Optimisation and utilisation of resistant starch for value addition in rice products (Record no. 141404)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 04457nam a22002057a 4500 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | OSt |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20220418145014.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 220418b ||||| |||| 00| 0 eng d |
| 082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 640 |
| Item number | LIL/OP |
| 100 ## - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Lilia Baby |
| 245 ## - TITLE STATEMENT | |
| Title | Optimisation and utilisation of resistant starch for value addition in rice products |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. (IMPRINT) | |
| Place of publication, distribution, etc. | Vellanikkara |
| Name of publisher, distributor, etc. | Department of Home Science, College of Horticulture |
| Date of publication, distribution, etc. | 2014 |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 160p |
| 502 ## - DISSERTATION NOTE | |
| Dissertation note | PhD |
| 520 3# - SUMMARY, ETC. | |
| Summary, etc. | The present study was undertaken to standardise processing treatments for<br/>optimising resistant starch (RS) formation in rice starch and to evaluate the changes<br/>in rice starch properties. The study also aimed to standardise rice flour supplemented<br/>with RS, to evaluate its quality attributes during storage and the effect of RS<br/>supplemented food products on postprandial glycaemic response.<br/>Starch was isolated from the raw and parboiled rice of variety Uma. Raw rice<br/>had lower starch content and higher RS, compared to parboiled rice.<br/>The effect of processing conditions on the RS content of rice starch was<br/>studied in 48 treatments by autoclaving at 121°C and 141°C for 20, 40 and 60<br/>minutes without moisture and with 10, 20 and 40 percentage moisture levels. After<br/>autoclaving, the samples were cooled at room temperature and at -20°C. The yield of<br/>RS was found to be maximum in samples autoclaved at 141°C for 40 minutes with 10<br/>per cent moisture and cooled at -20°C. Increasing the duration of autoclaving up to 60<br/>minutes at a lower temperature of 121°C was also found to be effective in improving<br/>the RS content of rice starch. RS formation not only depends on a single factor but<br/>also on multiple factors like time and temperature of autoclaving, moisture as well as<br/>cooling conditions.<br/>To study the effect of repeated autoclaving and cooling, five treatments<br/>yielding maximum RS content were selected. The RS content increased with increase<br/>in the number of autoclaving and cooling cycles irrespective of the temperature and<br/>time of autoclaving, moisture content and cooling conditions. Repeated autoclaving<br/>and cooling lowered the content of rapidly and slowly digestible starch.<br/>The moisture and protein content of repeatedly autoclaved and cooled samples<br/>were significantly lower than the native starch. The total carbohydrate and amylose<br/>content increased during processing and found to be maximum in samples autoclaved<br/>at 141°C for 40 minutes and cooled at -20°C.<br/>The standardisation of resistant starch supplemented rice flour (RSRF) was<br/>carried out by incorporating 10, 15 and 20g of RS to 100g of puttu and idiappam<br/>flour. For this, two treatments with maximum RS content were selected. Physical<br/>qualities of the flour, in vitro starch digestibility and organoleptic qualities of the<br/>products were evaluated. Incorporation of RS decreased the bulk density (BD) and<br/>water absorption index (WAI) of flour whereas water solubility index (WSI)<br/>increased. In vitro starch digestibility was found to be inversely proportional to the<br/>RS content of rice flour. The puttu and idiappam prepared with RS supplemented rice<br/>flour were found to be organoleptically acceptable.<br/>The storage studies of RSRF were carried out by selecting RS incorporated<br/>puttu and idiappam flour having better organoleptic acceptance of their products. The<br/>flour was stored for six months under ambient condition after packing in polythene<br/>bags.<br/>The physical qualities like BD, WAI and WSI of puttu and idiappam flour<br/>decreased during six months of storage. A decrease in protein and total carbohydrate<br/>content was noticed with an increase in the moisture level. The RS content of flour<br/>improved during storage. The count of bacteria, yeast and fungi increased towards the<br/>end of storage in both the flour. Insect infestation was not observed throughout the<br/>storage period. The organoleptic qualities of the puttu and idiappam decreased<br/>slightly, when they were prepared from stored flour.<br/>Postprandial glycaemic responses of puttu and idiappam supplemented with<br/>RS was assessed among diabetic and non-diabetic individuals in comparison with<br/>non-supplemented products. The increase in blood glucose level was relatively at a<br/>lower rate when RS supplemented puttu and idiappam were given to diabetic as well |
| 650 ## - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name as entry element | Home Science |
| 700 ## - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Indira V (Guide) |
| 856 ## - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="http://krishikosh.egranth.ac.in/handle/1/5810109616">http://krishikosh.egranth.ac.in/handle/1/5810109616</a> |
| 942 ## - ADDED ENTRY ELEMENTS (KOHA) | |
| Source of classification or shelving scheme | Dewey Decimal Classification |
| Koha item type | Theses |
| Withdrawn status | Lost status | Damaged status | Not for loan | Collection code | Home library | Current library | Shelving location | Date acquired | Total Checkouts | Full call number | Barcode | Date last seen | Price effective from | Koha item type |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| Not For Loan | Reference Book | KAU Central Library, Thrissur | KAU Central Library, Thrissur | Theses | 10/02/2015 | 640 LIL/OP | 173459 | 10/02/2015 | 10/02/2015 | Theses |