Study on Physical Qualities of Kavuni Rice Flour

The bulk density, water absorption index, water solubility index, retrogradation index, microscopic structure and pasting properties from different rice flour varieties (red rice TPS-1, Kavuni rice, ASD-16 and marketred rice variety) were studied. Bulk density of various rice flour ranged from 0.98 (T₀), 1.00 (T₁), 0.96 (T₂) and 0.96 (T₃)g/ml respectively. Water absorption index content ranged from 20.03, (T₀) 22.01(T₁), 20.14 (T₂) and 19.21(T₃) per cent respectively. The range for water solubility index among different varieties was between 0.19 (T₃) to 0.24 (T₁) per cent. Retrogradation index of rice flour among different rice varieties the percentage of syneresis ranged between 3^rd (11.12 - 11.81%), 6^th (13.62 – 18.21%), 9^th (17.51 – 22.08%) and 12^th (21.52 – 28.01%) day respectively. Kavuni rice and other rice flour samples granular structure were studied through the Euromex Cmax Camera attached Stereo Binocular Microscope. Pasting properties of various rice flour on ASD-16 (T₂) and Kavuni rice (T₁) flour Composite showed higher swelling power, peak, trough, break down, final and setback viscosity of gelatinization.