The Indian Journal of Nutrition and Dietetics

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Milling, Physical and Cooking Characteristics of Some Promising Paddy Varieties of Madhya Pradesh


Affiliations
1 Department of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. 482004, India
2 Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, India
     

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The physical properties like dimension, density, bulk density, porosity, frictional properties of grains are important in their processing, handling and storage. Few of these physical properties also influence the cooking and eating quality of its rice. For getting optimum yields in milling and for proper cooking, the knowledge of their physical properties is important, which needs to be investigated in the recently released varieties of paddy.
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  • Milling, Physical and Cooking Characteristics of Some Promising Paddy Varieties of Madhya Pradesh

Abstract Views: 297  |  PDF Views: 1

Authors

D. K. Nafde
Department of Food Science & Technology, Jawaharlal Nehru Agricultural University, Jabalpur, M. P. 482004, India
L. P. Rajput
Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, India
O. P. Gupta
Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, India
A. Mishra
Department of Food Science & Technology Jawaharlal Nehru Agricultural University Jabalpur M. P. 482004, India

Abstract


The physical properties like dimension, density, bulk density, porosity, frictional properties of grains are important in their processing, handling and storage. Few of these physical properties also influence the cooking and eating quality of its rice. For getting optimum yields in milling and for proper cooking, the knowledge of their physical properties is important, which needs to be investigated in the recently released varieties of paddy.