Abstract:
The world’s most significant cereal grain is rice (Oryza sativa L.). Nearly half of the population of the globe consumes it as a staple. It is a typical Asian cuisine that makes up between 40 and 80 percent of the total calories consumed after being cooked. The accuracy and efficiency of the milling machine, coupled with the behavior of the grain during milling, greatly influence the market value of the grain. Milling is a crucial unit operation in the processing of rice. Getting an edible, properly milled, white rice kernel that is impurity-free is the major goal of milling. Plenty of researchers have investigated the relationships between physicochemical properties and sensory quality. A general trend among the accessions with good eating quality is towards low protein, low amylose, high viscosity, low gelatinization temperature (GT), low hardness (HD), high stickiness, and high adhesiveness. Therefore, in the present study milling and sensory characteristics were evaluated to understand the marketability and palatability of the Indian indica sub-set of 3k rice germplasm. Overall, the milling recovery % for 250 3K lines ranged from 49.71 % to 86.31 %. Concerning overall acceptability, 93 lines fell under the dislike very much category, 124 lines fell under dis like moderate category, and 33 lines fell under neither like nor dislike category.