Quality analysis of indigenous organic Asian Indian rice variety- Salem Samba

Indian Journal of Traditional Knowledge

Volumn 11, Issue 1, 2012, Pages 114-122

  Ravi, Usha ^a   Menon, Lakshmi ^a   Gomathy, G ^a   Parimala, C ^a   Rajeshwari, Raja ^a  

^a MOP Vaishnav College for Women   (India)

Author keywords

Cooking; Indigenous; Milling; Organic asian indian rice; Parboiling; Physicochemical; Salem samba

Indexed keywords

EID: 84858133559     PISSN: 09725938     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (47)

1. Sullivan P, Organic Rice Production, NCAT Agriculture Specialist, 1 (2003) 1-6.
2. FAOSTAT, 2005. Agricultural statistical data. www.faostat.fao.org
3. Bhattacharya KR, The chemical basis of rice end-use quality, In: Rice is life: scientific perspectives for the 21st century, Proc of World Rice Research Conf, (K Toriyama, KL Heong & B Kardy), (IRRI), 2005, 245-248.
4. AACC International Methods, 76.13. AACC International Approved Methods of Analysis, 11th Ed. (AACC International PRESS, St. Paul, MN, U.S.A.), 2009.
5. Juliano BO, A simplified assay for milled-rice amylose, Cereal Sci Today,6, (1971) 334-40.
6. AACC International Methods, 44-15.02. AACC International Approved Methods of Analysis, 11th Ed. (AACC International PRESS, St. Paul, MN, U.S.A.), 2009.
7. Swamy IYM, Ali ZS & Bhattacharya KR, Hydration of raw and parboiled rice and paddy at room temperature, J Food Sci Techno, 8 (1971) 20-22.
8. th Ed. Method 44- 15. 02,Moisture-Air-Oven Methods. AACC International, St. Paul, MN, U.S.A.
9. Alizadeh MR, Minaei S, Tavakoli T & Khoshtaghaza MH, Effect of de-awning on physical properties of paddy, Pakistan J Bilo Sci, 9 (9) (2006), 1726-1731.
10. Nalladulai K, Alagusundaram, K & Gayathri P, Airflow resistance of paddy and its byproducts, Biosys. Eng, 83 2002 67-75.
11. Fan J, Siebenmorgen J, Gartman TR & Gardisher GR, Bulk density of long and medium grain rice varieties affected by harvest and conditional moisture, Cereal Chem, 75(2) (1998) 254-258.
12. Mohsenin NN, Physical properties of plant and animal materials, (Gorder and Breach science publishers), 1986.
13. Parnsakhorn S and Noomhorm A, Changes in Physicochemical Properties of Parboiled
14. Brown Rice during Heat Treatment Agri Eng Intl 10 (2008) 1-20.
15. Roohi, The study on energy consumption during husking and whitening of three common paddy varieties in Guilan province, (MSc Thesis, Tarbiat Modares University), 2002.
16. Patindol J, Wang YJ & Jane JL, Structure-functionality changes in starch following rough rice storage, Stärke, 57 (5) (2005) 197-207.
17. Little RR, Hilder GB & Dawson EH, Differential Effect of Dilute Alkali on 25 varieties of Milled White Rice, Cereal Chem, 35 (1958) 111-126.
18. Cagampang GB, Perez CM & Juliano BO, A gel consistency test for eating quality of rice, J Sci Food Agric, 24 (12) (1973) 1589-1594.
19. Sidhu J S, Gill MS & Bains GS, Milling of paddy in relation to yield and quality of rice of different Indian varieties, J Agric Food Chem, 23 (6) (1975) 1183-1185.
20. AACC International Methods, 61- 02. 01. AACC International Approved Methods of Analysis, 11th edn, (AACC International PRESS, St. Paul, MN, U.S.A.), 2009.
21. Singh N, Sodhi NS, Kaur M, & Saxena SK, Physicochemical, morphological, thermal, cooking and textural properties of chalky and translucent rice kernels, Food Chem, 82 (3) (2003) 433-439.
22. Perez CM and Juliano BO, Grain Quality and Nutritional value, Intl Rice Research Newsletter, 13 (5) (1988) 10.
23. Donald AM Understanding Starch Functionality In: Starch in food: structure, function and functionality, edited by Eliasson AC, (Wood head Publishing), 2004.
24. Leloup VM, Colonna P, & Buleon A Influence of amyloseamylopectin ratio on gel properties, J Cereal Sci, 13(1) (1991) 1-13.
25. Wayne EM & Wadsworth JI, Rice Science and Technology, (C R S Press), 1993, 470.
26. Luh BS, Rice: Production and Utilization (AVI publishing company), 1991.
27. Bhattacharya KR, Sowbhagya CM & Indudhara Swamy YM, Some physical properties of paddy and rice and their interrelations, J Sci Food Agric, 23(2) (1972) 171-186.
28. Mohsenin NN, Physical properties of plant and Animal Materials, 2nd edn, (Gorden and Breach Science Publisher, New York), 1986, 711.
29. Deshpande UA & Matthews JC, Adsorption of CO and CH4 on grain dust: surface area measurements by adsorption of N2 and CO2, In: Proceedings of the International Symposium of Grain Dust, (Kansas State University, Manhattan, KS), 1979.
30. Belsnio B, Physical grain characteristics of paddy/milled ride and its grades and standards, In: Towards integrated commodity and pest management of grain storage, Proc of Reg Trainign Course (RL Semple, PA Hicks, JV Lozare & A Cascermanas), (FAO), 1992.
31. Keeratipibul S, Luangsakul N & Lertsatchayarn T, The Effect of Thai Glutinous Rice Cultivars, Grain Length and Cultivating Location on the Quality of Rice cracker (arare), LWT- Food Sci Technol, 41 (10) (2008) 1934-1943.
32. Dipti SS, Hossain ST, Bari MN and Kabir KA, Physicochemical and cooking properties of some fine rice varieties, Pak J Nutr, 1 (4) (2002) 188-90.
33. Imoudu PB, & Olufayo AA, The effect of sun-drying on milling yield and quality of rice, Bioresour Technol, 74(3) (2000) 267-269.
34. Afzalinia LS, Shaker M & Zare E, Comparison of different rice milling methods, Proc of Society for engineering in agricultural, food and biological systems North-Central Intersectional Meeting (2004).
35. Faruq G, Hadjim MO & Meisner CA, Inheritance of Gelatinization Temperature in Rice, Intl J Agri Bio, 6 (5) (2004) 810-812.
36. Wijaya CH, Purnomo BE & Hashidoko Y, Physico-Chemical Properties, Sensory Characteristics and Glycemic Index of Tidal Peat-Swamp Rice Grown in South Kalimantan, ASEAN Food J, 14 (1) (2007) 37-43.
37. Juliano BO, Criteria and tests for rice grain qualities, In: Rice Chemistry and Technology, (AACC,St. Paul, MN), 1985, 445-490.
38. Nayak R & Reddy JN, Seasonal influence on quality characters in scented rice (Oryza sativa L), The Indian J Gen Plant Breed, 65(2) (2005) 127-128.
39. Hsieh SC, Studies of physicochemical aspect of eating quality and grading of rice, In: Bull Taichung Dist Agr Improv Stat, 1991, 1-9.
40. Panlasigui LN, Thompson LU, Juliano BO, Perez CM, Yiu SH et al, Rice varieties with similar amylose content differ in starch digestibility and glycemic response in humans, Am J Clin Nutr,54 (1991) 871-877.
41. Choudhury NH, Parboiling and Consumer Demand of Parboiled Rice in South Asia, In: Rice grain marketing and quality issues, Proc Intl Rice Research Conference, 1991, 47-54.
42. Khatun MM, Ali MH, Dela Cruz D, Correlation Studies on Grain Physicochemical Characteristics of Aromatic Rice, Pakistan J Biol Sci, 6(5) (2003) 511-513.
43. Nkori Kibanda JM and Luzi-Kihupi A, Influence Of Genetic and Genotype x Environment Interaction on Quality of Rice Grain, African Crop Sci J, 15 (4) (2007) 173-82.
44. Deffenbaugh LB & Walker CE, Comparison of starch pasting properties in the Brabender Visco amylograph and the Rapid Visco-Analyser, Cereal Chem, 66 (6) (1989) 493-499.
45. Zobel HF, Gelatinization of starch and mechanical properties of starch pastes. In: Starch Chemistry and Technology, edited by Whistler R, Bemiller, JN and Paschall, EF (Academic Press (1984).
46. Patindol J & Wang YJ, Fine structures of starches from longgrain rice cultivars with different functionality, Cereal Chem, 79 (3) (2003) 465-469.
47. Mazurs EG, Scoch TJ & Kite FE, Graphical analysis of the Brabender viscosity curves of various starches, Cereal Chem, 34 (1957) 141-152.