STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
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Date
2016-03-03
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UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU
Abstract
Evaluation of twenty traditional rice varieties grown in Karnataka,
as a dehusked grain was performed with respect to physico-chemical,
cooking characteristics, nutrients, and phytochemical composition.
Products were prepared by incorporating modified starch extracted from
selected traditional rice varieties and its glycemic index was studied.
Amylose and total starch content ranged from 12.51 to 24.64 per cent
and 68.31 to 75.64 per cent respectively. Insoluble, soluble and total
dietary fibre ranged from 4.34 to 9.79, 0.12 to 0.62, and 4.46 to 10.40 g
per 100 g respectively. Total polyphenol content and total antioxidant
capacity ranged from 47.82 to 160.71 mg gallic acid equivalent and
257.93 to 800.25 μM ascorbic acid equivalent per 100 g respectively.
Formation of resistant starch due to cooling effect was more pronounced
in the varieties Jeerige sanna (6.77 %), Kagisaale (6.40 %), and
Krishnaleela (5.31 %) and selected for starch modification. In vitro
resistant starch was significantly (P<0.05) increased in autoclaved
Jeerige sanna starch (15.63 %) and selected for standardization of
functional food products. Sweet cookies, masala cookies, banana nut
muffin, khakhra and roti were standardized by incorporating modified
rice starch served as test product group. The products were acceptable
and no significant differences were observed between control and test
products. Shelf life of sweet cookies, masala cookies and khakhra were
evaluated and acceptable up to 45, 60, and 90 days respectively. The
impact of test and control roti on postprandial glucose response in 10
healthy adults was assessed in comparison with standard white bread.
Test roti had low glycemic index (54.46) when compared with standard
(100) and control roti (88.89).
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