Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15)
| dc.contributor.advisor | Pandey, J.P. | |
| dc.contributor.author | Kothakota, Anjineyulu | |
| dc.date.accessioned | 2016-06-09T14:57:41Z | |
| dc.date.available | 2016-06-09T14:57:41Z | |
| dc.date.issued | 2015-06 | |
| dc.description | Thesis-PhD | en_US |
| dc.description.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. | en_US |
| dc.identifier.uri | http://krishikosh.egranth.ac.in/handle/1/67139 | |
| dc.language.iso | en | en_US |
| dc.publisher | G.B. Pant University of Agriculture and Technology, Pantnagar-263145 (Uttarakhand) | en_US |
| dc.sub | Processing and Food Engineering | |
| dc.subject | food engineering, food technology, optimization, rice, pretreatment, nutritional state, physical properties, milling, enzymes | en_US |
| dc.these.type | Ph.D | |
| dc.title | Optimization of process parameters for enhancing the quality characteristics of enzymatically pre treated brown rice (Pant Sugandh Dhan-15) | en_US |
| dc.type | Thesis | en_US |