Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810046821
Authors: SNEHA NADIGER
Advisor: Dr. KASTURIBA B.
Title: PHYSICO-CHEMICAL PROPERTIES, NUTRIENT COMPOSITION AND COOKING QUALITY OF FINE GRAIN RICE VARIETIES
Publisher: University of Agricultural Sciences Dharwad
Language: en
Type: Thesis
Pages: 95
Agrotags: null
Keywords: PHYSICO-CHEMICAL PROPERTIES, NUTRIENT COMPOSITION AND COOKING QUALITY OF FINE GRAIN RICE VARIETIES
Abstract: The study entitled Physico-chemical properties, nutrient composition and cooking quality of fine grain rice varieties was undertaken during the year 2014-2015 in the Department of Food Science and Nutrition, College of Rural Home Science, University of Agricultural Sciences, Dharwad, Karnataka. Investigations conducted on twenty one rice varieties (ten aromatic and eleven non – aromatic) indicated varietal differences in the physicochemical properties, milling characteristics, nutritional composition, scavenging activity and cooking characteristics. It was found that aromatic and non-aromatic group did not differ significantly except for ash content and volume expansion ratio. Majority of the grains were slender. PUSA-1121 in aromatic group and IR-64 in non-aromatic group had best physical properties and were superior to check varieties. Grains had low, intermediate and high amylose content. Ambe Mohar-2 and Bangarkaddi had best milling characteristics. Selected rice varieties were superior in nutrient composition compared to standard milled rice and recorded higher cooking time than regular polished rice. Varieties possessed potential free radical scavenging activity. The bran portion in milled brown rice contributed to rich nutrient composition. All the studied varieties were acceptable with regard to its sensory attributes, Mugadsughandha and Intan was most preferred. The information obtained through this study could be used in rice breeding programmes and biotechnological research for further improvement of rice.
Subject: Food and Nutrition
Theme: PHYSICO-CHEMICAL PROPERTIES, NUTRIENT COMPOSITION AND COOKING QUALITY OF FINE GRAIN RICE VARIETIES
These Type: M.Sc
Issue Date: 2015-06
Appears in Collections:Thesis

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