STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS
| dc.contributor.advisor | Usha, Ravindra | |
| dc.contributor.author | GOPIKA C, MUTTAGI | |
| dc.date.accessioned | 2017-08-29T05:16:19Z | |
| dc.date.available | 2017-08-29T05:16:19Z | |
| dc.date.issued | 2016-03-03 | |
| dc.description.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). | en_US |
| dc.identifier.issn | Th-11311 | |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/5810029873 | |
| dc.language.iso | en | en_US |
| dc.pages | 420 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES GKVK, BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.subject | null | en_US |
| dc.theme | STUDY OF SELECTED TRADITIONAL RICE VARIETIES | en_US |
| dc.these.type | Ph.D | en_US |
| dc.title | STUDY OF SELECTED TRADITIONAL RICE VARIETIES FOR THE DEVELOPMENT OF FUNCTIONAL FOODS | en_US |
| dc.type | Thesis | en_US |