000			01969nam a2200181 4500
003			OSt
005			20250122153213.0
008			250122b |||||||| |||| 00| 0 eng d
100			_aVeeraragavan
245			_aPhysical properties of selected South Indian heritage paddy varieties
300			_aP.1144-1153
520			_aThere is an increasing trend in the production processing and marketing of traditional crops with a special focus on rice in the southern peninsular region of India. In this context, the current study was carried out to evaluate the dimensional, gravimetric, and frictional characteristics of selected eleven heritage paddy varieties in both raw and parboiled conditions adopting standard procedures. Among the dimensional properties, the L/B ratio classified Muttrinasannam, Thanga samba, and Basmati into an extra-long slender category with reduced volume both in the raw and parboiled conditions. In contrast, bold varieties (Mapillai samba) recorded an increase in volume both in raw and parboiled conditions. The geometric aspect ratio value recorded for Basmati was the lowest indicating good rolling properties in both the raw and parboiled conditions. The traditional rice varieties, Mapillai samba (30.18 g) and Kattuyaanam (30.03 g) scored high for thousand grain weight in raw and parboiled conditions respectively, which is a positive parameter for marketability. A strong correlation has been observed between volume with and surface area, volume with geometric mean diameter and surface area in both raw and parboiled conditions. The present study provides insights on varying post-harvest processing suitability of traditional rice varieties of south India.
654			_aPhysical properties _aHeritage paddy varieties _aGeometrical _aGravimetric properties
700			_aPriya Dharshini
773	0		_0125286 _9111203 _dNew Delhi NISCAIR _oJP500 _tIndian Journal of Traditional Knowledge _x0972-5938
942			_cJA
942			_2ddc
999			_c130830 _d130830