Soaking Effects on Physical Characteristics of Basmati (Pusa Basmati 1121) Rice


  • SAKHARAM KALE ICAR-Central Institute of Postharvest Engineering and Technology, Abohar
  • SUNIL KUMAR JHA ICAR-Indian Agricultural Research Institute, New Delhi
  • PRERNA NATH ICAR-Central Institute of Postharvest Engineering and Technology, Abohar


Basmati rice, Soaking, Physical characteristics


PB1121 paddy was soaked in water at seven different temperatures (40-80oC) till it achieved desired moisture. Soaking showed significant effect on physical characteristics of PB1121 rice. Soaking altered the length, breadth, thickness volume, surface area, equivalent diameter and sphericity of of paddy grain. Un-soaked grains had bulk and true density as 508.60 and 1138.8 kg/m3, respectively whereas that of soaked grains varied from 511-527 and 1188-1238 kg/m3, respectively. HRY of un-soaked rice was 42.12% whereas that of soaked rice varied from 50.21-53.05%. Soaked grains were harder than the un-soaked grains. Un-soaked rice had lightness and redness values as 60.26 and 6.47, respectively but, with soaking temperature, lightness decreased (9.56-16.23%) whereas redness increased (9.58-25.50%). Soaking imparted reddish color to the grain, but not yellowness. Based on grain color, hardness and HRY, it was inferred that 65 to 70oC temperatures would be appropriate for soaking of PB1121 paddy.






VI-Postharvest Technology and Process Engineering