Vol. 12, Issue 6 (2023)

Author(s):
Narendra Pangi, Nirmal Thirunavookarasu and Dr. KA Athmaselvi

Abstract:
Among the traditional paddy varieties Karuppu Kavuni is a major traditional black rice variety which is cultivated and consumed in Tamil Nadu region. This rice possesses high nutritive values and antioxidant properties. The Karuppu Kavuni rice was soaked at room temperature for different time duration and they were steamed for 15 and 20 minutes to study the impact of room temperature soaking and steaming on paddy milling. The hardness values of the milled Karuppu Kavuni rice kernels increased linearly with an increase in soaking and steaming time. The obtained results indicate that the soaking beyond 24 hours had negligible influence on the cooking characteristics of Karuppu Kavuni rice. Similarly, the different treatments had no influence on the aroma and taste of the rice kernels after cooking. Further, the different treatments increased the springiness, cohesiveness, gumminess, chewiness and resilience of the cooked Karuppu Kavuni rice.