Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties

Simple item page
dc.contributor.advisorBoora, Pinky
dc.contributor.authorSuman
dc.date.accessioned2016-11-08T14:12:47Z
dc.date.available2016-11-08T14:12:47Z
dc.date.issued2011
dc.description.abstractThe present study was conducted to analyze the physico-chemical properties of six varieties viz., Improved Pusa Basmati-I, Taraori Basmati (HBC 19) and CSR 30 of basmati; HKR 47, HKR 127 and IRBB 60 of coarse rice. The effects of ordinary, pressure, microwave and solar cooking methods were assessed for cooking characteristics, sensory attributes and nutritional composition of varieties. The study revealed that Taraori Basmati and Improved Pusa Basmati had significantly longer grains, higher l/b ratio, true density and porosity and coarse varieties had significantly more grain breadth, thickness, seed wt. and swelling capacity than other varieties. Moisture, crude protein, fat, ash and crude fibre contents in varieties ranged from 10.55 to 12.02, 6.94 to 8.53, 0.63 to 0.90, 0.47 to 0.63 and 0.45 to 0.54 g/100 g, respectively. The protein fractions albumin, globulin, prolamin and glutelin in varieties varied from 5.62 to 6.99, 12.9 to 16.0, 4.27 to 5.15 and 72.4 to 77.2 per cent, respectively. The starch, amylose, total soluble sugars, reducing sugars and non-reducing sugars ranged from 74.48 to 79.05, 18.20 to 24.21, 2.35 to 2.87, 0.57 to 0.65 and 1.78 to 2.25 g/100 g, respectively. The in vitro protein and starch digestibility of varieties ranged from 60.9 to 75.7 and 44.83 to 50.03 per cent, respectively. Varieties differed significantly in total Ca, P, Mg, Fe and Zn contents and their values ranged from 14.85 to 16.65, 165.44 to 174.08, 46.91 to 52.24, 2.17 to 2.57 and 1.30 to 1.59 mg/100 g, respectively. The respective values of HCl extractability of minerals varied from 37.02 to 41.23, 49.28 to 56.6, 57.75 to 61.10, 53.81 to 62.93 and 23.45 to 26.46 per cent in varieties. Improved Pusa Basmati-I and Taraori Basmati had significantly higher elongation ratio, lower volume expansion ratio and water uptake ratio and higher mean scores for all sensory parameters. The cooking time was 16.3, 6.2, 14.0 and 48.9 minutes in ordinary, pressure, microwave and solar cooking methods, respectively. Among various methods, rice cooked in pressure cooker had higher elongation ratio, whereas, microwave cooked rice had less volume expansion ratio and better sensory attributes. After cooking, moisture increased significantly, whereas, crude protein, fat, ash and crude fibre contents decreased significantly under all cooking methods with values ranging from 7.30 to 7.55, 0.51 to 0.61, 0.44 to 0.48 and 0.43 to 0.45 g/100 g, respectively. After cooking, the glutelin fraction of protein increased while other fractions decreased significantly. Cooking by all methods increased the starch content (2.6 to 4.3%) and decreased total soluble sugars, reducing sugars and non reducing sugars but did not influenced the amylose content. The in vitro protein and starch digestibility upon cooking by all methods increased significantly and ranged from 81.87 to 86.60 and 90.60 to 92.14 per cent, respectively. The per cent decrease for total Ca, P, Mg, Fe and Zn ranged from 16.7 to 22.2, 24.7 to 29.2, 11.2 to 15.0, 23.2 to 31.2 and 12.5 to 15.3 but their HCl extractability increased by 19.0 to 24.1, 12.7 to 17.3, 13.1 to 17.8, 16.2 to 19.3 and 9.9 to 12.9 per cent upon cooking by various methods, respectively. All the cooking methods did not differ significantly in respect of ash, crude fibre, crude protein, starch, amylose, Ca, Mg and Zn contents, HCl extractability of Ca and Zn and starch digestibility.en_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/84457
dc.language.isoenen_US
dc.publisherCCSHAUen_US
dc.subFoods and Nutrition
dc.subjectSowing, Vegetative propagation, Grminability, Developmental stages, Biological phenomena, Biological development, Pruning, Planting, Biomass, Extractionen_US
dc.these.typeM.Sc
dc.titleEffect of cooking methods on nutritional quality of rice (Oryza sativa L.) varietiesen_US
dc.typeThesisen_US
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
CCSHAU-292867-Suman.pdf
Size:
1.36 MB
Format:
Adobe Portable Document Format
Description:
Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
2.28 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
M. Sc. Dissertations