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Comparative study of properties of basmati and non- basmati rice in India.
Seema Beniwal
Abstract:
The aim of this study was to analyze the Physicochemical, cooking, textural and milling properties of different basmati and non-basmati rice cultivars. Materials and methods. The de-husking and milling of the paddy were performed using a laboratory mill, and the head rice recovery was determined using Adair's methods. The milled rice was analyzed for moisture, ash, protein, and amylase content. The textural attributes of cooked grains were analyzed using Texture Profile Analysis. Results and discussion. The study presented the milling and chemical properties of different rice cultivars, which affect the quality and market value of rice. Basmati varieties had significantly lower starch content and higher amylose content than the non-basmati cultivar. In terms of physical properties, the bulk density measurements showed that PB-6 had the lowest bulk density, while P-44 had the highest bulk density. When it came to true density, P-2819 stood out with the highest value. Additionally, the study found that basmati varieties tended to have longer grains compared to non-basmati varieties. Furthermore, when examining the length-to-breadth ratio, PB-1121 stood out with the highest ratio, suggesting a relatively slender and elongated grain shape
