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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
Abstract 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.