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20153
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Author: Kothakota, Anjineyulu × Start date: 2004 × Type: Thesis × Thesis Type: Ph.D ×
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    ThesisItemOpen Access
    Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
    (G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand), 2015-06) Kothakota, Anjineyulu; Pandey, J.P.
    A novel processing technology is developed to polish rice in a more selective way with the help of cellulase enzyme of microbial sources. The enzyme were produced from Trichoderma Reese, MTCC164.Brown rice was treated with enzyme concentration of 60- 100% (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 300C to 500C (with variation of 50C) to attain a saturated moisture level of 35.5 g/100 g .Selective degradation of bran layers in enzymatic polished rice (polishing time 20-100 sec with variation of 20 sec) has facilitated the retention of more vital B complex (thiamine, riboflavin, pyridoxine and niacin) nutrients compared to normal milled rice . The retention of vital B complex nutrients detected through HPLC with UV detector and optimized by Response surface methodology (RSM) with central composite design. The optimized enzyme treated bio-polished are better sources of the vital B complex group than mechanically milled rice, because where great losses of nutrients are incurred in milling time was reduced , therefore bio-polished rice nutritionally efficacious.
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
    (G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand), 2015-06) Kothakota, Anjineyulu; Pandey, J.P.
    A novel processing technology is developed to polish rice in a more selective way with the help of cellulase enzyme of microbial sources. The enzyme were produced from Trichoderma Reese, MTCC164.Brown rice was treated with enzyme concentration of 60- 100% (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 300C to 500C (with variation of 50C) to attain a saturated moisture level of 35.5 g/100 g .Selective degradation of bran layers in enzymatic polished rice (polishing time 20-100 sec with variation of 20 sec) has facilitated the retention of more vital B complex (thiamine, riboflavin, pyridoxine and niacin) nutrients compared to normal milled rice . The retention of vital B complex nutrients detected through HPLC with UV detector and optimized by Response surface methodology (RSM) with central composite design. The optimized enzyme treated bio-polished are better sources of the vital B complex group than mechanically milled rice, because where great losses of nutrients are incurred in milling time was reduced , therefore bio-polished rice nutritionally efficacious.
  • Thumbnail Image
    ThesisItemOpen Access
    Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
    (G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand), 2015-06) Kothakota, Anjineyulu; Pandey, J.P.
    A novel processing technology is developed to polish rice in a more selective way with the help of cellulase enzyme of microbial sources. The enzyme were produced from Trichoderma Reese, MTCC164.Brown rice was treated with enzyme concentration of 60- 100% (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 300C to 500C (with variation of 50C) to attain a saturated moisture level of 35.5 g/100 g .Selective degradation of bran layers in enzymatic polished rice (polishing time 20-100 sec with variation of 20 sec) has facilitated the retention of more vital B complex (thiamine, riboflavin, pyridoxine and niacin) nutrients compared to normal milled rice . The retention of vital B complex nutrients detected through HPLC with UV detector and optimized by Response surface methodology (RSM) with central composite design. The optimized enzyme treated bio-polished are better sources of the vital B complex group than mechanically milled rice, because where great losses of nutrients are incurred in milling time was reduced , therefore bio-polished rice nutritionally efficacious.