TO STUDY THE PHYSICOCHEMICAL PROPERTIES OF SELECTED RICE VARIETIES AND TO DEVELOP VALUE ADDED PRODUCTS USING PUFFING AND PARBOILING TECHNOLOGIES
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Date
2019
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Acharya N G Ranga Agricultural University, Guntur
Abstract
Rice is originated from the grass species of Oryza sativa (Asian rice) or Oryza glaberrima (African rice). It is the most widely consumed staple food. The present study was carried out on physicochemical properties, parboiling, puffing characteristics, nutritive value estimation for selected bold rice varieties like 1001 and 3626 in comparison with normal rice variety 7029. The analysis was carried out in RARS, Maruteru, West Godavari District. The physicochemical characteristics included length and diameter, lightness and color, bulk density, volume expansion ratio, swelling capacity, amylose content, water absorption capacity, grain elongation ratio, gel consistency, alkaline spread value, hulling, milling. Parboiling characteristics included total milling recovery, alkaline spread value, broken grains and gelatinization properties. Puffing characteristics included puffing yield, expansion ratio, expansion volume. Nutritive value estimation for selected rice varieties included moisture, protein, fat, carbohydrates, energy, calcium, iron. The results of the present investigation showed that a significant difference existed among rice varieties in properties such as hulling, milling, head rice recovery, kernel lengths, kernel diameter, grain elongation ratio, alkaline spread value, gel consistency, bulk density, water absorption capacity and swelling capacity when compared to normal rice variety. The volume expansion ratio and the amylose content of the bold varieties studied did not show significant difference when compared to normal rice. Parboiling characteristics were measured for selected rice varieties 1001 and 3626 and were compared with normal rice variety 7029. The alkaline spread value, head rice recovery and the percentage of broken grains of the two varieties of rice tested were
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significantly different when compared to normal rice variety. The parboiling characteristics of the tested rice varieties were almost on par with the normal rice variety. The total milling recovery of bold varieties was on par with normal variety. The results obtained for puffing characteristics of the two varieties 1001 and 3626 showed that significant difference existed among rice varieties in terms of puffed yield, expansion volume and expansion ratio when compared to those characteristics of puffed rice obtained from normal rice variety. The puffing characteristics were better in bold varieties when compared to normal rice variety. The results of Nutritive values of bold rice varieties 1001 and 3626 showed a significant difference existed among rice varieties in terms of fat. The bold varieties had more fat content when compared to normal rice variety. Non significant difference existed among rice varieties in terms of moisture, protein, carbohydrates, fiber, ash, energy, calcium and iron. The results obtained for nutritive values of parboiled rice indicated that the process of parboiling has resulted in significant increase in moisture, protein, fat, fiber, ash, carbohydrates, energy, calcium and iron. The rice varieties differed significantly after parboiling in terms of carbohydrate content. The variety 3626 had higher carbohydrate content. The results obtained for nutrient composition of puffed rice indicated that the process of puffing has resulted in significant increase in fiber, ash, calcium. There was significant decrease in nutrients such as moisture, protein, fat, carbohydrates, energy and iron upon puffing. The rice varieties differed significantly in fiber content after puffing. The fiber content of variety 3626 was better. Using the two bold varieties selected for the study, four recipes were prepared. Pulihora and Fried rice were prepared using parboiled rice obtained from both varieties 1001 and 3626. Ugani and mixture were prepared using puffed rice obtained from both varieties 1001 and 3626. The recipes were subjected to sensory evaluation. The results obtained for evaluation of sensory aspects of the recipes showed that the rice preparations Pulihora and Fried rice, made using parboiled rice of selected bold varieties were acceptable on par with the recipes prepared using parboiled rice obtained from normal rice. Similarly, the puffed rice preparations -Ugani and Mixture made using puffed rice of selected bold varieties selected for the present study were acceptable on par with the recipes prepared using puffed rice obtained from normal rice.
Description
D5780
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