Physico-Chemical Properties of Traditional Rajmudi Rice: A Comprehensive Evaluation
Shafiabegum
Department of Studies in Food technology, Davangere University, Shivagangothri, Davangere–577007, Karnataka, India.
Poornima Dittekoppa Vijendra
*
Department of Studies in Food technology, Davangere University, Shivagangothri, Davangere–577007, Karnataka, India.
Ambrish Ganachari
Department of Processing & Food Engineering, University of Agricultural Sciences, Raichur-584104, Karnataka, India.
Udaykumar Nidoni
Department of Processing & Food Engineering, University of Agricultural Sciences, Raichur-584104, Karnataka, India.
Sharanabasappa B. Yeri
Department of Molecular Biology and Biotechnology, Zonal Agricultural Research Station, Kalaburagi, India.
Shrinivas Deshpande
Scientist (Agricultural Engineering), ICAR-Krishi Vigyan Kendra, Kandali, Hassan-573217, Karnataka, India.
Vadlapudi Kumar
Department of Studies in Biochemistry, Davangere University, Shivagangothri, Davangere–577007, Karnataka, India.
G. K. Pratap
Department of Studies in Biochemistry, Davangere University, Shivagangothri, Davangere–577007, Karnataka, India.
Poorna Vivek Valleti
Department of Studies in Biochemistry, Davangere University, Shivagangothri, Davangere–577007, Karnataka, India.
*Author to whom correspondence should be addressed.
Abstract
Rajmudi rice, a traditional brown rice variety native to Mysore, Karnataka, was historically favoured by the kings of Mysore for its nutritional characteristics. This study evaluated the physicochemical properties of Rajmudi rice using AOAC and other standard methods. The physical properties analysed included grain dimensions, sphericity, aspect ratio, bulk and true density, porosity, thousand-grain weight, and angle of repose. The mean length, width, and thickness were 6.51 ± 0.098, 3.48 ± 0.200, and 2.25 ± 0.057 mm, respectively. The geometric mean diameter, equivalent mean diameter, and arithmetic mean diameter were 3.71 ± 0.039, 3.74 ± 0.042, and 4.08 ± 0.042 mm, respectively. Sphericity and aspect ratio were 57.0 ± 1.030% and 0.536 ± 0.037, respectively. True density and bulk density were 1440 ± 3.240 and 776 ± 8.900 kg/m-3, respectively. Porosity was 46.2 ± 0.601%, the angle of repose was 33.6° ± 0.133, and the thousand-grain weight was 17.9 ± 0.030 g. Proximate analysis showed moisture, crude protein, dietary fibre, crude fat, carbohydrate, and ash contents of 11.8 ± 0.112%, 9.96 ± 0.049%, 4.16 ± 0.024%, 2.01 ± 0.019%, 75.1 ± 0.172%, and 1.17 ± 0.011%, respectively, with an energy value of 355 ± 3.81 kcal/100 g. These findings provide baseline information on the physical and proximate characteristics of Rajmudi rice and may support its evaluation for household use, value-added product development, and food-processing applications.
Keywords: Rajmudi rice, pigmented rice, physicochemical properties, grain dimensions, bulk density, true density, porosity, proximate composition, dietary fibre, food processing