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Suman,
- Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods
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Authors
Suman
1,
Pinky Boora
1
Affiliations
1 CCS Haryana Agricultural University, Department of Foods and Nutrition, Hisar, Haryana 125004, IN
1 CCS Haryana Agricultural University, Department of Foods and Nutrition, Hisar, Haryana 125004, IN
Source
The Indian Journal of Nutrition and Dietetics, Vol 53, No 3 (2016), Pagination: 277-285Abstract
The aim of this research was to study the changes in soluble protein fractions of six rice varieties cooked by four cooking methods viz. ordinary, pressure, microwave and solar cooking methods. In cooked rice albumin, globulin, prolamin and glutelin fractions ranged from 4.1 to 4.3, 11.6 to 12.2, 3.0 to 3.6 and 80.5 to 81.0 % under various cooking methods against 6.4, 14.6, 4.6 and 74.4 % in the uncooked samples. Results indicated that albumin, globulin and prolamin fractions decreased significantly after cooking. This decrease was accompanied by a significant increase in the glutelin fraction as compared to uncooked rice samples. Among cooking methods, albumin in pressure and solar, globulin in solar and prolamin in ordinary were significantly (P<0.05) higher than other methods. However, in respect of glutelin content microwave and solar cooking methods were superior to ordinary but at par to pressure cooking method.Keywords
Rice, Protein Fractions, Cooking Methods and Solubility.
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