PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF PIGMENTED RICE VARIETIES
| dc.contributor.advisor | JAMUNA, K. V. | |
| dc.contributor.author | GANAVI, B. R. | |
| dc.date.accessioned | 2023-01-16T12:15:16Z | |
| dc.date.available | 2023-01-16T12:15:16Z | |
| dc.date.issued | 2022-12-09 | |
| dc.description | Thesis | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810192426 | |
| dc.keywords | PHYSICO-CHEMICAL, PIGMENTED RICE VARIETIES | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 112 | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF PIGMENTED RICE VARIETIES | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | PHYSICO-CHEMICAL AND COOKING CHARACTERISTICS OF PIGMENTED RICE VARIETIES | en_US |
| dc.type | Thesis | en_US |