| Abstract: | The physico-chemical, milling, pasting and cooking characteristics of six cultivars of paddy, viz PR-106, PR-109, PR-103, Java, PR-108 and Basmati-370, as affected by flooding were investigated. A significant reduction in 1000-kernel weight and bulk density of paddy rice in damaged samples was observed. The kernels in flood-affected samples became soft and developed fissures which contributed to low head rice recoveries. The milled rice from them had lower kernel weight and protein content but showed higher amylose and ash content. The diastatic activity of these samples was higher. Amylographic characteristics showed no effect on the gelatinisation time and temperature in most of the samples. Peak viscosity and setback were affected in all samples, and the effect was variable among different varieties. The flood-affected samples showed lower cooking time and higher gruel solids loss, and were rated poorer organoleptically. |
