Please use this identifier to cite or link to this item:
|Title:||Assessment of physicochemical, functional and nutritional properties of raw and traditional popped rice|
|Keywords:||Raw rice;Popped rice;Physicochemical properties;Functional properties;Starch granules|
|IPC Code:||Int. Cl.8: A01G 9/00, A01G 16/00, A47G 19/26, A47J 39/02, A23L C09K 15/00|
|Abstract:||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.|
|ISSN:||0975-1068 (Online); 0972-5938 (Print)|
|Appears in Collections:||IJTK Vol.15(4) [October 2016]|
Items in NOPR are protected by copyright, with all rights reserved, unless otherwise indicated.