Study on Physiochemical and Nutritional Quality of Kavuni Rice Flour
2014
Saravanan, P. | Hemalatha, G.
Kavuni rice (Oryza sativa L.) is a specialty rice variety with black bran covering the endosperm. The rice endosperm, which is translucent with gray to almost black color, turns deep purple when cooked. It is usually higher in gluten, takes longer time to cook, and is stickier than white rice. Kavuni rice is a potential source of protein, fat, starch, total and reducing sugar compounds. In this study, we investigated the physiochemical and nutritional properties of Kavuni rice among the other pigmented rice varieties. A significant increase on moisture content was noticed in rice flour from all treatments. Compared contain low moisture content was noticed in Kavuni rice fromother pigment rice varieties. The highest protein content was noticed in market redrice market variety compared lowest content in white rice (ASD 16). The significant variation was observed in the fat content from TPS1, Kavuni rice, ASD-16 and market red rice variety with respect to fat content. The reducing sugar content significantly variation was not absorbed between market red rice and kavuni rice but they different significant from kavuni rice and ASD16 white rice variety. The significant variation was absorbed in total sugar content between all rice flour varieties. The highest starch content was noticed in white rice –ASD 16 and lowest in Market red rice variety (T₃) in both period under study. The fatty acid composition was analysed using Gas Chromatography. The fatty acids were oleic acid, linoleic acid, palmitic acid and stearic acid. Linoleic, and oleic acid were found to be the major fatty acids followed by palmitic acid. Arachidonic was present in both black rice and market red rice varieties (T₃), while it was not deductible in the white rice-ASD 16.
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