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Citation: D 10,221
Language: en
Type: Thesis
Agrotags: null
Abstract: Rice is the staple in the diet for much of the world. It is the major source of carbohydrate in the diet. Due to its acceptance and versatility, rice has been used to prepare different processed ready to eat food that are easy to consume and tasty. One such processing technique is puffing, where the rice kernels are puffed using high temperature. The subject of puffing of rice in particular has major importance in food. This is one the oldest technique used to process rice. There is not much research done on the nutritive quality and digestibility of the puffed rice, especially from the varieties obtained from Telangana state. Hence, an attempt was made to puff six rice varieties of Telangana state and was then subjected to nutritional analysis. The traditional way of processing was used to puff the rice varieties. Based on the results obtained by sensory evaluation of the six puffed rice, three best were selected and subjected to physico- chemical, nutritional qualities and shelf life studies. All the six varieties were subjected to sensory evaluation. The three best suited varieties of puffed rice based on their overall acceptability were WGL44 (8.20), WGL283 (8.20) and RNR2458 (8.20). The variety that scored the least on overall acceptability was MTU1010 (7.4). Based on these results the three best accepted varieties were selected and then subjected to physico chemical analysis, nutritional analysis and shelf life studies. The physico- chemical characteristics of the three accepted puffed rice were studied. WGL 44 variety was observed to have highest Length (16.73 mm), bulk density (0.18g/cm3) and volume expansion ratio (1.50cm3). This variety had lowest diameter (2.37mm), volume (17.66 cm3) and water absorption index (4.65g.g-1). The WGL 283 variety was observed to have highest diameter (3.84mm), texture (52.18N) and water absorption index (6.66g.g-1) and the lowest result was observed in length (10.68mm) and bulk density (0.12g/cm3). The RNR 2458 was shown to have highest volume (25.41cm3) and lowest score in texture (37.92N) and volume expansion ratio (1.26cm3). The whiteness of the variety WGL 44 was observed to be the highest (91.26) and lowest in the variety WGL 283 (85.86). The proximate analysis was performed with three varieties of puffed rice. The moisture content of WGL 44 (1.37%) was observed to be highest and lowest moisture content in WGL 283 (1.15%). The highest total carbohydrate value was observed in WGL 44 (78.57g/100g) and lowest in RNR 2458 (75.50g/100g). The protein content was highest in RNR 2458 (6.58g/100g) and lowest in WGL 44 (6.33g/100g). The fat content was highest in WGL 44 (0.95g/100g) and lowest in RNR 2458 (0.92g/100g). The ash content was highest in WGL 283 (0.73%) and lowest in WGL 44 (0.23%). The nutritional properties of puffed rice were evaluated where the dietary fibre and resistant starch were analysed. The dietary fibre was observed to be highest in WGL 44 (0.92g /100g) and lowest in RNR 2458 (0.88 g/100g). The resistant starch was observed to be highest in WGL 44 (2.29g/100g) and WGL 283 (2.23g/100g). The In vitro digestibilities of the three varieties were carried out, to observe the digestibility of carbohydrate and protein. The in vitro carbohydrate digestibility in RNR 2458 (82.21 %) was observed to be highest and lowest in WGL 283 (80.28%). The in vitro protein digestibility in WGL 44 (86.30%) was observed to be highest and lowest in RNR 2458 (82.67%). The shelf life of the three rice varieties was observed over a period of three months by observing their moisture content and by performing sensory evaluation. There was a change observed in the moisture content in all the three varieties over these three months. Whereas, few parameters like flavour, texture, mouth feel and overall acceptability showed significant changes over the storage period, while colour, appearance and taste did not show much difference in their score after the shelf life period. The variety that was observed to be most suitable was WGL283, as it showed good texture, expansion ratio than others in its physical property. The nutritional analysis also found better results with WGL283 as the carbohydrate, protein and in vitro digestibility content was better than others. Due to less moisture content, it showed to have better shelf life and acceptability on sensory attributes.
Subject: Food and Nutrition
Theme: Food and Nutrition
These Type: M.Sc
Issue Date: 2017
Appears in Collections:Theses

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