A cooking quality parameter as an indicator of adulteration of Basmati rice | Zendy

Vaingankar Nutan M | Zendy; Kulkarni Pushpa R | Zendy

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A cooking quality parameter as an indicator of adulteration of Basmati rice

Author(s) -

Vaingankar Nutan M,

Kulkarni Pushpa R

Publication year - 1989

Publication title -

journal of the science of food and agriculture

Language(s) - English

Resource type - Journals

SCImago Journal Rank - 0.782

H-Index - 142

eISSN - 1097-0010

pISSN - 0022-5142

DOI - 10.1002/jsfa.2740480314

Subject(s) - mathematics , quality (philosophy) , value (mathematics) , statistics , food science , microbiology and biotechnology , toxicology , biology , physics , quantum mechanics

Among various cooking quality parameters, differential length/breadth ratio has been found to be a reliable indicator of adulteration of Basmati rice, with Improved Sabarmati, Pusa‐169, PR‐106, Kali‐much, Lakra and Parimal, which are the rice varieties used frequently for adulteration. A minimum value of length/breadth ratio of 3.92±0.09 to 4.09±0.09 was found to be indicative of pure Basmati.

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