Ahmad Thesis For Print

QUALITY EVALUATION OF DIFFERENT RICE (Oryza Sativa
L.) VARIETIES
BY
AHMAD ALI
Reg No: AWKUM-16000573
B. Sc. (H). Agriculture
Food Science and Technology
DEPARTMENT OF AGRICULTURE
FACULTY OF CHEMICAL AND LIFE SCIENCES
ABDUL WALI KHAN UNIVERSITY MARDAN
SESSION (2016 – 20)
L.) VARIETIES
BY
AHMAD ALI
Internship report submitted to Abdul Wali Khan University Mardan in partial

fulfillment of the requirements for the degree of
B. Sc. (H) Agriculture

Food Science and Technology
SESSION (2016 – 20)
L.) VARIETIES
By
Ahmad Ali
Registration No:
AWKUM-16000573
Approved by:
Supervisory Committee:
________________________
Dr. Sadiq Shah Supervisor
Department of Food Science & Technology
Abdul Wali Khan University, Mardan
________________________
Dr. Saqib Jabbar Co-Supervisor
Senior Scientific Officer
Department of Food science
National Agriculture Research Center
________________________
Prof. Dr. Amjid Iqbal Chairman
Department of Food Science and Technology
Abdul Wali Khan University, Mardan
SESSION (2016 – 20)
This humble effort is dedicated
To
My Parents and My Lovely Wife

CERTIFICATE
It is to certify that AHMAD ALI Reg. No (AWKUM-16000573), Student of Food

Science & Technology. Abdul Wali Khan University Mardan has successfully completed his
internship of 6 weeks and this report submitted by him is accepted in its present form by the
Food Science and Product Development Institute, NARC, Islamabad.
Supervisor ___________________
Dr. Sadiq Shah
Abdul Wali Khan University Mardan
Co-Supervisor Dr. Saqib Jabbar

Senior Scientific Officer
Department of Food science
National Agriculture Research Center
Chairman
Prof. Dr. Amjid Iqbal
Abdul Wali Khan University Mardan
ACKNOWLEDGEMENTS
I have only pearls of my eyes to admire the blessings of the compassionate and
omnipotent because words are bound, knowledge is limited and time is short to express
ALLAH ALMIGHTY’s dignity Whose Blessings thrived my ambitions, giving me
affectionate parents, talented teachers, sweet brothers & sisters and unique friends.
Trembling lips and wet eyes praise for HOLY PROPHET HAZRAT MUHAMMAD
(P.B.U.H.) for enlightening our conscience with the essence of faith in ALLAH, converging all
His kindness and mercy upon him.
I owe special gratitude to Dr. Noman Rashid Siddiqui Director, Food Science &
Product Development Institute, NARC, Islamabad, for her indispensable cooperation and
provided me facilities to conduct internship in her institute.
I want to pay my special thanks to my Internship Supervisor, Dr. Saqib Jabbar (SSO,
FSPDI) and Dr. Muhammad Naeem Safdar (SSO, FSPDI) under their dynamic supervision,
skillful guidance, and constructive suggestions throughout my internship and in writing of my
internship report.
Special appreciations to Madam Masooma Munir and Madam Aqsa Qayyum. They
were also been extremely kind & affectionate to me. Their guidance and valuable discussions
are gratefully acknowledged.
I would like to pay thanks to my dear friends Farah Iqbal, Laiba Zahid, HASSAN
MUHMMAD and Israr Ahmad who ever encouraged and provide me good information.
I wish to express my deep sense of gratitude to my Parents for their amiable attitude, moral
support and prayers for my success. I have no words to express my heartfelt thanks to my
family for their continuous encouragement.
AHMAD ALI
List of Contents
LIST OF FIGURES....................................................................................................................VIII
LIST OF TABLES........................................................................................................................IX
ABSTRACT....................................................................................................................................X
1. INTRODUCTION....................................................................................................................1
2. LITERATURE REVIEW.........................................................................................................6
3. MATERIAL AND METHODS...................................................................................................9
3.1 Collection of Material:.................................................................................................................9
3.2 Preparation of Sample:.................................................................................................................9
3.3 Rice Milling:................................................................................................................................9
3.4 Milling Test.................................................................................................................................9
3.5 Physical Test..............................................................................................................................11
3.5.1 Grain Size...............................................................................................................................11
3.5.2 Alkali Spreading Test.........................................................................................................12
3.5.3 Bursting of Rice..................................................................................................................12
3.5.4 Aroma Test.........................................................................................................................13
3.6 Chemical Test............................................................................................................................14
3.6.1 Moisture Determination......................................................................................................14
3.6.2 Gel Consistency Test..........................................................................................................16
3.7 Rice Biscuits..............................................................................................................................18
3.7.1 Recipe.................................................................................................................................18
3.7.2 Ingredients..........................................................................................................................18
3.7.3 Procedure............................................................................................................................19
4. RESULTS..................................................................................................................................22
4.1 Physical Quality Analysis of Hybrid Rice.................................................................................22
4.2 Alkali Spreading........................................................................................................................25
4.3 Bursting of Rice Analysis of different rice varieties..................................................................25
4.4 Gel Consistency of different Rice Varieties...............................................................................27
4.5 Aroma Estimation of Rice Varieties..........................................................................................27
4.6 Ash Content of Different Rice Hybrid Lines.............................................................................27
4.7 Moisture Content of Different Rice Hybrid lines.......................................................................28
4.10 Ash Content of rice biscuits treatments....................................................................................29
5. DISCUSSION............................................................................................................................30
6. REFERENCES..........................................................................................................................35
LIST OF FIGURES
Figure 1.1 Rice consumption, caloric intake, and percent of calories from rice.............................5
Y
Figure 3.1 Milling test machine.......................................................................................................9

Figure 3.2 Rice Flour Machine......................................................................................................10
Figure 3.3 Rice processing and sorting machine...........................................................................10
Figure 3.4 Scale showing length-wise measurement of sample rice.............................................11
Figure 3.5 Different Rice Samples................................................................................................11
Figure 3.6 Micrometer used for measuring width, hieght and breadth of Rice samples...............12
Figure 3.7 Oven used for producing ashes from rice powder........................................................15
Figure 3.8 Desiccator.....................................................................................................................16
Figure 3.9 Hot Plate stirrer............................................................................................................17
Figure 3.10 Sample place in ice for cooling..................................................................................18
Figure 3.11 Rice Biscuits sample 1...............................................................................................19
Figure 3.12 Rice Biscuits made from sample 2.............................................................................20
Figure 3.13 Rice Biscuits made from sample 3.............................................................................21
Figure 4. 1 Showing detail rice burst and sounded rice after cooking..........................................26
LIST OF TABLES
Table 4. 1 Sample table for statistical analysis of physical quality of Oryza sativa L..................23
Table 4. 2 Showing Length, breadth, thickness and length to breadth ration of the rice samples.
.......................................................................................................................................................23
Table 4. 3 Representing Rice sample type, alkali digestion and its gelatinized temperature........25
Table 4. 4 Representing Rice variety: sound rice vs burst rice ratio after cooking.......................26
Table 4. 5 Showing length and consistency of the gel made up from rice....................................27
Table 4. 6 Showing aroma of different rice variety.......................................................................27
Table 4. 7 Ash Content of Different Rice Hybrid Lines................................................................28
Table 4. 8 Showing moisture tent determination of different rice varieties..................................28
Table 4.9 Determination of Ash content determination................................................................29
ABSTRACT
Oryza sativa L. generally known as Rice is found to one the oldest domestic available plant
(crop) species that has been able to feed more people across the globe compare to all other
available food crops. Being the most populace continent, Asia, is responsible for majority of
the rice production across the world. In Pakistan, Oryza sativa is responsible for approximately
10% of the total crop cultivated area which accounts for 6.1% of all agriculture value and 1.3%
in GDP (gross domestic product). The rice samples were prepared by using milling. The
physical quality of the rice cultivars was calculated using micrometer by calculating length,
breadth, thickness, L/B ratio and quality index. After physical analysis the samples were
cooked and processed for the calculation of moisture, ash, alkali spreading, gel consistency and
rice biscuits. The vitamin C and sugar content of the rice samples cultivars was also calculated.
The length of the rice varieties was calculated using length micrometer. Among the tested rice
varieties GQTL-17 was determined to have highest length 6.69mm while that GQTL-33 was
determined to have the lowest length that is 5.65mm. The average length for all the selected 50
cultivars was calculated to be 6.12mm. Similarly the breadth was also determined for the
selected varieties, among which GQTL-32 was found to have highest breadth of 2.45mm while
lowest breadth was determined for GQTL-1.80. The average breadth was determined to be
2.1mm for all the selected samples. The selected 50 varieties of rice samples were subjected for
calculation of thickness where GQTL-18 & GQTL-36 were having highest thickness of
1.86mm while that of GQTL-12 with 1.58mm was the lowest among the rice samples.
Similarly the average thickness calculated for all the selected rice varieties was 1.74mm. The
selected rice varieties were then subjected for determination of length/breadth (L/B) ratio
among which GQTL-13 cultivar was calculated to be the highest (3.50mm) while that of
GQTL-2 (2.44mm) was the lowest. The average L/B ratio was calculate to be 2.85mm. The
quality index of the rice cultivars was calculated among which GQTL-13 (2.11mm) was having
highest quality index value while that GQTL-32 (1.36). The average quality index of all the
rice samples was evaluated to 1.64mm. The moisture content determined in selected four rice
samples were 10%-12%. Among the selected breed GQTL-1368 (IR1) were found to have
highest moisture content 12.66% followed by GQTL-1368 (IR2) having 12.18%. The least
moisture content was determined for GQTL-1368 (43) (IR1) that is 10.70%. The ash content
of the rice cultivars was calculated to be 0.33%.
Chapter 1
Introduction
1. INTRODUCTION
Oryza sativa L. generally known as Rice is found to one the oldest domestic available plant
(crop) species that has been able to feed more people across the globe compare to all other
available food crops. Being the most populace continent, Asia, is responsible for majority of
the rice production across the world. In Pakistan, Oryza sativa is responsible for
approximately 10% of the total crop cultivated area which accounts for 6.1% of all
agriculture value and 1.3% in GDP (Gross Domestic Product).
Rice is that the 2nd most vital food crop in Pakistan, not only in respect of local consumption
but also in sight of huge exports. Presently rice is grown on approximately quite 2.5 million
hectares, with a complete production of 5 million tonnes (Anon.et al, 2005). About 1/3 of the
entire rice production is exported, which contributes about 20% of the exchange earnings
(Anon.et al, 1993). Consistent with IRRI report Pakistan rice export was about 10% of the
planet rice trade (IRRI et al. 1993). Therefore, Pakistan must further expand its export and
improve its local consumption by expanding the grain quality types as per the buyer demand
round the globe and within the country. Grain quality may be a very wide subject
encompassing diverse characters that are directly or indirectly associated with exhibit one
quality type. A few important grain characteristics that constitute the grain quality are shown
in Table I. Variation in anyone character or its combination leads to the changed quality of
rice grain.
In rice, only the dehulled grain (usually milled) is consumed as food. Both hulled and un-
hulled rice grains have great diversity in size and shape. This might flow from to widespread
distribution in several agro climatic conditions and diversified selection for a good range of
uses of rice grain. Satoh et al. (1990) reported a good variation for grain among the local rice
collected from different countries. Genetic diversity may be a prerequisite for increasing
yields and for stabilizing production within the face of disease epidemic and fluctuating
condition (Sano et al., 2000). Rice may be a monocotyledonous angiosperm. The genus, to
which it belongs, Oryza, contains quite 20 species, only two of which are mentioned as
cultivated rice: cultivated rice, cultivated in South-east Asian countries and Japan, and Oryza
glaberrima cultivated in West Africa. Rice was originally cultivated in tropical Asia, the
oldest record dating 5000 years BC, on the other hand extended also to temperate regions
(Watanabe, et al. 1997). Rice is that the most vital staple food in Asia. About 90% of the
world’s rice is grown and consumed in Asia, where 60% of the world’s population lives. Rice
INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 1

Chapter 1
Introduction
accounts for between 35-60% of the caloric intake of three billion Asians (Guyer et al.,
1998).
Rice is that the single most vital grain crop within the world. Despite its importance as a food
crop, there's relatively little known about its responses to pollution. Although visible injury to
rice caused by photochemical oxidants has been reported in Japan, there are few studies
which have examined effects of air pollutants on rice over the entire growth season under
realistic environ- mental conditions. These studies generally indicate that rice isn't among the
foremost sensitive crops to pollutants like ozone (O 3) and Sulphur dioxide (SO2). However,
emissions of pollution are rising rapidly in many countries of south and south-east Asia, and
given the importance of rice within the region, it's essential that the responses of locally-
grown cultivars to those and other pollutants are properly assessed under the characteristic
climate. (Nakamura et al., 1975),
Different rice varieties have different nutritional composition. Current findings identify the
importance of landraces/traditional rice varieties for his or her high mineral, protein and
antioxidant contents. Studies have demonstrated beneficial qualities like the high biological
value of amino acids in rice, high content of essential fatty acids and selenium, and anti-
hypertension effects. However, such knowledge remains unknown to most consumers who
are conditioned to equating good quality rice with white rice, depriving to possess them of the
potential health benefits provided by rice diversity at the present, variety of sorts with
medicinal properties are grown and utilized in various states of India. Kerala is rich in
traditional rice varieties, which are conserved and developed by the tribal and rural farmers of
the state. The normal rice varieties exhibit a good range of peculiarities like tolerance to
drought, flood, pests, diseases, salinity and alkalinity. Kerala is endowed with specialty rice
varieties rich in nutritional values, cultural values, fine aroma and medicinal properties. The
crimson coloured and long-sized rice of Chhattisgarh and Jharkhand are reported to be more
nutritious than the red, white, and coarse-grained rice. Red rice varieties like Bhama,
Danigora, Karhani, Kalamdani, Ramdi, Muru, Hindmauri, and Punaigora are reported to be
more nutritious; after consuming these rice just one occasion, an individual can add the sector
for an entire day without feeling hungry. The cooked rice starchy water (locally called mar or
maand) of red rice varieties helps keep an individual fresh and energetic. Even after long
hours of hard physical work, an individual doesn't feel thirsty. (Das and Oudhia, 2001).

Chapter 1
Introduction
The composition of the rice kernel and its milling fractions are studied extensively (Juliano
1966, 1972, 1985). Milling brings about changes in chemical composition, and therefore the
degree of milling determines the quantity of nutrients within the residual milled rice. Rice
features a higher content of all constituents except total carbohydrates compared to milled
rice (Table 151). The bran, which contains greater quantities of fat, protein, vitamins, and
minerals, is removed during milling, leading to reduced levels of those constituents within the
remaining endosperm (Resurreccion et al. 1979). Earlier studies also showed that the
concentration of thymine in rice is about five times that in fully milled rice; while niacin,
phosphorus, potassium, iron, sodium, and riboflavin are two to 3 times higher (Kennedy and
Schelstraete et al. 1974).
Rice Nutritional & Health Benefits
After wheat, rice is the second most consumed cereal across the globe. Rice is the principle
food for two third of the total world’s population. Alone in Asia, two billions of the people
obtain 80% of their daily energy need from rice. The chemical characterization of rice
revealed that carbohydrates (80%) are the main component of rice followed by protein (7-
8%), fats (3%) while three different fiber are also present in rice (Juliano, 1985). Based on
the chemical analysis rice has been found to be a rich source of complex carbohydrates.
Carbohydrates are broken down to glucose which are then utilized as primary source of
energy for exercise and an essential for low starch digestion present in brain. These brain low
starch digestion resulted into production of high proportion of amylase which depends upon
size, shape and structure of the starch granules. Rice, being a primary source carbohydrates,
Rice consumers who are suffering from diabetes type II would feel more comfort while
consuming/eating slowly digestible rice varieties as compared to polished rice. Because of
the complex nature of carbohydrates, some starches in rice are not digestible and some are
digested extremely slowly which reaches to massive intestine intact (Dopson et al., 2009). A
study conducted by Qi and their research group suggested that diabetes risk could be
minimize by the replacement of polished rice with other rice or by other whole grain (Qi et
al., 2010). A similar study was conducted by Qureshi and his co-researchers suggesting that
rice has significantly reduce hyperglycemia and hyperlipidemia in both type 1 and type 2
diabetic patients (Qureshi et al., 2002). Further studies also suggest that type II diabetic
person should strictly avoid consuming carbohydrates rich food especially rice. The rate of
utilization and digestion of carbohydrates is mainly dependent on consumers and it varies as

Chapter 1
Introduction
per energy need of the person. Foods containing carbohydrates as primary source of nutrients,
are considered as important source for carrying proteins, macro and micronutrient and other
food component along with their selves (FAO, 1997). These carbohydrates rich food
especially rice should be consumed along with other food items such as fish, meat, vegetable
and fruit in order to make sure a proper diet, healthiness and nutrition for the consumers.
Rice has been determined to be a rich source of protein. It has been found to contain a high
proportion of lysine and also has high potential of digestibility. Rice protein are composed of
eight essential amino acid and comprises 8% of the total rice grain size. These eight essential
amino acids are the primary component of a delicate balanced diet proportion. An entire
process of transformation is required for the rice protein metabolism into health building
amino acids. These amino acids build resilient muscles which comes back to its original form
after stretching and bending, healthy skin and hair and clearer eyesight and nourish the guts
and lungs, tendons and ligaments, brain, nervous system and glandular network. Rice for
Vitamins: The B-complex vitamins, especially thiamine, riboflavin and niacin offered by
natural rice promote outhful energy and nourishment to skin and blood vessels. Rice bran
also contains beneficial anti-oxidants like tocopherols and tocotrienols (of the vitamin E
family) and oryzanols (Lloyd et al., 2000). Researchers have investigated the anti-cancer
activities of tocopherols (Kline et al., 2004) tocotrienols and therefore the ability of oryzanols
to scale back cholesterol absorption (Lloyd et al., 2000). Researchers have also found that
tocotrienols present in rice bran can prevent or reverse blood clots and lesions which will
cause strokes or thrombosis (Fri and Backer, et al. 2004).
The fiber of red and purple rice revealed that they have a rich composition of anthocyanins,
tannins which possess potent antioxidant and anti-inflammatory effect. Tannins have been
screened for antimicrobial and anti-cancer potential and also their role in treatment of
cardiovascular disease has been identified. Beside these anthocyanins and tannins red and
black rice have been evaluated to have iron (Fe), Zinc (Zn) and other essentials minerals
(Ahuja et al., 2000). Zn and Fe are of prime importance and have been used by the human
body as major source for several enzymatic processes and hemoglobin production
respectively. The deficiency of zinc in human body usually results in the onset of diarrhea,
weight loss and cause of a numb of infections which be treated on urgency bases. These
diseases caused by Zn deficiency when left untreated results in causing more severe and fatal
diseases. Similarly, Fe deficiency also results in causing several fatal diseases including

Chapter 1
Introduction
anemia with brittle finger nails and fatigues as possible symptoms. Besides iron and zinc rice
has been found to be an additional source of potassium (K). Potassium is a critical element
that is required by the body in order to perform normal function including metabolism, cell,
and tissue and organ functions. Potassium also help in carrying out normal growth of muscles
and routine activity of the guts. Rice also contain traces of manganese (Mn) and Copper (Cu)
that also have role in vital biological processes. Copper play an active role as co-factor for
many enzyme and several enzyme require it for performing normal body processes while
manganese has a crucial role in brain and nervous system. The presence of these vital element
and minerals in rice not only help to nourish hormonal system of the human body, but also
helps in wound healing and regulation of vital organ functions. Rice also plays an important
role in homeostasis though phosphorus and potassium to take care of internal water balance.
Figure 1.1 Rice consumption, caloric intake, and percent of calories from rice.

Chapter 2 Literature Review
2. LITERATURE REVIEW
In 2008, a study conducted by Zeigler and Barclay et al. (2008) established that rice is listed
as one of the most cultivated crop across the world. Rice is listed as one the main food crop
for aproximately hal of the population of the world. The production of rice are more
vulnerable to drought and lowland areas therefore hybrid rice varieties and cultivars are
thought to be the most possible solution to it. Based on hybrid rice, production quality and
quantity is mainly affected by drought resistance. In contrast to drought conditions, in
irrigated ecosystem, rice yeild has been reported to 10-30% higher to inbred.
Similarly, a study conducted by Wani and their research group suggested that rice is of the
leading cereal starch with unique functional properties. Extensive research ahs been carried
out in the recent past years on the quatntification, purification and characterization of starch
from different rice cultivars. Recent studies conducted on the same phenomenon explored
that molecular structure of starch isolated from different rice cultivars are affected by type of
rice germ plasm, the extration procedure, climate conditions and process of grain
development (Wani et al., 2012). Morphological studies of the rice including microscopic
and particle size analysis revealed siginificant changes among shape of rice starch garnules
and granule size. These studies concluded that shape of the starch granules may be polyhedral
and irregular while size of the granule ranges from 2-7 μm. Rice starch granules has been
divided into two broad type including nonwaxy starch and long-grain rice starch. Among
which long-grain rice starch has been determined to have greater variation in granular size as
compare to nonwaxy starches. Compare to other cereal crops with amylose matters varying
from almost amylose-free in waxy to about 35% in nonwaxy and long-grain rice starches.
Amylose content seems to be the chief aspect regulating almost all physicochemical
characteristics of rice starch due to its inﬂuence on pasting, gelatinization, retrogradation,
syneresis, and other functional properties.
Waxy rice starches have high swelling and solubility parameters, and larger relative
crystallinity values than nonwaxy and long-grain starches. However, nonwaxy rice starches
have a higher gelatinization temperature than the waxy and long-grain starches. The bland
taste, nonallergenicity, and smooth, creamy, and spreadable characteristics of rice starch
make it unique and valuable in food and pharmaceutical applications. This review provides
recent information on the variation in the molecular structure and functional properties of
different rice starches.

Tester and Morrison et al., (1990a) concluded that amylose is the major factor inﬂuencing the
physicochemical properties of rice starch. Upon heating in aqueous solutions, starch swells
irreversibly and its crystalline structure collapses, a phenomenon known as gelatinization.
Starch swelling is a property of amylopectin, whereas amylose has been known to restrict it.
Retrograding is a process that re-associate starch molecule into a complex crystalized

structure upon cooling. The principle behind this retrograding phenomenon is basically the
removal of water from the starch gel which is called as syneresis (Yeh et al., 1993). Similarly,
in 2004 Heinemann and his co-researcher conducted a study which aims to determine the
chemical profile of brown & parboiled brown, milled and parboiled milled rice and the roll of
each chemical/nutrient and mineral in the recommended dietary allowance (RDA). The
chemical composition of each rice sample was determined according to the pre-established
protocol and an inductively coupled with plasma techniques used for the analysis of minerals.
The result of study showed that proteomic and crude fat content in the studied rice samples
were found to be similar to past literature data but some differences were observed in ash
content of the rice sample, mainly in milled rice samples. In mutual comparison of milled and
parboiled milled rice, parboiled milled rice shows 18% ash enrichment along with higher
potassium and phosphorus content. Also, a decrease in manganese, calcium and zinc were
observed in parboiled rice in contrast to milled rice. Beside this few changes, other
nutritionally important chemicals were similar among both rice samples. The study further
evaluates the chemical and nutritional potential of brown rice which determined that
concentration of phosphorus, manganese and sodium is lower than that reported in the
previous studies. Se, Mn, Cu and Zn, reaching 35% of the RDA, depending on the element
and the form of rice, presented the highest nutritional contribution. Macro elements, which
are the most affected by parboiling and milling, showed a low contribution to the RDA in all
forms of rice.
In 2007, a study conducted on the characterization of rice seed lead by Siddiqui suggested
that in order to ascertain the diversity for its possible utilization in rice grain quality
improvement in Pakistan, they study 475 accessions of local rice genetic resources which
have been collected from 3 different rice cultivation zones along with other part of the
country. The distribution structure of some interesting observations of these cultivars were
also carried out. A notable variation were observed in the size and shape of the rice grain.
Based on grain size and length, Pakistani rice cultivars were dominated long grain type while
short rice grain type were found to be absent in majority of the areas. However, based grain

length by width ratio, 1.3% short grain types were present in province Khyber Pakhtunkhwa
and Northern areas of the country (Siddiqui et al., 2007).
A study conducted in 2014 on the importance of rice as a food, suggested that rice plays
significant role as a source of food for majority of the global human population with a
production capacity of about 700MTPA. Based on this prime source of food extensive
research efforts have been carried out to improve the quality and yield of the rice to make
them more nutritious. In the developing worlds, 40% of the energy is consumed for cooking
purposes. The current methods applied for cooking is about 10-15% thermally efficient. As
per the concerns related to the increase in global population, food security and demand of
food is on high which will need more qualitative food for their daily energy need for cooking
purposes. It is the dire need of the day to develop a more efficient method for food cooking.
And to do so, kinetics of cooking rice grain must be well understood. Kinetics of food has
been known as the combination of complex fluid mechanics outside and inside the grains and
intrinsic reactions (Joshi et al., 2014). This paper analyses the published work and presents a
critical review in terms of rate controlling steps and the estimation of overall rates of cooking.
An attempt has also been made to suggest improvements in the energy efficiency of cooking
process.

Chapter 3 Materials and Method
3. MATERIAL AND METHODS

3.1 Collection of Material:
Rice Sample: Kainat 1265 A and Chenab Basmati 1265 B collected from National
Agriculture Research Center.
3.2 Preparation of Sample:

Firstly, Samples prepared by milling, then it could be physical analyzed. After
physical analysis sample cooked at required temperature than further chemically analyzed for
more results.
3.3 Rice Milling:

Milled rice is defined as a rice obtained after milling which involves removing all or
part of the bran and germ from the husked rice. It could further be classified into three
degrees, under milled rice, well-milled rice and extra -milled rice. (Iso, 1988) An efficient
mill cleans, scours and polishes the grain with minimum of breakage (Collier, 1947). Rice
that has been milled by a scouring process is liable to develop oxidative rancidity; the risk is
minimized by the polishing.
3.4 Milling Test:
• Rice sample should be milled for further analysis so that
• Rice sample 200g should be taken
• Check its moisture content.
Figure 3.1 Milling test machine

• Normal Moisture Content =10%
• Weight the sample

Figure 3.2 Rice Flour Machine

• Now, I put weight sample into Rice De-Husker for removing its outer cover.
• Then Re-weight the sample = 1.480g
• After that put the sample in to Polisher for polish.
Figure 3.3 Rice processing and sorting machine

• After Polish wt = 1.30g
• At last polished rice sample can be put into Test Rice Grader for grading the rice in
sieve (60 No.) for 1.5minutes.
• Then weight the sample of both broken and un-broken rice.
• 70% Un-broken and 60% broken.

Figure 3.4 Scale showing length-wise measurement of sample rice

3.5 Physical Test
The physical analysis of the rice were carried out on Kainat (kernel) and Basmati
(Chenab) that were obtained from National Agriculture Research Center (NARC), Islamabad,
Pakistan. Each rice sample was grown and the sample from each rice cultivars was stored at
optimum temperature for further processing.
Figure 3.5 Different rice sample

3.5.1 Grain Size
Ten grains of each rice variety were taken randomly and length, breadth and thickness
were measured by using Micrometer.

Figure 3.6 Micrometer used for measuring width, hieght and breadth of Rice samples.
3.5.2 Alkali Spreading Test
Alkali spreading value was estimated according to the procedure reported by Biwas and
Juliano (1988).
3.5.2.1 Material
• Sample of rice grain
• Petri dish
• Incubator
• 1.7% potassium hydroxide solution
3.5.2.2 Method
• Six grain of both rice samples were soaked and spaced uniformly in a petri dish,
which contained 10ml of 1.7% potassium hydroxide solution.
• The petri dish was roofed, undistributed and kept it at the temperature of 30.C for
23hours in an incubator.
• The spreading of each grain was rated visually on a 7-point numerical scale.
3.5.3 Bursting of Rice

3.5.3.1 Material
• Petri plates
• Water
• Rice

• Beaker
• Heater
3.5.3.2 Method
• Soaked the rice in water for 10 minutes
• Pure into the rice into boiling water
• When boiled then the condition of rice3Note the result in bursting and non-
bursting
3.5.4 Aroma Test

3.5.4.1 Material
 Rice Samples
• 1.7% KOH
• Paraffin
3.5.4.2 Method
• Take 0.5 g of rice powder of each of four varieties in separate test tube.
• Add 1.7% KOH (5ml) in each tube.
• Seal the test tube containing the sample with paraffin
• Allow the samples to rest for one hour
• After 1 hour smell each sample by removing the paraffin.
• Check the presence or absence of aroma compounds
• Cooking of Rice
3.5.4.3 Procedure
• Weigh empty petri dish.
• Take a sample of 2g.
• Add 20ml of distilled water.
• Cook for 20 minutes at 100c.
• Remove the water.

• Cool the sample.
• Weigh after cooking.
• Check its aroma.
• Check its stickiness.
• Calculate water absorption ratio.
• Separate burst rice.
• Separate curl rice.
Note the volume at scale called volume expansion.
3.6 Chemical Test

3.6.1 Moisture Determination
3.6.1.1 Principle
Food sample is taken in moisture dish and subjected to high temperature of 130 ֯C for 1 hour
in hot air oven. The reading is taken by weight the sample and amount of moisture removed
from the sample is calculated.
3.6.1.2 Equipment
• Hot air oven
• Aluminum moisture dishes
• Analytical balance
3.6.1.3 Procedure
Aluminum moisture dishes were taken with 2 g sample
• Dried it in oven 130.C for 30minutes

Figure 3.7 Oven used for producing ashes from rice powder.
• Sample was removed from oven and cover with a lid and placed in desiccator.
• Weight of sample was recorded soon after reaching the room temperature.

Figure 3.8 Desiccator

3.6.2 Gel Consistency Test
3.6.2.1 Material & Reagent
• Volumetric Flask
• Boiling Water Bath
• Pipette
• Beaker
• Electric Balance
• Ice Cubes
• 0.2 KOH
• Thymol Blue
• 95% Ethyl Alcohol
3.6.2.2 Method
• 0.1g of a sample (Rice Flour) duplication
• Take into the test tubes
• Add 0.02 g Thymol Blue & 95% Ethyl Alcohol 0.2ml in each tube.
• 2ml of 0.2N KOH in each tube.
• Mix at vortex genie mixer to mix it at speed 6.

• Test tube covered with glass to prevent loss of steam and reflex the sample.
• Now place it in water bath for 8min vigorously boiling and sure the tube content
reaches 2/3 high of tube.
• Then in ice bath for 20min.
Figure 3.9 Hot Plate stirrer
• Now laid tubes horizontally at the graph paper.

Figure 3.10 Sample place in ice for cooling

3.7 Rice Biscuits
3.7.1 Recipe
Biscuits were prepared by using sugar, flour, shortening, egg, baking powder, milk and
baking powder. All the ingredients were mixed in the batch type mixer for 10 minutes and
the dough of biscuits was obtained. It was molded into a sheet of uniform thickness and cut
into the uniform size biscuits then. Oven was preheated at 180 °C and biscuits were baked.
We have made 3 treatments of rice biscuits i.e. T1, T2, T3
In T1 we add 195g of whole wheat flour and 5 grams of rice flour.
In T2 we add 190 g of whole wheat flour and 10 g of rice flour.
In T3 we add 185 g of whole wheat flour and 15 g of rice flour.
3.7.2 Ingredients
Flour 200 grams
Ghee 100 grams
Egg 20 grams
Sugar 80 grams
Milk 8 ml
Baking powder 1 grams

Rice biscuits:
Figure 3.11 Rice Biscuits sample 1.

Procedure T1 (195 g whole wheat flour+5g rice flour)
3.7.3 Procedure
 80g sugar and 20g egg was taken in a mixing bowl and mixed it well for about 7
minutes.
 Then add 8ml milk and 100g butter (ghee) was added in mixture and again mixed it
well for 7 minutes.
 After that 195g whole wheat flour, 5g rice powder and 1g baking powder was added.
 Mixed it for about 7 minutes until dough was formed.
 A dough ball was made and put it on a sheet and shape was given to biscuits.
 The biscuits were placed in trays and put it in pre-heated oven.
 The biscuits were baked at 1800Cfor about 20 minutes.
 Then rice biscuits were ready.


 80g sugar and 20g egg was taken in a mixing bowl and mixed it well for about 7
minutes.
 8ml milk and 100g butter was added in mixture and again mixed it well for 7
minutes.
 After that 190g whole wheat flour, 10g rice powder and 1g baking powder was
added.
 A dough ball and put it on a sheet and shape was given to biscuits.
 The biscuits were baked at 1800C degree Celsius for about 20 minutes.
Figure 3.12 Rice Biscuits made from sample 2.

 80g sugar and 20g egg were taken in a mixing bowl and mixed it well for about 7
minutes.
 8ml milk and 100g butter was added in mixture and again mix it well for 7 minutes.
 After that 185g whole wheat flour, 15g rice powder and 1g baking powder was
added.
 A dough ball was made and put it on a sheet and shape was given to biscuits.
 The biscuits were baked at 1800C degree Celsius for about 20 minutes.

Figure 3.13 Rice Biscuits made from sample 3.

Then made the powder of the biscuits and perform sensory evaluation and proximate analysis
of biscuits.

Chapter 4
Results
4. RESULTS
4.1 Physical Quality Analysis of Hybrid Rice
The length of the rice varieties was calculated using length measuring scale. Among the
tested rice varieties GQTL-17 was determined to have highest length 6.69mm while that
GQTL-33 was determined to have the lowest length that is 5.65mm. The average length for
all the selected 50 cultivars was calculated to be 6.12mm. Similarly, the breadth was also
determined for the selected varieties, among which GQTL-32 was found to have highest
breadth of 2.45mm while lowest breadth was determined for GQTL-1.80. The average
breadth was determined to be 2.1mm for all the selected samples. The selected 50 varieties of
rice samples were subjected for calculation of thickness where GQTL-18 & GQTL-36 were
having highest thickness of 1.86mm while that of GQTL-12 with 1.58mm was the lowest
among the rice samples. Similarly, the average thickness calculated for all the selected rice
varieties was 1.74mm. The selected rice varieties were then subjected for determination of
length/breadth (L/B) ratio among which GQTL-13 cultivar was calculated to be the highest
(3.50mm) while that of GQTL-2 (2.44mm) was the lowest. The average L/B ratio was
calculated to be 2.85mm. The quality index of the rice cultivars was calculated among which
GQTL-13 (2.11mm) was having highest quality index value while that GQTL-32 (1.36). The
average quality index of all the rice samples was evaluated to 1.64mm. Length, breadth and
thickness of the Hybrid Kernel were higher than the Basmati. Higher length (6.69) was
observed in Hybrid (17) Kernel and highest breadth (2.41) was observed in Hybrid (2) and
(16) kernel as compared to the other hybrid lines of rice and thickness (1.86) in hybrid (18) as
shown in table 1 and table 2.

Chapter 4
Results
Table 4. 1 Sample table for statistical analysis of physical quality of Oryza sativa L.
Final
average of Length Breadth Thickness L/B Ratio Quality
50 hybrid (mm) (mm) (mm) (mm) Index (mm)
lines
GQTL-
1368(1)
(2)
(3)
Table 4. 2 Showing Length, breadth, thickness and length to breadth ration of the rice
samples.
Final
average of Length Breadth Thickness L/B Ratio Quality
50 hybrid (mm) (mm) (mm) (mm) Index (mm)
lines
GQTL-1 6.35 2.26 1.70 2.81 1.65
GQTL-2 5.88 2.41 1.78 2.44 1.37
GQTL-3 6.36 2.28 1.85 2.79 1.51
GQTL-4 6.05 2.08 1.74 2.91 1.67
GQTL-5 6.08 2.21 1.83 2.75 1.50
GQTL-6 6.28 2.21 1.82 2.84 1.56
GQTL-7 6.51 1.96 1.67 3.32 1.99
GQTL-8 6.31 1.99 1.64 3.17 1.93
GQTL-9 5.93 2.19 1.67 2.71 1.62
GQTL-10 6.22 2.10 1.74 2.96 1.70
GQTL-11 6.07 2.25 1.70 2.70 1.59
GQTL-12 5.92 2.03 1.58 2.92 1.85
GQTL-13 6.31 1.80 1.66 3.50 2.11
GQTL-14 6.17 1.96 1.69 3.15 1.86
GQTL-15 6.43 2.24 1.78 2.87 1.61
GQTL-16 5.93 2.41 1.73 2.46 1.42
GQTL-17 6.69 2.13 1.67 3.14 1.88
GQTL-18 6.02 2.28 1.86 2.64 1.42
GQTL-19 5.91 2.10 1.68 2.81 1.67
GQTL-20 6.09 2.16 1.69 2.82 1.67
GQTL-21 6.03 2.22 1.82 2.72 1.49
GQTL-22 5.70 2.16 1.72 2.64 1.53

Chapter 4
Results
GQTL-23 5.89 2.12 1.69 2.78 1.64

GQTL-24 6.25 2.18 1.77 2.87 1.62
GQTL-25 6.42 2.24 1.82 2.87 1.58
GQTL-26 6.03 2.13 1.74 2.83 1.63
GQTL-27 6.22 2.33 1.85 2.67 1.44
GQTL-28 6.17 1.96 1.67 3.15 1.89
GQTL-29 6.52 2.22 1.75 2.94 1.68
GQTL-30 5.77 2.10 1.72 2.84 1.64
GQTL-31 6.36 2.15 1.73 2.98 1.70
GQTL-32 6.07 2.45 1.82 2.48 1.36
GQTL-33 5.65 2.17 1.67 2.60 1.56
GQTL-34 5.91 2.18 1.78 2.71 1.52
GQTL-35 6.08 2.08 1.70 2.92 1.95
GQTL-36 6.31 2.23 1.86 2.83 1.52
GQTL-37 5.79 2.01 1.77 2.88 1.63
GQTL-38 6.01 2.14 1.71 2.81 1.64
GQTL-39 5.77 2.20 1.63 2.62 1.61
GQTL-40 6.02 2.02 1.67 3.01 1.80
GQTL-41 6.18 2.13 1.76 2.90 1.65
GQTL-42 6.12 2.17 1.81 2.82 1.56
GQTL-43 6.42 2.24 1.82 2.87 1.58
GQTL-44 6.33 2.18 1.79 2.90 1.62
GQTL-45 6.05 2.05 1.72 2.95 1.71
GQTL-46 5.67 2.28 1.71 2.49 1.46
GQTL-47 6.02 2.15 1.79 2.80 1.56
GQTL-48 6.63 2.02 1.71 3.28 1.92
GQTL-49 6.12 2.04 1.71 3.00 1.75
GQTL-50 6.15 2.19 1.83 2.81 1.53
4.2 Alkali Spreading
Highest alkali spreading value was found in all the line of rice and high alkali spreading value
corresponds to low gelatinization temperature as show in table 3.
Table 4. 3 Representing Rice sample type, alkali digestion and its gelatinized temperature.
Score Spreading Alkali Digestion Gelatinized Temp

01 Kernel not affected Low High
Low or
02 Kernel swallowed High
Intermediate
Kernel swallowed collar High or
03
complete or narrow Intermediate
Kernel swallowed collar
04 Intermediate
complete or narrow and wide

Chapter 4
Results
05 Kernel split or segmented Intermediate

Kernel dispersed, merging with
06 High Low
roller
Kernel completely dispersed and
07 High Low
intermingled
GQTL-1368(1)
01 Kernel not affected Low High
GQTL-1368(43)
Kernel dispersed, merging with
06 High Low
roller

Chapter 4
Results
4.3 Bursting of Rice Analysis of different rice varieties
Two rice samples were selected for bursting analysis while cooked in oven. GQTL-1368(1)
78% of the rice were determined to be sound while 22% of the rice were determined to be
burst after cooking in an oven. Similarly, for GQTL-1368(43) variety, 80% of the rice were
found to be sound while 20% of the rice sample were found to be in burst state after cooking
in an oven. The expansion volume for GQTL-1368(1) was calculated to be 11.5cm while that
for GQTL-1368(43) was 11.8cm. The aroma for both of sample was evaluated to be mild
while stickiness for GQTL-1368(1) was calculated to be (2/5) and for GQTL-1368(43) was
(3/5). The detail of the sound to burst ratio and other parameters for each selected sample are
given in the table 4.4 below.
100
90
80
70
60 55
Percentage
50 50 50
50
39 40
40
30
20
11 10
10
0
Sample (grains) GQTL-1368(1)
Sound rice GQTL-1368(43)
Bursting rice Ratio %
Showing bursting and sound potential of selected Rice varieties after cooking.
Figure 4. 1 Showing detail rice burst and sounded rice after cooking
Table 4. 4 Representing Rice variety: sound rice vs burst rice ratio after cooking.
Empty Petri Dish = 44.4521 Empty Petri Dish = 44.9562

Sample = 2.003 Sample = 2.0024
Distilled Water =20ml Distilled Water =20ml
20min cooked at 3000 C 20min cooked at 3000 C
After Cooking Wt. = 50.980g After Cooking Wt. = 50.901g
Wt. of sample = 6.5279 Wt. of sample = 5.9448
W.A.R =3.259 W.A.R = 2.969
Curling = 18% Curling = 10%

Chapter 4
Results
Bursting = 22% Bursting = 20%

Volume Expansion = 11.5cm Volume Expansion = 11.8cm
Aroma = Mild Aroma = Mild
Stickiness = 2/5 Stickiness = 3/5
4.4 Gel Consistency of different Rice Varieties
Gel consistency test with less than 24% amylose is usually soft. The gel length of all the rice
varieties was more than 20 to 35mm in Table 5.
Categories of rice hybrid lines:
Very flaky rice: with the hard gel consistency (length of gel 40mm or less)
Flaky rice: medium gel consistency (length of gel 41 to 60mm)
Soft rice: soft gel consistency (length of gel more than 61mm)
Table 4. 5 Showing length and consistency of the gel made up from rice.
Variety Length (mm) Result
GQTL-1368(1) 20 Hard gel consistency
GQTL-1368(43) 30 Hard gel consistency
4.5 Aroma Estimation of Rice Varieties
Table 4. 6 Showing aroma of different rice variety.
Sample Amount of sample Aroma
GQTL-1368(1) 0.5g Present (very much)
GQTL-1368(43) 0.5g Present
4.6 Ash Content of Different Rice Hybrid Lines
Ash content of both the hybrid rice cultivars was calculated after cooking the rice in oven.
Rice samples were weighted before and after the formation of ash. The percent ash formed
from each sample along with their mean was calculated.

Chapter 4
Results
Ash content was observed in Hybrid variety GQTL-1368(1) Kernel (0.333%) and in Hybrid
variety-1368(43) (0.333) shown in Table 4.7.
Table 4. 7 Ash Content of Different Rice Hybrid Lines
Sample Crucible wt. Sample wt. Final wt. Ash % Mean%
1 (R1) 18.80 3.009 18.81 0.332
R2 22.87 3.009 22.88 0.332 0.333
43 (R1) 17.61 3.003 17.62 0.333
R2 19.63 3.011 19.64 0.333 0.333
Ash (%) = weight of Ash - crucible weight × 100 = W3-W2 × 100
Weight of sample W2
4.7 Moisture Content of Different Rice Hybrid lines

The moisture content in milled rice was Hybrid lines GQTL- 1368(1) kernel (12.42%) and
Hybrid variety GQTL-1368(43) (10.78%) are show in table 8 found by the McCall et al
(1951) who reported range (9%-13%) moisture content in Rice. Moistures content was
observed in Hybrid variety GQTL-1368(1) Kernel was high as compare to Hybrid variety
GQTL-1368(43) show in (table 8)
Table 4. 8 Showing moisture tent determination of different rice varieties.
Empty Dish Sample Final

Sample Initial Wt. Moisture% Mean%
Wt. Wt. Wt.
GQTL-
11.27 2.003 13.273 13.0195 12.66
1368(1)R1
12.42
GQTL-
11.26 2.012 13.272 13.027 12.18
1368(1)R2

Chapter 4
Results
GQTL-
1368(43)R 11.25 2.013 13.263 13.045 10.830
1
GQTL- 10.78
1368(43)R 11.11 2.049 13.159 12.939 10.737
2
Moisture% = Initial Wt. – Final Wt. × 100 = W3-W1 × 100
Wt. of Sample W2
4.10 Ash Content of rice biscuits treatments

Sensory score for the color, order taste, texture and overall acceptability of rice than
commercial product. Order, taste texture and overall acceptability were not found to be
significantly different compared with commercial product when proportion of rice flour.
Table 4.9 Determination of Ash content determination
Sample Crucible wt. Sample wt. Final wt. Ash % Mean%
Treatment
18.80 3.009 18.81 0.332
1(1)
0.333
(2) 22.87 3.009 22.88 0.332
Treatment
17.61 3.003 17.62 0.333
2(1)
0.333
(2) 19.63 3.011 19.64 0.333
Treatment
18.80 3.009 18.81 0.332
3(1)
0.333
(2) 22.87 3.009 22.88 0.332
Treatment
17.61 3.003 17.62 0.333
4(1)
0.333
(2) 19.63 3.011 19.64 0.333
Ash (%) = weight of Ash - crucible weight × 100 = W3-W2 × 100
Weight of sample W2

Chapter 5
Discussion
5. DISCUSSION
Rice has been determined to be listed as 2nd major staple crop after wheat. Based on
production, Pakistan is the 3rd largest exporter of the rice. Rice production, export and its
domestic consumption has been evaluated to meet its domestic demand (Bilal and Rizvi,
2018). However, this average yield of rice crop production is far below the actual potential of
the agricultural land. Some the important factors that significantly reduce the production of
rice are pest pressure (presence of insect and weeds that affect rice crop over time), panicle
sterility, low plant population per unit area, lodging and unwise use of micro and
macronutrients in rice (Maheshwari et al., 2007, Farooq et al., 2011). The yield and quality of
the rice is mainly dependent on the grain size and shape. To better understand the available
rice cultivars in Pakistan we studied the morphological characteristic of rice. The result of the
current study revealed that the average length for all the selected 50 cultivars was calculated
to be 6.12mm. The average breadth was determined to be 2.1mm for all the selected samples.
Similarly, the average thickness calculated for all the selected rice varieties was 1.74mm. The
average L/B ratio was calculated to be 2.85mm. The average quality index of all the rice
samples was evaluated to 1.64mm. Length, breadth and thickness of the Hybrid Kernel were
higher than the Basmati. Higher length (6.69) was observed in Hybrid (17) Kernel and
highest breadth (2.41) was observed in Hybrid (2) and (16) kernel as compared to the other
hybrid lines of rice and thickness (1.86) in hybrid (18). Grain size and shape are two most
critical features that counts in grain yield and its appearance especially in rice crop. Thus it is
the dire need of research associated with increasing yield capacity of rice crop to investigate
the role of grain size and shape. Similarly, grain width, thickness and length coordinately
determine grain size and shape in rice. Domestically produced rice contains a prominent
proportion of broken grains (35%-63%) because of the inadequate procedure adopted while
harvesting, drying, threshing and milling (Mapeimfu et al., 2017). These broken grains of rice
can be grounded to make flour having different particle sizes. Rice flour obtained from
broken rice grain can be rejuvenated into paste, porridge, doughnuts, and cake, pancake and
rice biscuits. Biscuit, is widely appreciated and globally accepted bakery product. It has been
determined to be one of the most desirable snaps for the people of almost every age type
including young and old (Akubor, 2003). Rice has been found to be an excellent source of
proteins, fats, moisture, ash and total dietary fiber content having 9% to 12% moisture
content while 7% to 9% ash content (Azizah and Luan, 2000). Contrary to this our study
which was based on determination of ash and moisture content revealed that 0.33% of the ash
Chapter 5
Discussion
content is present while when subjected to moisture content determination it was found that
12% to 16% of the moisture content is present in our selected breed for screening. Among the
four selected breeds of rice evaluated for moisture content determination GQTL-1368(1) R1
was determined to have highest moisture content of 12.66% followed by GQTL-1368(1) R2
having 12.18% moisture content. GQTL-1368(43) R1 was found to have moisture content of
10.83% while that of GQTL-1368(43) R2 was determined as 10.70%. The range of the
moisture content determined in our study is nearly same as other previous reports. Our
moisture content results also measured to be the same as obtained Lee which was evaluated
to be in range of 11.1% to 12.7% in different rice varieties (Leewatchararongjaroen and
Anuntagool, 2016). Though in term of ash content determination our result are slightly less
significant as compare to the results obtained by Hu et al., (2014) because ash content was
slightly lower in our studied rice samples/cultivars. Our results also revealed that milling
protocol has a significant effect on properties of flour along with ash and moisture content.
Among the different milling processes it was found that dry milling process results in the
destruction of crystalline structure of rice flour.

Chapter 5
Discussion
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Chapter 5
Discussion
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Chapter 5
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QUALITY EVALUATION OF DIFFERENT RICE (Oryza Sativa

Internship report submitted to Abdul Wali Khan University Mardan in partial

B. Sc. (H) Agriculture

My Parents and My Lovely Wife

It is to certify that AHMAD ALI Reg. No (AWKUM-16000573), Student of Food

Co-Supervisor Dr. Saqib Jabbar

Figure 3.1 Milling test machine.......................................................................................................9

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 1

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 2

Rice Nutritional & Health Benefits

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 3

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 4

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 5

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 6

Retrograding is a process that re-associate starch molecule into a complex crystalized

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 7

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 8

3. MATERIAL AND METHODS

3.2 Preparation of Sample:

3.3 Rice Milling:

3.4 Milling Test:

• Rice sample should be milled for further analysis so that

• Rice sample 200g should be taken

• Check its moisture content.

Figure 3.1 Milling test machine

• Weight the sample

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 9

Figure 3.2 Rice Flour Machine

• Then Re-weight the sample = 1.480g

• After that put the sample in to Polisher for polish.

Figure 3.3 Rice processing and sorting machine

• Then weight the sample of both broken and un-broken rice.

• 70% Un-broken and 60% broken.

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 10

Figure 3.4 Scale showing length-wise measurement of sample rice

Figure 3.5 Different rice sample

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 11

• 1.7% potassium hydroxide solution

3.5.3 Bursting of Rice

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 12

• Pure into the rice into boiling water

3.5.4 Aroma Test

• Add 1.7% KOH (5ml) in each tube.

• Seal the test tube containing the sample with paraffin

• Allow the samples to rest for one hour

• After 1 hour smell each sample by removing the paraffin.

• Check the presence or absence of aroma compounds

• Take a sample of 2g.

• Add 20ml of distilled water.

• Cook for 20 minutes at 100c.

• Remove the water.

INTERNSHIP REPORT ON QUALITY EVALUATION OF DIFFERENT RICE VARIETIES 13

• Cool the sample.

• Weigh after cooking.

• Check its aroma.

• Check its stickiness.

• Calculate water absorption ratio.

• Separate burst rice.

• Separate curl rice.

Note the volume at scale called volume expansion.

3.6 Chemical Test

• Aluminum moisture dishes