Please use this identifier to cite or link to this item: http://krishikosh.egranth.ac.in/handle/1/5810092272
Authors: PRANIL, M.
Title: DEVELOPMENT AND STANDARDIZATION OF ANTHOCYANIN RICH ICECREAM AND PORRIDGE MIX UTILIZING BLACK RICE
Publisher: PROFESSOR JAYASHANKAR TELANGANA STATE AGRICULTURAL UNIVERSITY
Citation: D10,228
Language: en
Type: Thesis
Pages: 116p.
Agrotags: null
Keywords: DEVELOPMENT AND STANDARDIZATION OF ANTHOCYANIN RICH ICECREAM AND PORRIDGE MIX UTILIZING BLACK RICE
Abstract: Black rice now widely considered as a ‘super food’ by researchers and scientists. The term ‘super food’ is used to describe food items with extremely high nutritional value. Black rice is a super nutritious type of rice that is high in fiber, antioxidants and anthocyanins. It is the type of rice that is not only richest in powerful disease fighting antioxidants but also it contains anti-inflammatory, anti-carcinogenic properties and has an ability to stop the development of diabetes mellitus, cancer, heart disease, and even weight gain. Apart of consuming it as cooked rice it can be used in developing value added products. Black rice (Oryzae sativa L.) is a special rice cultivar with black bran covering the endosperm. Two black rice varieties one from Manipur (Chakhao Poireiton) and (Kavuni) black rice from Tamil Nadu were evaluated for physical characteristics, cooking properties and nutritional composition. The rice varieties showed no significant differences in bulk density, grain length and breadth but difference in length breadth ratio and 1000 kernel weight was observed in black rice varieties. Evaluation of the cooking properties of different rice varieties showed longer cooking time, hard gel consistency and lower water uptake ratio. Significant difference was seen between the colour values of raw and cooked rice. Evaluation of chemical composition of the two black rice varieties showed higher protein content (9.03%), fat content (2.59%), and crude fiber (1.74%) in Chakhao black rice, carbohydrate content was more (76.62%) in Kavuni black rice. Phytochemical screening study showed that carbohydrates, alkaloids, proteins, amino acids, flavanoids, fixed oils and fats, terpenoids, cardiac glycosides, saponins and phenols were present in Chakhao Poireiton. Addition of black rice in icecream is a good approach as icecream is a good carrier of functional ingredient. The incorporation of black rice into icecream and porridge mix can be an anthocyanin rich product in functional food sector. Therefore, the present study was carried out to develop two products with incorporation of black rice. The ice cream was developed with three different forms of black rice at 10% which includes flour, milk and cooked black rice. Among them icecream with 10% cooked rice flour obtained higher sensory scores and was selected for incorporation into icecream. Icecream and porridge was developed by incorporation of black rice at 5%, 10%, 15% and 20% levels. The porridge was prepared by replacing rice flour with black rice. The best product in both icecream and porridge were selected based on sensory analysis. The ice cream a incorporated with black rice at 5% (BRI 5) got significantly highest scores in all attributes. For black rice incorporated porridge the best product (BRP 15) with incorporation at 15% with good sensory scores in colour appearance, texture and overall acceptability. The best products selected were analyzed for physico chemical qualities like colour, total phenolic content, DPPH activity and anthocyanin content both for black rice icecream (BRI 5) and for raw and cooked porridge (BRP 15). The colour analysis showed significant difference in between all the samples. The total phenolic values in BRI-5, BRP-15 and BRPC15 were 30.60 μg, 29.48 μg and 2.03 μg pyrocatechol respectively it was found that the phenolic content in cooked porridge decreased from 29.48 μg to 2.03 μg. The addition of black rice product extract to DPPH solution caused a rapid decrease in IC50 values as indicated by its high quality of scavenging activity. The results indicated that black rice had a noticeable effect on scavenging free radicals. This could be attributed to its high content of anthocyanin. The DPPH antioxidant activity of the black rice products for BRI 5, BRP 15 and BRP C15 inhibition percentage of 61.29, 77.40 and 63.79% respectively. The anthocyanin content of black rice products of BRI-5, BRP-15 and BRP C-15 were 3.58 mg, 10.46 mg and 7.78 mg of C3G respectively. It was found that cooking causes significant loss of anthocyanins in porridge. The present study on the development of icecream and porridge mix by incorporating black rice showed an improved nutritional quality due to increase in phenolic content, antioxidant properties and anthocyanin content. It was also observed that different processing conditions affected the anthocyanin content in products. By increase in the antioxidant and anthocyanin content the black rice incorporated products can be promoted as functional food which has protective affect against degenerative diseases like cardio vascular disease, cancer etc.
Subject: Food Technology
Theme: Food Technology
These Type: M.Sc
Issue Date: 2017
Appears in Collections:Theses

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