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Studies on Development of Bioactive Components Rich Rice Flour.

Akshata, B. and Priya, R. and Kamaljit, M. (2011) Studies on Development of Bioactive Components Rich Rice Flour. [Student Project Report]

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Abstract

This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Student Project Report
Additional Information: Whole grains of cereals are rich in nutrients and nutracuticals having higher bioactive proprties. Consumption of whole grains are reported to have beneficial effects in preventing many of the modern day diseases. Whole grain rice is also rich source of nutrients, fibre, vitamins, minerals, oryzanol, tocotrienols, tocopherols, polyphenols and other bioactive phytochemicals. However, use of whole grain rice is limited due to absence of convenient products, cooking and palatabilty issues. So investigations have been carried out to identify bioactive component rich rice varieties, development of processing steps to obtain whole grain rice flours with bioactive components for traditional products with acceptable qualities. Analysis of flours from different unpolished rice varietes such as white rice, red rice, red medicinal rice and black rice showed that coloured rice varieties have higher nutraceutical content and antioxidant property. Application of biotechnological processing by enzymatic treatment of a traditionally used red rice , Jyothi, showed that xylanase treatment is resulting in improvements of physical and nutraceutical properties of rice flour. Further thermal processing of enzymatically processed flour for the development of traditional product is improving the physical qaulities and retaining most of the bioactive components. Quality evaluation of a traditional product, string hopper, showed that sensrily acceptable product could be obtained. So it may be concluded that by optimization of conditions of xylanase treatment of whole grains of Jyothi, followed by drying, pulverization and toasting of the flour will result in nutritional and nutraceutical rich, shelf stable whole grain rice flours for sensorily acceptable traditional product.
Uncontrolled Keywords: whole grains; cereals; nutraceuticals; bioactive properties;
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 01 Aug 2011 09:54
Last Modified: 28 Dec 2011 10:27
URI: http://ir.cftri.com/id/eprint/10339

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