EVALUATION OF PHYSICO-CHEMICAL, COOKING CHARACTERISTICS AND SENSORY ACCEPTABILITY OF NUTRI RICH AEROBIC RICE GENOTYPES (Oryza sativa L.)
| dc.contributor.advisor | BANU DESHPANDE | |
| dc.contributor.author | THIRUMOORTHY, P | |
| dc.date.accessioned | 2020-10-05T08:19:32Z | |
| dc.date.available | 2020-10-05T08:19:32Z | |
| dc.date.issued | 2019-08-24 | |
| dc.description.abstract | In this study, seven aerobic high protein rice genotypes (HPR565, HPR801, HPR814, HPR930, HPR1630 and HPR1241 and HP9 as check variety) were evaluated for physico-chemical, cooking, fermentation quality and sensory acceptability traits. HPR1630 had the highest head rice yield (92.1%) and check variety had 92.5 % during milling. Grains were moderately heavy with higher bulk density (1.2-1.3 g/ml) and no chalkiness. Amylose and Amylopectin content ranged from 10.85 to 33.1g% and 66.90 to 89.15 g% respectively. HPR1241 had least cooking time (27 mins) with maximum water uptake ratio(5.7) while check variety took 22 minutes to cook. Genotypes exhibited good cooking quality with less percent curls, lower leached out solids and good grain elongation ratio. Physico-chemical and cooking quality had a positive correlation (p<0.05). Moisture content was less with a range of 9.0 to 9.9 g%. Mean protein content was maximum in check variety (13.3 g%) and ranged from 11.0 to 12.9 g% for other genotypes. Energy ranged from 361 (HPR1630) to 365 Kcal (HPR930). Zinc, iron and copper values were higher compared to reported values by NIN for raw milled rice. HPR565, HPR814 and check variety performed well in fermentation quality test with significant increase in batter volume (p<0.05). Cooked grains of all genotypes had higher sensory organoleptic scores by sensory panelists and suitable for table purpose. More than 90% consumers liked the products prepared using all genotypes. Results indicated high protein, iron and zinc content of rice genotypes which possessed good physico-chemical, cooking and sensory qualities of the grains. | en_US |
| dc.identifier.uri | https://krishikosh.egranth.ac.in/handle/1/5810152374 | |
| dc.keywords | Various physico-chemica, Genotypes, Solis. | en_US |
| dc.language.iso | English | en_US |
| dc.pages | 116 | en_US |
| dc.publisher | UNIVERSITY OF AGRICULTURAL SCIENCES, GKVK BENGALURU | en_US |
| dc.sub | Food and Nutrition | en_US |
| dc.theme | PHYSICO-CHEMICAL, COOKING CHARACTERISTICS AND SENSORY ACCEPTABILITY OF NUTRI RICH AEROBIC RICE GENOTYPES | en_US |
| dc.these.type | M.Sc | en_US |
| dc.title | EVALUATION OF PHYSICO-CHEMICAL, COOKING CHARACTERISTICS AND SENSORY ACCEPTABILITY OF NUTRI RICH AEROBIC RICE GENOTYPES (Oryza sativa L.) | en_US |
| dc.type | Thesis | en_US |