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Weaning Food from Germinated Rice

Rani, Kumari (2010) Weaning Food from Germinated Rice. [Student Project Report]

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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: Student Project Report
Additional Information: IR-64, a coarse grain, high amylose paddy cultivar was procured from the local market (APMC) and cleaned. The paddy was washed and soaked in ambient temperature(~ 30ºC) for overnight, next day the water was drained, washed and spread on a gunny bag, cover with another wet gunny bag and water was sprinkled every 8 hrs to maintain sufficient moisture. It was allowed to germinate for 24hr, 48hr and 72hr at ambient temperature. Afterwards the paddy was sun dried to about 11-12% moisture. This dried paddy was shelled in a rubber roll sheller and the dehusked rice was polished with 2-3% degree of polishing along with control native paddy, to remove little bran which affects the keeping quality and digestibility of baby food. Then powdered the rice in Hammer mill to pass through 44 mesh sieve and use for preparation of weaning food. The physico-chemical properties of native and germinated polished rice (24 h to 72 h) were carried out. Carbohydrate digestibility of control rice showed 78.8 % and it increased upto 84.0 % during germination. But increased of carbohydrate digestibility from 24 h to 72 h was not significant. Therefore, 24 h germinated rice is selected for weaning food preparation, with special reference to its digestibility and industrial adaptability. Two different weaning food formulations were prepared from germinated rice with incorporation of germinated green grams and other ingredients in appropriate proportions. All ingredients were blended thoroughly and mixed with potable water in the ratio of 1:3 (Blend: water) and slurry was cooked for 45 min and spray dried. CHAPTER 4 SUMMARY AND CONCLUSION [61] The digestibility of the rice based ready to use weaning food formulations are in the range of 74.4 ± 3%. The different nutritional and functional properties of rice based ready to use weaning food formulations are studied and it was found that both formulations are good. The sensory acceptability of the weaning food formulation 2 showed higher score (4.7) than formulation 1. The formulation 2 content more protein (16.3%). The formulation 2 also exhibited less hot paste viscosity (55Cp) compared to formulation 1, indicating to provide more solid content per unit volume of weaning food. Therefore the formulation 2 with good digestibility (73.5%), higher protein content and lower paste viscosity is suitable as weaning food. Both formulations can be used as infant food which can be serve with either milk and sugar or boiled dal extract with boiled vegetable.This formulation is also suitable for the children with lactose intolerance. It is already well documented in the literature that in germinated rice GABA content is increased by 10 times and it is very good for brain development for children. Therefore the present formulation with germinated rice is highly suitable for weaning children.
Uncontrolled Keywords: Germinated rice; Weaning food; Nutraceuticals characteristics
Subjects: 600 Technology > 08 Food technology > 21 Cereals > 01 Rice
600 Technology > 01 Medical sciences > 03 Child nutrition
Divisions: Grain Science and Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 24 Jan 2011 06:36
Last Modified: 24 Jan 2011 06:36
URI: http://ir.cftri.res.in/id/eprint/9861

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