Crystalline Nature of the Products Prepared from Native and Bio-transformed Pigmented Rice Variety

Bhagyashri, Vishwas Pratape (2010) Crystalline Nature of the Products Prepared from Native and Bio-transformed Pigmented Rice Variety. [Student Project Report] (Submitted)

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Abstract

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:	Student Project Report
Additional Information:	Rice is one of the major staple food crops. In many nations, 60- 80% of the calorie comes from rice. In India the production in 2009 is 110 million tons. There are many species of rice, of which only some are widely cultivated and consumed. Some rice varieties are pigmented and are mainly used as medicinal food. Coastal region population in India predominates in consumption of pigmented rice. Jyothi, Nyavara, Uma, are examples of this type of rice. Kharbata is a pigmented rice variety which is grown in and around Mysore and also in other parts of Karnataka. The major part is exported to Kerala. Although these varieties are in use, the quality of products from these varieties is not studied in details. Hence, it was thought to study the crystalline nature of one of the pigmented rice varieties and also the products made from the same. Kharbatta is one of the pigmented varieties of paddy from which milled rice and products such as different types of parboiled rice, expanded rice, flaked rice and popped rice were prepared. The expanded, popped and flaked rice were prepared both at laboratory scale and cottage industry level. The colour of the pigmented rice was found to be retained in its products. This variety of rice is suited to prepare parboiled rice, which is popularly consumed in many parts of the country. Since the yield of this rice is less, this variety is not very popular. This paddy being a bold variety has very less degree of brokens during milling (1±0.02%). When the different types of parboiled rice were prepared , the difference in their appearance(color) was prominent and well distinguishable, both in brown rice and polished rice. The moisture content of the samples was found to be increased in case of germinated rice when compared to non-germinated rice.
Uncontrolled Keywords:	Rice; pigmented rice; Kharbatta; rice products; crystalline structure
Subjects:	600 Technology > 08 Food technology > 21 Cereals > 01 Rice 600 Technology > 08 Food technology > 14 Physical properties
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	18 Jan 2011 11:43
Last Modified:	09 Apr 2018 10:32
URI:	http://ir.cftri.res.in/id/eprint/9848

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