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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