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Boora, Pinky
- Carbohydrate Composition of Rice Varieties after Cooking by Different Methods
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Authors
Suman
1,
Pinky Boora
1
Affiliations
1 Department of Foods and Nutrition, C.C.S. Haryana Agricultural University, HISAR (HARYANA), IN
1 Department of Foods and Nutrition, C.C.S. Haryana Agricultural University, HISAR (HARYANA), IN
Source
Food Science Research Journal, Vol 7, No 1 (2016), Pagination: 36-39Abstract
The present work was to determine the starch, amylose and sugar contents of rice after cooking by four methods. The study revealed that cooking results in slight increase 2.6 to 4.3 per cent in starch content over uncooked rice samples, but there was no significant difference among cooking methods. Starch content was significantly less in basmati varieties after cooking compared to coarse varieties. The amylose content in cooked rice was not influenced significantly by any of the cooking method as compared to raw samples. Total soluble, reducing and non-reducing sugars in cooked rice samples showed significant decrease upon cooking compared to raw samples.Keywords
Cooking, Amylose, Microwave, Solar, Starch, Rice.
References
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- Changes in Soluble Protein Fractions of Rice Varieties after Cooking by Different Methods
Abstract Views :302 |
PDF Views:0
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.References
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- Infant Feeding Practices in an Urban Area
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Authors
Affiliations
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar-125004, IN
1 Department of Foods and Nutrition, College of Home Science, Haryana Agricultural University, Hisar-125004, IN