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Assessment of physico-chemical, functional and nutritional properties of raw and traditional popped rice

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Title Assessment of physico-chemical, functional and nutritional properties of raw and traditional popped rice
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Creator T. B. Bagchi
P. Sanghamitra
J. Berliner
K. Chattopadhyay
A. Sarkar
A. Kumar
S. Ray
S. G. Sharma
 
Subject Raw rice
Popped rice
Physicochemical properties
Functional properties
Starch granules
 
Description Not Available
Popped rice is a common, chip and nutritious breakfast item widely consumed in India. We analyzed functional, physico-chemical and nutritional properties of raw rice (RR) and popped rice (PR) of some Indian rice cultivars (Kalabhat, Banskathi, JP-73, Kabirajsal, Dehradun Gandheswari). RR of Kabirajisal showed better physical grain quality among all whereas Banskathi and Dehradun gandheswari was found to be better with respect to physical quality of popped rice. Amylose content (AC), phytic acid content (PA) and total antioxidant capacity were also higher in both RR and PR of Banskathi. In vitro starch digestibility (IVSD) of RR was higher in JP-73 followed by Dehradun gandheswari while in PR, it was higher in Kalabhat. Therefore, Banskathi, Dehradun gandheswari and Kalabhat are most suitable for popping. This study provides knowledge about different functional, physicochemical and nutritional properties of RR and PR and their relationship.
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Date 2018-11-09T10:14:53Z
2018-11-09T10:14:53Z
2016
 
Type Research Paper
 
Identifier Not Available
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http://krishi.icar.gov.in/jspui/handle/123456789/10120
 
Language English
 
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Publisher Not Available