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Nutritional aspects of Biotransformed Rice

Sunaina, B.S. (2006) Nutritional aspects of Biotransformed Rice. [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: With increasing dependence upon cereal grains to provide both the energy and protein requirements of human in developing countries, the need for raising the overall nutritional status of the cereal grains has become increasingly important. The processing technologies currently employed include milling, cooking, fermentation, and malting or sprouting. Sprouting /germination have been shown to increase their nutritional composition and desirable functional properties. Most of the studies on germination were on wheat, barley and millets. Hence study was undertaken to develop biotransformed rice by appropriate germination of paddy , and to assess its macronutrients and molecular distribution of bioactive components having natural antioxidant property. Germination of paddy for 5 days and associated processing steps resulted in development of biotransformed rice from both IR 64 and Sona mahsuri varities.Biotransformation did not result in considerable changes in the physical features especially the L/B ratio.Studies on macronutrient showed that there is decrease in the content of total protein, total fat and fatty acids in biotransformed rice compared to raw brown rice. Total carbohydrate and total ash did not change appreciably. Increase in amylase activity and resultant increase in total sugar was also observed in biotransformed rice. Studies on the molecular distribution of bioactive components also showed some promising results. Gas chromatographic analysis of fatty acid composition revealed that unsaturated fatty acids linoleic and oleic, and saturated palmitic are the major fatty acids and changes were not observed as a result of transformation. However increase in an omega 3 fatty acid, a- linolenic, eventhough the content is very low, is a promising observation. Content of total vitamin E did not decrease as a result of biotransformation.HPLC characterization of vitamin E showed the presence d, g+b ,a tocotrienols and , d, g+b ,a tocopherols in both raw and biotransformed rice. Tocotrienols which was found to be more in content did not show any decrease as a result of biotransformation but tocopherols which were comparatively low in content, decreased.
Uncontrolled Keywords: rice biotransformation rice nutrition
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 12 Apr 2007
Last Modified: 28 Dec 2011 09:26
URI: http://ir.cftri.com/id/eprint/455

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