rice crops in Brazil) pp: ) Owens, G., Cereals Processing Technology. Woodhead Publishing Limited, Cambridge, England. 5. Correa, P.C., F. Schwanz Da Silva, C. Jaren, P.C. Afonso- Junior and I. Arana, Physical and mechanical properties in rice processing. Journal of Food Engineering, 79: Ghasemi Varnamkhasti, M., H. Mobli, A.R. Keyhani, M. Heidari Soltanabadi, S. Rafiee and K. Kheiralipour Some physical properties of rough rice (Oryza sativa L.) Grain. Journal of Cereal Science, 47:

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