Attached
Three Sri Lankan traditional pdddy vdHetii
(Kahawaiiu, Suwandall and Hangimuttan) were subjected to an
experiment to determine physical properties ijltd vatcl
absorption capacities. Physical Properties such as dimensions
and grain masses were measured using laboratory t' s' niHliud
whereas, other properties were calculated based on lelationship
equations. Major dimensions (Length, Width and I liiel lies.1'
1000 grain weight, geometrical mean diameter, sUil'acf area,
volume, sphericity and aspect ratio were sigiiill' anll diHerein
(p<0.05) among paddy varieties. While silnilitl physicdl
properties (p>0.05) were also observed Watei ilhs<■<ptioii
capacities were investigated by steeping paddy siimjlleS ill
water, controlled at 70 "C. Respective sample having
different holding times, were drawn timely fur the mdistuir
analysis. As a result of steeping, moisture contents ol nadd\
samples had been increased to various levels (p 0.0)
Although rapid moisture increment was observed 111 the lliitlfil
stage of steeping. Subsequently, rate ol absorption v. is
declined by reaching to the equilibiiuni whole tile liydialimi
rate was insignificant (P>0.05). All paddy varietiesre|iorted
their highest water holding capacities alter 5 Ituul'S Ol sll epillg
and were ranged from 20.01% to 30.48% ' 1' ' While
Suwandall recorded the highest water absorption; KamiwaHit
recorded the lowest. The varietal different alid 1 pill|i|I1"
were significantly influenced (P<0.05) on water absorption
capacities in paddy.
