USHA, RAVINDRAPRIYA, V N2023-01-162023-01-162022-12-13Th-13401https://krishikosh.egranth.ac.in/handle/1/5810192391Red rice is a type of a pigmented rice with red bran covering the endosperm of the rice kernels. Two red rice genotypes MSN 100 and MSN 104 were evaluated for physicofunctional, cooking, phytochemicals, nutritional composition, anthocyanin profiling and antioxidant activity using the standard protocols. There was a significant difference observed for physico-functional and cooking parameters. Anthocyanin profiling of four different compounds such as pelargonidin ranged between 1.92-2.65, cyanidin between 45.24-120.72, delphinidin between 6.63-11.98 and malvidin ranged from 3.50 to 3.66 μg/g respectively. Antioxidant activity was significantly higher in MSN 104 (93.28 mg AAE/100g). Proximate composition was varied between the two red rice genotypes viz., moisture ranged between 10.22-10.29, protein 11.90-13.01, fat 3.09-3.68, crude fibre 2.16- 2.30, ash 1.27-1.42, carbohydrates 71.83-73.30 g, energy 368.65-372.38 Kcal per 100 g respectively. 35 per cent red rice flour (H RRS2) and honey incorporated spread scored high sensory scores compared to other sweeteners (liquid jaggery and dates syrup) based spreads. Red rice honey based spread got very good proximate composition such as moisture (4.99 g), protein (18.55 g), fat (12.17 g), crude fibre (0.91 g), ash (2.82 g), carbohydrates (61.47 g) and energy (429.59 Kcal per 100g respectively). Peroxide value (1 meq O2/ kg) and free fatty acid (0.76 mg KOH/kg) were in acceptable limit. Developed spread could be stored for more than 45 days in glass bottles at ambient temperature. The consumer preference for highly accepted red rice honey based spread was found to be acceptable.EnglishThesis