Studies on changes in the physicochemical characteristics of cooked rice in payasam.

Harshitha, T. (2013) Studies on changes in the physicochemical characteristics of cooked rice in payasam. [Student Project Report] (Submitted)

PDF Harshitha.pdf - Submitted Version Restricted to Registered users only Download (1MB)

Abstract

The physicochemical changes in such as colour, texture, viscosity of payasam, reducing sugars, total starch and total amylose leaching were studied by varying cooking time and total soluble solids (TSS) of payasam prepared. It was observed that, total amylose leaching was more in R2 rice variety. Studies indicated that percent shrinkage of R1 rice in payasam is more than that of R2 rice in payasam. There was no significant difference in colour of payasam with any variations. The reducing sugar content in payasam prepared with R2 rice decreased indicating higher degree of retrogradation than in payasam prepared with R1 rice. Pasting profiles of R1 and R2 indicated an increase in HPV, PV, and BV of R2 due to its higher amylose content. Scanning electron microscopic study showed the swelling of gelatinized starch and particles of jaggery adhered over the rice granules. Results indicated that payasam 70º brix, with rice cooked for 10 minutes in R1 rice was good. In R2 the payasam became viscous on testing due to excess amylose leaching and retrogradation of starch.

Item Type:	Student Project Report
Uncontrolled Keywords:	payasam, kheer, traditional delicacy, physicochemical changes
Subjects:	600 Technology > 08 Food technology > 14 Physical properties 600 Technology > 08 Food technology > 18 Processed foods > 04 Functional foods
Divisions:	Lipid Science and Traditional Foods
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	09 May 2014 10:41
Last Modified:	09 May 2014 10:41
URI:	http://ir.cftri.res.in/id/eprint/11561

Actions (login required)

View Item