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Physical and cooking properties of rice and barnyard millet varieties

Author Affiliations

  • 1Department of Foods & Nutrition, College of Home Science, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India
  • 2Department of Foods & Nutrition, College of Home Science, G.B. Pant University of Agriculture & Technology, Pantnagar, Uttarakhand, India

Int. Res. J. Biological Sci., Volume 13, Issue (1), Pages 22-28, February,10 (2024)


Study of physical and cooking properties provides valuable information on grain quality, which has bearing on its final product. Results of physical properties revealed that the thousand-kernel weight (g), thousand kernel volume (ml), bulk density (g/cc) and hydration capacity (g) of barnyard millet varieties were 3.18, 4.07, 0.80 and 0.50 for PRJ-1 variety and 2.75, 3.93, 0.68 and 0.52 for local cultivar. For rice varieties, the above-mentioned properties were 13.75, 9.53, 1.43 and 1.31 for Swarna variety and 11.38, 7.96, 1.42 and 1.23 for Mahsuri variety. The results on cooking quality of grains reveal that swelling power (g/g), water uptake ratio, increase in weight after cooking (%), solid loss (%), cooking time (minutes), amylose content (%) and gelatinization temperature (oC) of barnyard millet samples PRJ-1 variety and local cultivar were 2.82, 2.19, 119.6, 4.0, 13, 20.63, 75.43 and 2.81, 2.15, 115, 4.60, 13, 19.48 and 73.29, respectively. Except swelling power (g/g), water uptake ratio and cooking time, all cooking characteristics of barnyard millet samples differed significantly. The above cooking quality parameters for rice varieties Swarna and Mahsuri were 3.23, 2.26, 123.3, 3.16, 18, 21.38, 76.30 and 3.10, 2.22, 121.6, 1.85, 17, 20.03 and 75.6, respectively.


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