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Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties

KrishiKosh

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Title Effect of cooking methods on nutritional quality of rice (Oryza sativa L.) varieties
 
Creator Suman
 
Contributor Boora, Pinky
 
Subject Sowing, Vegetative propagation, Grminability, Developmental stages, Biological phenomena, Biological development, Pruning, Planting, Biomass, Extraction
 
Description The present study was conducted to analyze the physico-chemical properties of six varieties viz.,
Improved Pusa Basmati-I, Taraori Basmati (HBC 19) and CSR 30 of basmati; HKR 47, HKR 127 and
IRBB 60 of coarse rice. The effects of ordinary, pressure, microwave and solar cooking methods were
assessed for cooking characteristics, sensory attributes and nutritional composition of varieties.
The study revealed that Taraori Basmati and Improved Pusa Basmati had significantly longer
grains, higher l/b ratio, true density and porosity and coarse varieties had significantly more grain
breadth, thickness, seed wt. and swelling capacity than other varieties. Moisture, crude protein, fat, ash
and crude fibre contents in varieties ranged from 10.55 to 12.02, 6.94 to 8.53, 0.63 to 0.90, 0.47 to 0.63
and 0.45 to 0.54 g/100 g, respectively. The protein fractions albumin, globulin, prolamin and glutelin in
varieties varied from 5.62 to 6.99, 12.9 to 16.0, 4.27 to 5.15 and 72.4 to 77.2 per cent, respectively. The
starch, amylose, total soluble sugars, reducing sugars and non-reducing sugars ranged from 74.48 to
79.05, 18.20 to 24.21, 2.35 to 2.87, 0.57 to 0.65 and 1.78 to 2.25 g/100 g, respectively. The in vitro
protein and starch digestibility of varieties ranged from 60.9 to 75.7 and 44.83 to 50.03 per cent,
respectively. Varieties differed significantly in total Ca, P, Mg, Fe and Zn contents and their values
ranged from 14.85 to 16.65, 165.44 to 174.08, 46.91 to 52.24, 2.17 to 2.57 and 1.30 to 1.59 mg/100 g,
respectively. The respective values of HCl extractability of minerals varied from 37.02 to 41.23, 49.28 to
56.6, 57.75 to 61.10, 53.81 to 62.93 and 23.45 to 26.46 per cent in varieties.
Improved Pusa Basmati-I and Taraori Basmati had significantly higher elongation ratio, lower
volume expansion ratio and water uptake ratio and higher mean scores for all sensory parameters. The
cooking time was 16.3, 6.2, 14.0 and 48.9 minutes in ordinary, pressure, microwave and solar cooking
methods, respectively. Among various methods, rice cooked in pressure cooker had higher elongation
ratio, whereas, microwave cooked rice had less volume expansion ratio and better sensory attributes.
After cooking, moisture increased significantly, whereas, crude protein, fat, ash and crude fibre
contents decreased significantly under all cooking methods with values ranging from 7.30 to 7.55, 0.51 to
0.61, 0.44 to 0.48 and 0.43 to 0.45 g/100 g, respectively. After cooking, the glutelin fraction of protein
increased while other fractions decreased significantly. Cooking by all methods increased the starch
content (2.6 to 4.3%) and decreased total soluble sugars, reducing sugars and non reducing sugars but did
not influenced the amylose content. The in vitro protein and starch digestibility upon cooking by all
methods increased significantly and ranged from 81.87 to 86.60 and 90.60 to 92.14 per cent, respectively.
The per cent decrease for total Ca, P, Mg, Fe and Zn ranged from 16.7 to 22.2, 24.7 to 29.2, 11.2 to 15.0,
23.2 to 31.2 and 12.5 to 15.3 but their HCl extractability increased by 19.0 to 24.1, 12.7 to 17.3, 13.1 to
17.8, 16.2 to 19.3 and 9.9 to 12.9 per cent upon cooking by various methods, respectively. All the
cooking methods did not differ significantly in respect of ash, crude fibre, crude protein, starch, amylose,
Ca, Mg and Zn contents, HCl extractability of Ca and Zn and starch digestibility.
 
Date 2016-11-08T14:12:47Z
2016-11-08T14:12:47Z
2011
 
Type Thesis
 
Identifier http://krishikosh.egranth.ac.in/handle/1/84457
 
Language en
 
Format application/pdf
 
Publisher CCSHAU