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Shelling, milling, nutritional and functional properties of selected rice varieties.

Deepa, C. and Vasudeva, Singh (2010) Shelling, milling, nutritional and functional properties of selected rice varieties. Oryza, 47 (2). pp. 110-117.

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Abstract

Four rice varieties namely IR 64, BPT 5204, Ml'U 1001 and Jyothi were subjected to shelling and milling analysis, Their proximate composition, poly-phenol, vitamin, phosphorus contents, viscosity changes on cooking swelling and solubility behavior were studied. Under similar conditions of milling, these varieties have shown different degree of polish, indicating the differences in removal of various bran layers. Highest equilibrium moisture content was registered by husk compared to other parts of the grain. Among the varieties studied, MfU -1 001 indicated highest ash content in brown as well as in milled rice. Riboflavin content was low in dehusked rice of Jyothi and least in other parts of this grain compared to other varieties, however, niacin was high in this particular variety, Phosphorus content remained almost same in MTU - 1001, in its rough rice, dehusked rice and milled rice (200 mgI100g), In all the varieties phosphorus was more in bran compared to other parts of the grain, About 50% loss of phosphorus was observed in all milled rice samples compared /0 their respective de-husked rice, Poly-phenol content was high (0.056 - O. Ol8g %) in bran compared /0 other parts of the grains, Swelling and solubility values were high at all temperatures in M1V 1001 compared 10 others and pasting profile parameters were different in BPT 5204 rice compared to other varieties.

Item Type: Article
Uncontrolled Keywords: rice, milling shelling, nutritional functional property, milling, protein
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value
600 Technology > 08 Food technology > 21 Cereals > 01 Rice
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 15 Feb 2018 09:00
Last Modified: 15 Feb 2018 09:00
URI: http://ir.cftri.com/id/eprint/13424

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