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Traditional and Innvative Rice Products

Rani, Kumari (2010) Traditional and Innvative Rice Products. Masters thesis, University of Mysore.

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This Dissertation / Report is the outcome of investigation carried out by the creator(s) / author(s) at the department/division of Central Food Technological Research Institute (CFTRI), Mysore mentioned below in this page.

Item Type: Thesis (Masters)
Additional Information: Rice has unique characteristic that its 90% consumed in the form of whole grain but it is also converted into various products, some of which are made from raw rice and others from parboiled rice. There are three products of great antiquity which are traditionally being made in India from centuries and which are popular: Flaked rice, puffed rice and expanded rice. Purely rice based products like noodles, rice cake, and rice crispies are prepared from rice flour or batter. Based on blends of rice and pulses, fermented product (Idli, Dosa), deepfried products (Chakli, Muchhorai, Thengolal) and extrusion cooked products are mostly available in the market. Most rice products have a preferred amylose type, which is related to the preferred rice type for product marketing qualities such as expanded rice, puffed. Canned, precooked and quick-cooking rices, expanded rice products and rice cereals snacks are of the type preferred for cooked rice. Low-GT gelatinization temperature rices are preferred for fermented products. Waxy rices are preferred for desserts and sweets because of thin pasty texture. Processed rice products may be derived from rough rice, brown rice, milled rice, cooked rice, brokers, dry-milled flour, wet-milled flour or rice starch. Rice is bland in taste and white in colour so it can be unique base raw material for development of various rice product. GABA rice is germinated brown rice with a greater amount of the naturally-occurring gamma-aminobutyric acid (GABA). Major nutrients that increase in content in the GBR are g-amirobutyric acid (GABA), dietary fiber, inositols, ferulic acid, phytic acid, tocotrienols, magnesium, potassium, zinc, g-oryzanol, and prolylendopeptidase inhibitor . It has found that volume of nutrients contained in GBR relative to milled rice are 10 times for GABA, nearly 4 times for dietary fiber, vitamin E, niacine and lysine, and about 3 times for vitamin B1 and B6, and Magnesium. The continuous intake of GBR is good for accelerating metabolism of brain, preventing headache, relieving constipation, preventing cancer of colon, regulating blood sugar level, preventing heart disease, lowering blood pressure as well as preventing Alzheimer’s disease. Njavara is the unique rice cultivar grown only in Kerala, this CONCLUSION 107 is the only cultivar traditionally used effectively in the Ayurvedic system of medicine in certain specific treatments like Panchakarma. Slow carb rice release glucose in the blood, upon digestion, slower than polished white rice. So it can help to control high blood sugar and can also be used by obese people trying to diet. Since they will feel full for longer period. Japonica rice starch is digested more slowly, then alters lipid metabolism. A quick-cooking rice is expected to be ready to serve about 5 to 15 min. After being added to boiling water, whether the finished cooked rice is to be served as plain rice, soup, or a casserole-type dish. Pasta which is prepared from rice is suitable for those person who is suffering from celiac disease. Rice is known for its rapid digestion which is more suitable for weaning period and for growing children. Rice can be process further to modify its carbohydrate digestibility either to increase or decrease which is suitable to prepare speciality food for targeted population. Though extensive research work was carried out for development of various rice products. Still scope exists to develop of various newer rice products which can be catter for different targeted people such as weaning food, children food, food for diabetes or obese and geriatric population.
Uncontrolled Keywords: Rice; rice based products; extrusion cooked products; rice processing
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 08 Food technology > 18 Processed foods
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 20 Jul 2010 06:26
Last Modified: 28 Dec 2011 10:16
URI: http://ir.cftri.res.in/id/eprint/9560

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