Indian Journal of Agricultural Research

  • Chief EditorT. Mohapatra

  • Print ISSN 0367-8245

  • Online ISSN 0976-058X

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Indian Journal of Agricultural Research, volume 45 issue 2 (june 2011) : 113 - 121


Usha Ravi, Lakshmi Menon, Anupama. M, Jananni. B.K., Akilandeshwari.M.S.
1Department of Food Science, M.O.P Vaishnav College for Women (Autonomous), Chennai – 600034, India
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Cite article:- Ravi Usha, Menon Lakshmi, M Anupama., B.K. Jananni., Akilandeshwari.M.S. (2024). ANALYSIS OF RICE GRAIN QUALITY OF INDIGENOUS ORGANIC RICE VARIETY – KAPPAKAR. Indian Journal of Agricultural Research. 45(2): 113 - 121. doi: .
Organically grown indigenous rice variety kappakar was analyzed for its physical, milling (raw and parboiled), cooking and physicochemical properties. The evaluation of the physical (seed dimensions, bulk density, 1000 gram weight), milling (husk percentage, shelling breakage, polish percentage, broken rice percentage, heard rice yield, paddy moisture content and rice moisture content), cooking (optimal cooking time, cooked rice volume, cooked rice dimension, elongation ratio and index, aroma taste and texture) and physicochemical (amylose content, gelatinization temperature, gel consistency, water uptake and viscosity) were analyzed using standard procedures. The results of the study indicate that kappakar belongs to a long bold rice variety. In terms of milling properties parboiled rice was better than raw milled rice. Kappakar rice had satisfactory cooking and physicochemical properties. Hence, is ideal for common consumption or to produce other processed products such as rice flakes.
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