European Academic Research ISSN 2286-4822
ISSN-L 2286-4822
Impact Factor: 3.4546 (UIF)
DRJI Value : 5.9 (B+)
Article Details :
Article Name :
Grain Quality Evaluation of Traditional Aromatic rice varieties of Nepal
Author Name :
SURYA DHUNGANA
Publisher :
Bridge Center
Article URL :
Abstract :
Rice grain quality characteristics such as physical( hulling percentage, kernel length and breadth) along with chemical characteristics( Amylose content, Alkali spreading and clearing value, Gelatinization temperature) and Aroma of ten traditionally grown aromatic rice were studied. The higher hulling percentage was found on Jhinuwa while the ratio of L/B of the varieties ranged from 1.60- 3.4. Similarly among the aromatic varieties AC was found ranging from where as Kernel elongation ratio was observed from 1.15-1.40. Among all the varieties studied it was found that Jorayal basmati has the longest grain size of 6.87. Among the varieties it was observed that Indrabeli and Jhinuwa Masino has strong emission of aroma then other. On the basis of all parameters it was found that these varieties could be used for commercial production.
Keywords :
Aromatic rice, Quality, Aroma, Amylose content, L/B

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