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ASTA CLEANLINESS SPECIFICATION OF BASMATI
Food Chain : Take care of all the components to ensure quality and safety
Food Chain
Grain quality of Basmati rice is governed by different physical and physico-chemical properties mentioned in Table 9.
Table 9. Quality characters and their minimum acceptable range of quality as Basmati Rice
Component of quality Minimum acceptable range
KERNEL
Milled rice length (L)
Milled rice breadth (B)
L/B ratio
Appearance
Classification
6.6 mm or more
< 2.0 mm
3.5
Translucent, creamy white
Long slender
MILLING
Hulling (%)
Milling (%)
Head rice (%)
> 78
> 70
> 40
COOKING
Amylose
Alkali spreading value
Volume expansion
Cooked kernel
Length (mm)
Elongation ratio
Breadth of cooked rice (mm)
Texture of cooked rice Colour
Aroma
Taste
20-22
4-5
> 4 times 12
>1.80
<2.4
Firm and tender without splitting and bursting; non-sticky
Bright white
Strong and appetizing
Sweet and appealing
GRADING
The produce is rated as Grade I or II based on the value of the parameters shown in Table 14. Grade-I fetches higher price than Grade-II.
Table 14. Parameters for grading Basmati rice produce for marketing
Sr. No. Parameter Grade
I II
1 Moisture (%) 16 17
2 Admixture (%) 3 5
3 Green & immature seeds (%) 2 4
4 Broken & discoloured seeds (%) 1 2
5 Foreign matter (%) 0.5 1.0
European Banned FCI Specifications

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