Nutritional evaluation of rice varieties and their suitability for product development
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Date
2012
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Publisher
CCSHAU
Abstract
Present investigation was undertaken to study physico-chemical characteristics and nutritional
composition of four parmal rice varieties HKR-120, HKR-126, HKR-46, PR-106 and and one basmati
variety, Pusa Basmati-4 and utilize them for product development. Length, breadth and thickness in
rice varieties varied from 6.57 to 7.72, 1.71 to 2.17 and 1.45 to 1.72. Seed volume, hydration capacity,
true density and porosity was maximum in PusaBasmati-4 while swelling index, bulk density and
cooking time was minimum. The moisture, protein, crude fiber, ash, fat, sugar, amylose, amylopectin,
total soluble sugars, reducing sugars and non-reducing sugars content ranged from 10.98 to 11.75, 6.60
to 8.50, 0.45 to 0.54, 0.62 to 0.71, 0.85 to 0.95, 72.46 to 75.62, 21.96 to 26.78, 45.68 to 53.66, 1.58 to
1.89, 0.41 to 0.49 and 1.22 to 1.51 g/100g , respectively. Pusa Basmati -4 was superior in protein, crude
fiber, ash, amylose, total soluble sugars and non-reducing sugars while amylopectin and reducing
sugars was highest in HKR-46. In vitrostarch digestibility ranged from 44.82 (PR-106) to51.02 (PB-4)
and In vitro protein digestibility varied from 60.50 to 73.74 w hich was highest in Pusa Basmati-4.
Calcium, iron, zinc, magnesium and phosphorus content ranged from 14.01 to 16.53, 2.29 to 2.39, 1.30
to 1.54, 49.26 to 52.59, 168.70 to 174.76 mg/100g, respectively. HCL-extractability of iron and zinc
content was highest in Pusa Basmati-4 while HKR-46 was superior in HCL extractability of calcium
and magnesium. The products prepared using rice varieties were lemon rice, fried rice, vegetable pulao,
phirni, kheer, ladoo, papad, sev, cutlet, muruku, mor appam chakli, utpam, sel roti, inderse, sweet
baked rice, spicy baked rice and orange rice cake. All the products were organoleptically acceptable.
Shelf life study of papad, ladoo, sevand chaklistored in polythene bags for 90 days indicated that Fat
acidity and peroxide value of all stored products showed an increasing trend with increase in storage
period. Papadand sevprepared from rice varieties as well as control remained acceptable upto 90 days
of storage whereas, chakli was acceptable for 75 days of storage period. Ladoowas acceptable upto 45
days of storage period. Thus all the rice varietiescan be utilized for development of acceptable value
added products which can add variety and nutrition to be diet.
Description
Keywords
Genotypes, Developmental stages, Chrysanthemum, Fruits, Planting, dna, Genetics, Polymorphism, Precipitation, Diseases