National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
Rice is known as the ‘grain of life’. It is the staple food for more than half of the world’s population. Due to processing, alteration of nutritional quality takes place either by changes in nutrients or by an improvement in digestibility of nutrients. Hurum, komal chaul, bhoja bora, puffed rice, popped rice, flaked rice, korai, sandahguri are the rice products obtained from specialty rice varieties of Assam. A unique characteristic of these rice products is that the products can be used instantly. Considering paucity of information on changes involved during processing of such products made from speciality rice of Assam, the present investigation was conducted. The present study revealed that, on dry weight basis, the total carbohydrate, starch, amylose, resistant starch and total soluble sugar content ranged between 88.53% - 92.17%, 42.39% - 76.34%, 6.60%- 14.29%, 3.96% - 6.15% and 6.22% - 10.85%, respectively. The present study revealed higher amount of resistant starch (5% to less than 15%, classified as high group) in products like hurum, komal chaul, bhoja bora, flaked rice, korai and sandahguri than their respective raw forms. Detection of an appreciable amount of resistant starch imparts nutritional importance to these traditional rice products, already having ethno economic importance.
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