Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics
| dc.contributor.advisor | Kasturiba B | |
| dc.contributor.author | Hiremath, Soubhagyalaxmi P. | |
| dc.date.accessioned | 2022-03-09T04:25:32Z | |
| dc.date.available | 2022-03-09T04:25:32Z | |
| dc.date.issued | 2018-01 | |
| dc.description.abstract | Germination of rice generates important bioactive compounds like gamma amino butyric acid (GABA) and ferulic acid which have got antidiabetic property. An investigation was undertaken to study the nutritional composition of germinated rice varieties and development of the product for diabetics during 2013-15 at department of Food Science and Nutrition, College of Community Science, University of Agricultural Sciences, Dharwad. Ten rice varieties namely Abhilash, Ambemohar 2, Dodiga,Ginasali, Hasudi, Intan, Jyoti, Karikalavi, Karihakkalasali and Navali were investigated for their physico-chemical properties, nutritional and bioactive compounds in raw and germinated form. Three different products were formulated using germinated rice flour suitable for diabetics of which one selected product i.e., germinated rice incorporated bread was further used in supplementation study for diabetics. Germination was higher in Ambemohar 2 i.e., 99.67 per cent followed by Hasudi (96.33 %). The mean length, breadth and thousand kernel weight of germinated rice varieties was higher than raw rice varieties. Raw rice varieties had high amylase content (27.58 %) and germinated rice varieties had intermediate amylose content (24.53 %). Germination of rice reduced cooking time. Germinated rice variety, Hasudi had highest ferulic acid (115.47 mg) and GABA (132.33 mg). Germinated rice flour of Hasudi variety was incorporated at 30 per cent level for development of bread. The ferulic acid and GABA content of germinated rice incorporated bread was 29.34 mg and 98.19 mg respectively. The supplementation of germinated rice flour incorporated bread which had low glycemic index of 54.56 reduced the post prandial (24.00 %) and low density lipoprotein cholestrol levels (4.52 %) in diabetic subjects. Thus the results of supplementation study will be helpful in development of germinated rice incorporated products which can be alternative antidiabetic functional food. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810183195 | |
| dc.keywords | Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 194 | en_US |
| dc.publisher | University of Agricultural Science, Dharwad | en_US |
| dc.research.problem | Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | Nutritional Composition of Germinated Rice Varieties and Development of the Product for Diabetics | en_US |
| dc.type | Thesis | en_US |