Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
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Date
2015-06
Authors
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Publisher
G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand)
Abstract
A novel processing technology is developed to polish rice in a more selective way
with the help of cellulase enzyme of microbial sources. The enzyme were produced from
Trichoderma Reese, MTCC164.Brown rice was treated with enzyme concentration of 60-
100% (40ml of buffer -undiluted) for 30 to150 min (with variation of 30min) at 300C to
500C (with variation of 50C) to attain a saturated moisture level of 35.5 g/100 g .Selective
degradation of bran layers in enzymatic polished rice (polishing time 20-100 sec with
variation of 20 sec) has facilitated the retention of more vital B complex (thiamine,
riboflavin, pyridoxine and niacin) nutrients compared to normal milled rice . The retention
of vital B complex nutrients detected through HPLC with UV detector and optimized by
Response surface methodology (RSM) with central composite design. The optimized
enzyme treated bio-polished are better sources of the vital B complex group than
mechanically milled rice, because where great losses of nutrients are incurred in milling
time was reduced , therefore bio-polished rice nutritionally efficacious.
Description
Thesis-PhD
Keywords
food engineering, food technology, optimization, rice, pretreatment, nutritional state, physical properties, milling, enzymes