NUTRITIONAL CHARACTERISTICS, COOKING QUALITY AND SHELF LIFE OF RAW AND PARBOILED LITTLE MILLET RICE (Panicum sumatrense) POLISHED TO DIFFERENT DEGREES
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Date
2022-12-10
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Abstract
Panicum sumatrense (L), sometimes known as little millet, is a member of the
Panicum genus and the Poaceae family. It is an annual herbaceous plant with grains being
round and smooth. It is widely renowned for its drought resistance and an essential small
millet native to the Indian subcontinent. Since its utilization is limited, to increase its
consumption, processing after harvesting is necessary. Parboiling was said to improve
kernel integrity and retain nutritional quality, while polishing could enhance sensory
attributes. For parboiling process, grains were soaked for 10 minutes at room
temperature, open steamed for 15 minutes and tray dried for about 6-8 hours. Raw and
parboiled little millets were polished to 0, 4 and 8 degrees using abrasive rice polisher
post dehusking. The present study was carried out to explore the effect of parboiling and
polishing of little millet on nutritional characteristics, cooking quality and shelf-life
parameters. Physical parameters (bulk density, 1000 kernel weight, hardness and
tristimulus colour), sensory attributes, storage parameters, physicochemical
(Gelatinization temperature) and cooking characteristics showed significance difference
upon parboiling and polishing. Parboiling had no significant effect on nutritional
composition but as the extent of polishing increased, the nutrient contents were
significantly reduced. Hence, from these results, it could be concluded that parboiling
improved physical, physico-chemical characteristics, cooking quality, sensory attributes
and shelf life but showed no significance effect on nutritional composition. While extent
polishing diminished all the parameters.
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