ANALYSIS OF NUTRITIONAL AND COOKING QUALITY PARAMETERS OF RED RICE CULTIVARS USING SCANNING ELECTRON MICROSCOPE WITH EDAX

S. GANGADHARAN¹*, C.R. CHINNAMUTHU², R. BABU³, K. BASKAR⁴, C. VANNIARAJAN^5
1Department of Agronomy, Agricultural College and Research Institute, Madurai, 625 104, Tamil Nadu Agricultural University, Tamil Nadu
²Department of Agronomy, Agricultural College and Research Institute, Madurai, 625 104, Tamil Nadu Agricultural University, Tamil Nadu
³Department of Agronomy, Agricultural College and Research Institute, Madurai, 625 104, Tamil Nadu Agricultural University, Tamil Nadu
⁴Department of Agronomy, Agricultural College and Research Institute, Madurai, 625 104, Tamil Nadu Agricultural University, Tamil Nadu
⁵Department of Agronomy, Agricultural College and Research Institute, Madurai, 625 104, Tamil Nadu Agricultural University, Tamil Nadu
* Corresponding Author : gangaagri360@gmail.com

Received : 17-03-2018     Accepted : 21-03-2018     Published : 30-03-2018
Volume : 10     Issue : 6       Pages : 5473 - 5476
Int J Agr Sci 10.6 (2018):5473-5476

Keywords : Red rice, Cooking quality, Scanning electron Microscope and Nutritional rice
Conflict of Interest : None declared
Acknowledgements/Funding : Author thankful to Department of Nano science and Technology, Agricultural College and Research Institute, Tamil Nadu Agricultural University, Coimbatore, 641003, Tamil Nadu. Author thankful to Department of Food Science and Nutrition, Home Science College and Research Institute, Madurai, 625104, Tamil Nadu
Author Contribution : All author equally contributed

In Department Nano Science and Technology of Tamil Nadu Agricultural University and Department of Food Science and Nutrition a laboratory analysis was carried out to assess the cooking quality and elemental composition of four red rice cultivars. The red rice cultivars of Chandikar, Norungan, TKM 9 and TPS 1 grain samples were collected in Agricultural College and Research Institute Madurai and analyzed for its cooking quality and elemental composition. All the four-rice variety are short grains and medium slender in L/B ratio. Among the four varieties the two TNAU improved varieties had recorded the maximum hulling and milling percentage than the land races. The TNAU improved varieties recorded lower grain volume and bulk density than land races. Among the varieties, TPS 1 get cooked rapidly. Higher grain elongation and volume expansion ratio was observed with Chandikar variety. Higher carbohydrates, protein, fibre, fat, iron and zinc per cent of land races was noticed compared to improved red rice varieties. All the four varieties were with elements of C, N, O, K, M and Mo. Cultivar Norungan was had a special element namely Gd and in TPS 1 with Sm.

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