Evaluation of some proximate, chemical and functional properties of Chhattisgarh popular paddy varieties for suitability of flaked rice (Poha)

Abstract

For preparation of value added product like puffed, popped and flaked rice of agriculture product requires information about their all the chemical and functional properties. The objective of this work was to determine some of the chemical and functional properties of three different type of rice variety which may influence the rice processing operation from raw rice to value added product. In this study, various chemical and functional properties of raw rice variety were determined at a moisture content of about 11.45%, 12.15% and 11.33% on (wet basis) for Rajeshwari, Durgeshwari and Mahamaya paddy variety respectively. In the case of Rajeshwari rice variety, the fat, fiber, protein an ash content were 3.62%, 3.74%, 6.73% and 1.05% respectively. The corresponding values were 4.27%, 3.14%, 6.29% and 1.13% for Durgeshwari rice variety and 3.45%, 3.39%, 6.51% and 1.39% for Mahamaya rice variety. The starch, Amylose and Amylopectin were determined as its chemical properties and water absorbing index, water solubility index and swelling power were determined as functional properties. The starch, Amylose and Amylopectin were observed 74.60%, 24.43% and 75.57% for Rajeshwari raw rice, 74.88%, 24.55% and 75.45% for Durgeshwari raw rice, 75.53%, 24.80% and 75.20% for Mahamaya raw rice variety. And for functional properties of rice it were observed between 2.46 g/g, 3.98% and 6.20 for Rajeshwari raw rice, 2.25 g/g, 4.24% and 6.40% for Durgeshwari raw rice, 2.49 g/g, 3.20% and 6.15% for Mahamaya raw rice variety taken as water absorbing index, water solubility index and swelling power.