PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF PIGMENTED RICE VARIETIES
Loading...
![Thumbnail Image](assets/images/Item.jpg)
Date
2022-12-09
Authors
Journal Title
Journal ISSN
Volume Title
Publisher
Abstract
Rice being a prominent cereal grain, examining rice quality takes the lead in
establishing its quality and fetching its market worth, as well as aiding in the emergence of
future unique food products using the finest quality rice kinds. Now a days, pigmented rice
such as red and black rice are gaining lot of importance due to presence of bioactive
compounds and their health benefits. Hence, the present study was carried out to evaluate the
physico-chemical and cooking characteristics of 10 pigmented rice varieties and an energy bar
was developed utilising the best accepted rice variety. Physical characteristics of 10
pigmented rice varieties viz., length (5.47-7.05 mm), breadth (2.14-2.88 mm), L/B ratio (2.06-
3.29), 1000 kernel weight (14.32-26.18 g) and bulk density (0.84-0.61 g/cm3) found
respectively. Proximate composition varied significantly for protein, fat, crude fibre,
carbohydrate and energy except for moisture and ash content in all the pigmented rice
varieties. Among the 10 pigmented rice varieties amylose content was found best in black rice
variety Burma black and red rice variety Kyasakki. Antioxidant activity and anthocyanin
content ranged from 58.94-15.86 per cent and 183.15-67.30 mg Cy-3-glc/100g, respectively.
Cooking parameters like optimum cooking time ranged from 28.00-42.67 min. Water uptake
ratio was 4.66-6.78, gruel solid loss was found to be 0.99-1.29 per cent. Pigmented rice
energy bar BBT2 was best accepted and microbial counts were within the permissible limits
during storage period. Hence, utilization of pigmented rice varieties in a daily diet will
improve the nutritional status of the individuals.
Description
Thesis