Int.J.Curr.Microbiol.App.Sci (2020) 9(4): 552-558 552 Original Research Article https://doi.org/10.20546/ijcmas.2020.904.067 Physicochemical, Cooking and Textural Properties of Different Genotypes of Paddy Praveen Kumar Patle * , S. S. Shukla, Ankit Bharti and G. K. Rana Department of Food Science and Technology, Jawaharlal Nehru Krishi Vishwa Vidhyalaya Jabalpur (MP)- 482004, India *Corresponding author ABSTRACT Introduction Rice (Oryza sativa L.) is the most important and extensively grown food crop in the world and the staple food of more than 60 percent of the world population. Rice is primarily a high calorie food. The major part of rice consists of carbohydrate in the form of starch, which is about 72- 75 percent of the total grain composition and the protein content of rice is around 7 percent. The rice production, processing and marketing constitute the biggest industry in the country expanded rice and popped rice (Sulochana et al., 2007). In the last couple of years several high yielding varieties have been evolved by plant breeders. Milling is an important unit operation in processing of rice, accuracy, and efficiency of milling machine along with grains behavior International Journal of Current Microbiology and Applied Sciences ISSN: 2319-7706 Volume 9 Number 4 (2020) Journal homepage: http://www.ijcmas.com Physicochemical test relies on the chemical composition of rice, viz cooking quality, gelatinization temperature and physical properties. To evaluate the milling characteristics of 10 different paddy genotypes were taken. All genotypes had different dimensions, the average length varied from 8.77 to 9.88 mm, average width varied from 2.02 to 3.09 mm, Average test weight varied from 27.12 to 30.19g, Bulk density and true density varied from 0.59 to 0.68 g/ml 3 and 1.12 to 1.44 g/ml 3 , Angle of repose 29.37 to 32.45 respectively. After process of the milling of paddy it was found that the average yield of milling, hulling and head rice recovery percentage were 66%, 80.6 % and 53.66% respectively. The physical characteristics and milling qualities of the rice genotype varied with higher NPT-29. Among the ten-rice genotype JRH-107 had the highest thousand kernel weight and length breadth ratio (L/B). While as, NPT-65 had the lowest thousand kernel weight and NPT13-01 had lowest L/B. Milling characteristic in terms of broken percentage and head rice yield showed non-significant difference between the varieties. Head rice yield was below 70% in all the ten genotypes. All the ten genotypes took similar time to cook and cooking time varied non-significantly between 23.66- and 25.83-min.L/B ratio after cooking was found to be highest for JRH-107 followed by JRH-02 and JRH- 102. Elongation ratio of rice after cooking did not varied significantly between genotypes. Elongation ratio after cooking ranged from 1.32 to1.70. Keywords Genotype, Geometric means diameter, Aspect ratio, Porosity, Milling and Hulling Accepted: 07 March 2020 Available Online: 10 April 2020 Article Info