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Subject: Food and Nutrition × Author: Inumala, Chandini × End date: 2022 × Type: Thesis ×
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    ThesisItemOpen Access
    Development and quality evaluation of ready to cook snack vadiyalu from black rice (Oryza sativa L.)
    (G. B. Pant University of Agriculture and Technology, Pantnagar, 2022-07) Inumala, Chandini; Kushwaha, Archana
    Black rice is a pigmented rice variety which is nutritionally superior over other rice varieties. Even it’s packed with many nutrients, it’s consumption is low in India due to the lack of awareness among people. Two black rice varieties BPT2841, Kalabati and one white rice MTU1121 grown in Andhra Pradesh were used for the study as the scientific data regarding nutritional and phytochemical profile of these varieties is limited. Rice varieties were subjected for the evaluation of their physical, milling, cooking, chemical and phytochemical properties using standard methods. Vadiyalu, a popular traditional snack of Andhra Pradesh was prepared out of these varieties and subjected to the nutritional and organoleptic evaluation. Rice grains under study therefore stand a good chance to be preferred by Indian consumers as they long slender type.The bulk density of paddy of both black rice varieties was lower than that of MTU1121 and hence they may require larger silo space as compared to MTU1121 for the same weight.Only local black rice variety Kalabati(23.82g) could qualify as desirable on the basis of thousand grain weight as value below 20g indicated the presence of immature, damaged or unfilled grains.Hulling and milling recovery percentage are found to be maximum in Kalabati (77.89 and 73.94%, respectively). The head-rice recovery percentage was found to be maximum in both black rice varieties (54.94 to 56.47%) when compared to white rice variety (52.31%). Milling efficiency percentage was also found to be maximum among black rice varieties (57.84 to 57.88%). Cooking time was maximum for BPT2841 (40.35min) and minimum for Kalabati (32.25min). Water uptake ratio was maximum for white rice (3.00) and minimum for Kalabati (2.17) which is the main reason that Kalabati required less water to make a soft dough during product development when compared to other rice varieties. Gruel solid loss was maximum in Kalabati because of its shape which could be lead to the leaching out of nutrients during cooking. Volume expansion ratio was found to be maximum in white rice (2.97) whereas similar in black rice varieties (1.71 to 1.76). Crude fat content of black rice varieties (1.47 to 2.54%) was comparatively high than white rice (0.75%). Crude protein content was found to be 1.6 times more in black rice than white rice. Crude fiber was found to be 2.5 to 3.9 times more in black rice than white rice. Total ash was found to be two times more than white rice. Starch content of white rice was found to be maximum in white rice (84.75%) than black rice varieties (76.53 to 80.89%). Dietary fiber content of black rice was found to be 4 times more than white rice (2.18%). Energy provided by white is comparatively more than black rice. Both black rice varieties were significantly superior over white rice in nutritional and phytochemical composition. Vadiyalu made of BPT2841scores maximum in sensory evaluation over white rice. Nutritionally, products made of black rice were superior over product made of white rice. Siginificant loss of anthocyanin after cooking was observed which needs to be stabilized for better nutritional quality. Dietary fiber, mineral content, total phenolic content, total flavonoid content, DPPH radical scavenging activity and anthocyanin content of both black rice varieties were much higher than control. Even though both black rice varieties were nutritionally rich, BPT2841was more feasible for the preparation of Vadiyalu because of its intermediate amylose content. Kalabati, because of its sticky nature made it difficult to formulate the product after cooking. Even though black rice existed since ancient times, due to urbanization food diversity has reduced greatly and leads to several non-communicable diseases. India has already achieved the better food security but nutritional security needs to be attained yet. As India is a country where people includes rice atleast once in a day, if they consume rice/rice products which is rich in micronutrients as well as phytochemicals, the health of the people can be promoted in long run. Inclusion of black rice in daily diets of people may help to attain sustainable nutritional security across nation.