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<p>In the present investigation, two black rice varieties, namely <i>BPT2841</i> (BPT) and <i>Kalabati</i> (KBT), were evaluated for physical, milling, and cooking properties in comparison with a non-pigmented rice variety, <i>MTU1121</i> (MTU). KBT recorded the highest hulling percentage and milling recovery percentage, whereas BPT had the highest head rice recovery and milling efficiency percentage. BPT and MTU were categorized as slender grains, whereas KBT was considered medium based on the L/B ratio. Bulk density of paddy (0.53 to 0.55&#xa0;g/ml) was lowest among all varieties when compared to its brown rice (0.77 to 0.83&#xa0;g/ml) and head rice (0.79 to 0.84&#xa0;g/ml) fractions. Thousand-grain weight was maximum in KBT (23.82&#xa0;g), followed by MTU (19.69&#xa0;g), and least in BPT (13.03&#xa0;g). The cooking time of brown rice was the least for KBT (32.25&#xa0;min), whereas BPT had a maximum (40.35&#xa0;min), and in between was for MTU (34.31&#xa0;min). The water uptake ratio was highest for non-pigmented rice variety (3.00). Gruel solid loss was significantly higher in the selected black rice varieties (1.25–1.46%) compared to non-pigmented rice variety (0.89%), respectively. These findings indicate significant varietal differences in physical, milling, and cooking properties under standardized conditions. These results provide useful insights into the technological performance of black rice varieties.</p>

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Comparative evaluation of physical, milling, and cooking properties of two black rice varieties and a non-pigmented ricevariety from Andhra Pradesh, India

  • 期刊论文

  • 发表日期：

    2026年5月21日

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  • Chandini Inumala,
  • Archana Kushwaha,
  • Anuradha Dutta,
  • Sweta Rai,
  • Anil Kumar,
  • Satish Kumar Sharma,
  • Tamilselvan T.

摘要

In the present investigation, two black rice varieties, namely BPT2841 (BPT) and Kalabati (KBT), were evaluated for physical, milling, and cooking properties in comparison with a non-pigmented rice variety, MTU1121 (MTU). KBT recorded the highest hulling percentage and milling recovery percentage, whereas BPT had the highest head rice recovery and milling efficiency percentage. BPT and MTU were categorized as slender grains, whereas KBT was considered medium based on the L/B ratio. Bulk density of paddy (0.53 to 0.55 g/ml) was lowest among all varieties when compared to its brown rice (0.77 to 0.83 g/ml) and head rice (0.79 to 0.84 g/ml) fractions. Thousand-grain weight was maximum in KBT (23.82 g), followed by MTU (19.69 g), and least in BPT (13.03 g). The cooking time of brown rice was the least for KBT (32.25 min), whereas BPT had a maximum (40.35 min), and in between was for MTU (34.31 min). The water uptake ratio was highest for non-pigmented rice variety (3.00). Gruel solid loss was significantly higher in the selected black rice varieties (1.25–1.46%) compared to non-pigmented rice variety (0.89%), respectively. These findings indicate significant varietal differences in physical, milling, and cooking properties under standardized conditions. These results provide useful insights into the technological performance of black rice varieties.