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

IR@CSIR-CFTRI

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Relation http://ir.cftri.com/13424/
 
Title Shelling, milling, nutritional and functional properties of selected rice varieties.
 
Creator Deepa, C.
Vasudeva, Singh
 
Subject 16 Nutritive value
01 Rice
 
Description 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.
 
Date 2010
 
Type Article
PeerReviewed
 
Format pdf
 
Language en
 
Identifier http://ir.cftri.com/13424/1/Oryza%2047%282%29%202010%20110-117.pdf
Deepa, C. and Vasudeva, Singh (2010) Shelling, milling, nutritional and functional properties of selected rice varieties. Oryza, 47 (2). pp. 110-117.