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International Journal of Pure & Applied Bioscience (IJPAB)
Year : 2019, Volume : 7, Issue : 2
First page : (65) Last page : (72)
Article doi: : http://dx.doi.org/10.18782/2320-7051.7282

Evaluation of Proximate, Chemical and Functional Properties of Paddy for Suitability of Flaked Rice (Paha)

Rahul Dahare*, Bhupendra Sahu and S. Patel

Department of Agricultural Processing and Food Engineering,
Swami Vivekanand College of Agril. Engg and Tech. & Research Station, Faculty of Agriculrural Engineering,
Indira Gandhi Krishi Vishwavidyalaya, Raipur, (Chhattisgarh) 2019
*Corresponding Author E-mail: rahul.dahare10@gmail.com
Received: 8.02.2019 | Revised: 13.03.2019 | Accepted: 17.03.2019  

 ABSTRACT

For the investigation three varieties of paddy in Chhattisgarh Zinc rice, Dokra-Dokri and Mahamaya, were experimented in order to determine the important proximate, chemical and functional properties. Moisture content, fat content, fibre content, protein content and ash content were determined as its proximate analysis of paddy. Similarly, starch, amylose and amylopectin as chemical properties and water absorbing index, water solubility index and swelling power were determined as functional properties. All varieties has different proximate composition, for moisture content of Chhattisgarh Zinc Rice, Dokra-Dokri and Mahamaya 11.05 to 11.55 % (wb), for fat content 3.25 to 3.62 %, for fiber content 2.59 to 3.74 %, for protein content 3.74 to 5.48  % and for ash content 1.00 to 1.07 % was observed among all paddy varieties respectively. The starch, amylose content and amylopectin of three different rice varieties were observed 74.06 to 75.53 %, 20.11 to 24.68 % and 75.32 to 79.89 % respectively. And for functional properties of rice it was ranged between 2.46 to 2.51%, 2.94 to 3.98% and 6.15 to 6.22 taken as water absorbing index, water solubility index and swelling power of following three rice varieties.

Key words: Paddy, Raw rice, Characteristics of paddy, Properties of paddy.

Full Text : PDF; Journal doi : http://dx.doi.org/10.18782

Cite this article: Dahare, R., Sahu, B. and Patel, S., Evaluation of Proximate, Chemical and Functional Properties of Paddy for Suitability of Flaked Rice (Paha), Int. J. Pure App. Biosci.7(2): 65-72 (2019). doi: http://dx.doi.org/10.18782/2320-7051.7282