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Research Journals >
Indian Journal of Traditional Knowledge (IJTK) >
IJTK Vol.11 [2012] >
IJTK Vol.11(1) [January 2012] >
| Title: | Quality analysis of indigenous organic Asian Indian rice variety- Salem samba |
| Authors: | Ravi, Usha
Menon, Lakshmi
Gomathy, G
Parimala, C
Rajeshwari, Raja |
| Keywords: | Organic Asian Indian rice
Indigenous
Physicochemical
Milling
Parboiling
Cooking
Salem samba |
| Issue Date: | Jan-2012 |
| Publisher: | NISCAIR-CSIR, India |
| IPC Code: | Int. Cl.8: A01G 16/00, G07C, G01N, A47G |
| Abstract: | Rice is the world’s most important food crop
and is a primary food source for over one third of the world’s population. The
current scenario in the food and agriculture sector marks the sudden increase
in concern towards organic farming and conservation of genetic biodiversity in
rice production. The objective was to analyze the various quality aspects in
terms of proximate and nutrient composition, physical characteristics, milling
characteristics and physicochemical characteristics and cooking quality of
organically grown traditional indigenous Asian Indian rice variety - Salem samba. The nutrient content of Salem samba was found to be relatively higher
when compared to conventional rice varieties. And based on its proximate
composition it was identified to give soft and non waxy cooked rice with medium
amylose content which is ideal for cooking. Based on milling characteristics it
was identified that parboiled milling is highly suitable. In terms of
physiochemical characteristics, the indigenous rice variety Salem samba was identified to have a high
intermediate gelatinization temperature and also formed a hard gel in terms of
its gel consistency. The cooking quality was found to be satisfactory and was
identified to have close interrelationship with physicochemical
characteristics. |
| Page(s): | 114-122 |
| CC License: |  CC Attribution-Noncommercial-No Derivative Works 2.5 India |
| ISSN: | 0975-1068 (Online); 0972-5938 (Print) |
| Source: | IJTK Vol.11(1) [January 2012]
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