Development and evaluation of food products from different rice varieties
| dc.contributor.advisor | Boora, Pinky | |
| dc.contributor.author | Lavanya. A | |
| dc.date.accessioned | 2018-11-22T04:56:14Z | |
| dc.date.available | 2018-11-22T04:56:14Z | |
| dc.date.issued | 2018 | |
| dc.description.abstract | Four varieties of rice viz. Permal, HB-2, HKR-48 and HKR-128 were evaluated for their physical properties and nutrient composition. The study also included the development of food products and assessment of their organoleptic acceptability and nutrient composition. All the varieties were used for development of food products. All the food products were evaluated for their organoleptic characteristics and the best acceptable products were evaluated for their nutrient composition. The results of the study revealed that HB-2 and HKR-48 rice variety had maximum length, breadth, thickness, L/B ratio, seed weight, seed volume, water absorption capacity, bulk density and true density than other varieties and porosity was significantly higher in Permal local variety than other varieties. Moisture, crude protein, crude fat, ash and crude fibre ranged from 9.54 to 10.40, 6.19 to 8.20, 1.70 to 2.62, 0.40 to 1.17 and 0.24 to 0.66 g/100g, respectively in all the rice varieties. Total soluble sugars, reducing sugars, non reducing sugars and starch varied from 1.47 to 2.32, 0.12 to 0.55, 1.00 to 1.89 and 76.49 to 80.48 g/100g, respectively. Rice varieties contained 15.07 to 15.96 mg/100g of total calcium, 1.67 to 2.53 mg/100g of total iron, 40.06 to 41.37 mg/100g of magnesium and 0.63 to 0.98 mg/100g of total zinc content. The HCl extractability of calcium, iron, magnesium and zinc were ranged from 36.44 to 42.34, 52.41 to 58.71, 58.74 to 62.53 and 24.46 to 26.66 per cent, respectively in all the rice varieties. The in vitro protein digestibility and in vitro starch digestibility of rice varied from 42.17 to 55.73 per cent and 41.08 to 46.15 maltose released/g, respectively. Food products like dosa, idli, utthapam, khichadi and rice biryani, were prepared using all four different varieties of rice. The best acceptable variety (HKR-48) with best acceptable food products were selected organoleptically and evaluated for all the nutritional parameters. Highly significant (P<0.05) differences for crude protein content and crude fibre content were observed in food products prepared from HKR-48 variety while non-significant differences were observed for crude fat and ash content. Total soluble sugars, reducing sugars, non reducing sugars and starch of biryani had significant (P<0.05) differences while utthapam differed non-significantly. There was significant difference in total and HCl extractability of minerals in food products. In vitro protein and starch digestibility were differed significantly (P<0.05) in the food products. Nutritional evaluation of rice based food products revealed that this products contains good amount of protein, carbohydrates and minerals. All the food products from HKR-48 rice variety were organoleptically acceptable as compared to other varieties. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810084227 | |
| dc.keywords | Rice varieties, Physical properties, Nutrient composition, Food products, Organoleptic evaluation and nutritional evaluation | en_US |
| dc.language.iso | en | en_US |
| dc.publisher | CCSHAU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | Development and evaluation of food products from different rice varieties | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | Development and evaluation of food products from different rice varieties | en_US |
| dc.type | Thesis | en_US |