Milling, Nutritional, Physical and Cooking Properties of Four Basmati Rice Varieties
Rice is one of the most popular staple foods produced contributing higher most in agriculture gross domestic production in Nepal. Thus, nutritional, physicochemical, and cooking properties of rice might interplay important roles in their production and farming practice, therefore, it is inevitable to understand these characteristic features. However, there has been only limited information available on such properties, therefore we aimed to examine nutritional, physicochemical and cooking properties of four Basmati varieties of rice namely Red Basmati, White Basmati, Black Basmati and Pokhareli Basmati. These rice varieties were purchased from different places in Nepal in paddy form. In this study various parameters associated with milling, nutritional, physical and cooking properties were evaluated. To measure protein contents in rice, Kjeldal method was implied. Among the varieties, the protein content was maximum in Red Basmati (7.74%) and minimum in Black Basmati (6.51%). The milled rice percentage and head rice recovery were maximum in Pokhareli Basmati represented by 72.02±0.10 and 67.46±0.42, respectively, while and minimum in White Basmati represented by 68.17±0.50 and 65.11±0.28, respectively. The kernel elongation ratio and volume expansion ratio was maximum in Red Basmati represented by 1.62 and 2.85 respectively. Water uptake ratio was maximum 3.11 in Black Basmati and minimum of 2.18 in Red Basmati. Gruel loss was found lowest 1.05% in Red Basmati and highest represented by 2.40% in Black Basmati. The highest starch iodine blue value of 0.21 was observed in Red Basmati and lowest of 0.12 in Black Basmati. The Red Basmati was found to have the better cooking quality among all varieties.
Copyright (c) 2018 Nepal Agricultural Research Council
This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License.
Copyright of articles is transferred to the Nepal Agricultural Research Council (NARC).
This journal is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. Users are allowed to
- Share — copy and redistribute the material in any medium or format
- Adapt — remix, transform, and build upon the material
- Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
- NonCommercial — You may not use the material for commercial purposes.
The Author warrants that the Work:
- Has not been published before (except if included in an institutional pre-print server).
- Is not presently being considered for publication elsewhere.
- Does not violate any intellectual property right of any person or entity.
- Does not contain any subject matter that contravenes any laws (including defamatory material and misleading and deceptive material) and
- Meets ethical standards applicable to the research discipline.
They should warrant that the work and all figures, illustrations, photographs, charts, and other supplementary material are original. They declare that this manuscript has not been published elsewhere and submitted, nor will be submitted, to any other publication while consideration by the JNARC. There is no any plagiarism in this manuscript and no part of this manuscript (referenced or otherwise) has been copied verbatim. No one who has contributed significantly to the work has been denied authorship and those who helped have been duly acknowledged. All authors reviewed and approved the content and parts of this manuscript as submitted.
Grant of pubishing rights
The authors should grant the publisher a license to publish their article, in all forms and all media (whether known at this time or developed at any time in the future) throughout the world, in all languages, where their rights include but are not limited to the right to translate, create adaptations, extracts, or derivative works and to sublicense such rights, for the full term of copyright (including all renewals and extensions of that term), to take effect if and when the article is accepted for publication. They confirm that they have read and accept the full Terms and Conditions below including author warranties, and have read and agree to comply with the Journal’s policies on peer review and publishing ethics.
Click to download Copyright Form.
Please read this agreement carefully, complete it, and return a copy to us by email, fax, or hard copy immediately, to avoid any delay in the publication of your article.