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Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara.

Deepa, G. and Vasudeva, Singh and Akhilender Naidu, K. (2008) Nutrient composition and physicochemical properties of Indian medicinal rice - Njavara. Food Chemistry, 106 (1). pp. 165-171.

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Abstract

Njavara, a medicinal rice, was assessed for its nutrient composition and physicochemical properties, in order to understand its therapeutic properties. Dehusked Njavara rice consisted of 73% carbohydrates, 9.5% protein, 2.5% fat, 1.4% ash and 1628kJ per 100g of energy. Physicochemical properties and nutritive components of dehusked rice of Njavara were evaluated and compared with two commonly consumed non-medicinal rice varieties - Jyothi (red coloured) and IR 64 (brown coloured). The carbohydrates, fats, apparent amylose equivalent, fatty acid profile and triglycerides of Njavara were comparable to Jyothi and IR 64. However, Njavara rice had 16.5% higher protein, and contained higher amounts of thiamine (27-32%), riboflavin (4-25%) and niacin (2-36%) compared to the other two rice varieties. The total dietary fibre content in Njavara was found to be 34-44% higher than that of Jyothi and IR 64. Significantly higher phosphorus, potassium, magnesium, sodium and calcium levels were found in Njavara rice, compared to the other two varieties. The cooking time of dehusked Jyothi and IR 64 varieties were found to be 30min, while Njavara needed longer time to cook, (38min). The cooked rice of Njavara was slimy in nature, probably due to the presence of non-starch polysaccharides. All rights reserved, Elsevier.

Item Type: Article
Uncontrolled Keywords: NUTRIENTS-; PHYSICAL-PROPERTIES; RICE-; PHYSICOCHEMICAL-PROPERTIES; VAR-
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 16 Nutritive value
Divisions: Dept. of Biochemistry
Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 18 Aug 2008 09:04
Last Modified: 22 Oct 2018 09:28
URI: http://ir.cftri.com/id/eprint/6418

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